SPELTRONG Recipe Reviews (Pg. 1) - Allrecipes.com (1612213)

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Vegan Hot and Sour Soup

Reviewed: Mar. 2, 2011
This is FANTASTIC. I didn't even have half of the stuff the recipe called for, but I wanted hot & sour soup because I am sick with a stuffy nose. So I used what I had, following this basic recipe, and wow! It's so good! Here's what I used: tofu, tamari instead of soy, rice vinegar (lots of it), veggie broth, water, black pepper, chili flakes, sriracha and the cornstarch. Since I was sick and didn't feel like putting it all in different bowls, i just sort of dumped it all in the pan. It came out sooooo good and cleared my nose right up!
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11 users found this review helpful

Dad's Best Burgers

Reviewed: Nov. 19, 2010
The taste was great, but I felt like it could have used more bread crumbs to hold the mixture together better. Still, we'll make these again.
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3 users found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Nov. 16, 2010
Way good.. I did find it just a tad too salty, but I did modify the ingredients a little, so that could be why. I used half the soy crumbles, pintos instead of black beans, only 1 jalapeno, and added two fire roasted bell peppers.
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1 user found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Nov. 16, 2010
Way good.. I did find it just a tad too salty, but I did modify the ingredients a little, so that could be why. I used half the soy crumbles, pintos instead of black beans, only 1 jalapeno, and added two fire roasted bell peppers.
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3 users found this review helpful

Buttery Corn Bread

Reviewed: Nov. 16, 2010
Oh my. Heaven. This was so ridiculously good! I turned it into a vegan version by using non-dairy margarine, substituting plain soy milk for the milk, and using energ egg replacer for the eggs. But I'm telling you, I don't think anyone would have guessed that they were vegan. Thank you for such a wonderful recipe!
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1 user found this review helpful

Buttery Corn Bread

Reviewed: Nov. 16, 2010
Oh my. Heaven. This was so ridiculously good! I turned it into a vegan version by using non-dairy margarine, substituting plain soy milk for the milk, and using energ egg replacer for the eggs. But I'm telling you, I don't think anyone would have guessed that they were vegan. Thank you for such a wonderful recipe!
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1 user found this review helpful

Authentic Mexican Tortillas

Reviewed: Nov. 15, 2010
Very very good. As per suggestions from other reviewers, I used two tablespoons of shortening per cup of flour. They were fantastic! A keeper of a recipe, for sure. :-)
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1 user found this review helpful

Authentic Mexican Tortillas

Reviewed: Nov. 15, 2010
Very very good. As per suggestions from other reviewers, I used two tablespoons of shortening per cup of flour. They were fantastic! A keeper of a recipe, for sure. :-)
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4 users found this review helpful

Corn Tortillas

Reviewed: Nov. 15, 2010
This just didn't work for me. It might well have been my own fault, as this was my first time ever making tortillas, but I really have no idea what I might have done wrong. I also made flour tortillas from a different recipe on this site, and they turned out much better. We ended up scrapping the results of this recipe and chowing on the flour ones instead.
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3 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Nov. 14, 2010
Both my husband and I were put off by the aftertaste of the parmesan cheese in this. Not sure why it bothered us.. we like parm cheese on its own. Unfortunately I did not have any more tomato paste on hand to give it a go sans parm cheese. I ended up taking a can of Muir Glen pizza sauce we had in our pantry and adding a few of the spices to it, and it definitely did improve the flavor. I am giving it 3 stars because I think the recipe has potential, and I will most likely try it again with modifications.
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1 user found this review helpful

Exquisite Pizza Sauce

Reviewed: Nov. 14, 2010
Both my husband and I were put off by the aftertaste of the parmesan cheese in this. Not sure why it bothered us.. we like parm cheese on its own. Unfortunately I did not have any more tomato paste on hand to give it a go sans parm cheese. I ended up taking a can of Muir Glen pizza sauce we had in our pantry and adding a few of the spices to it, and it definitely did improve the flavor. I am giving it 3 stars because I think the recipe has potential, and I will most likely try it again with modifications.
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1 user found this review helpful

Whipped Garlic

Reviewed: Dec. 23, 2006
I make this all the time, with one KEY difference. I roast the garlic first. It's easy.. just cut the tops off of five or six bulbs of garlic, wrap in foil, and bake in the oven for 45 minutes or so until they're mushy. Then squeeze out all the garlicky goodness and mix with salt if desired. It's amazingly good, and the garlic isn't hot after being roasted. I wonder if this part was missing from the recipe? I can't imagine eating 3 cups of raw garlic. Yikes! Anyway, try it that way and it might be much tastier. :-)
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40 users found this review helpful

Grandma's Salad Dressing

Reviewed: Mar. 1, 2004
This is a very tasty salad dressing. I used slightly more than half the amount of sugar called for and added a clove of garlic. Super yummy!
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7 users found this review helpful

Insanely Easy Vegetarian Chili

Reviewed: Dec. 9, 2002
This is a great recipe. It was really yummy with a nice big piece of rustic bread. I'll definitely make this one again. :-)
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2 users found this review helpful

Carrot Rice Nut Burger

Reviewed: Dec. 7, 2002
Soooooo goood! Everyone should try this recipe. Next time, I think I'll experiment with adding different things, like spinach, more onion, spices, etc. yummmmmmmmmmy!
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8 users found this review helpful

Portobello Stacks

Reviewed: Dec. 5, 2002
This was really tasty.. Earlier in the day I grilled the mushroom, onion, and eggplant to give it a nice smoky flavor. Then when we were ready for dinner, i just popped it in the oven. Next time, I think I'll try it with fresh mozzarella cheese. mmmmmmm...
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9 users found this review helpful

Zucchini with Chickpea and Mushroom Stuffing

Reviewed: Dec. 4, 2002
This is a wonderful recipe. Easy to make and soooo tasty. I served it with saffron rice, and it was delish!! Thanks!
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7 users found this review helpful

Butternut Squash with Onions and Pecans

Reviewed: Dec. 3, 2002
Excellent! The sauteed onions and roasted pecans really make this dish. Next time, I might try it with olive oil instead of butter (just to save on the saturated fat).
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4 users found this review helpful

Butterscotch Bars II

Reviewed: Jan. 5, 2002
I think I did something wrong when making this recipe. The batter was really runny, and when it came out of the oven, it was the consistency of butterscotch pudding. It was still really tasty, though. :-) I scaled the recipe down, so maybe something got lost in the translation. I don't know. I might try making it again with the recipe as is, because the taste of the batter was yummy!
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5 users found this review helpful

Baked Ziti II

Reviewed: Jan. 2, 2002
This is a good basic recipe for baked ziti. We used half the amount of ricotta, and it was really good.
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5 users found this review helpful

Displaying results 1-20 (of 25) reviews
 
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