Veronica Recipe Reviews (Pg. 1) - Allrecipes.com (1555894)

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Meatless Loaf

Reviewed: May 20, 2005
It's a decent base to start with, but I would omit the onion soup the next time. It was WAAAAAAY to salty for my family.
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23 users found this review helpful

Tofu Parmigiana

Reviewed: May 3, 2005
Excellent vegetarian recipe. Instead of using canned tomato sauce, I used homemade spaghetti sauce. Also, I used extra cheese on top -- romano instead of parmesan, just because I like the flavor better. The first time I put the sauce in the bottom, too, and found that the breading stayed in the pan and the tofu came out, so the second time, I didn't spread sauce in the bottom of the pan, but sprayed it with a little olive oil, and then just topped the tofu with the sauce. Eureka!! Very kid friendly too. My 2 and 4 year old love it. They call it Mom's baked pizza. Also, I like the texture of the tofu better if you freeze and thaw it first. I keep mine in the freezer, and then microwave it in the package for about 3 minutes to thaw, and squeeze out all the water prior to slicing. The texture becomes more chewy and a little more like chicken. Thanks Jill for a great vegetarian recipe.
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2 users found this review helpful

Tasty Breaded Seitan

Reviewed: May 3, 2005
Awesome recipe. I was skeptical when it was cooking (it didn't smell that appetizing) but the taste was awesome. Both my husband, and my kids (ages 2 & 4) loved it. They boys particulary liked it with barbeque sauce and honey mustard. Hubby and I ate it as it. Go easy on the cumin, however, as it can be overpowering very quickly. My only complaint is that the recipe didn't even come close to feeding 4. This was more like a serving for two. I doubled it, and the four of us ate every bite along with brown rice risotto and oven roasted vegetables. Great veggiew entree!!
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40 users found this review helpful

Vegetarian Shepherd's Pie II

Reviewed: Apr. 27, 2005
Excellent Recipe. I didn't have any yeast extract spread, so I substituted nutritional yeast flakes (about 1/4 cup) and it had the same effect. Also, I'm not vegan, so I mashed the potatoes with milk and a little butter to add flavor, and topped with about 1/2 cup shredded cheddar/jack cheese to make a bubbly mess. Also, I added a bunch of frozen green beans to the mix to get more veggies in there. My family (including two kids - 4 and 2) LOVED this, and my husband asked me when I was going to make it again. I served it with oven roasted broccoli (broccoli, olive oil and a little salt put in the oven at 450 for about 15 minutes.) Yum, Yum.
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84 users found this review helpful

Tofu and Veggies in Peanut Sauce

Reviewed: Apr. 28, 2004
Very tasty recipe. I enjoyed the sauce. The first time I made it, I sauteed the veggies and tofu together, and added the sauce in the pan. I found that it made the sauce too thick, and my tofu never got browned. The second time, I cooked the tofu separately in a little vegetable oil, so it got nice and golden and a little crispy. I then sauteed the vegetables separately so they were crisp tender, and combined everything in a bowl -- with whole wheat rotini -- and ladled the sauce on top. That was great. I also used chili sauce instead of the cayenne and added a little sesame oil to give it an even nuttier flavor. Great recipe, though. I will be making it again. I particularly like the addition of the molasses.
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17 users found this review helpful

Hot and Sour Slaw

Reviewed: Apr. 10, 2004
This was a great recipe. I substituted half rice vinegar for the cider vinegar (for a more asian flavor), and added a little sesame oil at the end to give it a nuttier taste. I also added about 3 Tablespoons of toasted sesame seeds for a little nutty interest. The first time I made it, I used the 2 tsp of chile paste (which I love) and I was the only one in my house that could eat it. Too spicy for my husband and kids, but the second go round, I used about half a teaspoon of the chile paste, and while it was a little bland for me, those with more sensitive palates LOVED it. Make sure you accomodate the taste buds of those you are cooking for, but with that in mind, we make this regularly.
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11 users found this review helpful

