LLing Recipe Reviews (Pg. 1) - Allrecipes.com (13221960)

Quick Egg Roll Dipping Sauce

Reviewed: May 7, 2012

Easy but too salty and too vinegary (even with low sodium soy sauce)

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Turkey Shepherd's Pie

Reviewed: Feb. 22, 2011

Great! I added several coves of garlic and used mushrooms, peas, and onion as the vegetables. I also added worstechire and some tomato paste. Delicious and easy! Will make again

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Whole Wheat, Oatmeal, and Banana Pancakes

Reviewed: Nov. 24, 2010

Good, hearty pancakes! I used whole milk and pastry flower for the all-purpose, something I would always recommend when making whole wheat pancakes. Great frozen and thawed for a quick breakfast, too.

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Pumpkin Pie Bread

Reviewed: Dec. 8, 2009

Very moist and delicious! Baked this the first time AS IS and it was good-but it was extremely moist with little pumpkin/spice flavor. So I baked it again but added way more spice PLUS tried to "healthify" it by substituting 1c unsweetened applesauce, 1c brown sugar, and 2c whole wheat flour, and it was so much better! "Healthy" substitutions DO NOT compromise flavor, and I very much prefer this version

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Boilermaker Tailgate Chili

Reviewed: Dec. 6, 2009

Only change I made was to use the slow cooker-which I highly recommend. Who knew how tender ground meat could get! I did mine for about 6.5 hrs at high altitude.

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Iced Pumpkin Cookies

Reviewed: Nov. 17, 2009

These were outstanding...the second time I made them and adjusted them for ALTITUDE To adjust for altitude and maintain the cakey (not cookie) like consistency of the cookie, I added an extra yolk, reduced the baking soda and flour each by 1/8 tsp, increased all the spices by ~1/2 tsp, doubled the vanilla, and reduced the sugar by 2 tbs (I used 1c white sugar and 1/2c brown, of which i took out the 2 tbs). Make sure cookies cool completely before icing. I prefer dipping the tops as opposed to dropping on the icing with a fork, it looks much better

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Sloppy Joe Sandwiches

Reviewed: Jun. 21, 2009

Wonderful. Only change was using ground turkey, just as delicious.

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Banana Banana Bread

Reviewed: Jun. 8, 2009

Good recipe. Followed it exactly. Pay attention to other comments about the oven placement of the bread! I put mine on a rack just below the middle of the oven but below another rack and the top got a little black looking-though it did not taste burned. This bread wasn't fantastic, but it was very good and easy to make. The first thing you taste is bananas instead of sugar as in other recipes

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Bow-Tie Pasta With Red Pepper Sauce

Reviewed: May 8, 2009

Great sauce! My only complaint is that I too think the serving sizes are a little small. I made a few substitutions to the dish that I would highly recommend. First, I added 2 (sliced) cloves of garlic, 2 serrano peppers, and a pinch of red pepper flakes (maybe only try this if you like it spicy..) to the red pepper mixture. I didn't have the peas to add so while I simmered the peppers I roasted some carrots in the oven. I combined the carrots and peppers once I pureed everything. Gave it a sweeter and fuller flavor. Delish!

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Bombay Chicken and Rice

Reviewed: May 5, 2009

I would recommend cooking this as two dishes: the chicken in one and the rice in the other. I cooked mine for an hr, took the chicken out, then cooked the rice some more. The chicken was dry and not very flavorful. The rice was ok (after I added garlic power, chick stock, red bell peppers, and some minced serranos). I would think browning the chicken first on the stove and then letting in simmer would yield more flavor and better control over how/if it needs more seasoning

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Quinoa and Black Beans

Reviewed: Apr. 24, 2009

If you are concerned about substituting ingredients, make sure to read this review! I didn't have any quinoa, so I used brown rice (cooked it for 30 min first before adding to onion mixture). Also, didn't have corn so I ended up using a trio of peppers-also because I wanted a kick. Ended up being delicious.

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Homemade Black Bean Veggie Burgers

Reviewed: Apr. 4, 2009

I was very unimpressed with these burgers. My main complaint is that they are just too mushy. I made the patties in the morning, froze them, then let them thaw for 4hrs or so in the fridge before I cooked them for dinner. Due to their consistency, I would definitely recommend baking them because that limits contact with the fragile patties. Nevertheless, they were still too mushy. Also, I would suggest roasting the garlic. The raw and bitter flavor of the garlic is quite noticeable since the burgers are essentially heated up, not cooked. I would like to attribute the poignant and unpleasant 'zest' of the burgers to the raw garlic, but without repeating it could have something to do with the spice combo as well.

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