VeggieCarrie Recipe Reviews (Pg. 1) - Allrecipes.com (13738949)

Baked Potato Soup V

Reviewed: Nov. 13, 2011

I made adjustments to the original recipe, or I would have probably given this the full five stars. Making a half batch, I used 1 1/2 c skim milk and originally 2 c vegetable broth. Having put in everything but the sour cream and cheese, I then put this in the crock pot on low for about 4 hours, then added the cheese - and this could still use another c vegetable broth or milk to thin it out. I'm sure that with the original recipe, the rich thickness of the soup is part of its tremendous appeal... it's just a bit too much for me. Otherwise, thanks much for an awesome starter - this will definitely be kept around for future use!

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3 users found this review helpful

Dietetic Banana Nut Muffins

Reviewed: May 26, 2011

With a couple of minor changes, this recipe came out delicious! I used bread flour in place of all-purpose (which I often do when recipes call for a mix with whole wheat flour), added another 1/4 c of applesauce, 2 tbsp brewers yeast, 2 tbsp milled flax seeds, and 1 tsp or so nutmeg. I also used one whole egg instead of the egg whites. They were moist, fluffy and had a very satisfying flavor.

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5 users found this review helpful

Valentino's Pizza Crust

Reviewed: Feb. 10, 2011

This is a great, simple pizza crust recipe. I find I also get rave reviews if I use bread flour rather than all-purpose flour. It makes the crust even more Valentino's-like ;)

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25 users found this review helpful

Sweet Dinner Rolls

Reviewed: Nov. 25, 2010

Oh. My. Goodness! Even as a fairly inexperienced bread maker, I was able to get these rolls to come out perfectly! I followed K PRAPER's instructions (I also don't have a bread machine), and the only change I made to the ingredients was to use margarine instead of butter and 1/4 c egg substitute instead of real egg. These remind me of a very old recipe that my aunt has been using for crescent rolls that we all gorge ourselves on every Christmas. SO glad to have these now in my arsenal for big family gatherings! Thanks for a great recipe!

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0 users found this review helpful

Thai Curry Tofu

Reviewed: Nov. 14, 2009

Having only been cooking tofu for about a year, I was having a hard time figuring out how to prepare a tofu dish in which you didn't taste the somewhat nutty, bland flavor of tofu (I'm not a big fan). Well, this is it! I made slight modifications: I added a green pepper (cubed), used about 10 green onions rather than one small regular onion, omitted the cilantro, used about 3 tsp red curry paste rather than powder, and added about 1 1/2 tbsp of soy sauce. (Also used reduced fat coconut milk, and then added a little corn starch/water to thicken it up a bit.) Served over jasmine rice, and I believe I may never have tofu any other way again!

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0 users found this review helpful

Vegetable Cheese Soup I

Reviewed: Sep. 27, 2009

I made quite a few changes and ended up with a delicious, hearty soup! I used salsa con queso instead of the cheese sauce, omitted the celery seed and carrots, and added a can of black beans, about half a package of fresh spinach (chopped up in the blender with the vegetable broth, then added) and 1 c of salsa. I garnished it with shredded cheddar and a bit of cilantro, and WOW, what a tasty dish! I feel a lot better about the nutritional value too with the beans and spinach added. The spiciness of the salsa completely overrode the flavor of spinach. I will definitely make it over and over. Thanks for the base recipe!

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41 users found this review helpful

Spinach Bacon Quiche

Reviewed: Sep. 26, 2009

As written, the recipe will not work. It is far too watery, and I'm still waiting on it after an extra 10 minutes in the oven, hoping to get it to solidify without burning the crust beyond being edible. I think the idea is great, but next time I'll be cutting the milk probably in half. EDIT: Cutting the milk down to 3/4 c and adding a couple tbsp flour made all the difference - I also added a couple of small red potatoes, diced. Used veggie bacon, and now I have something I'll cook over and over again!

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1 user found this review helpful

Applesauce Bars

Reviewed: Sep. 24, 2009

These were excellent! I modified the recipe slightly, using 1/3 c brown sugar and 1/3 c Splenda, and only baked 20 minutes in the 9x13 pan. I think I'll do the 8x8 next time as suggested, but I will definitely be making these again - so tasty, and I know they'll be a hit at work tomorrow!

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0 users found this review helpful

Soba with Toasted Sesame Seed Sauce

Reviewed: Sep. 19, 2009

Very good recipe to start with, just made a few tweaks (personal preference) to the sauce. I'd also advise, it does NOT take 10-12 minutes to toast sesame seeds at that oven temperature - maybe half that time. But this was a good, easy recipe that I'll definitely keep making and modifying!

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3 users found this review helpful

Curried Rice Pilaf

Reviewed: Sep. 10, 2009

Great recipe to start with - I made a few adjustments. I used jasmine rice, which didn't have to cook as long (maybe 20 min total), tripled the curry, added a dash of soy sauce, omitted the raisins and used vegetable broth instead of chicken. Overall this probably didn't affect the flavor much, but just some personal preferences - and this is one I'll be making again and again!

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1 user found this review helpful

Sugarless Applesauce Cake

Reviewed: Sep. 1, 2009

I adjusted this recipe to make a chocolate sugarless cake, and it turned out GREAT! Just omit the spices and raisins, add 4 tbsp cocoa, and I used 1 c white sugar substitute since I can't find brown sugar substitute in my town. Anyway, it is DELICIOUS and doesn't taste sugarless at all! I'm going to top it with no-sugar-added cherry pie filling and enjoy sharing :)

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27 users found this review helpful

Pumpkin Bars III

Reviewed: Aug. 31, 2009

An excellent, easy recipe for pumpkin bars! I omitted the raisins just because I prefer them without, but I also did find out that the glaze tends to sink right into the bars if left covered overnight - so my advice is to wait until you're about to serve them to glaze them. I'll definitely make these again, they were a big hit!

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8 users found this review helpful

Best of Everything Veggie Burgers

Reviewed: Aug. 27, 2009

I made these for my dad and I to eat while he was visiting, and he absolutely raved about them! I thought they were very good too, but not being a big black bean person, I'm going to try cutting the black beans in half and doubling the egg on the next go-round. Actually, I use Egg Beaters so it ends up being a very low cholesterol burger too. These burgers also refrigerate and re-heat beautifully, so the leftovers are great too!

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0 users found this review helpful

Pumpkin Pecan Pancakes

Reviewed: Aug. 23, 2009

I found these pancakes to be too moist - almost slimy. The flavor was terrific (I followed a previous reviewer's advice and used some pumpkin pie spice), but I think I'm going to try making them without the yogurt next time and see how they turn out. Still, a good recipe I'll be continuing to modify until I get it right!

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1 user found this review helpful

Barbeque Tempeh Sandwiches

Reviewed: Aug. 21, 2009

I tried this recipe when my sister and her family were visiting - her oldest daughter is a vegetarian, and her husband is a meat-and-potatoes guy. The only thing I changed was adding a couple of cloves of minced garlic to the vegetables and used 2 green peppers instead of 1 green, 1 red... and EVERYONE, my brother-in-law included, ate this right up and wanted more! What a terrific, easy recipe and it turned out to be such a crowd pleaser! This is one of those good ol' standby recipes for me now, I make it as often as possible. It's pretty handy, too, for a single person because the sandwich filling keeps very well in the refrigerator and reheats very well too. Thanks for a terrific, quick, easy meal!

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8 users found this review helpful