GREENIE2600 Recipe Reviews (Pg. 1) - Allrecipes.com (1204827)

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Red Quinoa and Avocado Salad

Reviewed: Feb. 8, 2015
This is an easy, delicious, and very refreshing salad. I added half of a minced jalapeño to the dressing, which worked well. The recipe says it makes two servings, but it's more like one serving if you're eating it as an entree. You can probably reduce the amount of avocado, too. This would be a spectacular lunch or dinner for those summer days when it's too hot to think.
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Veggie Pot Pie

Reviewed: May 16, 2009
It tastes pretty good, but the measurements are WAY off. I followed the recipe exactly, and ended up with too little crust and WAY too many veggies for the pan. I'd say the quantity of veggies needs to be reduced by at least a third. Another clove of garlic probably wouldn't hurt, either. I'll make it again, but not without some dramatic adjustments to quantity!
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Poppy Seed Fruit Salad

Reviewed: Apr. 12, 2009
Perfect. They didn't have watermelon at the store, so I used cantaloupe instead. I also used fresh-squeezed lime juice instead of limeade. The poppy seeds are a classy touch - they add subtle flavor and texture, not to mention visual appeal. This one is going into my standard repertoire.
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1 user found this review helpful

Whole Grain Waffles

Reviewed: Jan. 19, 2009
I don't hand out many five-star reviews, but this is undoubtedly a five-star recipe. These waffles are effing righteous, especially with blueberries added to the batter. Pair it with some veggie bacon and a glass of juice, and you'll be gettin' your breakfast on PROPER. Healthy, too.
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3 users found this review helpful

Three Olive Spread

Reviewed: Jan. 2, 2009
Pretty good, and very easy to make. One of the varieties of olives I used was stuffed with blue cheese, and I think that was a very good addition.
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3 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Dec. 16, 2008
The first time I made this, I followed the recipe exactly, except I omitted the anchovy paste and used a thin sliver of finely minced onion instead of onion powder. It turned out FAR too sweet for my tastes - but, aside from that, pretty good. The second time, I omitted the honey as well, and used about twice as much oregano. That turned out much better - but I reserve five-star recipes for truly transcendent culinary experiences, so this gets four stars. Next time I might add some finely chopped Kalamata olives.
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Emily's Famous Popcorn

Reviewed: Dec. 5, 2008
Quite good. I was a little skeptical at first - Mexican popcorn? - but it doesn't really taste the way I expected. I guess that's the nutritional yeast working its magic. I used air-popped popcorn and half the butter, and it turned out fine. Next time I think I'll add some cayenne for a little heat.
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8 users found this review helpful

Bean Soup With Kale

Reviewed: Nov. 19, 2008
I used vegetable broth instead of chicken broth, and threw a sprig of parsley in the pot while it was cooking, but otherwise left the recipe alone. I used one can of navy beans and one can of cannellini. It's a good, hearty, earthy winter or autumn soup, that practically demands a side of warm, crusty bread with butter. It's a solid, but not exceptional recipe - I'm certainly enjoying the bowl in front of me right now, but I doubt I'll make it again.
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1 user found this review helpful

Oven Potato Wedges

Reviewed: Nov. 16, 2008
I've made this twice now—once with regular baking potatoes, once with red potatoes—and it's turned out well both times. (No, it looks nothing like the photo.) I'd suggest some tweaks, though: use half as much onion, twice as much oregano, and a minced garlic clove instead of the garlic powder. You can mix the ingredients in the baking pan, too; there's no reason to dirty a bowl. This is a versatile, no-brainer side dish; it pairs equally well with either an omelet and fresh fruit, or with green vegetables and a portobello steak. It's reasonably healthy, it's easy to put together, and who doesn't like potatoes?
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45 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Oct. 26, 2008
I rarely bake, but I needed a birthday cake, so I gave this recipe a shot. It's a fairly laborious and time-consuming recipe, but the result was fantastic. I used fresh raspberries instead of frozen. I did have a bit of difficulty straining the seeds from the raspberry mixture; make sure you have some good strainers before tackling this one.
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1 user found this review helpful

Savannah's Best Marinated Portobello Mushrooms

Reviewed: Oct. 26, 2008
Very easy and very good. Forget the cooking wine; use a drinkable middle-shelf wine (you need a glass to go with your meal anyway, right?). The mushrooms shrink up quite a bit; one is definitely not enough for a serving. I'm going to try sprinkling them with freshly grated Parmesan during the last ten minutes of cooking.
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17 users found this review helpful

Ketchup

Reviewed: Aug. 22, 2008
No, sir...I didn't like it. Way too much fennel/anise flavor; aside from that, it was just kind of like tomato paste. I didn't have fennel pods, so I used a teaspoon of fennel seeds instead - maybe that was the problem. Still, the texture and the overall spirit of the thing just aren't what I wanted. Next time, I'll use a more traditional ketchup recipe.
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19 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Jul. 19, 2008
Easy to make, quite healthy, and not bad at all...but perhaps a little bland. I'll definitely make this again, but I'll probably use more of the spices, and possibly add some lemon juice to give it a little extra zing. Otherwise, a great recipe!
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1 user found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Jul. 4, 2008
Awesome recipe. I usually tweak recipes to my own sensibilities, but I saw no reason to change anything here, so I didn't. It made a HUGE pot of very good chili; I put half in the freezer, and ate the other half over the next week or so with tortilla chips, cheese, and diced onion. The frozen portion kept very well. Aside from the sodium (unavoidable with canned goods), it seems like a very healthy dish, too. Highly recommended!
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1 user found this review helpful

Stuffed Mushrooms with Swiss Cheese

Reviewed: Feb. 29, 2008
Not as good as I was hoping...but good nonetheless. Then again, I'd just had a run of dishes that turned out exceptionally well, so maybe I'm judging this one's respectable but unspectacular turnout a little too harshly. I do think I'll try another recipe next time.
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4 users found this review helpful

Asparagus and Cashews

Reviewed: Feb. 5, 2008
Absolutely fantastic, and very easy to make. I tripled this recipe for a party of six people, and there was none left. A tip for stemming asparagus: just grasp each stalk near the ends, and bend it until it breaks. Much easier and more accurate than using a knife.
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2 users found this review helpful

Hummus III

Reviewed: Apr. 22, 2002
Wow! Very tasty. I added some cayenne pepper for a little extra kick...
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1 user found this review helpful

 
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