agent of good change Recipe Reviews (Pg. 1) - Allrecipes.com (13086942)

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Fresh Pear Cake

Reviewed: Dec. 27, 2008
I made some alterations to this recipe. I had a lot of pears, so I ended up with 9 cups of pears. I added 4 1/2 cups of flour, and I used 2/3 Extra Virgin Coconut oil, instead of canola oil, and I also added 1/2 cup coconut cream. We are trying to give our daughter healthier foods to eat. Coconut oil and coconut cream provides a lot of nutrients similar to breat milk, and it also give a person "quick" energy, like chocolate, without the sugar, so it is great for all people, and the taste and flavor you just cannot beat!!! I also added raisins instead of nuts because our daughter likes raisins better than nuts. This cake is absolutely delicious!!! Thanks.
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Homemade Fresh Pumpkin Pie

Reviewed: Oct. 16, 2009
To shorten the cooking time, I peeled the pumpkin and cleaned out the seeds, until the pumpkin was completely clean. You can save the pumpkin seeds. Separate the seeds from the strings and you can clean the slime off of the seeds by putting them in a paper towel, or you can peel the pumpkin seeds, and put them on top of your pie for a beautiful garnish. The seeds are a delicious and nutritious garnish. You can save the pumpkin seeds for a snack or a protein shake. They are high in proteins and zinc. Then I grated the raw pumpkin using a grater. I put the peeled pumplin a bowl of water, and I used the very fine side of the grater. Soaking the pumpkin in water helps to make grating it very easy. I put the grated pumpkin in a pot and I added the sugar recommended. I put the cover on, and I let it simmer on low heat for 20mins. I removed the pot and I put it in the sink to soak in a little cold water to cool the cooked pumpkin off quickly. I saved some time doing that, or you can cool it off in the fridge, I do that a lot. After the cooked pumpkin cooled down, I added all the other ingredients mentioned and I also added 1/2 teaspoon of ground cloves, and 1 teaspoon of ground cardamon, and 1/2 teaspoon of black pepper to the entire mixture. The very finely grated pumpkin will continue to cook with all the other ingredients. I preheated the oven for 425 degrees, and I let it cook for 425 degrees for 15mins, and then I decreased the temperature to 350 degrees for 40 more minutes. D
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2 users found this review helpful

Wrapped Salmon

Reviewed: Oct. 9, 2009
I made this recipe with some alterations. I took 8ozs of frozen sweet peas, 1/2 of an onion cut into cubed-size pieces, 1 tablespoon of garlic powder, 1/4 block of low fat cream cheese, some worchestire sauce, 1/2 tea spoon sea salt, 2 big tablespoons of jalapeno peppers from the jar. I cut the jalapeno peppers it in small pieces and I let all the ingredients that I mentioned simmer for 15 mins., until the peas became tender. I then added 2 cans of canned salmon, and 2 big cans of mushrooms. I drained the mushrooms and I got all the excess water out of them, then I cut the mushrooms into tiny pieces and I mixed everything together in a big bowl. I also used olive oil instead of the melted butter. I tried using the melted butter, but for some reason it did not work for me, from the very start, so I switched. and the olive oil give it a nice taste. I baked the wraps at 350 degrees instead of 375 degrees, for 30 mins. This is an awesome recipe. Thank you very much Heidi.
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6 users found this review helpful

Cream Cheese Frosting II

Reviewed: Aug. 26, 2009
I made some alterations. I used 1/4 cup of butter as suggested by another reviewer, and I used more 3 8-oz packets of cream cheese because I made a 3-layer chocolate cake for my daughter's birthday celebration. I also made another alteration. I used only 1 cup of the powdered sugar, because I added sweetened coconut as an additional topping/garnish, and I did not need the additional cup of sugar. My mother brought a 'professional' cake from the bakery where she lives, and everyone left the 'professional' baked cake and reached for my cake. Thanks for sharing this wonderful frosting recipe with us!!!
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1 user found this review helpful

