Veggiebee Recipe Reviews (Pg. 1) - Allrecipes.com (18945543)

Butternut Squash Enchiladas

Reviewed: Mar. 26, 2012

We all loved this! You could use a little more spinach, squash and sun-dried tomatoes... maybe not? It was a "flavor explosion" as once of my friends said. The only thing I did differently was I used a salsa verde instead of "enchilada sauce" because I figured, whatever. Also, not to worry about perfect tortillas, I laid a couple flat and smash some other ones to fill up the spaces- it's just layers. I will make this again for sure. Really good!

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World's Best Lasagna

Reviewed: Mar. 16, 2012

This was actually pretty easy to make. I am a vegetarian, so I can't attest to the taste myself, but it smelled great and the people eating it loved it. I added some red pepper flakes, assumed what "Italian Seasoning" was and just used a combo of spices for that, used part-skim ricotta, and topped it with provolone because I ran out of mozzarella slices, but other than that, I followed the recipe exactly.

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Simple Whole Wheat Bread

Reviewed: Mar. 6, 2012

So good! I made exactly as written. I think you do need 3 9x5 loaf pans- another review mentioned two was okay. I had a HUGE 9x5 loaf and a HUGE round loaf- like filling (and way over top of) a 9" cake pan. This is a perfect recipe, and I guess you could make it vegan by using something other than the butter. I make all of my own bread, and this will be my staple sandwich/etc. bread from now on.

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3 users found this review helpful

World's Greatest Vegetable Broth

Reviewed: Feb. 27, 2012

Tasted great, but do take the time to reduce it. If you're taking the time to roast the veggies and make broth from scratch, just do the whole deal.

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Fabulous Homemade Bread

Reviewed: Feb. 27, 2012

This was tasty and easy- especially with the standing mixer. I think I'll do 9x5 loaves next time- the 8x4 is a little tiny for sammies.

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Pizza Sauce I

Reviewed: Feb. 13, 2012

I though this was very tasty as is, but you can certainly do more/less to it. I added onion and hot pepper, and definitely altered all the other ingredients according to taste. I did not use sugar. I plan on cooking it up and using the leftover in some kind of pasta casserole deal.

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Quinoa and Black Bean Chili

Reviewed: Feb. 7, 2012

This was delicious. I made pretty much exactly to the recipe except I used more chipotle pepper and probably more spices all around (just to taste). I served it with avocado, Monterrey jack, and made a skillet corn bread to with it. We inhaled this.

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4 users found this review helpful

Black Forest Oatmeal Cookies

Reviewed: Dec. 12, 2011

These were VERY good. You can use chips if you don't feel like chopping chocolate, but I like the chunks- they go better with the cookie, I think. Big hit at the office.

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7 users found this review helpful

Lemon Yogurt Muffins

Reviewed: Sep. 6, 2011

These were very yummy! I did add more lemon juice to the batter as I did not think they were "lemony"enough. Also could be because I used a "lemon cream pie" yogurt and did not make the icing. We still really like them. Also, you will only get 12 muffins for sure.

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3 users found this review helpful

Pineapple Grilled Pork Chops

Reviewed: Aug. 17, 2011

This was easy and a big big hit. Made exactly as instructed and served with rice.

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Spinach and Orzo Salad

Reviewed: Jun. 6, 2011

First of all, I did a few things differently: fresh basil, cherry tomatoes, scallions instead of red onion and I added artichoke hearts. I made it for a bday party spread and it was very popular- recipe requested! It's really good, I did 5 because it is pasta salad, but there's something a little different and refreshing about this. Plus you can make it your own.

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6 users found this review helpful

Peanut Butter Fudge Cake

Reviewed: May 9, 2011

This cake is great! Just like the title says, it a peanut butter FUDGE cake! It really tasted like fudge! Read- very rich but delicious. I served it for a bday party and it was a big hit. I do recommend adding a bit of veg oil to the pb for spreading, then putting it in the fridge after putting on the pb so it gets firm- easier to spread the frosting. The cake was moist- good all around.

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Baked Slow Cooker Chicken

Reviewed: Apr. 4, 2011

This recipe was easy and good. I used a 5 lb. chicken. Small changes I suggest: I used carrots and onions instead of aluminum foil in the bottom. I crushed about 5 cloves of garlic and put some of the veggies and garlic inside the chicken as well. I stuck a few pats of butter here and there and used maybe a cup of chicken broth just poured over top. I seasoned with s&p, garlic powder and paprika. I cooked 2 hrs. on high and 3.5-4 hrs. on low. It was very moist and the flavor was good. I plan on using some for chicken salad. Another reviewer used the leftover broth and veggies to make chicken soup- a GREAT idea! Delicious with some roasted veggies. Enjoy!

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Raspberry Nut Butter Cake

Reviewed: Feb. 7, 2011

This was very good. I left the nuts whole but did everything else the same. Cooked for one hour and it was perfect. Moist and not too sweet. I think it would be good with a raspberry glaze.

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Slow Cooker Lancaster County Pork and Sauerkraut

Reviewed: Feb. 7, 2011

This is beyond easy and was a big success. I am a vegetarian, but this reminded me of New Year's Day growing up in PA. Served with mashed potatoes and it was so tender I could even slice the bone! I did one hour on high and 6 or so on low.

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Shredded Chicken Tacos

Reviewed: Jan. 26, 2011

These were a big hit. I doubled the recipe. I used fresh garlic and maybe went a little heavier on the spices, didn't use all Goya brands, but that was it. Served with corn and flour tortillas and all the toppings. I will definitely keep this one!

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5 users found this review helpful

Sausage and Broccoli Skillet

Reviewed: Dec. 28, 2010

Very good and easy. Just cut sausage up into desired size before browning, then don't have to worry about breaking it up. Used 3 cloves garlic, added some pepper and need a little more milk to achieve a boil after adding broccoli, etc. but no biggie. Followed 99.9% to a "t" and it was a bit hit- asked to makes again.

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Butterfinger Chunkies

Reviewed: Dec. 6, 2010

Pretty awesome! I love them. I used parchment paper and just slid them on the paper from cookie sheet to cooling rack, so no problems with them getting smooshed. I loved them , my bf refused to take any to work because he did not want to share. My co-workers asked for the recipe.

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Brunch Strata

Reviewed: Dec. 6, 2010

We loved this! I used low fat cream cheese and low fat sharp cheddar. I did not use any oil, but just a light spray with Pam. I also omitted the meat. I put sliced tomatoes on top and used a garlic cibatta bread. I used a 9x13 and an 8x8 and it was perfect. It was so so good and filing. Will make again and again! I wonder if I can freeze?

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Baked Pork Chops I

Reviewed: Nov. 24, 2010

I did a few things after reading other reviews: I used 2 cans each golden mushroom and cream of mushroom with garlic soup(lots of extra sauce, but not a bad thing). I used more wine (chardonnay) than milk. I used panko breadcrumbs and seasoned with basil, oregano, garlic and onion powder, and s&p. I did not fry. Sprayed baking dish and baked 25 m on each side, added sauce and baked another 25-30 m and made sure to get sauce underneath chops using tongs so chops didn't stick too much. Served with mashed potatoes and poured extra sauce over all. BF LOVED it and had seconds. Easy- will make again!

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4 users found this review helpful