STARFLOWER Recipe Reviews (Pg. 1) - Allrecipes.com (1321428)

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Sturdy Whipped Cream Frosting

Reviewed: Jul. 29, 2012
Wonderful recipe! I will make this often! I prepared the cream cheese mixtire in a bowl and set it aside. Then I whipped the cream with an electric mixer until almost done, added the cream cheese mixture, and then finished whipping (stop quickly before it turns to butter!). It made enough to cover a 12x18" sheet cake. It's creamy and delicious, and holds up like it says. Plenty sweet, I would not want more sugar.
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Apple Hermits

Reviewed: Apr. 22, 2012
These made great bars. No icing necessary. Baked them in a 10x15 inch pan at 350 for 25 mins. Spread the batter in the pan with a metal spatula. Used half whole wheat pastry flour, raw sugar instead of brown, Earth Balance margarine, and only 1/4 tsp cloves and 1/8 tsp nutmeg so not too spicy. Enjoyed the apples, walnuts and raisins. Tasted great. Good, chewy cookie. Pretty healthy, too, for a cookie! Thank you for recipe.
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3 users found this review helpful

Johnny's Spice Rub

Reviewed: Jan. 27, 2012
Not sure if I rated this before, but I have to say that I have been using this "grub rub" recipe for years now, and it is my favorite dry rub! Great for steak, chicken, everything! Thank you, Johnny.
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4 users found this review helpful

Bourtheto

Reviewed: Jan. 27, 2012
Use red or white boiling potatoes and they will be done (not baking potatoes). I used the food processor for the onions and tomatoes instead of grating them and that worked fine. Instead of cayenne, I used Johnny's Grub Rub sprinked on the fillets (it has cayenne in it), and put garlic salt and black pepper on the potatoes. I'll try adding a bay leaf and some herbs next time. I liked the one-pot (skillet) method and it was very good. Oh, I did research - after done, drizzle with the rest of the olive oil and sprinkle some chopped fresh parsley on top, and serve with sourdough bread.
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2 users found this review helpful

Baked Eggs

Reviewed: Jan. 10, 2012
I don't know what went wrong. Followed recipe, except used lowfat milk. Maybe the eggs were old. It was very spongy, dry and tough. Maybe I'll try it again with evap milk and fresher eggs. Mine was done at 35 minutes. I will revise this if it turns out better next time! 2nd review: Made it again with fresh eggs and it was better. Also, I read that beating eggs too much makes them dry - I had beat them too much with an egg beater. Pretty good, but still not my favorite recipe.
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Vegan Cupcakes

Reviewed: Dec. 18, 2011
I made no changes - these are perfect! First time I baked cake using coconut oil and loved it. The coconut oil adds no noticeable coconut flavor. Made 1-1/2 times recipe and got 22 cupcakes. Took to church and everyone liked. Here is the frosting I used, enough for 2 dozen cupcakes: *** 3 cups pdr sugar, 5-6 Tb soy or almond milk, 3 Tb cocoa pdr, 1 square unsweetened baker's chocolate melted, 2 Tb almond butter, 1 Tb margarine, 1/2 tsp vanilla, dash salt.
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10 users found this review helpful

In-a-Pinch Ketchup

Reviewed: Sep. 7, 2011
I made no changes except omitted the corn syrup and used cider vinegar. At first I thought it tasted great, excellent, but then I continued cooking and after 25 minutes I thought I had wrecked it. Next time, I will add only 1 cup water and cook only 15-20 minutes.
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4 users found this review helpful

Tofu Quiche with Broccoli

Reviewed: Jun. 26, 2011
Made this quiche tonight in a deep dish pie plate. Made very minor changes to suit my taste - omitted the red pepper and used 1/4 tsp each dried oregano and sage. Added 1/4 tsp more salt (sea). Readers said theirs was not firm, so I added 2 tsp flour - it set up perfectly - the pie was firm and sliced well (cooled 20 mins before cutting). I used the oil pie crust recipe from the original Tassajara Bread Book - Yum! (prick crust and pre-bake 7-8 mins). Will definitely make again. Oh - I turned the oven temp down a little (400 for pre-baking the crust, 375 for baking the filled quiche and baked 40 mins). DEEP DISH PIE CRUST: 1 1/2 cups unbleached flour, 3/4 tsp sea salt, 1/3 cup light olive oil, 1/3 cup cold water. Add oil gradually to flour/salt; gradually stir in water to form a ball and roll crust.
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6 users found this review helpful

Vegan Apple Carrot Muffins

Reviewed: Apr. 3, 2011
Five star, but I made many adjustments: Half whole wheat flour and half white, omitted the white sugar and used 1 cup raw sugar, 3 tsp soda and 3 tsp powder, half the cinnamon, 1 1/2 tsp sea salt, no egg replacer, 2 medium bananas, 1 cup unsweetened applecauce, 1/2 cup oil, 1/2 cup water (all else the same). Lastly, if you use organic apples, you can grate them with the peel on (they do get soft). 350 for 25 minutes was perfect - they were fantabulous! This makes two dozen.
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8 users found this review helpful

