Matt Allen Recipe Reviews (Pg. 1) - (13537053)

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Matt Allen




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Vegetarian Ribs

Reviewed: Nov. 9, 2014
I love this Recipe! I does take some tweaking. I cut down the onion in my second batch, and added a couple cloves of garlic. I tried a similar recipe that did do the onion/oil and called for a good deal of needing. the texture came out like bad hamburger steaks rather than ribs. I appreciate the author mentioning what kneeding would do. If you want that 'bite' don't knead. It won't fool a meat eater but I'd admit as a 2 year vegetarian I felt a bit guilty eating these. One side note for those of you on the go like me: These freeze GREAT, and reheat in the microwave very well, similar to the frozen ribs you buy. I'm freezing a entire batch (I got 6 smaller riblets) for quick meals. I bought most of my stuff bulk. Each rib comes to around .35-.50 cents per rib, compared to 3 plus bucks for a box of two. AND these taste a heck of a lot better.
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Plum Jam

Reviewed: Jul. 16, 2011
Loved it, Came out well... I reduced the sugar to 6 cups. I didn't have issues with it setting; but I made sure to get it at the jelling point of 220.
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Homemade Black Bean Veggie Burgers

Reviewed: Apr. 11, 2011
I love this recipe, It rocks and is so simple. My sister in law is a very picky eater; I convinced her to try one, and she asked for seconds. I call them 'chilli sandwiches' rather than veggie burger. For some reason this makes people more receptive of them I use off brand ritz crackers for bread crumbs, and I cook the black beans, rather than using canned. I triple the recipe every time I make it. The cost per serving is roughly 0.32 cents per sandwich, including a loaf of bread! I generally bake mine and eat them at least once a week; if not more!
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Asparagus with Tomatoes

Reviewed: Jul. 5, 2009
Very Yummy, I actually turned this this recipe in to shrimp pasta dish.To the basic rec pie I changed a few things -3 Tablespoons of Olive oil -5 cloves of garlic - white wine to it towards to end to taste - other herbs that I don't remember, pinch here and there. - and obviously shrimp and egg noodle pasta. I cooked everything as directed, added some shrimp in at about the same time I added the asparagus. I tossed with egg noodle (what I had on hand). It came out lovely... the tomatoes blended well with the olive oil and made a tasty sauce. Its something I will certainly make again!
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