wmihalo Recipe Reviews (Pg. 1) - Allrecipes.com (13119791)

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Beaker's Vegetable Barley Soup

Reviewed: Jan. 8, 2012
I skipped the pepper and reduced the amount of barley from 1 C to 1/2 C. I used 4 diced tomatoes rather than canned. I cooked this soup in a crock pot set on high and it was completely done in about 4 hours.
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8 users found this review helpful

Apple Pie II

Reviewed: Jan. 1, 2012
I used the Pie Crust IV recipe for this pie. I skipped adding 1/2 cup of sugar and substituted 1/2 cup of maple syrup for the apple juice. I did not add any cornstarch. I baked this for 40 minutes at 350F. The results were excellent. I will definitely make this again.
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4 users found this review helpful

Stuffed Guinea Squash (Eggplant)

Reviewed: Sep. 11, 2011
This was delicious. I followed some of the other comments and baked the eggplant shells. I sprayed some vegetable oil on the cut side of the shells in order to keep them from drying out. I alsoI lowered the temperature of the oven to 350F and baked the shells for about 20 minutes. They were done if I could cut them with a fork. I added 1 green pepper to the stuffing mixture and reduced the amount of bread crumbs to about 1/3 C. I baked the stuffed eggplants in the oven at 350 for about 20 minutes.
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3 users found this review helpful

Mediterranean Vegetable Stew

Reviewed: Aug. 20, 2011
I really liked this recipe. I used medium sized eggplants, 1 pound of mushrooms and 3 Italian frying peppers (cubanelles). Also I used 4 chopped fresh tomatoes rather than canned. Otherwise, I followed the recipe for the rest of the ingredients. I believe the extra ingredients increased the yield for this recipe to 8 servings. This was easy to make and is a great recipe for late summer when all of the ingredients are in season. I will definitely make this again.
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2 users found this review helpful

Spicy Red Bell Pepper Soup

Reviewed: Jul. 9, 2011
I followed this recipe because I had 2 pounds of small red and yellow peppers that I needed to use. This recipe came out great. I also used 4 carrots and skipped the celery. I also added about 12 ounces of mushrooms. I did not puree the soup. This was an excellent soup to serve on a hot summer afternoon.
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5 users found this review helpful

Spaghetti with Broccoli and Mushrooms

Reviewed: Jun. 26, 2011
This is a good recipe for a fast meal. I used fresh vegetables in this recipe: (broccoli, mushrooms & garlic). I added 1 chopped onion and 7 chopped roma tomatoes. I sauteed the onion, garlic and mushrooms for about 5 - 7 minutes. I then added the broccoli and sauteed for an additional 5 to 7 minutes. Finally, I added the sliced tomatoes and half a cup of water and sprinkled on some Italian seasoning. I brought the mixture to a boil, reduced the heat, covered the dish and simmered everything for about 10 minutes. I will definitely make this again.
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58 users found this review helpful

Millet-Stuffed Peppers

Reviewed: May 1, 2011
I liked this recipe. I sauteed 1 chopped onion with 8 ounces of chopped mushrooms until they were translucent. I added 3 chopped tomatoes to the onions and mushrooms and sauteed them for an additional 3 to 4 minutes. Finally, I added 1/2 teaspoon cumin and 1 teaspoon chili powder and 1 can of mild diced chiles and sauteed for an additional minute or so. I mixed in the cooked millet and beans and stuffed the peppers. I topped the peppers with a sprinkling of mozzarella cheese and bread crumbs and baked them in a preheated oven at 350F for about 45 minutes. The stuffed peppers came out great. I had some of the stuffing mixture left over and I simply baked that along side the stuffed peppers. I will definitely use this recipe again.
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18 users found this review helpful

Two Bean Vegetable Chili

Reviewed: Apr. 3, 2011
I really liked this recipe. I substituted fresh tomato sauce because I had 6 Roma tomatoes that I needed to use (saute an onion in oil in the bottom of a saucepan, add minced garlic, slice 6 Roma tomatoes and saute them briefly, add one can of vegetarian broth, bring to boil and then simmer for about 15 minutes). I added about 1/2 teaspoon of basil to the tomato sauce while it was simmering and 1 tablespoon of chili powder to the entire mixture. I cooked this in a crock pot on high for about 4 hours and the flavors came out quite well. I will definitely make this again. This is a good recipe that can be made the night before and then placed in a slow cooker on low for about 4 hours.
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6 users found this review helpful

Sauteed Green Beans (Vegetarian/Vegan version)

Reviewed: Feb. 27, 2011
I did a vegetarian version of this. I dropped the bacon and used fresh green beans rather than canned. I parboiled the beans--as suggested by another reviewer--for about 4 minutes. I sauteed a chopped onion until it was translucent and then added the green beans. I sprinkled salt, pepper and a dash of crushed red peppers onto the onions and sauteed everything for about 5 minutes--until the beans were tender but not overcooked. This came out quite well and I will certainly use this recipe again.
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2 users found this review helpful

