AWO Recipe Reviews (Pg. 1) - Allrecipes.com (18384067)

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Aunt Mary's Eggplant Balls

Reviewed: Sep. 13, 2006
Great! I made a double recipe and think I will continue to do so in the future, as it`s too many steps for a smaller batch. I peeled my eggplant (1 medium-large eggplant=4 cups)and added more water while steaming. To make up for that, I cooked it an extra 10 minutes uncovered while mashing with a fork. I also oiled my baking pan with a bit of olive oil and had no trouble with sticking. For seasonings I used much less parsley, maybe a quarter of what was called for, and the parsley taste was still strong. After reading other reviews I also added a bit of balsamic vinegar, more garlic (after cooking the eggplant) and some red pepper flakes. The end result still didn't have a strong flavor, but it was very good. I think this would be excellent cooked in a sauce as you would with meatballs; it's the texture that makes it great. Thanks for sharing!
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4 users found this review helpful

Fruitcake

Reviewed: Dec. 14, 2006
Excellent! I soaked my fruits and nuts in brandy for a week in advance and aged the cakes longer (more brandy applied less frequently). Like everyone else, mine took about 3 hours to bake, and longer wouldn't have hurt. I think a lot depends on whether your image of fruitcake is dry or wet.
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28 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 16, 2006
I reduced the oil to 3/4 cup, sugar to 2 cups and used 2 cups of homemade kabocha (Japanese pumpkin) puree. Hot out of the oven this tasted pleasantly eggy, but there wasn't much of a pumpkin flavor. It really was better after sitting a day... the pumpkin flavor came out. It tasted like pumpkin gingerbread, and once I got that idea in my head, I couldn't get it out. Next time I will increase the spices a bit with that taste in mind.
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Roast Pumpkin and Feta Risotto

Reviewed: Oct. 15, 2006
Fabulous! But I have to add the caveat that I modified this to fit local ingredients by using kabocha (Japanese pumpkin) and Thai rice. I loved how the sweet mellowness of the pumpkin contrasted with the saltiness of the feta. Since I knew I would have leftovers, I only stirred together the portion I was planning on eating. When warming the leftovers, I reheated the rice and pumpkin separately and then stirred them together with the spinach... no problems with mushiness. That could be because of the different type of rice, but it seems worth a shot to store your leftover ingredients separately.
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5 users found this review helpful

Pumpkin Pancakes

Reviewed: Oct. 15, 2006
These were great. I used kabocha (Japanese pumpkin) puree and cooked at a lower temperature like many suggested. They turned out very moist, but I had no problems with inadequate cooking. If you're expecting a pumpkin pie type flavor, you'll definitely need to increase the spices, but I really enjoyed the mild spicing with maple syrup.
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2 users found this review helpful

Overnight Chinese Daikon Radish Pickles

Reviewed: Aug. 31, 2006
Very mildly pickled, but good taste and texture. Aside from chopping the daikon, there's very little work involved. I ate this with cucumber and avocado on flavored seaweed - a fabulous texture and taste combination!
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45 users found this review helpful

Grilled Salmon Kyoto

Reviewed: Aug. 29, 2006
Wow! This was amazing. I didn't have any onions, completely forgot about the vegetable oil and did everything by eyeball instead of measuring and it was still fantastic. I pan-fried the fish which let the soy sauce brown to bring out the natural sweetness. I can't wait to make it again!
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5 users found this review helpful

Vegan Brownies

Reviewed: Jul. 7, 2005
I give these 5 stars for vegan brownies and somewhere between 3 and 4 on the general brownie scale. They good, but had the slightly harsh taste I associate with egg-free baking. Still, non-vegans who ate these were raving, so maybe it`s just me.
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3 users found this review helpful

Banana Banana Bread

Reviewed: Jul. 7, 2005
My mother always made whole wheat banana bread, so the first time I made this, I used half white and half whole wheat flour. The result was disappointingly heavy. However, with just white flour, double salt and chocolate chips, this makes an excellent dessert. Unbelievably moist and a nice banana flavor.
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4 users found this review helpful

German Apple Cake I

Reviewed: Jan. 11, 2005
Very good, and has kept well for a week of slow eating. I did a direct substitute of brown sugar for the white and used extra apples. It is very, very rich and I think it would probably be good with reduced oil. If you do use full fat, I reccomend against a frosting!
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1 user found this review helpful

