vegcook4six Recipe Reviews (Pg. 1) - Allrecipes.com (1532600)

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Favorite Buttermilk Bread

Reviewed: Aug. 8, 2011
I halved the recipe, but made it exactly as printed. I ended up with two delicious loaves (probably smaller than the picture since I halved them). They cut easily, rose beautifully, and tasted great. Very good recipe.
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Creamy Frosting

Reviewed: May 5, 2008
I thought that the frosting was great and I had no trouble at all getting it to a good texture following the hints of other reviewers. It was a very light, fresh texture and taste. The only change I would make is to use caster sugar next time (or superfine) to eliminate the very slight touch of graininess.
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1 user found this review helpful

Veggie Pot Pie

Reviewed: Feb. 24, 2004
Great recipe! Everyone in my family loved it,however, I am going to decrease the pepper next time by at least half.
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Coconut Curry Tofu

Reviewed: Jan. 16, 2004
My family loved this recipe and didn't find it bland at all. I followed the recipe almost exactly- I used Dynasty Brand Thai Garlic chili paste and White Wave Baked Tofu, Thai flavor. The White Wave Baked Tofu comes in a variety of flavors and my four kids will eat it hot or cold, right out of the package, because it doesn't have that mushy, tofu texture. The big change I inadvertently made was to print out the recipe on two pages and not see the "bok choy" on the second page. I used fresh broccoli instead and my husband and kids all seemed happy that I made that mistake (I love bokchoy, but in deference to them I will continue to use broccoli). With fresh, high quality ingredients (I also make my own curry powder), this is a fantastic recipe!
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Manicotti

Reviewed: Jan. 16, 2004
Good, basic manicotti recipe. This is a nice, make-ahead casserole for family or friends.
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Best Marinara Sauce Yet

Reviewed: Jan. 16, 2004
My 11-year old daughter made this recipe, following the directions exactly, except using red instead of white wine. I thought it was good, but prefer a spicier sauce. Most of the family thought it was too sweet and had too much of a wine taste (although perhaps using white wine would have improved that).
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Flaky Food Processor Pie Crust

Reviewed: Jan. 16, 2004
This is a great, basic pie crust recipe. I found it was a good combination of taste and flakiness, and it held up well. Even when I don't have time to chill the dough, it is relatively easy to roll (although chilling helps!). I usually just use butter out of the fridge (already hard) but freeze my shortening for an hour. If I can see flecks of shortening and butter when I roll out the dough, I know that it is perfect.
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153 users found this review helpful

Green Beans with Cherry Tomatoes

Reviewed: Jan. 16, 2004
This recipe was fine, but I wasn't as impressed as most of the reviewers. I think that you have to know going in that you like a sweet, buttery sauce. Neither my family, nor the family for whom I provided a "new baby" dinner loved it, but everyone ate it. I followed the recipe exactly with fresh, quality ingredients.
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Kolachky

Reviewed: Jan. 16, 2004
These were delicious and well received. For the filling, I used Solo apricot, poppyseed and cherry. The dough was so easy to work with-it didn't dry out and was very forgiving (my 1- and 3-year olds even helped!). Like the previous reviewer, I cut out rounds and then pinched two sides together. It took me one round to figure out exactly how much filling and how tightly to pinch so that it all looked perfect, but even the ones where the filling sightly oozed or the top separated tasted great. It took a long time, and because of the small circles I did, it made at least twice the four dozen expected. However, it really was well worth it. My Polish mother and grandmother loved them!
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5 users found this review helpful

Cheesy Onion Roll-Ups

Reviewed: Jan. 16, 2004
I made this for a neighborhood party and everyone loved it! I didn't want it to be too spicy (lots of kids) or too dry unless dipped (too messy), so I substituted one can of stewed tomatoes with mild chilies (drained and very finely chopped)for the jalapeno. Since then several of the guests have asked for the recipe and made it themselves. All preferred it with the tomatoes, instead of with a picante sauce for dipping. We all also learned that it works much better to make it the night before. I tried cutting it after an hour, and then again the nex morning. It worked great and looked very nice the next day. Many friends have used it when they need something to bring to a gathering, but want to be able to make it in advance. I even cut it and put it out on a tray (tightly saran-wrapped) about six or seven hours before the party, and it didn't dry out and tasted delicious.
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20 users found this review helpful

Renaissance Stuffed Mushrooms

Reviewed: May 16, 2003
I've made these mushrooms several times and they are always well-received. Personally, I like the more traditional "bready" filling so I usually add some fresh bread crumbs (1/2 C. - 1C.) from the food processor. Other than that I don't change a thing. There is not too much filling if you use stuffing mushrooms. This has become the appetizer that people request from me.
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26 users found this review helpful

 
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