Faeli H Recipe Reviews (Pg. 1) - Allrecipes.com (13787585)

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Faeli H

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Vegan Cupcakes

Reviewed: Apr. 17, 2010
I love this recipe. It comes out so moist and just plain good. I love that it is easy to tweak depending on what mood you are in. You definitely wont miss the egg/dairy in this!
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6 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Aug. 6, 2009
This tastes great! I like to add baby portabella mushrooms, grape tomatoes, and chicken to the mix for a "one skillet meal" I don't have to mess with. I love the flavors together!
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2 users found this review helpful

Blueberry Apple Crisp

Reviewed: Jul. 10, 2009
This crisp/cobbler (whatever you want to call it) was excellent! I went ahead and added 1/4 cup of brown sugar instead of the 2 T and I didn't think it tasted too sweet. Also, I had some 'crumble' (cinn/sugar/butter mixture) mix left over from some muffins I made, so I thought I'd add a little bit to the top. I wouldn't think that is necessary, but it sure was tasty. ;).
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1 user found this review helpful

Ricotta Bread

Reviewed: May 29, 2009
This bread turned out great! I changed it to '24 servings' so I could use a full cup of ricotta and made it without the bread machine. Next time I think I will add a couple tablespoons of honey as I like my bread a little sweeter although the bread did come out very moist and the crust was perfect. I used whole wheat flour too. Thanks!
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1 user found this review helpful

Sinigang na Baka

Reviewed: May 27, 2009
Masarap! The soup had a great flavor. I didn't use exactly the same vegetables (cabbage and kale instead of bok choy and green beans), but then the sinigang is versatile with vegetables. Made it with a side of rice... Yum! :).
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4 users found this review helpful

Rempel Family Meatloaf

Reviewed: May 21, 2009
This was excellent! I didn't exactly measure anything out. I just threw it all together and 'eyeballed' what I felt looked like a decent amount. Instead of the onion soup mix I added french onion dip mix. It's all in the seasoning... right? :). I squished it into the pan and topped it with BBQ sauce and fresh mozzarella balls. Yum!
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1 user found this review helpful

Lentil Chili II

Reviewed: May 18, 2009
I'm really not a super spicy person, but I could not for the life of me taste the spices in this chili! It was *very* bland and watery after my initial taste test. I threw in a TON more seasonings (and I mean a ton) of random whatever I thought would go good in a chili, plus added some chicken broth and I *finally* got some flavor into that thing! I only added 1 1/2 quart of water and figured it'd be fine, too.
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4 users found this review helpful

Fresh Apple Cake I

Reviewed: May 14, 2009
I made a few revisions to keep the cake healthy and incorporate more moisture. It turned into a very moist, scrumptious cake! I didn't have all-purpose flour, so I did 1 cup of brown rice flour with 1/2 cup of whole wheat flour. I halved the sugar and added 1/4 cup honey with two eggs because I had some rather small eggs. I added a teaspoon or so of nutmeg and 1/2 a cup of unsweetened applesauce. I didn't measure out my apples, but it looks like I ended up with about three cups instead of two. My cake was done in 30 minutes and the texture was anything but dry! I cut the apples up in very small slices, so this probably helped them soften with the shorter bake time.
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3 users found this review helpful

Quinoa and Black Beans

Reviewed: May 9, 2009
Very good. A little bit much on the onions for us, but it has a great flavor.
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1 user found this review helpful

Curried Lentils

Reviewed: May 7, 2009
I used coconut milk instead of cream, too. I really didn't add any other seasonings besides green onions and cilantro, but I definitely did *not* add as much curry paste as they were asking! I doubled the recipe and still only added about two teaspoons and it was spicy enough! Maybe they were using a mild curry paste? Otherwise this was an excellent recipe especially when you let the liquids simmer down thick. Yum!
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3 users found this review helpful

Spinach, Red Lentil, and Bean Curry

Reviewed: Apr. 30, 2009
I think this recipe is great once you add the right amount of flavor. I could not find garam masala, but no worries! For those who do not know, it is a spice blend and the recipe for it can be found on here or elsewhere on the internet. I blended up the basics and threw that into the pot. I accidentally added half of a 32oz container of yogurt (haha), but it really didn't damage the dish at all besides making it more soupy. I threw in some celery leaves because I hate celery but still wanted to benefit from it (;)) and also to take up space since I accidentally added too much yogurt. I also added curry paste for a yummy spicy addition. I'll definitely be making it again!
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1 user found this review helpful

