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Creamy Spinach Soup

Reviewed: Sep. 20, 2014
This recipe would be great as is or with changes. Flexible is good! I used milk instead of half and half and it was still awesome. Would be 'to die for' with the half and half! Used fresh spinach because I had some that needed to be used - chopped it first. Didn't measure the spinach, but it was about half or slightly less of a one pound container. This seemed like a good amount. Added some sliced baby portabella mushrooms because we had them on hand and sauteed the onions and mushrooms first. The mushrooms are a nice addition if you like them. This base could be used for a variety of vegetables - broccoli, asparagus, perhaps a potato mushroom combo. I may try to reduce the butter next time to help on calories a little. A keeper!
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Vegan Bean Taco Filling

Reviewed: Jun. 3, 2014
I have made this recipe a few times and think it's great - easy to modify, easy to make, healthy and inexpensive! I prefer to reduce the cumin to about 1/2 to 3/4 of a Tbsp and may tone down the cayenne depending on the audience, although I like it spicy! Last time I used a combo of black and kidney beans, reserved about 1/4 can whole beans from each and lightly pulsed the rest in a processor. It's nice to have a few whole beans for texture. I squeezed some liquid out of the onions and peppers after cooking them by placing them in a colander and pressing with a spoon and used a fork to scoop the salsa to reduce liquid content. Recently I used half of the filling to make veggie patties by adding flax-egg substitute (1 Tbsp flax to 3 Tbsp water, mix and let set for 5 minutes) and half cup of bread crumbs. Formed into 4 patties and baked at 350 on a baking pan lined with parchment paper for about 7-10 minutes each side. I believe the liquid reducing measures helped keep the patties formed. Liked these 'burgers' better than the highly rated black bean burger recipe on this site. They're easy to grab for lunch and significantly less expensive than store bought!
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Tasty Lentil Tacos

Reviewed: Jan. 27, 2014
This recipe is good, simple, healthy and inexpensive! Great as is or easy to modify. I sometimes use 1/3 cup of red lentils and 1/3 cup of green lentils. The red lentils I have on hand right now are significantly smaller and give this a similar texture of Madras Lentils (available in pouches for a small fortune). So, when removing the lid the let the liquid reduce I added a can of rinsed black beans to give more texture and to stretch the recipe a little further. I use fresh salsa that contains cilantro and really like the flavor it adds. Made with 'Taco Seasoning I' from this site. This is a staple in the house. Make tacos, burritos or nachos. Love it!
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Smoky Black Bean Burgers

Reviewed: Aug. 10, 2013
Finally, a black bean veggie burger that doesn't have a Mexican spin. I like the use of flax and water instead of egg. My husband took a bite and said "I think you're on to something with this one." Easy to modify if you want, but great as is. Thank you!
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Corn Tomato Salad

Reviewed: Jul. 30, 2013
I've made this recipe a few times as is and with modifications. Agree that the quantity of dressing seems to be a bit much, but it is easy to adjust.The flavor is outstanding and the recipe is so simple and economical. I've made it with frozen corn, green pepper, even diced canned tomatoes in a pinch. Additions have included 1 can of rinsed black beans and 1 cup of cooked quinoa. I really like the quinoa modification, makes a nice vegan main dish. Perfect for warm weather. It has been a staple in our house in one form or another this summer. Thanks for sharing.
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Refrigerator Pickles

Reviewed: May 29, 2013
So easy and very good. They're not quite like anything you'll find in the store and they're an excellent way to use cucumbers that might go to waste as they keep well. They're great on salads, sandwiches or simply straight out of the jar. We are rarely without these on hand - and if we run out they are missed! The recipe is excellent as is, but easy to modify as well. I've made them with red peppers, with and without onions, or even without peppers or onions and they turn out great. Sometimes I just add a few pieces of celery instead of celery seed. This is one of those recipes you just can't go wrong with. The simplest things are the best!
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Jay's Signature Pizza Crust

Reviewed: Nov. 3, 2012
Have tried a lot of crust recipes and this one is by far the best! Seriously, I've probably made this recipe close to 100 times. I found that there are a couple of keys to the best result. I mix the dough in a stand mixer and then transfer to an oil coated bowl, forming a ball and making sure the dough is coated with oil. Cover the bowl with plastic wrap coated with cooking spray to let rise. The olive oil coating on the dough seems to be one key. I've skipped this step before and let it rise in the mixing bowl & it wasn't as good. This recipe makes 2 approximately 12" crusts for me. I use a rolling pin and a lightly floured surface to shape the crusts, pre bake on a pre heated pizza stone at 500 degrees for 5 minutes and use a fork to poke some holes in the crust prior to baking, it still puffs a bit. The pre baking on a pre heated stone is another key for me. A pizza peel generously sprinkled with cornmeal helps with getting the crust on the hot stone. I also sprinkle the stone with a little corn meal right before placing the crust. If you don't have a peel you could probably use a tray from a take-n-bake pizza. I don't always top and bake right away. Bake as long as the toppings need at 500 degrees, I sometimes turn on the convection for a minute to brown up the top. Pre baking on a stone makes the crust crispy on the bottom, but still bread like in the middle. "Exquisite Pizza Sauce" from this site is a great sauce!
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Hearts of Palm Dip

