Amanda Recipe Reviews (Pg. 1) - Allrecipes.com (18039012)

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Terry's Texas Pinto Beans

Reviewed: Apr. 17, 2009
Being a native Appalachian and a vegetarian (two things that don't generally go together), I wanted a recipe for pinto beans that didn't involve meat. By substituting no-chicken broth for the chicken broth in this recipe, I think I've found it. The biggest change I made, though, was throwing everything in the pot and letting it simmer all day. I would recommend using a Crock Pot or just simmering it on the stovetop for about 8 hours (and adding more water/broth as necessary). I added quite a bit more liquid, as where I grew up we liked "soup beans", but that's a matter of personal preference.
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Refried Beans Without the Refry

Reviewed: Apr. 29, 2008
Delicious! These are so easy and so good. I can't believe I ever bought canned refried beans. I added a tiny bit of chili powder to the beans as they were cooking.
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3 users found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Apr. 29, 2008
We loved this chili. I did make a few substitutions to suit our tastes: I left out the celery since we don't like it, and I halved the amount of peppers because I thought it was going to be much too spicy for us. I used one green bell pepper, one jalapeno, and one can of green chiles, but kept the full amounts of everything else. I'm glad I did that, because it turned out comfortably spicy. The full amount of peppers would have been too much for us. I also used canned diced tomatoes because that's what I had on hand.
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Breaded, Fried, Softly Spiced Tofu

Reviewed: Jun. 22, 2007
This is an excellent recipe. The tofu has a nice crispy outer breading with a soft, chewy center. I didn't have nutritional yeast so I substituted cornstarch as another reviewer suggested. I made this for my boyfriend and myself (I'm a vegetarian, he isn't) and we both loved it. I will definitely make this again.
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12 users found this review helpful

Cheesy Vegetable Chowder

Reviewed: Feb. 12, 2007
This was very good. I scaled it down a lot, used frozen veggies for most of the vegetables, left out the celery, and used vegetable bouillon instead of chicken to make it vegetarian.
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Tzatziki Sauce

Reviewed: Sep. 4, 2006
I strained the yogurt and even pressed excess water out of the cucumber. The consistency came out perfect, but the taste was much too bland. I think this was because I used low fat yogurt. I'll try this one again using full fat yogurt.
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Garden Veggie Pizza Squares

Reviewed: Sep. 4, 2006
This is one of my favorites. Usually I leave off the broccoli and carrots--the peppers and onion are enough for me.
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Garlic Mashed Potatoes

Reviewed: Sep. 4, 2006
These were a little too bland for me. Next time I'll use more pepper and a bit more butter. Sour cream in place of milk sounds like it would be a good idea, but I haven't tried that.
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Baked Tofu Bites

Reviewed: Sep. 4, 2006
I also left out the liquid smoke and I think it was a good decision. I also let the tofu marinate for about 15 minutes, since I felt 5 minutes wasn't enough. Next time I'll probably marinate it even longer.
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1 user found this review helpful

Vegan Refried Beans

Reviewed: Jun. 28, 2006
I agree that less tomato paste and broth should be used. I plan to try this recipe again, but reduce each of those ingredients by about half.
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9 users found this review helpful

 
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