parrishioner Recipe Reviews (Pg. 1) - Allrecipes.com (13298240)

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Avocado Tzatziki

Reviewed: May 11, 2010
Might use a bit less garlic next time.
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Bran Flax Muffins

Reviewed: May 1, 2010
These were moist, dense and delicious. When I made them the yield was nearly 2 dozen muffins. If you're making the muffins larger you should err on the side of overbaking them- 20min may not be enough.
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Jeanie's Falafel

Reviewed: Apr. 23, 2010
Great recipe, but I couldn't get it to bind. I added 2 egg whites and that did the trick.
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Red Lentil Curry

Reviewed: Apr. 17, 2010
I've never made a curry, and this was a great success on the first try! I substituted canned diced tomatoes for the tomato paste, and I used this recipe for the curry paste. All told it was very spicy, but with some raita on the side it all worked out okay. It may take you some trial & error to get the spice level where you want it.
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Banana Muffins II

Reviewed: Apr. 17, 2010
These are really, really good. For my second batch I added walnuts, substituted 1/4c brown sugar for white, and added a dash of cinnamon. Note that the batter comes out pretty sticky and it takes some patience to get it cleanly into the muffin pan. But the finished product is beautiful, moist & delicious!
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Frozen Blueberry Muffins

Reviewed: Apr. 17, 2010
These came out tasting like store-bought blueberry muffins. And I mean that in a good way! They weren't particularly distinctive, but for me they were the platonic ideal of what "blueberry muffins" should be. I got a number of compliments on these.
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Classic Bran Muffins

Reviewed: Apr. 17, 2010
These were dense, wholesome & satisfying but unfortunately a bit bland for my taste. Of course this was easily remedied- I served them with whipped cream cheese and they were quite delicious! I'd like to try this recipe again with a bit more fat in the muffins themselves.
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Egg Salad III

Reviewed: Apr. 7, 2009
This is a good variant on an old favorite- the paprika is a nice, subtle addition. The olives add some salt, but you may want to add a little more. (I did!) Like all egg salad, it gets even better after it's had an hour or so to mellow in the fridge. If you can wait, that is...
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