earthgrrl77 Recipe Reviews (Pg. 1) - Allrecipes.com (13251814)

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Chinese Scallion Pancakes

Reviewed: Jun. 18, 2014
I liked this recipe, though I felt the pancakes were a wee bit heavy/doughy. I followed the recipe almost exactly as written--only differences were I let the dough rest for about 60 minutes (needed extra time to finish mincing the scallions) and I used less salt. This recipe calls for WAY too much salt--1/2 tsp per pancake would be excessive IMO! I just sprinkled a pinch on each one before rolling. I wasn't entirely sure what was meant by rolling the scroll into a "disk"--I think I did it right, but that description makes me wonder. Served them with Trader Joe's Gyozo Dipping Sauce and homemade egg drop soup. This was my first time making scallion pancakes, so perhaps I'll try a couple other recipes and see which I like the best. Thanks!
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Shiitake and Baby Bella Mushroom Risotto

Reviewed: Jun. 12, 2014
I make asparagus risotto all the time, but decided that I wanted to try mushrooms this time. This recipe calls for about 3x the amount of wine that I normally use (NOT a bad thing!!). I followed it exactly as written and was thrilled with the results! Thanks for a wonderful recipe.
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Vegetarian Cabbage Rolls

Reviewed: Jul. 31, 2013
I had a massive head of cabbage from my CSA, so even though this is kind of a wintery dish, I went ahead and made it to avoid adding more cabbage soup to my deep freezer stash! I stuck a fork in the core of the cabbage and submerged it in a pot of boiling salted water, removing the outer leaves with a paring knife every 2 minutes or so. I substituted a package of Boca crumbles for the TVP and used a green bell pepper instead of red because that's what I had, and I omitted the wine because that's what I didn't have :-). I used diced tomatoes instead of whole (I couldn't find a 14.5 oz can of whole and I didn't want leftover tomatoes) and two cans of tomato sauce seasoned with minced garlic, oregano, basil, and thyme instead of soup as per others' suggestions. Served it with mashed potatoes and corn on the cob. It was very tasty, though rather time-consuming, so I'm not sure I'd go out of my way to make it again. Unless I happen to get another massive head of cabbage in my CSA!
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Cream of Mushroom Soup I

Reviewed: May 30, 2013
I made this according to the recipe but used 1/2 heavy cream and 1/2 half and half because that's what I had. I didn't have any sherry so I left it out. Adding some cooked brown rice at the end as well as some toasted walnuts. Super yummy!
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Coconut-Curry Lentil Stew Served over Quinoa

Reviewed: May 11, 2013
This was pretty tasty. My only subs were shredded coconut instead of powder (I ground it with a mortar and pestle) and green lentils (the store I went to didn't have red). I made it in the morning and let the flavors meld all day. We enjoyed it, but it wasn't until after I served it that I remembered that I had planned to add fresh ginger, pistachios and sriracha. So I guess I'll try adding those next time--and I think there will be a next time!
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German Apple Cake I

Reviewed: Jan. 24, 2013
This was absolutely delicious and fool-proof! I was actually trying to follow the directions exactly, except that I wanted to double the recipe. I took the 4 eggs out of the fridge to let them get to room temp, and thus didn't start baking until a few hours later. I then decided to make one cake first just in case my mixing bowl wasn't big enough, but I accidentally used all four eggs! I only realized my mistake after transferring the entire mixture into the baking pan! I decided to just pour it back in the bowl and try to double it. I mixed the second round of oil, sugar and vanilla separately, poured it in, and then add the dry ingredients and just stirred, stirred, stirred by hand. I thought for sure it would flop, but no, it was delicious! Definitely a keeper!
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Simple White Cake

Reviewed: Aug. 20, 2012
I used this recipe to make cupcakes for my baby's first birthday party. I tripled the recipe and followed others advice adding an extra 1/4 cup of milk and an extra tsp of vanilla per 12 servings. Filled my cupcake liners 1/2 way using a decorating bag and tip and baked for 15 minutes. Ended up with 56 cupcakes--luckily I had enough liners. I was able to freeze the extras for another occasion. They were delicious! I would definitely use this recipe again!
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Moroccan-Style Stuffed Acorn Squash

Reviewed: Oct. 25, 2011
I rarely give 5 stars, but this recipe was perfect as written! The couscous had great flavor and was a wonderful filling for the squash. I had to cook my squash a little longer than 30 minutes to get it tender enough. I will definitely be making this again in the future!
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Coconut-Cream Cheese Frosting

Reviewed: May 26, 2011
I usually don't give 5 stars to recipes because there is almost always something that ends up needing to be adjusted based on previous reviews but this recipe is PERFECT. The only change I mad was halve the recipe since one reviewer said that would be enough for a cake with filling and she was right! I put it on the Heavenly White Cake and added some fresh raspberries to the filling and it was amazing!!
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Baked Scallops

Reviewed: Mar. 7, 2011
This recipe is good if you are a fan of buttery bread-battered seafood. My husband liked it a lot, I liked it okay, but I guess I prefer scallops without the batter--it was just a bit too rich. The only things I did differently were using defrosted frozen scallops and rolling the scallops in butter, then dipping them in the bread crumb mixture, as suggested by others. If I had just sprinkled the mixture over the scallops as the recipe suggests, maybe I would have liked it better, but it would have been a waste--even after rolling the scallops in the mixture, I had at least 3-4 tablespoons leftover. If you are going to follow the recipe and just sprinkle it, then I suggest you don't make as much of the bread crumb mixture.
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Grandma's Chicken Noodle Soup

Reviewed: Feb. 15, 2011
Very yummy. I could tell right away this was too salty w/out even trying it, so I read the other reviews and did the following: 6 cups regular broth, 6 cups low sodium broth, no salt. Added 1 cup of sliced carrots, 2 cloves of minced garlic, 2 bay leaves, some freshly ground black pepper, and a whole "naked" (i.e. no spices) rotisserie chicken. Boiled it for 15 min., then removed chicken, tore meat into little pieces and added it back into the soup. I made the egg noodles separately and added them before serving. Oh, I also forgot about the corn starch, but it was still delicious! Next time I might try a non-egg noodle to see which is better.
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Eggless Egg Salad

Reviewed: Jul. 8, 2010
This should not be posted as an eggless egg salad "recipe"--it is merely a starter for eggless egg salad. You absolutely have to add additional ingredients (Nayonaise, parsley, etc.) for it to taste anything like egg salad. But when you do, it tastes really good!
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French Toast I

Reviewed: Jan. 30, 2010
I'm not usually a big french toast person, but I had some stale italian bread and an overabundance of eggs, so I figured I'd try this recipe. It was delicious! I cooked them in butter in a cast iron skillet and topped them with ripe banana slices, fresh blueberries, whipped cream, and Vietnamese cinnamon. So good!!!
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Greek Chicken Pasta

Reviewed: Dec. 13, 2009
This was very tasty. The only variations I made were to use white onion instead of red (I remember reading somewhere that red onion is not really meant for cooking) and adding about half a jar of pitted kalamata olives, chopped. I served it with linguine pasta and garlic bread--the garlic bread was great for mopping up the rather liquidy sauce.
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Vegetarian Nut Loaf

Reviewed: Apr. 12, 2009
I brought this to an Easter potluck and it was a hit all around! I followed the recipe but added just a little more basil and oregano. Served it with a vegetarian gravy. Definitely a keeper.
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