platina Recipe Reviews (Pg. 1) - Allrecipes.com (1415125)

Vaselopita - Greek New Years Cake

Reviewed: Dec. 31, 2010

I made this tonight, to be served tomorrow when the in laws come over. I will update this after I've tasted it. I will say that I had to bake it an extra 30 minutes before the middle was cooked. I wrapped my quarter up in tin foil and tossed it into the cake after 20 minutes when I sprinkled the sugar and nuts on the top. Hopefully it hasn't sunk to the bottom!

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Vegan Cupcakes

Reviewed: Dec. 22, 2009

Wow. I made these for a dinner party where there was a vegan, and everyone loved them! The only change I made was substituting vegetable oil for the coconut oil. I will post the recipe for vegan chocolate frosting I made when I have more time. Can't wait to try out different flavours!

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5 users found this review helpful

Vegan Split Pea Soup I

Reviewed: Dec. 22, 2009

Definitely use 12 cups of water from the beginning or else the soup will be too thick, and in danger of burning. Even with the 12 cups, you will need to stir occasionally, or the bottom may burn. I made this for a friend and didn't think I would like it, but this recipe is absolutely delicious, and I've already made it twice in 2 weeks.

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Bread Machine Rolls

Reviewed: Dec. 22, 2009

I am constantly asked to make these rolls when I'm hosting a holiday dinner, or bring them if I'm not! I measure them out into 30g balls, place on a pie plate (I spray with Pam) and let them rise before putting them in the oven. Makes 3 pie plates worth (8-9, with one in the middle). I also followed the advice of one reviewer, and to make ahead, I let them rise, then bake for 15-18 minutes at 250F, cool and freeze. Then I bake from frozen on a cookie sheet for 7 min in a 400F oven, keeping close watch to make sure they don't get too browned. I never use the egg wash, I found I never needed to. People will have 3 rolls with dinner, they are that good.

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Spinach Salad With Berries and Curry Dressing

Reviewed: Mar. 15, 2009

Made the dressing with baby spinach and sliced strawberries. Delicious!

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Brooke's Best Bombshell Brownies

Reviewed: Mar. 1, 2009

Yum! This is going to be my brownie recipe from now on. I made it in a 9x13 pan, and it made perfectly sized brownies. I buttered the pan, placed parchment paper in it, and then buttered and floured it which made it easier to remove once it cooled. I used 2 cups of white sugar and found the sweetness to be perfect. Next time I will try to use Splenda to see if I can make this into a low-carb dessert!

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Szechwan Shrimp

Reviewed: Feb. 25, 2009

Nice and quick recipe. I doubled the sauce - next time I will triple the sauce since I like a lot of sauce. Didn't have green onions, but I did have some frozen vegetables which definitely improved the dish!

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Pastry for Double-Crust Pie

Reviewed: Jan. 25, 2009

This is my new pie crust recipe - I will never need a new one again! Followed the recipe exactly. For cold water, I used ice water.

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Red Lentil Curry

Reviewed: Feb. 18, 2008

Love this recipe. Only thing I do differently is to use diced tomatoes. This recipe is a keeper!

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Absolutely Best Brownies

Reviewed: Sep. 30, 2007

I love this recipe. They turn out soooo good, and the recipe is so easy! Definitely double the amount you make - if you don't, you'll wish you did when they're all gone!

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Chocolate Cupcakes

Reviewed: Jun. 12, 2005

Great, simple recipe. As other bakers here suggested, I filled the cups up to 2/3 instead of 3/4 (made exactly 16 cupcakes) and baked for 19 minutes. I thought it had great flavour; remember, the recipe is only as good as your ingredients; maybe it was the cocoa powder the other bakers used..?

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2 users found this review helpful

Classic Bran Muffins

Reviewed: Mar. 30, 2005

I use this recipe all the time. I substituted 1/3 cup of apple sauce for the vegetable oil, and cut down the sugar to 1/3 cup. If you dont have buttermilk, you can use one cup of milk and one tablespoon of lemon juice (let sit for 5-10 minutes). I've added apples and cinnamon; blueberries; and strawberries... very yummy and healthy!

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Herman Reunion Cheese Ball

Reviewed: Mar. 18, 2005

Hot pepper sauce adds a great kick. I am not a fan of pecans, so I leave them out.

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Mar. 18, 2005

This is by far my favourite stuffing recipe. I don't think I would make any other stuffing than this! I use chicken stock instead of turkey stock. Spectacular flavours... I can never make enough. Your dinner will become stuffing with a side order of turkey... it's that good. PLEASE use double the amount of fresh herbs. This is a MUST.

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Biscotti

Reviewed: Mar. 18, 2005

I add 1/2 teaspoon of vanilla and 1/2 teaspoon of almond extract instead of the anise. I also add sliced blanched almonds.. delicious! I always get asked for this recipe whenever I make it for other people. Next time I think I will dip some in chocolate.

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3 users found this review helpful

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: Mar. 18, 2005

The crab stuffing was fabulous... but not in this dish. I would definitely make it again. I used sirloin medallions which was better cost than the filet mignon, and tasted magnificent. Bringing the sauce down to 1 cup took a while,and I added a little bit of flour to thicken it.

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Coconut Shrimp I

Reviewed: Mar. 18, 2005

I made these as an appetizer to a Valentine's Day this year. The recipe is delicious, and I would not modify it at all. To plate it, I positioned the shrimps two at a time to form a heart, and also drew hearts with a red Thai dipping sauce on the plate.

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It's Chili by George!!

Reviewed: Mar. 18, 2005

Reading the other reviews, I did not put the tomato juice in, but put in another can of tomato sauce. I've only used my slow cooker a few times, and although I believe it brought out the flavours considerably, I think the ground beef tastes better when it is not slow cooked. Next time, I may add the cooked ground beef an hour before the end of cooking.

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Irresistible Irish Soda Bread

Reviewed: Mar. 18, 2005

Moist and delicious, I followed this recipe exactly and I don't think it could have come out better! Next time, I will add craisins for a different taste. A perfect complement to the Irish Lamb Stew (also on allrecipes)

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Irish Lamb Stew

Reviewed: Mar. 18, 2005

The stew was fabulous. I used 4 pounds of lamb shoulder (trimmed off much of the fat), and added 1 cup of Guinness instead of the white wine. I did not have thyme, so I used rosemary instead. I also added extra garlic. You MUST make the Irresistible Irish Soda Bread (allrecipes as well). Next time, I will add more vegetables.

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