lilyorchid Recipe Reviews (Pg. 1) - Allrecipes.com (12789781)

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Ratatouille Pasta

Reviewed: Jan. 8, 2011
The combination of eggplant, tomato (whether you use fresh or canned as this recipe calls for--I used fresh), and zucchini is wonderful. (Onion optional.) However, the pasta needs to be completely covered in this sauce; otherwise it is somewhat dry and boring. I'd suggest setting aside some tomatos or sauce and cooking it separately, using it to coat ALL of the pasta before pouring the rest of the vegetables on top.
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13 users found this review helpful

Power Cookies

Reviewed: Jan. 28, 2011
I added 1 cup rice milk and 1 egg, mixed it all well with my hands, spread it out in a large glass baking pan, baked for 25 minutes, and am now enjoying a piece. I love that these are high fiber, and they taste good, but it's true that it needs liquid/binder. Once you add liquid, you can make it as cookies or spread it out and cut it into "bars."
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11 users found this review helpful

Vegetarian Green Chile Stew

Reviewed: Sep. 5, 2011
This is a great starting-off point, but I like my stew thicker and containing tomatoes. I'd suggest the following changes: 1 can of HOT green chiles instead of 3, 1 entire onion, use 2-3 zucchini instead of a squash (or use both), corn is optional, add 3 diced large tomatoes or a can of diced tomatoes, and use approximately 5 cups (1 liter) of vegetable broth (or 1 Tablespoon of vegetable bouillon powder in 5 cups or 1 liter of water) for liquid, in total. It doesn't need 7 cups of liquid. Kidney beans can be used if pinto beans are not available. Half a package of frozen spinach, if fresh is not available. If you like REALLY thick stew, remove some of the potatoes near the end of cooking, blend in blender or food processor, and add back to the stew. Salt to taste. Enjoy!
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10 users found this review helpful

Ratatouille Bake

Reviewed: Aug. 17, 2011
You have to cut the vegetables fairly small and have patience and cook everything as long as it says in the recipe (you may need a little extra olive oil), but if you do, they will all be tender, and the eggplant shouldn't taste bitter or overpowering. I don't even bother peeling the vegetables-- just wash them well. I did, however, add EXTRA salt, some red pepper flakes, and Herbs de Provence, because I cook ratatouille often, and have learned it needs the extra flavor. I also sprinkled Parmesan over the ravioli, before pouring the vegetables on top. I think any sort of melted cheese on top would be equally yummy, and I recommend using a RED bell pepper and spinach/cheese ravioli. By the way, I didn't use any nonstick cooking spray on my glass baking dish, and it came out fine. Very enjoyable!
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9 users found this review helpful

Blueberry Lemon Walnut Bread

Reviewed: Aug. 17, 2011
I've made a few loaves from this website, and this was the best one so far! It baked up nice and tall in a well-preheated oven after only 45 minutes, so watch yours carefully. The glaze added nice lemon flavor, and the loaf was moist enough. I used frozen blueberries, and the 2 eggs were large sized. I did make a few minor changes: I didn't bother roasting the walnuts, and I substituted plain yogurt for buttermilk. I omitted the vanilla extract (I always leave that out when baking). It is delish!
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7 users found this review helpful

Peanut Vegetable Curry Wraps

Reviewed: Dec. 12, 2010
I used organic peanut butter instead of Jif, zucchini instead of cauliflower, and left out the scallions. The sour cream was a dipping sauce. It was good but needed a little more flavor. Adding the scallions, extra peanut butter, salt, or crushed peanuts might work. Next time, I would add mushrooms or bell pepper and NO onions. Fresh broccoli is a MUST for this recipe. Pita bread would work well, in lieu of tortillas.
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7 users found this review helpful

Spicy Couscous with Dates

Reviewed: Dec. 11, 2010
Substituted some red curry paste for chilies and added a zucchini and a can of kidney beans. Left out the lemon juice and pepper (personal preferences.) It was wonderful! Tip: Cut the dates lengthwise to remove pits easily before chopping. Don't forget to remove the star anise pods before eating. More vegetable broth may be needed to get the couscous consistency you desire.
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7 users found this review helpful

Pasta and Cauliflower

Reviewed: Oct. 11, 2011
My suggestion is to avoid measuring and instead add salt, pepper, garlic powder, olive oil, Parmesan, and your own favorite shredded cheese all to your heart's desire. I roasted the cauliflower with olive oil, salt, pepper, and garlic powder, and it came out great! Then mixed it into the onions and added it to the pasta along with 2 types of cheese (parm and shredded Gouda). I also agree with the suggestion to add back some of the cooking water to the pasta; I used a whole grain pasta, and it soaked it right up. I can see why some people found this recipe a little dry. It's good, but the flavor is not wonderful/intense enough for 5 stars.
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5 users found this review helpful

Mojito Salad

Reviewed: Jan. 23, 2011
I did my own version: no simple syrup (too much sugar) and a regular salad dressing spice-packet with some olive oil, water, and lime juice. But the combination of dressing, lettuce, sour apples, cucumber, and fresh mint leaves was simple and very refreshing! If you're a fan of sour apples and mint, you'll enjoy this salad.
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5 users found this review helpful