No Bake Cookies IV

Reviewed: Jan. 10, 2009
I love this recipe. I made some alterations. I used coconut cream instead of butter for an all around coconut taste, and I added crushed corn flakes instead of oats, because our daughter does not like oats. Delicious!!! Thank you for sharing the recipe.
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1 user found this review helpful

Pecan Cream Cheese Pie

Reviewed: Nov. 19, 2008
Instead of topping this pie with caramel ice cream, I drizzled two tablespoons of pure maple syrup all over the pie, and the taste was awesome!!!
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2 users found this review helpful

Best Whole Wheat Chocolate Chippers

Reviewed: Oct. 18, 2008
We love these cookies. I divided the dough into two portions. I made 1/2 of the cookie dough less sweet for my husband and me. I added 1/2 cup of unsweetened cocoa powder for more chocolately flavor, without the sugar, and I added 1/2 of a whole freshly grated coconut to our portion of the cookie dough, instead of nuts. I also added 6 tablespoons of low-fat buttermilk to our dough. I baked ice-cream scoop size cookies for 18mins at 300F. (Coconut burns at high heat)! The coconut makes the cookies more crispy, and it curbs one's sugar craving. We do not end up eating all the cookies!!! For our daughter I added the other 1/2 of the freshly grated coconut. She likes her cookies sweeter, we don't. I also added 8 tablespoons of low fat buttermilk to her cookies. Great recipe. Thanks.
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Squash Casserole I

Reviewed: Mar. 10, 2010
My family loved this recipe. I used pumpkin instead of squash. I also added 2 cups of chicken broth for more flavor and it was really good!!!!! Thanks for sharing your recipe.
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1 user found this review helpful

Pecan Pie V

Reviewed: Feb. 20, 2010
I altered this recipe a little. Instead of using sugar. I only used 1/4 cup of agave nectar. Agave nectar has a natural sweet taste, so a little agave will work, and it will also help to cut down on sugar and calories. I also added 1/2 cup of ground quinoa seeds to make a healthier pie. It was delicious. My family loved it. I also made my own crust. There is a recipe on this site for a No Roll Crust pie. I altered that recipe and I used 1 1/2 cups of whole wheat flour, 1 cup of grated unsweetened coconut, 1 cup of ground quinoa seeds grond into a flour , 1/2 of whole flaxseeds. Do not grind them for this recipe it will not work well. 1 tablespoon of agave nectar, 1tbs of cinnamon powder, 1/2 tsp. sea salt, and 1tbs of vanilla essence, and 1/2 cup of extra virgin coconut oil. I got two (2) pie shells from that recipe and I pressed them down into the 9in pie dishes. I took a fork, and punched holes through the pie shells, and I baked them for 45mins. at 250 degrees because coconut oil burns at high temperature, and also to preserve the nutrients in the pie crusts. It was delicious!!! You can still enjoy desserts, just make them a little healthier!!!! Enjoy!!!
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3 users found this review helpful

No Roll Pie Crust II

Reviewed: Feb. 20, 2010
I also made my own crust. I altered the recipe and I used 1 1/2 cups of whole wheat flour, 1 cup of grated unsweetened coconut, 1 cup of ground quinoa seeds grond into a flour , 1/2 of whole flaxseeds. Do not grind them for this recipe it will not work well. 1 tablespoon of agave nectar, 1tbs of cinnamon powder, 1/2 tsp. sea salt, and 1tbs of vanilla essence, and 1/2 cup of extra virgin coconut oil. I got two (2) pie shells from that recipe and I pressed them down into the 9in pie dishes. I took a fork, and punched holes through the pie shells, and I baked them for 45mins. at 250 degrees because coconut oil burns at high temperature, and also to preserve the nutrients in the pie crusts. It was delicious!!! You can still enjoy desserts, just make them a little healthier!!!! Enjoy!!!
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5 users found this review helpful

