miriyummy Recipe Reviews (Pg. 1) - Allrecipes.com (13251451)

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Quinoa, Beet, and Arugula Salad

Reviewed: Nov. 26, 2014
This is absolutely delicious! Even my carnivore husband likes it. I use sheep's milk feta cheese instead of goat cheese, and I roast my beets (wrap in foil and bake at 425 F in oven for one hour, then turn off oven and let cool in oven) instead of steaming them. When I made this tonight I reduced the oil and vinegar to 1/3 cup each and reduced the sugar to 1 heaping teaspoon -- I think it came out even better this way than when I used the original dressing proportions. The salad also keeps well when there are leftovers. I highly recommend this recipe.
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Chicken Marsala

Reviewed: Nov. 20, 2014
I followed a couple reviewers' suggestions and made a couple other changes, and this came out very yummy. I reduced the oregano to 1/4 tsp., used 1/2 cup of sunflower oil (instead of 1/4 cup butter and 1/4 cup oil), and I didn't have Marsala (and didn't want to use cooking sherry), so I substituted 1/4 cup sweet red wine and 1/2 cup semi-sweet white wine. I definitely recommend making this!
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Asian Rainbow Trout

Reviewed: Jul. 16, 2013
This was delicious! I made this with lake trout. I followed a few suggestions: I increased the soy sauce to 1 tbsp, substituted brown sugar for the white sugar, and used sesame oil instead of olive oil. I also left out the salt altogether -- I figured the soy sauce would be salty enough. I mixed the soy sauce, sugar and pepper and rubbed the mixture on both sides of the trout. There was some marinade left over, so I drizzled it on the trout before flipping them over. Yum!
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3 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 29, 2012
I doubled the recipe so I could use an entire 15 oz. can of pumpkin. I used white whole wheat flour, 2 cups brown sugar and one cup white sugar, and Earth Balance instead of butter. Based on other reviewers' suggestions, I baked the first batch for 12 minutes...but they were just a tad underdone, so I baked the rest for 13 minutes. These are fabulous! I don't think I'll even make the icing because they are so good by themselves, so why add unnecessary calories?
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Crustless Cranberry Pie

Reviewed: Feb. 28, 2012
I made it as listed, except I substituted white whole wheat flour for the all-purpose flour and Earth Balance for the butter. The result was excellent! I highly recommend trying this recipe if you have fresh cranberries sitting in your refrigerator. My only comment is that this is really a cranberry walnut cake made in a pie pan, so don't think of it as pie.
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5 users found this review helpful

Easy Pesto

Reviewed: Sep. 1, 2011
This came out very well. Following other reviewers' suggestions, I added an extra clove of garlic and a little lemon juice. I used a pinch of black pepper and 1/2 tsp salt. I also used closer to 1/2 cup almonds (it was the end of a bag). If you're using a blender rather than a food processor, I recommend pulsing until it's the texture you want.
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1 user found this review helpful

Whole Grain Waffles

Reviewed: Jun. 19, 2011
I substituted soy milk for skim milk and toasted oat bran for the wheat germ and used 1 1/4 cups white whole wheat flour (whole wheat flour made from soft white winter wheat), but otherwise followed the recipe exactly. The waffles were delicious. I will definitely use this recipe whenever I make waffles.
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3 users found this review helpful

Chocolate Zucchini Cake III

Reviewed: May 30, 2011
My husband does not like zucchini, but he likes this cake :) Pair it with a good chocolate frosting (or cream cheese frosting).
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3 users found this review helpful

Sesame Noodles

Reviewed: May 30, 2011
These are a hit every time I make them. I never have any chili sauce around, so I just throw in some red pepper flakes.
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1 user found this review helpful

Banana Cake II

Reviewed: May 30, 2011
This is the best banana cake recipe I've found! My only criticism is that the baking time is always much longer than called for. I often make this in two 8"x8" pans in order to reduce the baking time.
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1 user found this review helpful

Cinnamon Teacake

Reviewed: Feb. 19, 2011
Good cake, but not fabulous. I would triple the recipe and make in two 8 inch round pans. Good for vegans if you substitute Earth Balance for the butter and soy milk for the milk.
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2 users found this review helpful

