Vestalia Recipe Reviews (Pg. 1) - Allrecipes.com (13576390)

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Banana Sour Cream Bread

Reviewed: Jul. 7, 2013
Not sure if I should give this recipe 4 or 5 stars. The original version is way too sweet for my taste, and even when I cut the sugar in half, it was still very sweet. Next time, I'll just use 1 cup of sugar, just right for my preference. I like the generous amount of bananas, I used very ripe ones, and the banana taste was delicious. I used only 4 Tbsp of butter, and 1/2 cup applesauce, whole wheat flour, and low-fat sour cream, and I added a brown sugar crumb topping. It came out wonderful. I baked the bread as one huge loaf (I don't recommend this unless you have a really big cake tin, because the bread rises quite a bit), and it took 2 hrs and 15 min at 325 degrees to be done just right. Thanks for sharing this wonderful recipe!
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Urban Legend Chocolate Chip Cookies

Reviewed: Jun. 5, 2013
Very nice cookies, yet more the cakey type. I did not have milk chocolate at hand, so I used 1/2 cup cocoa powder and 2 tablespoons sour cream (heavy cream would work just fine, too). For my taste, the sugar was enough (even though I had reduced it to 3/4 cup brown and 3/4 cup white sugar), so I did not add any additional sugar. And I left out the nuts because my kids don't like them. The cookies came out great. I had made them using two tablespoons to drop them, but could have gently rolled them with my hands as well. They took about 12 minutes to bake, because they were a bit larger than the recipe indicats. I got 50 cookies out of it. The secret is to take them out of the oven just when the tips start to turn slightly golden. If you take them out sooner, they will deflate and still be raw inside, if you let them get darker, they will be dry and hard. For my taste, they were a bit too sweet, so next time I'll reduce the sugars to 1/2 cup each, being aware that this will change the texture even more to the cakey side as well, but I'm fine with that. Nice chocolatey taste. Thanks for the recipe!
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Vegan Whole Wheat Biscuits

Reviewed: Jun. 5, 2013
I chose this recipe because it does not use shortening, and I was pleasantly surprised by the result. They came out as slightly sweet, fluffy biscuits with just a hint of coconut and almond flavor. I did not roll out the dough, but cut in the oil using my food processor, then put the mix into a large bowl and quickly worked in the milk with a spoon. Then I made patties by hand, just gently patting the dough into shape - worked very well and was quick. I also made a second batch (at the same time), using half coconut oil and half lard (from cooking bacon), and added some onions and bacon bits (I cooked cut-up bacon and onion in a pan before adding). And I did not have any more almond milk, so I used buttermilk instead, about 2/3 cup. They came out great, too, but I think the bacon flavor does not harmonize so well with the coconut flavor, although everybody in my family still loved them. The "original" batch was a nicer, more rounded flavor overall, and if you add bacon, leave out the sugar.
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Honey Ginger Green Beans

Reviewed: May 26, 2013
Very easy to make, and just delicious! I used less honey, about 1/2 cup, and a bit more of the ginger and garlic, and it still came out great. Something different to make with green beans, it's worth a try!
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9 users found this review helpful

Greek Green Beans

Reviewed: Apr. 26, 2013
Great dish! I was lookig for a vegan dish for a school event, when I came across this one. After reading the reviews and comments, I decided to try it. I know that, as an authentic Greek dish, the beans are supposed to "float" in olive oil, but I still decided to cut the oil down to 2 tablespoons. I added some parsley to the onions, and a tablespoon of tomato paste for color. Last, I added about one tablespoon of lime juice to the beans before I added them to the dish, to maintain the nice green color (I used frozen green beans), and some black pepper to taste. Came out just wonderful, thanks for the recipe! I will make this more often, perhaps adding diced egg plant, potatoes, or sliced mushrooms for variations.
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Guacamole

Reviewed: Oct. 7, 2012
Really good guacamole, authentic and flavorful! A bit too much salt for my flavor, so I'd recommend only 1/2 tsp and maybe add to flavor. Now I just have to figure out how to stop myself from eating it all up!
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2 users found this review helpful

Apple Strudel Muffins

Reviewed: Oct. 7, 2012
I think the muffins were a bit bland, although I had added a teaspoon cinnamon and a quarter teaspoon cloves, and a tablespoon lemon juice. Not sure why, maybe I'll just double the spices next time. The kids loved the muffins, though. I made them as cake pops in mini muffin tins, with the topping covering the bottom and walls of the cups, and with a popsicle stick in the center.
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1 user found this review helpful

French Baguettes

Reviewed: Sep. 3, 2012
This is an authentic baguette recipe, thanks for sharing it. The only thing I changed was to brush the top with strong black coffee, not egg yolks, egg whites or egg wash, as it is done in original French recipes. Coffee is the traditional way to receive a crunchy, flaky crust.
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5 users found this review helpful

Zucchini-Chocolate Chip Muffins

Reviewed: Sep. 3, 2012
These muffins are excellent, moist and tasty. Thanks for sharing this recipe! As a health nut, I used whole wheat flour and cut the sugar and the oil in half. I added a bit of buttermilk to make up for the changes. The muffins still came out great!
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4 users found this review helpful

