Erin Dreyfuss Recipe Reviews (Pg. 1) - Allrecipes.com (183017959)

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Erin Dreyfuss

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Stuffed Peppers My Way

Reviewed: May 24, 2015
This is a great recipe. I cut the tops off the pepper, instead of cutting it long-ways, because it stands up better after cooking. I also prefer red, orange or yellow peppers, but that's just personal preference. There is plenty of flavor in this and, if you want to make it dairy-free, just leave off the cheese!
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Barbeque Tempeh Sandwiches

Reviewed: May 24, 2015
I love this recipe; it's absolutely perfect. Another review recommended simmering the tempeh brick in vegetable broth before crumbling it, which is a great idea. In the past, I have marinated the tempeh in pareve (vegetarian) chicken broth before cooking it.
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Burger or Hot Dog Buns

Reviewed: May 24, 2015
These can come out a little dense if you don't let them rise enough, especially the second time. You shouldn't bake them until they have risen to the size that you want them to be when they're done.
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Baked Macaroni and Cheese

Reviewed: May 24, 2015
In the end, the top layer of pasta never fully cooked in the baking process, leaving a crunchy inedible cover over the rest of it. Under that, the cheese didn't come out creamy or particularly cheesy, so I wound up eating slightly undercooked pasta with bits of egg in it.
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Vegetarian Gravy

Reviewed: Mar. 21, 2014
This is the best gravy I have ever had - thick and flavorful. It was definitely worth driving all over town looking for nutritional yeast (I finally found some at Whole Foods). I use it on a dumpling recipe, but I imagine it would be great for holidays as well. Sometimes, I use vegetarian no-chicken broth, instead of vegetable broth, but either way is delicious. At first, I was using low sodium soy sauce in this recipe, but it still came out too salty, so I've cut the soy sauce completely. The gravy can come out a little too thick, but just add more broth until you get the consistency you want.
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Real Homemade Bagels

Reviewed: Mar. 17, 2014
I have tried a number of bagel recipes and this is by far the best one I've found. When the recipe is set on the original serving size of 6 bagels, I have been able to make 8 with the same amount of dough. If you let them rise for another 20-30 minutes after forming the bagels and before boiling them, they will be slightly bigger. After boiling them, I use an egg wash (one whisked egg with a little bit of water), then add the toppings and bake. The toppings stay on better with the egg wash. What a great recipe!
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Oven-Roasted Asparagus

Reviewed: Mar. 1, 2014
This is one of the easiest, but most impressive-looking and delicious side dishes.
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