FRAMBUESA Recipe Reviews (Pg. 4) - Allrecipes.com (18331100)

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Herman Cinnamon Rolls

Reviewed: Dec. 25, 2007
I used a batch of REALLY sour, old amish friendship starter. I made it with whole wheat and spelt flours, and even that in addition to it being as sour and wine-y as it was the rolls were really good. The rolls were very moist, although very heavy and filling.
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5 users found this review helpful

Sweet Sourdough Cookies

Reviewed: Dec. 13, 2007
I used a whole wheat friendship bread starter that I had, and made these cookies vegan. Oil instead of the butter, flax instead of the eggs and I reduced the sugar by 1/4 c since I used a sweet starter. I put in maybe 1/2 c of chips into the batter, but actually like the dough without chocolate in it better. Next time I'd only add some cinnamon to the recipe and keep everything else the same.
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16 users found this review helpful

Vegan Split Pea Soup I

Reviewed: Dec. 11, 2007
This was phenomenal. I used veggie broth instead of the water, and used 10 cups instead of the 7. It was plenty thick even with the additional liquid. I used bulgar instead of barley and think the texture was better that way. Add some liquid smoke for a more traditional flavor.
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5 users found this review helpful

Kipfels

Reviewed: Nov. 20, 2007
The walnut filling was really good once it was baked, but the dough was too thin. All the cookies flattened and spread out over the cookie sheets into a giant mess of a cookie to scrape off onto a cooling rack to try to salvage.
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2 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Nov. 17, 2007
I left the eggs out of the cream cheese and used it as a filling, rather than a topping. The muffins came out really nice with the cream cheese inside and the crumbs on top, I don't think I'd make it any other way if I make these again.
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5 users found this review helpful

Pumpernickel Rye Bread

Reviewed: Nov. 8, 2007
I left out the milk powder and added a heaping T of gluten and 1/2-3/4 c wheat bran. Instead of water I just used warm coffee from breakfast. The dough rose fine and produced a really soft bread. It's very strong flavored, so add some sugar or cut back on the rye or molasses if you don't want a really bold taste.
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2 users found this review helpful

Sweet and Sour Seitan

Reviewed: Nov. 6, 2007
Maybe I just thought I liked sweet and sour dishes, because I didn't care for this at all.
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1 user found this review helpful

Wicked Good Veggie Chili

Reviewed: Nov. 2, 2007
I used a can of fire roasted tomatoes from Muir Glenn that added a really nice flavor to the chili. I don't like thin chili so I just threw everything but the water into a pot and had the TVP cook in the juices from the tomatoes. I thought the heat was just fine, but everyone else thought it was too hot so you may want to decrease the cayenne some.
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7 users found this review helpful

Gingerbread Cookies II

Reviewed: Nov. 2, 2007
A little strong on the molasses. If it was sweeter it would have been ok, but as it was, there was a little too much molasses.
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0 users found this review helpful

Creole Seasoning Blend

Reviewed: Oct. 27, 2007
I used smoked paprika and used 1/2 t less cayenne because I thought it'd be too hot. Next time I make this I'd used the full amount of cayenne, it wasn't too spicy. Really good pressed onto salmon filets and baked or grilled, and really good mixed into rice.
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6 users found this review helpful

Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Oct. 26, 2007
Not bad cookies. They are soft, but they're also a little greasy.
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0 users found this review helpful

Red Lentil Curry

Reviewed: Oct. 23, 2007
This was missing some flavor. I added 1 t cinnamon and halved the turmeric because I don't like it, but there was some background flavor that was missing. Maybe cooking the lentils in broth would have helped. I used Muir Glenn fire roased chunky tomatoes for extra flavor.
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1 user found this review helpful

Honey Buttermilk Oatbread

Reviewed: Oct. 19, 2007
I used lite soymilk in place of the buttermilk and wheat germ in place of the bran since I was out of both, and the bread still came out really nice. I made it by hand and baked it for about 35 minutes at 350 in a loaf pan, and it made a huge puffy loaf. Tastes best plain.
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10 users found this review helpful

Carrot Spice Muffins

Reviewed: Oct. 19, 2007
I ran 5 or 6 carrots through a juicer and took the soft pulp that was left of them and used that for the carrots in this recipe. I used more spices than called for and added ginger, as well as subbed applesauce for the oil. The muffins actually are pretty good, but there's no way you get 36 out of this recipe. I only got 16 normal sized muffins, which means the calorie count is nowhere near the 87/muffin like the nutrition information claims.
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26 users found this review helpful

Pizza with Pepper, Onion and Feta

Reviewed: Oct. 17, 2007
I made my own crust, skipped the olive oil and used a ton of red, green and yellow peppers, a bunch of onion, roasted garlic, fresh basil and about 1/2 cup of cooked Gimme Lean sausage. I used reduced fat feta and the flavors couldn't have been better. Really filling, you can't really eat more than a slice.
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4 users found this review helpful

Amazing Whole Wheat Pizza Crust

Reviewed: Oct. 17, 2007
I added about 1/2 cup to 1 cup of wheat bran to the dough, lots of fresh basil and some dried oregano and parsley. I baked it for a few minutes at 500ish and topped it with a bunch of red, green and yellow peppers, onions and basil with some feta cheese and Gimme Lean sausage. I didn't bother letting the dough rise at all and the crust was still soft and chewy with really good flavor.
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2 users found this review helpful

Apple Oatmeal Cookies II

Reviewed: Oct. 12, 2007
Unimpressive, although that could have been my fault for replacing all of the fat with applesauce. I added some wheat germ and a ton of spices because they were kind weak on flavor, but I think with the addition of some milk they might have made decent mini muffins.
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0 users found this review helpful

Soft and Chewy Peanut Butter Cookies

Reviewed: Oct. 12, 2007
If you like peanut butter I wouldn't make these unless you're giving them away. I upped the flour by 1/4c and the PB by 1/4c also. The texture seems too soft when you go to bake them but they turn out soft and kind of on the thin side once they bake up. I like peanut butter a little too much so I kept one cookie to try and gave the rest away so I wouldn't eat them all.
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Couscous with Mushrooms and Sun-Dried Tomatoes

Reviewed: Oct. 9, 2007
I don't like cilantro so I left it out, sauted some leftover corn with the mushrooms, garlic and onions and used some extra basil. The flavors were good, maybe a little strong on the tomato, but everything came together with the addition of a little nutritional yeast or parmesean on top.
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Iced Pumpkin Cookies

Reviewed: Oct. 9, 2007
I used freshly ground nutmeg and cloves and the cookies still didn't have enough spice to them. I'd double the cinnamon/cloves/nutmeg next time and keep the icing plain, as I added a bunch of cloves and cinnamon to the icing to give the cookies more flavor.
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1 user found this review helpful

Displaying results 61-80 (of 475) reviews
 
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