Vegan Agave Cornbread Muffins

Reviewed: Mar. 19, 2011
Just had to agree that these are really good! Mine were a little crumbly, but that is probably because they were not cool enough - I know that papers peel off more easily if you let muffins cool. I used 1/3 cup agave and unsweetened applesauce so they would not be too sweet. Baked at 350 for 25 minutes. Perfect! Will make them again and again. They were very tender.
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5 users found this review helpful

Clark Gable Pancakes

Reviewed: Jan. 16, 2011
I made these exactly as written (I love Clark Gable) as I wanted to see what happened with this much baking powder. Could not stand the very strong baking powder taste and even spit it out! So I diluted the rest of the batter with another round of ingredients, but no more baking powder (so now double the recipe). Result: GREAT PANCAKES! And they were plenty fluffy. Recommend half as much baking powder as recipes states, but see for yourself! (also, you can use half soda and half powder to cut the baking pdr flavor even more). (Perhaps an error got perpetuated in this recipe?)
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8 users found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Nov. 26, 2010
Followed recipe exactly, but they tasted bland. Second try: Doubled the salt and cinnamon, and used half vanilla and half water. Now I liked them much better. Lined pan with parchment paper and no need to butter the pan. Also, I needed to roast them an extra 15 minutes.
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4 users found this review helpful

Dad's Cookies

Reviewed: Apr. 17, 2010
Delicious and rich tasting cookies! I picked these because they use oil (I used canola). Used half white and half whole-wheat pastry flour, and sea salt (it tastes better). Added 1/2 cup raisins, 1/2 cup chopped walnuts, and 1/2 cup chocolate chips. I used the electric mixer and dropped spoonfuls onto the cookie sheets. Mine spread out a lot while baking. They disappeared quickly! We loved em! Thanks for recipe.
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5 users found this review helpful

Swedish Rye Cookies

Reviewed: Dec. 30, 2009
Made these this Christmas, but my family did not like them. I also tried a recipe for Swedish Rye Cookies on another site that contained cream cheese that I thought tasted better. Should I have used light rye flour? I used dark because that's what I had on hand. For my other Christmas cookies I used whole wheat pastry flour and they turned out great (whole wheat chocolate chip cookies, w.w. snickerdoodles). If I make these again, I will try LIGHT rye flour.
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Peanut Butter Noodles

Reviewed: May 31, 2009
I was worried that the sauce seemed liquidy but, oh well, dumped it in with the noodles...and the starch from the noodles quickly thickened it up - the noodles soaked up the juice and the noodles got more and more creamy and yummy after a few minutes. I used Japanese Futonaga Udon noodles and natural peanut butter, water instead of broth, omitted the chile paste, used powdered garlic and ginger. These are fantastic, even though I made minor substitutions. Thank you so much for sharing the recipe!
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Purple Monstrosity Fruit Smoothie

Reviewed: May 31, 2009
This recipe is excellent as written, although it is actually a "freeze" rather than a smoothie. Great for a hot summer day. I actually tried adding some vanilla yogurt, but that ruined it - next time, no yogurt! (Make sure you peel the bananas before freezing them - it's really hard to get the peel off). I added the 1 Tb honey, but no vanilla needed.
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6 users found this review helpful

Banana Chip Muffins I

Reviewed: May 2, 2009
Good, low in oil and sugar, but the oven temp was too high - my muffins came out dark and even burned on the outside (400 degrees, 20 mins). Maybe I baked them too long? I want them golden on the outside . Will try again at a lower temp, and check them sooner. I felt they were more bread than cake-like.
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Date Flecked Orange Muffins

Reviewed: Feb. 14, 2009
Wonderful! Healthy, too. Used 1/4 cup dates (blenderized) as I wanted some raisins (1/4 cup, whole, tossed with the flour). Used 1/4 tsp salt, oil instead of butter, and 1/2 tsp each of the spices (just right - don't like too spicy). Done at 15 mins, but prefer the 20 mins as they were more chewy and great muffin crust. Also, used a vegetable peeler to get off the orange part of the rind and threw away the bitter pith (the skins were too thick, I guess). The blender worked well in chopping up big pieces of rind. Thank you for the wonderful recipe - it will be one of my favorites.
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Butternut Squash Casserole

Reviewed: Nov. 15, 2008
I had a small (1 lb) butternut squash that I baked in the oven so it would have the most flavor. As the mixture looked kind of liquidy, I poured it into 7 sprayed custard cups, omitted the topping, and just sprinkled cinnamon on top. Used 1/2 cup sugar only. Baked at 350 degrees for 40 mins. They were delish! Tasted best warm. Just tried it again today using carrots (1 cup mashed) instead of butternut squash, sprinkling nutmeg on top instead of cinnamon - these were great, too! The first time I used the electric mixer, second time the blender and it was more smooth.
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Pasta e Fagioli II

Reviewed: Oct. 30, 2008
This was great - followed the recipe pretty closely, except for minor changes. Instead of prosciutto I used 1/4 lb smoked turkey sausage (Hillshire Farms). Didn't know what ditalini was and didn't have any, so I used some Maltagliati that I had - a very thin spaghetti or fine egg noodle - tossed it with a little olive oil after I cooked and drained it, so it wouldn't stick together. We ladled the soup into bowls over the pasta, and it was great - great flavor with the turkey sausage I used. Will definitely make this again.
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5 users found this review helpful

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