gracecc5249 Recipe Reviews (Pg. 1) - Allrecipes.com (13468876)

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Chef John's Meatless Meatballs

Reviewed: Apr. 24, 2014
I am a vegan and you could have done this a little better by taking out the dairy.
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12 users found this review helpful
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Chef John's Shaved Asparagus Salad

Reviewed: Apr. 16, 2014
I loved it. Being a vegan, I did have to change the meat. Instead of the pastrami I used the bacon chips (a teaspoon or two, just to flavor the dressing is all I needed)you buy in the salad toppings area. I am not a fan of oil so I dropped it to 1 Tbsp. Next time I may cut the oil out altogether (don't hold me to this, when I make a vinegar and oil dressing I use 1 oil to 3 vinegars.) I couldn't wait to taste but when you do wait that couple of minutes the wilted asparaus allows you to enjoy more. Thank you John for this fabulous way to eat raw asparagus. Nutrition wise this packs a heck of a wallop!
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3 users found this review helpful

Homemade Ketchup

Reviewed: Nov. 7, 2013
Wonderful tomato-y ketchup. I make my own ketchup all the time, along with worcestershire sauce. I am a vegan and like natural foods rather than processed. (No anchovies in my worcestershire). This has replaced my original ketchup recipe, I only remove the salt. It is well worth the time if you want your family to taste great ketchup for the first time. Anything I can make myself always tastes better. Try this you will love it.
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4 users found this review helpful

California Grilled Veggie Sandwich

Reviewed: Jun. 20, 2013
This sandwich is good using vegan mayo and homemade vegan feta cheese.
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0 users found this review helpful

Stir Fried Snow Peas and Mushrooms

Reviewed: May 9, 2013
I've used this recipe for years and love it just the way it is. I would love to know why it is when someone posts a recipe after some of you get done with it the recipe is no longer recognizable. Things like I left out the mushrooms and changed the snow peas to corn and carrots!!! You are aware that it is no longer the same recipe?! Try the recipes as they are and give an opinion that something could have been changed. But to completely obliterate the recipe before you even tried it as is would drive me crazy if I posted a recipe on here.
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11 users found this review helpful

Omelet in a Mug

Reviewed: Feb. 23, 2013
I have been making my omelets and scrambled eggs like this for years. Only I don't time them - I watch them. When I see them start to expand, I open the mic and stir them up and put them back in until they start to expand again and keep doing this until they are the desired doneness. I also notice it prevents the rubberiness that some people get. They get rubbery when they get overcooked. My method prevents them from overcooking. I also "fry" eggs in the mic in a dish coated with your favorite whatever. I prefer butter, it gives the egg a nice brown crispy edge. By the way I am a vegan and no longer eat eggs or non-vegan butter but will pass this tidbit along to those of you who haven't seen the error of your ways so to speak :)
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5 users found this review helpful

Chef John's Spaghetti alla Carbonara

Reviewed: Sep. 26, 2012
Being a vegan put a crimp in this recipe. But I worked with it and it came out really good. So if there are vegans listening, just replace the cheese with nutritional yeast, replace the guanciale with vegan bacon bits and the two eggs with the Vegg (2tsps of The Vegg powder and 1/2 cup of water). Comes out very good!
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5 users found this review helpful

Easy Butternut Squash Ravioli

Reviewed: Jul. 29, 2012
I'm a vegetarian so as it this recipe works really well but I am trying to become vegan, right now sort of half and half. I used vegan cream cheese and vegan butter and no egg yolk and it came out delicious. And I can use the filling as a side dish too. This makes a fantastic meal and side dish. BTW
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1 user found this review helpful

Instant Potato Pancakes

Reviewed: Jul. 6, 2012
I just made these for breakfast with asparagus. Was delicious. I just added more potato flakes to already mixed portion. Not a big deal. Different brands make thicker potatoes. I used the little babies off my scallions for the chives - same difference. Will make this a whole lot more. It was very easy and quite effortless. Thanks John!
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4 users found this review helpful

Garlic Spinach Balls

Reviewed: May 3, 2012
I have made these many times and have stored them in plastic bags in the refrigerator. I noticed after a day or two they have a consistency of meatballs. Now I make two different sets. One for snacking and lunches that are this size and another batch that are bigger - meatball size, that I put basil, oregano, and marjoram in and have with pasta and sauce. I am a vegetarian and have not had meatballs in ages, thanks to the recipe I can now think I'm having meatballs with my pasta and don't have to buy the salt-laden frozen ones from the health food stores!
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Spinach Balls

Reviewed: May 3, 2012
I just love these. I basically made them the same except I used Italian seasoned breadcrumbs and didnt add the Italian seasoning. I kept them after cooking in the fridge. I am a vegetarian and I found the consistency of these remarkably like meatballs I had while growing up. So I tried a batch using basil, oregano, and marjoram. I cooked up some pasta about a day later (because the consistency of meatballs comes after a day or so in the refrigerator) and used these as meatballs. I no longer miss meatballs with my pasta. They were fantastic. So from now on along with the forty I make that are a little over an inch in diameter, I will make some larger ones, maybe twenty or thirty, for meatballs. Thank you for this recipe that I will be sharing with friends. I know even my non vegetarian friends and relatives will enjoy them.
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1 user found this review helpful

Orzo with Parmesan and Basil

Reviewed: Apr. 2, 2012
I loved it. Followed the recipe mostly to the letter. I just used vegetarian chicken broth and threw some leftover broccoli in it and had a great meal.
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0 users found this review helpful

Chef John's Classic Beef Stroganoff

Reviewed: Mar. 3, 2012
I'm a vegetarian so I replaced the meat with Gardein Beefless Tips and used a vegetarian beef broth. This was fantastick!
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1 user found this review helpful

Red Velvet Pancakes

Reviewed: Dec. 4, 2011
I think these came out super. The only difference is that I make my own "creme fraiche."
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161 users found this review helpful

Creamed Chipped Beef On Toast

Reviewed: Apr. 15, 2011
I just got this recipe and am going to try it Sat. for dinner. I am a big lover of this particular food but it usually is way too salty for my blood pressure. I got a few good tips here for calming the salt. But I do love the way you cleaned up that SOS name. I grew up with the original SOS name since my father was in the service. I'm giving you 5 stars because your recipe sounds better than most I've read and the tips were good. Thank you
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Classic Goulash

Reviewed: Mar. 16, 2011
This wasn't a bad recipe, I think Chef Boyardi makes a concoction like this that he calls beefaroni. This isn't a recipe I would make again with elbows. I would prefer it poured over egg noodles.
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6 users found this review helpful

 
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