Sauteed Green Beans

Reviewed: Feb. 27, 2011
I did a vegetarian version of this. I dropped the bacon and used fresh green beans rather than canned. I parboiled the beans--as suggested by another reviewer--for about 4 minutes. I sauteed a chopped onion until it was translucent and then added the green beans. I sprinkled salt, pepper and a dash of crushed red peppers onto the onions and sauteed everything for about 5 minutes--until the beans were tender but not overcooked. This came out quite well and I will certainly use this recipe again.
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6 users found this review helpful

Mushroom Lentil Barley Stew

Reviewed: Feb. 27, 2011
This was an excellent recipe. I made it with the following changes: I increased the barley and lentils to 1 C each. I used 1 pound of sliced mushrooms and a chopped onion. The onion and mushrooms were placed in the bottom of a pressure cooker and sauteed for about 5 minutes in olive oil. I decreased the vegetable broth to 1 quart. Finally, I added 1 pound of fresh chopped spinach. After adding all the ingredients into a pressure cooker, I cooked them for about 15 minutes. This came out as a delicious meal that was prepared and cooked in under 30 minutes.
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10 users found this review helpful

Vegetable Tom Yum Soup

Reviewed: Feb. 5, 2011
This is an excellent recipe. I turned down the heat substantially because my wife can't eat spicy food. I substituted 3 teaspoons of dried ginger for the galangal slices. I doubled the recipe so the yield was 12 servings. I skipped the lime leaves and lemon grass. I substituted a 4 ounce can of (mild) diced chiles for the hot chile paste. Finally, I cut the fish sauce down to 3 tablespoons. This was a delicious soup for a cold winter dinner.
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5 users found this review helpful

Cream of Spinach Soup

Reviewed: Jan. 30, 2011
I doubled the recipe and followed some of the suggestions from the other reviewers. I sauteed the onion and garlic briefly. I substituted soy milk for regular milk and vegetarian bouillon for chicken. The soup came out great. I will definitely make this again.
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8 users found this review helpful

Banana Crumb Muffins

Reviewed: Jan. 8, 2011
This is an excellent recipe. I followed the recipe exactly and I thought the muffins were great. I think the yield for the recipe is for smaller muffins and I prefer baking larger ones. It came out with 10 large muffins. I think the next time I use the recipe I will change the serving yield from 12 to 14.
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20 users found this review helpful

Slow-Cooked Habanero Chili

Reviewed: Jan. 1, 2011
This was an excellent recipe. I used 1/2 C each of kidney, and black beans. I also used 1/2 C of black-eyed peas.I pressure cooked the beans and black-eyed peas for about 30 minutes before adding them to the crock pot. I skipped the ground turkey. My wife and I were too hungry to wait the hour for the 4th step so I skipped it. The recipe came out great. I will definitely make this again.
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9 users found this review helpful

Stir-Fried Mushrooms with Baby Corn

Reviewed: Dec. 27, 2010
I thought this was a great recipe. I skipped the corn starch and extra water. The liquid released by the mushrooms and the soy, fish and oyster sauces provided plenty. I added a small can of diced (mild) chile peppers. The next time I make this recipe, I will double it and make 8 servings.
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6 users found this review helpful

Cranberry Pumpkin Muffins

Reviewed: Dec. 5, 2010
This is an excellent muffin recipe and is fairly versatile. I used 1.25 C each of whole wheat and white flour, reduced the amount of sugar to 1 C and added 1 C of apple sauce and 1 pound of blanched cranberries. I baked the muffins at 350F for 25 minutes. They came out great. I will definitely make these again. The only reason why I substituted apple sauce for pumpkin, is because I like using fresh, cooked pumpkin rather than canned. I did not have the time to cook any fresh pumpkin. I also cooked these muffins in large muffin sheets and that created about 1 dozen large muffins.
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4 users found this review helpful

Meatball Nirvana

Reviewed: Nov. 21, 2010
I substituted vegetarian "ground sausage" for the ground beef and reduced the temperature from 400F to 350F. I baked the meatballs for 30 minutes. Otherwise I followed the recipe exactly. After 15 minutes, I flipped the meatballs over so they would brown equally. I served this with spaghetti and home made spaghetti sauce. I will definitely make this again.
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3 users found this review helpful

Baked Brussels Sprouts

Reviewed: Nov. 21, 2010
I substituted margarine for butter, cut the Brussels sprouts into quarters and cooked them at 350F for 30 minutes. The baked Brussels were great. I will definitely make this again.
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8 users found this review helpful

Cabbage Patch Stew

Reviewed: Oct. 26, 2010
If you don't crock this recipe, the preparation and cooking time is about 40 minutes. I substituted soy-based Italian sausage for the ground beef. I also substituted about 8 ounces of mushrooms for the celery and a can of vegetarian broth for the water and stewed tomatoes liquid. I used about 5 fresh round tomatoes rather than stewed. The recipe came out quite well. My changes made this recipe into a vegetarian version. I will definitely make this again.
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10 users found this review helpful

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