Apple Bars

Reviewed: Oct. 24, 2011
I didn't have baking soda so used baking powder instead, used a little less sugar (3/4 cup) since I don't like things overly sweet, and also threw in some raisins and a little bit of milk to make it easier to spread out the batter. I think they're great! It only took 30 minutes for them to bake. They didn't rise, so this recipe is like a bar (think lemon bars). Doubling the recipe in an 8 X 8 pan would make it thicker, more like an apple cake. It doesn't really make 16 bars, unless you like them very small. I cut it into thirds for a total of 9 bars. Using a type of apple that's sour is a good suggestion.
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4 users found this review helpful

Peanut Butter Noodles

Reviewed: Apr. 1, 2011
It was bland. I would actually like to give it 3 stars. However, I did not add the optional chile paste, which I think would have helped. I'll try it again with chile paste, and I think it would be better with some lime squeezed on it before serving.
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4 users found this review helpful

Cranberry Nut Bread II

Reviewed: Apr. 1, 2011
It's not tangy or tart at all; I would have liked it to taste a little tart, so next time, I'll add lemon juice or something. I made it as directed but instead of an orange, mixed an entire clementine in a food processor (minus the peel) and used that in the batter.
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4 users found this review helpful

Mom's Zucchini Bread

Reviewed: Feb. 9, 2011
I only had one loaf pan so halved the recipe exactly, except for the sugar, which I then halved again. (I knew it would be too sweet for me, otherwise.) I also did not include nuts and used 2/3 whole wheat flour, 1/3 all purpose to make it healthier. It tastes decent and is a little moist but NOT super-moist. It didn't rise as much as it should have so is a small loaf. It cooked in 40 minutes.
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4 users found this review helpful

Portobello Penne Pasta Casserole

Reviewed: Apr. 21, 2012
Good, but it needs less soy sauce, less butter, and something else to add another element of flavor. Will try adding tomatoes, onions, more garlic, or red pepper flakes next time.
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3 users found this review helpful

Sugarless Banana Walnut Cake

Reviewed: Feb. 15, 2012
This "cake" is not sweet at all. The recipe as it is written here is really for health-food lovers who don't expect more than a hint of sweetness. I personally liked it (even used half whole wheat flour), because I was looking for something healthy, not expecting a treat. I do suggest fancying it up with other ingredients, such as adding coconut flakes, frozen blueberries, raisins, chopped dates, extra banana, chocolate chips, spread some honey on top, or whatever you like most. If you like baked goods that taste "healthy" and aren't expecting a real dessert, you would probably be satisfied. If you want something healthy to satisfy your sweet tooth, you'll need to add something more to this to sweeten it.
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3 users found this review helpful

Best Brownies

Reviewed: Nov. 10, 2011
Are very thin, are more "cakey" than fudge-brownie like, baked in 20 minutes. I like but don't love them. I definitely suggest adding chocolate chips, peanut butter, and/or nuts. I didn't make the icing part of the recipe.
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3 users found this review helpful

Roasted Pumpkin Seeds

Reviewed: Oct. 21, 2011
I added extra salt, and they still have little flavor, and I think they are too hard, even though they are well-browned. I think 2 tsp. is too much butter, as they were greasy. Next time I will try the "boil them in salt water" method instead, then bake with oil and spices.
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3 users found this review helpful

Marinara Sauce

Reviewed: Oct. 18, 2011
Enjoyed it. Recipe here is enough sauce for about a half-pound (typical package) of pasta, so be sure to double this recipe for a whole pound of pasta. The only change I made was adding an extra diced tomato (and therefore less water since tomatoes add water when cooking), because my can of tomatoes was only 14 ounces and really enjoyed the extra tomato chunks, so next time, I'll add a couple of extra tomatoes.
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3 users found this review helpful

Cinnamon Streusel Orange Muffins

Reviewed: Oct. 3, 2011
They have zero orange-flavor, even though I added extra orange juice, and the crumbly topping was a disaster for me (it melted everywhere.) Also, there was only enough batter for 11 small muffins, without any nice muffin-top. They stick to the liners. Cannot recommend this recipe.
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3 users found this review helpful

Bran Flax Muffins

Reviewed: Sep. 27, 2011
A tasty high-fiber muffin, and I even used slightly less sugar (but slightly more cinnamon). To avoid the work of shredding the carrots and apples, I simply blended them in the food processor. (Used 1 large carrot and 2 medium-sized apples, peeled.) I also used wheat brain instead of oat brain. Definitely add all of the ingredients, including raisins and nuts (I used chopped walnuts) for the ideal taste and texture. They do stick to the muffin liners while still warm, but I'm guessing they won't once completely cool, as with most muffins. They took 20 - 25 minutes to bake, not 15 -20.
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3 users found this review helpful

Displaying results 1-20 (of 80) reviews
 
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