annieb Profile - (18914789)

cook's profile


Home Town: Rochester, New York, USA
Living In: Toronto, Ontario, Canada
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 34 reviews
Brown Rice and Black Bean Casserole
Based on other reviewers, I doubled the rice, mushrooms, and onions. I omitted the chicken (we're vegetarian) and used cheddar instead of Swiss. I also added about 1/2 cup of salsa. I think without this, it may have been dry? Regardless it added nice flavor. I plan to make this dish regularly.

1 user found this review helpful
Reviewed On: Jun. 16, 2012
Vegan Lentil, Kale, and Red Onion Pasta
I followed other reviewers suggestions of steaming the kale. I omitted the sausage, but added mushrooms and cherry tomatoes instead. I think the cherry tomatoes & mushrooms gave off enough liquid, because I didn't need to use any pasta water. Added some red pepper flake to the onion. And also added a lot of white wine to the lentils while cooking. Yum. Will try over brown rice in the future to change things up.

1 user found this review helpful
Reviewed On: Mar. 13, 2012
Borscht I
I found this recipe confusing and at times odd (why wouldn't you keep beets in Borscht soup?) - but a good guide after reading the other reviewers comments. First,I used three beets in the stock pot and peeled them first. For the next step, I reduced the butter to a couple of tablespoons, used fresh tomatoes, and substituted shredded brussell sprouts. I removed one beet, and pureed the rest using a handheld blender. I never added the cream or the second round of butter. Then I diced the beet I had removed and added it back to the stock pot along with the onion/tom/brussel sprout mix. I then added a ton of fresh dill and let it simmer. Before serving I added fresh dill on top along with sour cream. Fresh dill makes all the difference. This was delish!

3 users found this review helpful
Reviewed On: Oct. 13, 2009

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Mexican Food Fiesta
Mexican Food Fiesta

Go mild or go wild with Cinco de Mayo Recipes!

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States