snarky_harpy Recipe Reviews (Pg. 1) - Allrecipes.com (18465670)

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Vegan Lasagna I

Reviewed: Jan. 11, 2011
If I made this again, it would be with revisions. (peacedragon has some good ideas, for starters.) It wasn't bad, but it was on the bland side. Also, I used extra firm tofu and frozen spinach (20 oz instead of 30), unthawed, because so many people suggested that because theirs turned out dry. Well, mine turned out soupy! It didn't hold together well at all. One pro was the tomato sauce. This was my first time making any, and it turned out GREAT. (I added about 3/4 cup red wine to deglaze the pan after sauteing the onions and garlic, but still.) So, like another reviewer wrote, the blandness ISN'T coming from the sauce. Despite it not turning out great, the idea of a vegan lasagna is still pretty appealing, though, so I'll be playing around with this. By the way, you might not think it because this dish is vegan, but it makes a VERY filling meal. You're not going to be poking around in the kitchen looking for a snack after eating this.
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5 users found this review helpful

Grapefruit and Avocado Salad

Reviewed: Jan. 10, 2011
I don't think it really needed the olive oil, but otherwise I liked it and will make it again. I did add a bit of sliced red onion. It was good without it, but better with it. Also, the serving size is pretty generous, so keep that in mind. I made a fourth of the recipe, and instead of serving two people it could have easily served four.
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8 users found this review helpful

White Russian

Reviewed: Dec. 16, 2010
Perfect for drinking while watching "The Big Lebowski." However, I prefer mine with 1 oz vodka to 1 1/2 oz kahlua. Very tasty.
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17 users found this review helpful

Spicy Cabbage Kimchi

Reviewed: Nov. 30, 2010
Whoo hoo! I don't have to dole out five bucks a pop for a container of kimchi anymore! (It's very easy to go through that in a week or less, so this is great.) I couldn't find Korean chile powder, but I did find hot pepper paste in the refrigerated section. The label said it's from South Korea, so I thought that might do the trick and it has. I used the amount of salt the recipe called for, and after rinsing it very well and squeezing out the extra water, it wasn't too salty. Next time, I'm going to try adding salted shrimp and slices of jicama or asian radish, like other reviewers suggested. I might also try subbing bok choy for the napa cabbage since it's a bit easier to come by, but very similar. Anyway, I'm DEFINITELY going to make this again. Thank you for sharing! Edited to say BEWARE: The second time I made this, it sprayed all over the place when I opened it after waiting the four days the recipe calls for. (It was like when you open a 2 liter of soda that's been shaken.) So, yes, beware! (It still tasted great, though.)
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35 users found this review helpful

Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Nov. 24, 2010
I added 1/4 tsp nutmeg, and also added the grated zest of one orange to the cream cheese filling. Next time, I might try to get away with less powdered sugar in the filling, though. It was VERY, VERY sweet. Almost too much so, but not quite. (And like other reviewers said, you don't need the full amount of filling. I have a lot leftover and might eat it with orange slices later in the week.) I'm also going to try adding double the spices since I think it could benefit from that. I also added a tablespoon of blackstrap molasses to one of my cakes, and you couldn't particularly tell a difference. Maybe two would be better. One more thing: It helped when I put the filling in the fridge to chill a bit. I didn't let it get so cold that the mixture got hard, but it didn't get runny and made a tighter roll than when it was at room temperature. Overall good recipe It's something I'd make again, but with some tweaks. BY THE WAY: Forget turning the cake onto the towel. Instead, turn the towel onto the cake, put a cutting board (Or something else the size of or bigger than the pan) on top of that, THEN flip it over and take the cake out of the pan. No way will your cake fall out of the towel. It's much easier.
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3 users found this review helpful

Simple Garlic and Basil Pesto

Reviewed: Sep. 3, 2010
My favorite pesto so far.
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0 users found this review helpful

Pesto Sauce

Reviewed: Aug. 10, 2010
It was good, but a bit too walnutty for me.
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0 users found this review helpful

Easy Veggie Pizza

Reviewed: Jan. 16, 2009
I add a little celery seed and ranch dressing to the cream cheese mixture. Also, I've found that celery and cucumbers, if chopped very finely at least, tend to lose their color if left overnight. They still taste fine, but aren't very attractive.
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11 users found this review helpful

Peanut Butter Balls III

Reviewed: Jan. 13, 2009
These are just like what my grandma used to make! I made them for Christmas, and they vanished. That's always a good sign. =)
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0 users found this review helpful

Curried Carrot Soup

Reviewed: Nov. 28, 2008
I only used half the amount of curry (I like it, but only hints), and it turned out delicious. Also, I pureed part of it rather than all of it, so it still had a good amount of chopped carrot.
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1 user found this review helpful

Fresh Tomato Pie

Reviewed: Sep. 30, 2008
It was good, but the topping had too much of a mayo taste. Maybe I'll try mixing in some sour cream or something similar next time.
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3 users found this review helpful

Double Tomato Bruschetta

Reviewed: Aug. 16, 2008
SO good! Whenever I make this, there are never leftovers. (Always a good sign, eh?)
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1 user found this review helpful

Coconut Rice

Reviewed: Jul. 22, 2008
I thought it was too oily and without much of a coconut flavor. However, I did like how the rice didn't stick together like it usually does, so next time I'll try using a mixture of coconut milk and water, adding shredded coconut and perhaps some cardamom or other spices, like another reviewer suggested.
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1 user found this review helpful

 
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