Giant Chocolate Chip Cookie

Reviewed: Jun. 12, 2012
I made half of the dough, reduced the sugar to 1/4 cup white plus 1/4 cup brown, added 2 Tblsp. cocoa and left out the nuts because my kids don't like them. I also used whole-grain flour. I baked it in a 10-inch springform pan, the bottom lined with parchment paper, and baked it for 20 minutes at 350 deg. The cookie came out great, very tasty! The texture is a bit cake-like, but that's what I wanted anyway, and I think if you take the whole amount of sugar, it will come out more fudgy and crispy. I made the cookie for my middle son's 6th birthday, he does not like cake, and it is a big hit! Great recipe, thanks for sharing!
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Mango Blueberry Muffins With Coconut Streusel

Reviewed: May 13, 2012
I substituted 1/4 cup applesauce for half of the butter, used whole-grain flour, and added 1/4 cup of mango juice to increase the mango flavor. I also used almost 2 cups of diced mango, and 1 cup frozen blueberries, and reduced the sugar to 3/4 cup. I folded the blueberries into the dough very carefully, so that they would not pop, to preserve the mango flavor. The muffins came out great, very delicate and moist. I guess if you like more blueberry flavor, 1 cup of mango is enough, and if you prefer the mango flavor, use 2 cups of mango and be careful not to pop the blueberries while mixing. Next time, I will add 1/4 teaspoon of ground ginger to the batter, and use just plain unsweetened coconut flakes as a topping.
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Baked Kale Chips

Reviewed: Oct. 2, 2011
These are really great! I baked mine 11 minutes, and they came out crisp and wonderful. I had made different batches, one with spicy Creole seasoning, one with soy sauce, and both were delicious. Only thing I might change next time is to cut larger pieces. I like that the seasoning can be varied, according to your preference. My daughter ate the equivalent of 4 whole kale leaves, I could never have made her eat that much "green stuff" any other way. Thanks for the great recipe!
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3 users found this review helpful

Cran-Apple Sauerkraut

Reviewed: Jul. 3, 2011
A nice change from the usual Sauerkraut taste! I used 28 oz. of canned Sauerkraut and 1 cup Applesauce, and fresh cranberries instead of dried ones, so my dish was probably a little less sweet than the original recipe. I also sauteed the onions first, then added the Sauerkraut, and I added a dash of ground cloves and one bay leaf, to make it a bit spicier. This is definitely a recipe to try!
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Dad's Leftover Turkey Pot Pie

Reviewed: Jun. 13, 2011
Excellent Pie! I used the Pie Crust IV Recipe from this website, and it turned out very well. I now use the sauce of this turkey pot pie as a "base" for other pot pies, I just change the spices and vegetables, and each pie has so far been a huge success. Thank you for sharing this nice recipe!
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6 users found this review helpful

Lucy's Tomato and Peach Chutney

Reviewed: Jan. 18, 2011
Great recipe, my husband loves it. For my taste, the peach taste is not prominent enough, but it still is a very good sauce.
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7 users found this review helpful

Pumpkin Muffins II

Reviewed: Jan. 18, 2011
These muffins are great, and even better the day after. They also freeze well. I use whole grain flour and top them with an oatmeal streusel topping, and sometimes put hulled pumkin seeds, chocolate chips or walnuts on top. My kids just love them!
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Cream of Zucchini Soup

Reviewed: Jan. 9, 2011
This soup is phantastic! I omitted the margarine and used only olive oil and used chicken stock instead of the water and bouillon powder. I also used light cream instead of the creamer. I made a larger batch and froze several portions, and they came out great when thawed and heated. Tastes also great with chunks of ham and potatoes in it, for a light lunch, perhaps topped with croutons or toasted almonds. This soup can also be made with Dolcelatte cheese instead of the Gorgonzola, but I prefer the spicier taste of the Gorgonzola.
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Cranberry, Apple, and Fresh Ginger Chutney

Reviewed: Nov. 21, 2010
A nice change from "your usual cranberry sauce". I found it works best with sweet white onions, and I cut the sugar in half, which came out just right for my taste. To reduce the "sharp" onion taste (if you are concerned about the onions), a little more work is required: start roasting the onions in about 1 teaspoon of oil first in the pot, then, when the onions are light golden brown, add the white sugar and lightly caramelize. Then add the water and the other ingredients as the original recipe calls for. That way, the onions release their full sweetness, while the edge is taken off. I also think, adding about 1/8 to 1/4 teaspoon of ground coriander would spice it up a bit, but I have not tried that yet myself.
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Cranberry Sauce

Reviewed: Nov. 19, 2010
Very good and simple! I cut the sugar in half and use half orange juice/half water, and I add a dash of cinnamon and a tablespoon of rum. I usually make larger batches of the sauce and can it (just fill the boiling sauce into canning jars and put on the lids immediately). This way, it lasts many months.
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Deep-Dish Blackberry Pie

Reviewed: Nov. 19, 2010
Very easy to make and just delicious! I sometimes use this recipe (blackberry mixture only, no topping) as a basis for a large cheesecake, with the "Sicilian Ricotta Cheesecake" from this website on top. Just pour the blackberry mix into a spring form, then add the ricotta batter, and bake slowly. Our favorite for July 4th!
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