MEGOSLAND Recipe Reviews (Pg. 1) - Allrecipes.com (18848493)

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Apple Oatmeal Crisp

Reviewed: Nov. 8, 2009
Used the "crumb" mixture only on the top after spraying the pan. Delicious! Used only a quarter cup of white sugar with the apple (golden delicious and another tart varietal that I can't remember!) and cinnamon (which I mixed in the pan before topping). Also, ended up adding a bit of extra butter, even after reducing the flour and oatmeal by 25%. Needed the full 40 mins of cook time but well worth the wait. Didn't even need ice cream!
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Greek Pasta Salad I

Reviewed: Jun. 16, 2009
I was looking for a Greek style vegetarian main dish and saw potential with this recipe. With some modifications I made the perfect summer salad, high in protein and healthy! Instead of pasta I used quinoa. After reading quite a few reviews I did the following: omitted mushrooms, subbed in roasted red peppers, changed black olives for kalamatas, added cucumbers, used a combo of green and red peppers and completely left out the pepperoni. I halfed the recipe for the dressing but kept original proportions, though instead using THREE cloves of garlic instead of dried. I topped each serving with feta as opposed to mixing it with the dish in its entirety was glad I did so, it looked nice and then we could control the amounts. Next time will definitely try the artichoke suggestion! Thanks!
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Whole Wheat Bread III

Reviewed: Jan. 27, 2009
I had high hopes for this bread after reading so many of other users reviews. I added 2 tsp of gluten flour (couldn't find vital wheat gluten), upped the yeast to 2 3/4 tsp. But still, the bread came out dense, hard and flavorless. It seemed to rise until the punch down in the bread machine, then it never rose again.
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Jill's Summer Sangria

Reviewed: Jul. 15, 2008
Superbly Yummy! I (of course) made some alterations to the recipe, following others advice and what intuitively seemed right. I used half watermelon rum (1 cup in each step), cut the sugar in half (though I think that it could have gone without having used the melon rum!), used frozen strawberries (not the best, fresh would have been better, for sure!), fresh apricots, peaches and pluots and the canned pineapple. I used Orange Strawberry Mango juice (see? sugar would have worked!). I used a magnum of Crane Lake cabernet sauvignon ($4!) and next time may try a white! The gingerale was a MUST!!! Too strong w/out...yummy, but dangerous!! Cheers!
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Megan's Granola

Reviewed: Apr. 18, 2007
I have been making this granola recipe for over a year now and am finally getting to writing a review...WONDERFUL!!! I find it too sweet if I use the honey, brown ugar and maple syrup. I omit the brown sugar entirely and use cup maple syrup and a tablespoon of honey. The nice thing about granola is that it's so easy to modify...I never use the same nuts or seed twice!! Hazelnuts, pumpkin seeds (added later becuase they "pop"!), cashews are among my favorites. Of course, the good ol standby peanuts and almonds never fail! I bake about 200 for 40-45 mins, gives you more control over the level of toastiness (or burntness!) you desire. I often will add in some flax seed meal, excellent health benefits. I will try the coconut oil for health benefits (and flavor!) Thank YOU!
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720 users found this review helpful

Sesame Ginger Sauce

Reviewed: Apr. 2, 2006
I actually used this as a sauce to sautee chicken, mushrooms and scallions in. I steamed asparagus and served it all over whole wheat linguini. I did make a few tweeks, added some lemon juice, seasoned rice vinegar, a little bit of garlic infused and oil and two cloves of garlic. I put it all in my mini food processor and used about a 1/4 of it for the sautee-ing then added the rest right before serving. Next time I would add cornstarch or the like to thicken the sauce up, because it was DELICIOUS!!!! I will make again and again, especially with the mushrooms, asparagus and scallions, perfect combo!
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Portobello Mushroom Chili

Reviewed: Feb. 26, 2006
After making a few modifications this turned out beautifully! I used one can each of kidney and black. TONS of garlic and the usual chili ingredients: carrots, celery and more tomatoes than it called for. I used quite a few more seasonings also, some cajun etc. and cooked it in a dutch oven iron skillet. Because of this I had to add more water at one point and ended up still cooking it for less than 40 mins (maybe 25? can't really remember). I also added ground turkey, though it didn't need it...the mushrooms were fantastic in it. Next time would add lots more! They made the chili!
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Baked Mushrooms

Reviewed: Jan. 23, 2006
I made a few alterations and it turned out perfectly! I used portabellas that I am growing in my house (fun!) and just sliced them in thick chunks. Threw two boneless/skinless chicken breasts in with them. Sliced the onion (not diced) and then drizzled the entire thing with some garlic infused oil I had made (instead of butter). Omitted the water entirely, as other readers suggested and it made just enough juice to use as a sauce for my brown rice. Also left out the bell pepper and didn't miss it! YUMMY! Loved it!
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Best Peanut Sauce

Reviewed: Aug. 3, 2005
Like everyone else, I made some major subs 'n adds and it turned out fabulous! I combined almost all: cut back a little on the H20 and did one tbsp each of soyvay, fish sauce and sesame oil. Two cloves of garlic. 1/2 chili pepper. A little curry and powdered ginger (didn't have fresh handy!) Omitted the sugar. Added 1/4 cup shredded fresh basil. Tiny bit of Salt (I like things salty). It was Fantastic!! Thin, so I ended up adding extra PB (which I used fresh ground peanuts, not just a jarred PB, makes a huge difference)only because I wanted it as a baster/dipping sauce, not marinade or saucy for noodles. YUM
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Banana Wheat Bread

Reviewed: Dec. 25, 2004
Our banana bread turned out a bit dry. We did substitute flax seed mix for eggs to make it vegan, but i don't think that is why. I would probably try more bananas next time?
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Sweet Balsamic Marinade

Reviewed: Dec. 25, 2004
I used this marinade for portabello caps and it was delicious! In addition, I used just a pinch each of dried basil, rosemary and cilantro and TONS of fresh garlic. I marinated for about three hours and then covered with foil and broiled for about half an hour. Next time I will marinade for less time (they were a bit too strong). This was the vegetarian/vegan alternative to burgers and was a huge hit. Served with roasted red peppers, pepper jack cheese, sprouts, avacado and the "typical" burger garnishes.
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Vegan Red Lentil Soup

Reviewed: Sep. 23, 2004
This is delicious! I did add three celery stalks and a carrot, gave it great texture. Instead of coconut milk (I was out, oops) I sub-ed in coconut milk with coconut oil. Worked. The only thing, took about 45 minutes longer to cook than listed (and needed about a cup more water as it simmered down)! Worth the wait though!
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