Black Bean Hummus

Reviewed: Sep. 18, 2006
Wonderful! Just as easy to make as standard hummus and probably even tastier. The liquid from canned beans gives me digestion difficulties so I rinsed the beans and added olive oil and water instead. I recommend a little oil to help pull the flavors together. Lovely with hot pita bread or cold vegetable sticks.
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79 users found this review helpful

Carrot Souffle

Reviewed: Oct. 24, 2005
Like many other reviewers, I halved the sugar and added cinnamon. It was more like a fluffy version of sweet potato pie filling than a souffle as I think of them, but it was amazing. It does lose its puff as it cools, but it doesn't have the texture of a fallen souffle and I actually think the flavor comes out a bit more when it's slightly cooled. I boiled my carrots until they were super-soft and used a food processor, but still had little carrot chunks; didn't hurt the end result at all though. Would make a great holiday dish!
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46 users found this review helpful

Finnish Kropser (Baked Pancakes)

Reviewed: Feb. 22, 2007
This was definitely good, but the fifth star is because it was so easy rather than for taste. I'd never had Kropser before, so I have no basis for comparison. It seemed to me like a cross between a very firm custard and a popover. As written, I thought there was too much butter - melted butter pooled on the top and its flavor dominated. The second time I halved the butter (2 TBSP) and liked it much more. The edges puffed up really high, but the middle stayed flat like a basket, so you can fill with fruit for an attractive presentation. Maple syrup was also good, and I cut up some of the flat middle section into small squares, topped with jam, and served them like cakes. It was good both hot and cold!
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18 users found this review helpful

Almond Dukkah

Reviewed: Jan. 1, 2012
This recipe seems very adaptable. I had less than a 1/4 cup coriander seeds, my cumin was powdered rather than whole and I had no fennel. I also used half the salt (1 tsp), but it was still very salty. I'd never eaten this before, so I wasn't quite sure what to expect, but it was very good. It's a bit messy to eat, but I imagine it would be a wonderful topping for mild vegetables, eggs or meat.
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4 users found this review helpful

Tofu Burgers

Reviewed: Jan. 22, 2005
Like another reviewer, I used chopped shitake in place of the celery and added some chili powder. I also added an additional half egg I had sitting in my fridge. Even with the extra egg, the final mixture didn't stick together and there seemed no hope of making anything remotely resembling patties. I greased a two quart baking pan, packed the mixture in, baked it according to directions and cut it into squares instead. The end result is good and I'll probably make it again, but it's really more like a casserole than a burger.
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7 users found this review helpful

Fresh Fruit Cobbler

Reviewed: Jan. 11, 2005
The batter was too thick for me to spread over the fruit so I had to add a little extra milk. Perhaps because of this it came out a bit tougher than I would have liked.
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1 user found this review helpful

Matzo Brei

Reviewed: Jan. 14, 2007
I had only had matzo brei with unsoaked matzo. This was a nice variation. Good with maple syrup.
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9 users found this review helpful

Luscious Lemon Snaps

Reviewed: Aug. 30, 2006
As a vegan cookie these get 5, but as a regular cookie they're a 3, so I'm giving a 4 overall. The taste was nice, but not particularly zingy and even though I reduced the oil slightly, they were still very greasy. The dough was very watery and I was running short on time, so I baked them up as bar cookies last night. When I tried to remove them from the pan this mornng, they turned into a crumbly, sticky mess. I wound up pressing the crumbs back together in small pieces and baking them again. I'll keep this on hand as a vegan recipe, but won't be making it again otherwise.
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1 user found this review helpful

Eggplant Mixed Grill

Reviewed: Sep. 5, 2006
I had to use some dried herbs (1 TBSP each) for the marinade and increased the quantity of eggplant in place of the other vegetables. The marinade was so dry that I had to rub it on the slices instead of just letting it sit. After about an hour and a half I cooked a small batch. The smell was wonderful! But the taste was very, very bland and the eggplant was dry. I let it sit for a full day before cooking the rest and it became succulent and flavorful. But it still didn't quite live up to that incredible smell....
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Cold Szechuan Noodles and Shredded Vegetables

Reviewed: Oct. 15, 2006
I enjoyed the flavor of this recipe, but it was a little too oily for me. Next time I will reduce the oil and increase the tamari to add more flavor. Be warned... a pound of soba cooks up to a *lot* of noodles. If you're not sure about this, I suggest trying a half recipe first.
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3 users found this review helpful

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