Almost Eggless Egg Salad

Reviewed: Mar. 4, 2004
What a great sandwich recipe. I didn't have time to wait the four hours for flavors to meld, and I thought it was great. Then when I ate the rest the next day, I thought it was REALLY great. My husband (who doesn't like tofu) went foraging in the refrigerator, and complimented me on the great "egg" salad. His jaw dropped when I told him it was eggless. He did ask me to make it again, though. This one is going to become a regular lunch for me. (And perhaps others as well!!) Thanks for a great vegan recipe!
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3 users found this review helpful

Veggie Lasagna Florentine

Reviewed: Feb. 26, 2004
This was a nice recipe. I used prebaked lasagna noodles, and doubled all the vegetables, and it came out great!! It was a little dry for my taste, however, and next time I will use more sauce. All in all, a hit with everyone in the family, and I will definitely make it again. Also, I baked for only 40 minutes, and mine was done.
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1 user found this review helpful

Beef Bourguignon II

Reviewed: Feb. 26, 2004
This was a wonderful stew. I missed the other reviewers suggestions to add less wine, and made it with all the wine. To my surprise (and delight) my 1 and 3 year olds (and my husband) all loved it. It did have a VERY strong red wine flavor, though, so next time I may cut the wine by 1/2 cup. I skipped the mushrooms (due to personal preference) and also didn't add the canned onions at the end -- I thought it already had enough onions with the fresh one. Also, I browned everything in the pan, and then let it cook in the crockpot for 3 hours. The meat was very tender, and the house smelled wonderful. I served it over buttered egg noodles. Thanks for a great recipe. I will make this again.
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5 users found this review helpful

Cinnamon Cranraisin Bread

Reviewed: Feb. 26, 2004
This was great!! I doubled the amount of cranberries, and it was yummy! Next time, I am going to try adding some whole wheat flour to make it a little heartier and healthier, but following the recipe here it's still wonderful. I set the bread machine to have it ready in the morning, and loved waking up to the smell of baking bread!!!
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1 user found this review helpful

Bok Choy Salad

Reviewed: Feb. 26, 2004
This was interesting, but with just the Ramen noodle seasoning was a little bland. I added two tablespoons of black bean sauce, some dark sesame oil, and a pinch of sugar (or Splenda). I also toasted the almonds as well as the sesame seeds. After those additions to the dressing, this recipe was fabulous, and my husband and two boys *(ages 1 and 3) loved it as well. I made all 8 servings and we polished off the whole bowl. This will easily become a regular recipe in our house!!
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34 users found this review helpful

Grilled Chicken with Ginger and Black Bean Sauce

Reviewed: Feb. 26, 2004
Wow!! This recipe was incredible. I used boneless, skinless chicken thighs, and grilled them outdoors on our gas grill. I marinated the thighs for 2 1/2 hours at room temperature, and they were awesome. My husband, and two kids *ages one and three* loved them too. This will easily become a regular in our house!! Thanks for the great and easy recipe.
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17 users found this review helpful

Garlic Penne Pasta

Reviewed: Oct. 20, 2003
Great side dish. I served mine with grilled herb chicken and steamed broccoli. I used whole wheat pasta and fresh italian parsley. I also sauteed the pasta in the pan with the oil and herbs for a few minutes to "crisp" it a little.Excellent!!!!!
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9 users found this review helpful

Maple Salmon

Reviewed: Oct. 20, 2003
I thought this recipe was tasty, but underwhelming. My husband thought it was way too sweet. (If you don't like sweet sauces, you WILL NOT like this recipe.) Also, kids hated it. Go figure. If it was just me, I would probably make again, but family didn't go for it, so this one is out for us.
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1 user found this review helpful

Banana Bread

Reviewed: Sep. 23, 2003
Okay recipe. The consistency turns out nicely, but it's very bland. I added 2 T. vanilla, some cinnamon, and some nutmeg. I also replaced 1/4 c. of the sugar with dark brown sugar. In one loaf, I even added some chocolate chips. Wow!!
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3 users found this review helpful

Greek Mussels

Reviewed: Sep. 23, 2003
The recipe has potential, but there was WAY too much parsley for my taste. My husband, who loves strong flavors, scraped the sauce off his mussels. The second batch of sauce I made, I used 1/4 cup of parsley, 1/8 c. fresh oregano, a 1/2 cup of feta cheese and three cloves of garlic. Awesome that way.
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14 users found this review helpful

 
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