Wonton Wrappers

Reviewed: Apr. 20, 2010
I actually cooked these. I boiled them for 5 minutes in a steamer pot, and I removed the excess water after they were boiled. They turned out great. I stuffed them with cheese, mushroom, and minced spinanch, and I drained out the excess water by lifting my steamer out of the pot. A wooden rolling pin is a no-no!!! You will pull out your hairs with frustration!!!. Use a wine bottle. or a ceramic rolling pin, and roll the small dough balls in some yellow/white cornmeal. I made small balls the size of a quarter and rolled them in the corn meal all at once to save time. Don't worry about it, most of the cornmeal will fall off when they are steaming, or boiling in the pot. I also used cornmeal on my surface to roll dough, to preventing it from sticking. When you finish roll the dough, put the stuffing in, and use a fork, to press the edges together, and then dip the filled wonton in the yellow cornmeal again and put them on a tray. It would prevent them from sticking. I took swanson chicken broth, I added some garlic powder, ground pepper, salt, & a dash of worcestershire sauce. When I plated the cooked wonton I added broth as needed. Also, if you make pork/chicken stufffed wonton steamed, you can add fresh cut scallions to the broth, for more of a chinese flavor. It is a healthy dinner meal idea. I used 1 cup white flour and 1 cup whole wheat flour to make my dough. I wanted to stay away from fried foods, and the steamed turned out great!!!
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18 users found this review helpful

Quick Nariyal Burfi (Indian Coconut Fudge)

Reviewed: Jan. 5, 2009
I liked this recipe. I made some alterations though, so I only gave it 4 stars. I used unsweetened coconut, and I added ginger, not cardamon. I made these to give away for Christmas, and my relatives do not like cardamon. I also melted semi-sweet chocolate chips, with a little bit of butter, and I dipped the square blocks of cut burfi into the melted chocolate, and I let them set on a rack to dry, one side at a time. They looked good, and tasted great. My relatives liked them a lot. Thanks for this recipe.
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36 users found this review helpful

Baked Fudge

Reviewed: Sep. 12, 2009
I made some alterations to this recipe. 1 cup of unsweetened cocoa powder, instead of 1/2 of a cup. 1 cup of melted Nutiva Extra Virgin Coconut Oil (It promotes weight loss, and a feel of satiety, so I do not end up eating the entire tray of fudge!!!) 2 cups of melted semi-sweet chocolate chip. I replaced the 2 cups of sugar with semi-sweet chocolate chips. It gave the fudge more of a 'chocolatey' tase, because I love chocolate. I put the coconut oil and the semi-sweet chocolate chips together in a bowl and melted it, and I let it cool for about 15mins. before adding it to my dry ingredients. I did not use any pecans. I did not have any at home. The fudge was divine, and I only ate 4 pieces, instead of the whole tray, because of made it with the Extra Virgin Coconut oi, instead of melted butter. I added a frosting topping for daughter. She likes icing on her fudge and brownies. PS. Make sure to cook fudge at 275 degrees, because coconut oil burns at a high temperature! I let it bake for 35mins, and I removed it from the oven. What a treat. You will love it like this if you a chocolate lover!!!
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3 users found this review helpful

Olive Oil Cranberry Bundt Cake

Reviewed: Jan. 17, 2010
Thanks for submitting the recipe. I made alterations. I omitted the clove. I did not think that I needed it. I added vanilla liquer instead of cloves. I used 1/4 cup of agave nectar to replace 2 cups of sugar. I just did not need all that sugar because I used 1 1/2 cups of dried cranberries, and 1 1/2cups of chopped walnuts. It was too well done baking for 60mins. The next time I will let it cook for 45mins. instead, but a very nice cake!!!
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5 users found this review helpful

