mangomerle Recipe Reviews (Pg. 1) - Allrecipes.com (13603770)

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Roasted Garlic

Reviewed: Apr. 14, 2013
om-nom-nom! Excellent recipe.
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1 user found this review helpful

Sausage, Kale, and White Bean Soup

Reviewed: Apr. 14, 2013
Kale flavor came through really, really strongly in this recipe. Some may really like that, but it wasn't such a winner with my family.
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0 users found this review helpful

Chocolate Wave Zucchini Bread

Reviewed: Apr. 14, 2013
I substituted chopped almonds for the chocolate chips because I didn't have any of the latter. Delicious!
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6 users found this review helpful

Rhubarb Curry Chicken

Reviewed: Apr. 14, 2013
2 cups of sugar was just too much for me to fathom so I halved the sugar and it was not missed at all. Used frozen rhubarb from last summer and an orange that was on its last legs. Excellent flavor in final product after cooking chicken in it!
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Pumpkin Mochi

Reviewed: Aug. 26, 2012
Chewy and delicious! Love pumpkin and love mochi; perfect combination. I used less sugar, though, and added the spices I normally use in pumpkin pie (ginger, nutmeg, and cinnamon).
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Janine's Best Banana Bread

Reviewed: Apr. 9, 2012
This is a really great basic recipe that is good as is, but I've also dressed it up with a bit of almond extract or 1/2 cap chopped up strawberries before and both were excellent.
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Molly's Mouthwatering Tzatziki Cucumber Sauce

Reviewed: Apr. 3, 2012
Really good and thick, delicious sauce made as written, but makes a really great base recipe as well. I like it with lots and lots of extra garlic and dill while omitting the mayo, personally.
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Coconut Sevai (Rice Noodles)

Reviewed: Jan. 19, 2012
Great recipe, but ingredients really should state pre-cooked lentils so only 4 stars. I know the description states "may not be wholly American!" but even so the lentils will need to be cooked beforehand as the recipe does not have you cooking them. If your mustard seeds have been toasted long enough, they will begin to pop (similar to how popcorn pops) and will be not so crunchy when chewing. I should also note that I've made this a couple times now and though the first time I used sweetened coconut (was all I had on hand), the second time I used unsweetened shredded coconut and it was much, much better in my opinion. All the shredded coconut you can get in most US grocery stores is sweetened since we only use it for desserts. Unsweetened can be purchased at most any Indian or Polynesian market as well as most general Asian markets here in the US. Using the unsweetened versus the American style sweetened coconut makes a world of difference in the recipe.
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10 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Jan. 18, 2012
This recipe is amazing! It's great as written, but we prefer less sugar so now I make it with only 2 cups of sugar (could probably do a little less and still be really great). i also make it gluten free now by using 1 cup oat flour, 1 cup sorghum flour, 1 cup coconut flour, 1/2 cup cornstarch, and 2 teaspoons xanthan gum in place of the all purpose flour.
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3 users found this review helpful

 
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