Creamy Hot Cocoa

Reviewed: Feb. 1, 2011
I used Hershey's Special Dark cocoa and made this with 2 cups soy milk and one cup rice milk to make it non-dairy. I put in 2/3 cup sugar before reading the reviews recommending 1/2 cup, so I added a few extra teaspoons of cocoa powder and some extra hot water. It was very good. Next time I will make it with only 1/2 cup sugar.
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1 user found this review helpful

Chole Saag

Reviewed: Jan. 26, 2011
I was looking for a chick pea recipe and found this. The chick peas I had were cooked, dried chick peas (not canned), and I didn't have canned sweet peas, so I microwaved frozen peas. I also substituted vegetable broth for the chicken broth, added some extra water, and cooked longer than the recipe called for (based on one review I read and the fact that I wanted to put my daughter to bed before dinner). The result was delicious! For those who couldn't guess based on the amount of red pepper flakes called for, this is fairly spicy. My husband and I ate it plain, but others might want to serve it over basmati rice or with naan (as a number of reviewers recommend) or, for those who really don't like spicy food, reduce the amount of red pepper flakes.
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4 users found this review helpful

Fudge Pie

Reviewed: Jan. 25, 2011
I used Earth Balance to make it non-dairy and did not melt it first, but did make sure it was creamed very well with the sugar before adding the eggs and vanilla and the dry ingredients, per other reviewers' suggestions. I used a frozen whole wheat pie crust from Whole Foods. This was fabulous! If you're having guests, double the recipe and make two pies to be sure to have enough.
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Extreme Chocolate Cake

Reviewed: Jan. 2, 2011
This cake was a hit with my husband and nephews. I love the fact that the cake only requires one bowl for mixing! I used white whole wheat flour instead of all-purpose flour and increased the amount to 2 cups. I substituted soy milk to make it non-dairy, and I baked it in a 9"x13" pan for 45 minutes, as suggested by another reviewer. For the frosting, I substituted Earth Balance for the butter and soy milk for the milk. I only used 3 1/2 cups confectioner's sugar (I could get away with it because I was just frosting the top of the cake while in the pan, so I didn't need the frosting to be as stiff), and this frosting is unbelievably fabulous! It's the frosting that makes the cake a 5 star recipe.
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1 user found this review helpful

Zucchini Cake IV

Reviewed: Jul. 18, 2010
This was good with cream cheese frosting, but did not stand well on its own.
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2 users found this review helpful

Zucchini Spice Cake

Reviewed: Jun. 17, 2010
I don't have a grater or food processor, but I do have a blender, so I needed to puree the zucchini in the blender with liquid. I figured this would give me too much liquid from the zucchini, so I needed to reduce the amount of other liquid -- I therefore reduced the oil to 1/4 cup. I also used whole wheat pastry flour instead of all purpose flour (I always do when baking). The cake was great! My husband complained about it (b/c he doesn't like the idea of zucchini in dessert) but he asked for seconds every time I served it.
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11 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Jun. 17, 2010
I used this recipe to make oatmeal squares. I substituted 1/4 cup vegetable oil plus 1/2 cup applesauce for the 1 cup butter and used only 1/2 cup white sugar. I added a good helping of Craisins and baked in a 9x13 pan for about 30 minutes, then cut into squares. They were super yummy! Next time I might use only 1/4 cup white sugar.
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6 users found this review helpful

Irresistible Whole Wheat Challah

Reviewed: Jun. 2, 2010
I had been looking for a whole wheat bread machine challah recipe for a while. I tried various recipes, without much luck. Finally, I decided to look for a regular whole wheat challah recipe and make the dough in my bread machine -- I tried this recipe, and it turned out great! I substituted agave for the honey and left out the wheat gluten and raisins. The bottoms of my loaves ended up a little dark; I might reduce the baking time a little. I know I will make this over and over again.
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22 users found this review helpful

Baked Salmon II

Reviewed: May 30, 2010
I tripled this for a 2+ lb salmon fillet. Following other suggestions, I reduced the olive oil to 2 tbsp (i.e. 6 tbsp for my tripled recipe), removed the skin from the salmon before marinating, and baked the salmon, covered, in the same baking dish in which I had marinated it. I didn't have fresh parsley, so I substituted 1/2 tbsp (1.5 tbsp in my tripled recipe) dried parsley. This was a big hit! It was very peppery, though, so I will probably halve the amount of black pepper next time.
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