Vegetarian Kale Soup

Reviewed: Apr. 23, 2009
Um, yum! This soups an amazingly rich flavor! I *forgot* to add the beans (lol), but it still tasted great. I was scared by the amount of kale (a lot) and water (just enough for cover) at first, but it did wonders to not thin out the flavor. I chose to be heavy handed on the seasoning and used "Tuscan Blend" - a bread dipper mix from Oil and Vinegar. It was *awesome*. Even my three and 1 1/2 year old liked it and I really thought they'd think it was disgusting! For some other additions, I added a pound of baby bella mushrooms and sauteed that at the beginning. I used grape tomatoes instead of the diced tomatoes to add a little bit of sweetness into the mix. I didn't slice them or anything. I wanted the tomato juice to stay in tact within their skins. One last thing, I admit I un-vegetarianed it by added chicken base instead of vegetable bouillons!
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2 users found this review helpful

Potato Latkes I

Reviewed: Apr. 11, 2009
After making a ton of latkes, I've noticed a few things. 1. Don't be too over zealous on draining out the liquid. The second time around I kept trying to keep the potatoes dry and you really need a good balance between liquid and dry amounts or else your latkes will not stay together. 2. Don't squash them out too thin. It seems like 1/2inch (maybe slightly less) is the perfect height to squash them to. Any less and you will be having a hard time flipping them. 3. If you are being stingy on the oil, make sure the oil is at bare minimum covering a millimeter layer on the bottom or they will not brown well! 4. 1 egg per 2 cups is PLENTY to keep your latkes together. So heed the other reviewers on that advice! 5. If you like your latkes a bit more seasoned, try different things like adding garlic (or garlic powder) or some curry seasoning. I wouldn't suggest frying it in garlic olive oil. The garlic was overwhelming and I like garlic! 6. Last but not least, it works well if you substitute whole wheat flour or matzo meal instead of the all-purpose. Although I might add that I found myself using a bit more than called for with the all-purpose.
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31 users found this review helpful

Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Apr. 11, 2009
Yum! :). Didn't really change anything except that I didn't add parsley because I didn't have it. Tasted great with fresh cilantro though!
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2 users found this review helpful

Fresh Semolina and Egg Pasta

Reviewed: Apr. 4, 2009
This turned out really great! A suggestion for those working with your hands: make sure you roll these out thin (THIN! If you *think* you rolled it out thin enough, it probably isn't. Lol. I made that mistake!). They will plump up when you are ready to cook and wont cook properly in the center. Flour your surface well when you are rolling it out and be sure to flour both sides of the pasta so that it doesn't stick. ...Good luck! :).
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4 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Mar. 26, 2009
Yum! This Irish soda bread really IS easy to make and it tastes superb! It's my favorite bread to make because it takes little prep time and cooks beautifully in the oven. I agree with other reviewers that this needs to be cooked longer with less heat. It gives the bread a great crusty exterior without burning the bottom.
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1 user found this review helpful

Baked Ziti II

Reviewed: Mar. 25, 2009
This recipe is SO EASY to make! I made two batches so I could freeze one for later. It hardly took me any time at all to add the doubled amount - I would definitely recommend this for a freezable recipe! I wanted to add some vegetables, so I added a layer of zucchini and squash to the mix. Also, I didn't bother with the layering as some recommended. I figured it would taste the same mixed up (as one reviewer pointed out that it did - just not as pretty) plus I was making a double batch... might as well make my life easy! :). This recipe is great for making additions to, but is also great as is.
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2 users found this review helpful

Challah II

Reviewed: Mar. 9, 2009
This is great! Very moist with a hint of sweetness. The bread came out looking beautiful and tasting great alone. Thank you!
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4 users found this review helpful

Crab-Stuffed Mushrooms

Reviewed: Mar. 3, 2009
I love stuffed mushrooms, but I could not enjoy these! The taste of "canned crab" was so overwhelming for me; I think I would have been better of using fresh lump crab meat. It was a bit bland even after I added a few things, but squeezing lemon juice over the top did spruce it up a bit.
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5 users found this review helpful

Chocolate Chocolate Chip Cookies III

Reviewed: Mar. 3, 2009
These cookies are great! They come out fluffy and very soft, so it was a bit difficult for some to come off the pan. I did end up breaking a few. I think next time I'll lightly grease my sheets so as to prevent the sticking.
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3 users found this review helpful

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