Reviewed: Apr. 29, 2012
Love this recipe! Didn't have green onions so I used regular, but cut the amount back to 1/4 cup to make sure they didn't take over. Added a tsp of minced garlic based on other reviews. A definite keeper!
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Sweet Restaurant Slaw

Reviewed: Mar. 29, 2012
This was good and easy! Trying to reduce carbs, I made it with the Splenda that measures like sugar. The packaged slaw was 3 net carbs per 1 cup serving, 5 carbs minus 2 g fiber. I used real mayo, 1 Tbsp onion (because the onion was strong) and less oil because I prefer slaw that is not too liquidy. Vinegar varies, using white vinegar adds the perfect tartness. Looking forward to using this on turkey or corned beef low carb wraps! Thanks for posting!
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3 users found this review helpful

Healing Cabbage Soup

Reviewed: Mar. 19, 2012
Once again, the simplest things are the best! Healthy, easy and economical. I doubled the recipe and used regular diced tomatoes and added 2 tsp Italian seasoning. Also added a couple of stalks of celery. Will definitely make again. Update - this soup freezes very well. I found a long lost container in the freezer this morning and brought it for lunch. It's been in the freezer for a while and I didn't have high hopes, but it was very good!
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6 users found this review helpful

Easy OREO Truffles

Reviewed: Dec. 17, 2011
Roll them small, they are rich! Also, 9 oreos for topping ended up being too much for me. Based on reviews I refrigerated the mix for about 20 minutes before forming the truffles, then placed on a wax lined cookie sheet in the freezer for 30 minutes. A double boiler will help keep your chocolate the right temp. Too warm and it will cause the truffles to fall apart. I worked in small batches - took 6 out of the freezer at a time.
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4 users found this review helpful

Very Easy Mushroom Barley Soup

Reviewed: Dec. 8, 2011
I made the recipe as stated and it was very good and easy! I may reduce the oil next time and try toasting the barley as another reviewer suggested.
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3 users found this review helpful

Insanely Easy Vegetarian Chili

Reviewed: Oct. 21, 2011
Great recipe. Healthy, easy and even my husband (who would usually prefer meat in his chili) ate the leftovers and told me a couple of times how much he liked it. Easy to modify based on what you have on hand.
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6 users found this review helpful

Kettle Corn

Reviewed: Sep. 18, 2011
Excellent recipe. I used the 3 kernel rule and a Whirley-pop. After the initial kernels popped, I added the sugar and "whirled" it a bit, then added the rest of the corn and whirled it constantly. Turned out nice and crispy. All of the corn was evenly coated. I added a few sprinkles of salt when it was done. I can't believe kettle corn is so easy! Edit - I now add salt (less than a tsp) with the sugar. The salt adheres with the sugar. Also, like other reviewers stated, quality popcorn is key!
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Four Cheese Margherita Pizza

Reviewed: Aug. 13, 2011
More proof that simple is better! Even modified it was excellent. I didn't have fresh basil so sprinkled some dry on. Didn't have Fontina or Feta either, and just used mozzarella, Parmesan and some Montery Jack. Topped with fresh spinach. Super fresh tasting and very fragrant. Tomatoes from the garden probably help, great recipe to use those extra tomatoes in the summer! Don't be afraid to modify this one with what you have on hand. Now I just need a great crispy crust recipe!
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8 users found this review helpful

Enchilada Sauce

Reviewed: Nov. 16, 2010
I'm giving it 3 stars because I'm certain the failure was something I did. Either way, it didn't turn out good. Enchildas with no sauce tonight!
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4 users found this review helpful

Cream of Celery Soup

Reviewed: Oct. 31, 2010
Proving that simple is better. This soup turned out awesome! Based on another review, I used a hand mixer to puree the vegetables rather than sieving them out. I would be thrilled to be served this soup in a restaurant. Excellent and easy. Thanks for sharing!
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Overnight Asparagus Mushroom Strata

Reviewed: Aug. 28, 2010
Wow, the best new recipe I've tried in a while. This recipe prompted me to get an allrecipes sign on so I could give a rating. 5 + stars! I halved the portions and prepared it in a 8x8 pan as suggested by another reviewer, baked for 45 minutes and it came out perfectly. The only thing I did different than the directions was cook the onions - added them to the mushrooms when they were about 2/3 done. So simple. Would be a very impressive brunch dish.
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39 users found this review helpful

 
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