Baked Fudge Cake

Reviewed: Sep. 12, 2009
I made some alterations to this recipe. 1 cup of unsweetened cocoa powder, instead of 1/2 of a cup. 1 cup of melted Nutiva Extra Virgin Coconut Oil (It promotes weight loss, and a feeling of satiety, so I do not end up eating the entire pan of fudge!!!) 2 cups of melted semi-sweet chocolate chips. I replaced the 2 cups of sugar with the semi-sweet chocolate chips. It gave the fudge more of a 'chocolatey' taste, because I love chocolate! I put the coconut oil and the semi-sweet chocolate chips together in a bowl and melted it, and I let it cool for about 15mins. before adding it to my dry ingredients. I tried another recipe very similar to this one listed under baked fudge. The recipe called for pecans, but I used walnuts instead for this fudge. That is what I eventually found in my kitchen cupboard. The fudge was divine. I ate 3 large pieces of the fudge, instead of the entire pan, because it was made with the Extra Virgin Coconut oil, instead of the melted butter. PS. Make sure you cook the fudge at 275 degrees, because coconut oil burns at a high temperature! I let the fudge bake for 35mins, and I removed it from the the oven. Absolutely divine!!! You will love the fudge like this if you are a chocolate lover!!!
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2 users found this review helpful

Sugarfree Pumpkin Pie

Reviewed: Dec. 5, 2009
This is a very good recipe, minus the aspartame. I used 1/4 cup of agave nectar sweetner instead of aspartame. Aspartame has been found to cause brain cancer, and other types of cancers. Please try and always use natural sweeteners like honey, maple syrup, or agave nectar to replace sugar. Agave nectar registers the lowest on the glycemic index chart, and it has a very sweet taste, so less agave nectar used in recipes give your desserts a sweet taste, and it replaces the sugar nicely, and the taste is wonderful!!! Thanks for the recipe!
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28 users found this review helpful

Cornflake Macaroons

Reviewed: Dec. 19, 2009
I made some alterations. I only used 1/2 cup of brown sugar, and 1/2 of a 16 oz bag of marsh mallows that I cut into small pieces. I added spices like 1 teaspoon of ginger, 1 teaspoon of cinnamon, 2 teaspoons of vanilla extract, and I added 1 medium size bag of sliced almonds , and the whole 14oz bag of grated coconut. I put a heaping tablespoon of the mixture in muffin tins and baked them for 40 mins. at 250 degrees F, because coconut burns at high heat.
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Alissa's Vegetarian Lentil Meatloaf

Reviewed: Feb. 8, 2010
I made some alterations. For the person that asked about dryness, you can add 1 tin of light coconut milk. Roland is the brand that I buy in the supermarket. I sprouted the lentils for2 days in advance. I put them in a glass bowl, cover them with water and I left them in a cupboard, a warm place and they sprouted. They become more protein than and they digest better. I crushed them into puree raw, with out cooking. I did not want to lose the nutrients. I also added mushrooms, celery, and broth. I did not use the flaxseeds. I followed a suggestion and I used barley flour and wheat bran instead. I also added 1/4 cup of cheddar cheese, and 1/2 cup of dried sun tomatoes, and the egg whites. I also added 1/4 of chopped jalapenos pepper, sea salt and ground black pepper. It was delicious. Thanks for sharing your recipe!!!
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20 users found this review helpful

Aunt Shirley's Dietetic Pie

Reviewed: Dec. 5, 2009
A safe low glycemic index sweetner is agave nectar. A 1/4 cup of agave nectar can be used instead of 1 cup of sugar, and it would not spike your blood sugar, and it taste great!!! Use the agave nectar. It is better than honey and maple syrup because it is is lowest of the GI chart!!
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6 users found this review helpful

Oma's Cottage Cheesecake

Reviewed: Mar. 1, 2010
This is not a good tasting cheesecake. You will be not be pleased. One reviewer was on to something when she said that this recipe is better used for making a banana pie. It is just too dense. I made a feta and cream cheese pie not too long ago, and that tasted better than this pie, and feta is really dense cheese!!! The ricotta cheese is too dense by itself. Cream cheese, and sour cream are ingredients that would help this recipe. If you still want to try this pie, we added bananas and chocolate chips to make it more edible. Hey you live and your learn!!!! No harm done!!!
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