WILLWOLF Recipe Reviews (Pg. 1) - Allrecipes.com (1543655)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 10, 2005
Awesome--defintely, the best chocolate chip cookies I've ever made!!! I added macadamia nuts to half, and those were delicious, also. I measured heaping ice cream scoops of dough onto parchment-lined baking sheets (6 to a sheet) and baked for 17 minutes. I wound up with 13 gorgeous, scrumptious, addictive cookies!
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1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 14, 2005
Fantastic cookies! I wasn't sure I was going to like these, as I'm not generally a fan of cakey cookies. However, they taste delicious, like little muffins. The house smells wonderful while baking these. Instead of using 1/2 cup butter, I used 1/4 cup margarine + 1/4 cup applesauce. I added about 1/2 teaspoon additional cinnamon. I eyeballed the nutmeg, as I had to grate mine. Instead of using 1 1/2 cups white sugar, I used 1 cup regular sugar + 1/2 cup brown sugar. I also subbed egg replacer for the 1 egg. Even with my adjustments, this turned out super. P.S.--My boyfriend loves these, and he's pretty picky!
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1 user found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Sep. 14, 2005
Fabulous!! I used way more onions (5 medium) and cooked them in the olive oil over medium heat for about 45 minutes to an hour, along with 1/2 t salt, 1/2 t cumin, and a touch of cinnamon. I used brown rice and added about 1/2 t cumin and 2 T vegan chicken broth powder with the salt and pepper. For those wanting to know how much water to use, I used around 4 cups. I cooked this longer because of the brown rice (about 45 minutes or so). I topped each serving of lentils and rice with fried onions and sunflower seed sour cream (vegan recipe from vegweb, also wonderful!). This recipe is definitely a keeper!! You must try this!!!
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7 users found this review helpful

Overnight Coffee Cake

Reviewed: Sep. 9, 2005
Really good and easy! I had to sub almonds for walnuts as that was all I had. At the last minute, I realized my square pan was unavailable, so I wound up using a 9 1/4" by 5 1/4" loaf pan. Also, I'm vegan, so I subbed natural sugar and powdered egg replacer for the regular items. Lastyly, I didn't put this in the refrigerator overnight--I baked it after mixing it up. Even with all of these adjustments, the cake turned out fine!
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10 users found this review helpful

Almond Maple Granola

Reviewed: Nov. 7, 2004
Fabulous granola! The changes I made were to use sliced almonds rather than slivered, used only 1/2 the coconut, subbed hazelnuts and walnuts for the sunflower seeds, used light brown rather than dark brown sugar, added vanilla, pumpkie pie spice, and cinnamon, and omitted the raisins. The granola is plenty sweet. Next time, I may try a little less sugar. I layered this granola with a pumpkin cream filling for pumpkin parfaits (divine!), served with soymilk for cereal, and ate all by itself, of course. I did bake it at the recommended 250 F for about 1 1/2 hours, stirring every 15 minutes or so. I'll definitely be making this again!
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2 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Jun. 12, 2004
Love this couscous recipe!! I've made this several times, and it's always excellent. I prefer to use only 1 can of beans, triple the red wine vinegar, and use only 2 T olive oil. I also use vegan chicken broth. I've used both regular and whole wheat couscous. They taste the same, so I'd recommend the whole wheat as it's healthier. Definitely give this a try--it's the perfect light, quick, and easy summer meal!
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1 user found this review helpful

Monkey Peanut Butter Bars

Reviewed: Feb. 23, 2004
Delicious and super easy! As a vegan, I subbed soy milk for the dairy milk, non-hydrogentated margarine for the butter, powdered egg replacer for the egg, and dark chocolate for the semisweet. Even so, it turned out great! The icing stayed soft and creamy, but that was fine by me.
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23 users found this review helpful

Deep Dish Layered Salad

Reviewed: Feb. 22, 2004
I LOVE this salad! As many have said, the dressing is what sets this apart. Other vegetables can also be used, such as broccoli, cauliflower, and red bell pepper. I am vegan so I sub vegan mayo, bacon bits, and parmesan for the regular. I omit the eggs. Fabulous twist on the regular seven layer salad!
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6 users found this review helpful

Tofu Parmigiana

Reviewed: Feb. 21, 2004
Awesome...turned out even better than I anticipated! I'm vegan, so I used vegan parmesan (Soymage) and mozzarella (Follow Your Heart, the company that makes Veganaise, makes wonderful vegan cheeses that melt and taste great). After baking about 15 minutes, I tossed mine under the broiler for a minute so the top got nice and bubbly and browned. Vegans, if you miss parmigiana, definitely give this a try!!
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1 user found this review helpful

Barbecue Tofu Sandwiches

Reviewed: Feb. 10, 2004
Delicious and very easy! If you love barbecue, then you'll love barbecue tofu. This is even better if you use your own homemade barbecue sauce, but bottled is great if quickness is desired.
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0 users found this review helpful

Easy Vegan Peanut Butter Fudge

Reviewed: Nov. 24, 2003
Too sweet for my tastes. I also would have liked it creamier. I followed the ingredients listed, except I used only 2 1/4 cups powdered sugar. The end result was overly sweet and too crumbly.
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Mama's Best Broiled Tomato Sandwich

Reviewed: Nov. 24, 2003
This tastes awesome! I followed the recipe ingredients, with the exception of substituting vegan mayonnaise and parmesan for the regular. Very quick and tasty!
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1 user found this review helpful

Aunt Cora's World's Greatest Cookies

Reviewed: Oct. 8, 2003
These cookies are fanfreakingtastic!! I used powdered egg replacer in place of the eggs (I'm vegan and don't eat eggs.), and that worked fine. Other than that I used the ingredients and measurements listed in the recipe. Next time, I'll probably use a few less chocolate chips (just a little too much for me). Definitely give these a try if you love peanut butter and chocolate!
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3 users found this review helpful

Vegan Chocolate Cake

Reviewed: Sep. 22, 2003
I followed this recipe almost exactly, and it turned out wonderfully! The only thing that I changed was that I made it into a dozen cupcakes instead. I cooked them for 20 min at the stated temperature, and they were perfectly done. What is great about this recipe is that it is comprised of staple ingredients that I almost always have on hand. Also, it's not overly sweet, which is nice if you planning on icing the cake (which I did with an icing made of mostly powdered sugar, some cocoa powder, a little margarine, and enough soymilk to give the right consistency). Definitely give these a try--they 're quick, easy, and tasty!
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