Moonswirled Profile - Allrecipes.com (18964963)

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Moonswirled


Moonswirled
 
Home Town: Merrimack, New Hampshire, USA
Living In:
Member Since: Feb. 2006
Cooking Level: Not Rated
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Healthy, Vegetarian
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Recipe Reviews 6 reviews
Chef John's Rhubarb Crisp
I chopped the rhubarb instead of dicing, and subbed blueberries for strawberries. Also cut down just a teeny bit on the white sugar because I try to omit what I can. Perfect outcome- I was so happy with it. My grandmother had always made lovely rhubarb desserts and thus my first time attempting to work with rhubarb had some high expectations. This recipe was a perfect base. I'm sure it's delicious with strawberries, too... and if I use them in the future, I bet the white sugar could go down to about 1/4c. without missing it.

2 users found this review helpful
Reviewed On: Jun. 13, 2014
Pineapple Cheese Ball
Easy, quick, and a hit. Added 1/4 tsp salt, and 1/4 tsp garlic/onion powder, as well as extra chopped pecans to the mix itself. Drained pineapple with a regular colander, and had no problem with the consistency. I did let it set overnight in the fridge before rolling it, and coated with the nuts just prior to serving so they weren't soggy.

1 user found this review helpful
Reviewed On: Nov. 22, 2012
Meatless Meatloaf
I'm giving this 4 stars simply because once I made my own revisions, I ended up with a meal I will most certainly make again. My changes? I didn't have celery, so I left that out. I sauteed the onion (a vidalia) along with the carrot (used 2), the fresh garlic, and some corn kernels. I blended the egg with a third or so of the tofu and about a third of the breadcrumbs in the food processor. I didn't want a perfectly blended texture, so by blending a portion and then mixing the rest of the ingredients by hand, I got a much more appetizing texture. When the blended portion was mixed with the remainder of the ingredients, I stirred in the sauteed veggies and added a few hefty squirts of bbq sauce. The loaf baked for about 30 minutes, then I topped it with the crushed tomatoes (left off the cheddar) and baked for 10-15 minutes more. Came out excellent. Ate it with rice and got 4 large servings. Making it again this week!

31 users found this review helpful
Reviewed On: Oct. 25, 2009
 
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