Susan Parran Recipe Reviews (Pg. 4) - Allrecipes.com (18981907)

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Susan Parran

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Absolutely Perfect Palak Paneer

Reviewed: Apr. 13, 2009
I don't understand the substitution of ricotta for paneer when the cheese is so very simple to make. You also want to "bloom" the herbs/spices first (before adding spinach) by sauteing in pot with onions and garlic and then adding tiny amounts of liquid, cream or oil, then sauteeing again for five minutes. Repeat this process, known in Indian cookery as "blooming" three or four times.
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13 users found this review helpful

Lentil Soup

Reviewed: Apr. 2, 2009
A friend made this. Found it to be ok, but slightly on the bland side. I tried making it with substitutions: Added some madiera port (forget the vinegar, the port has the same softening affect), extra onions, and used kale. Roasted my plum toms before adding to the pot and added a scant tsp. of brown sugar. Next time I'll try it with napa, or perhaps savoy cabbage; will bump up the herbs a bit, too.
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1 user found this review helpful

Cheater's Enchiladas

Reviewed: Mar. 26, 2009
Well, this was just cheese and more cheese. I need a killer sauce, ample seasonings, and, some vegetables aside from a smattering of olives. I took the basic concept of this but made a nice and easy enchilada sauce using tomato paste, chili powder, corn flour, and spices. I filled half the tortillas with a smashed potato and turnip mixture, and the others with cheese, spinach, and mushrooms. Didn't use the sour cream. I have also thought about trying a lentil mash in place of the potato mixture. Next time I'll add some TVP (textured vegetable protein) for bulk. Top the casserole with just a scant handful of yellow cheddar cheese.
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2 users found this review helpful

Easy Weeknight Tuna Pot Pie

Reviewed: Mar. 24, 2009
I don't eat tuna, but this is also good with salmon and haddock, and with a puff pastry topping.
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1 user found this review helpful

Home Made Farmer's Cheese

Reviewed: Mar. 19, 2009
Use vinegar, not lemon juice.
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17 users found this review helpful

No Roll Pie Crust I

Reviewed: Mar. 17, 2009
Instead of the oil, use slightly less than 1/2 cup cold butter, cut in by hand using a pastry blender until it looks like damp beach sand and turn out into a pie plate. Use the back of a spoon to press the dough against the pie plate. Butter is just better. This makes a flaky crust. Double the recipe for a two-crust pie. UPDATE: 1/5/10-I used this recipe to make a savory pie over Christmas and this time used olive oil that I put in the freezer for an hour beforehand to make it good and cold. After mixing, I put the prepared dough into the freezer for another 1/2 hour then pre-baked it for 15 minutes to set in pan. Turned out great!
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4 users found this review helpful

Savory Breakfast Muffins

Reviewed: Mar. 17, 2009
You can do a lot with this recipe. In one version, I added a large handful of diced long horn cheddar, and pecans (or perhaps it was walnuts; I can’t remember which). Based on reviewers’ suggestions, I added maple syrup in place of sugar, substituted a portion of flour with whole wheat and wheat germ. Added two chopped, hard-boiled eggs and used my tofu bacon recipe in place of the pig bacon. The cheese and other extras I added help keep the muffins moist for the week. For another version I got rid of all the add-ins except the cheese and soy bacon, and added sautéed onion, mushroom and broccoli. (No maple syrup in this version). Next time I’m going to use apples (peeled and chopped and sprinkled lightly with cinnamon) with a sharp cheddar, the corn, and maple syrup. Maybe I’ll throw a chopped egg in there; we’ll see.
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12 users found this review helpful

Tasty Breaded Seitan

Reviewed: Mar. 11, 2009
Just a note to those who couldn't get the breading to stay on. Put 2 Tbsps of mayonnaise into a bag along with the seitan and squeeze it around until seitan is coated. Dip into bread crumbs, then fry or bake. If you're a vegan, use one of the many eggless mayonnaise brands sold at health food stores like Trader Joe's and health food co-ops.
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36 users found this review helpful

Seitan in Peanut Sauce or Vegetarian Gai Tua

Reviewed: Mar. 11, 2009
Good recipe. Additionally; however, seitan may easily be made using vital wheat gluten. Some commercially prepared brands include unnecessary fillers and flavors in their products. Making it yourself is very easy. It's also much less expensive, and no doubt healthier.
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6 users found this review helpful

Tofu Creamed Spinach

Reviewed: Mar. 6, 2009
Some reviewers commented on the bitterness of this dish. The way to reduce bitterness is to include the stem of the spinach in your dish (many people cut it out). The variety is also important, for mixes, I like the Bloomsdale Long-Standing variety of spinach. As you saute, add a tsp. of sugar and a scant tablespoon of lemon juice. Make sure you are cooking it long enough- the recipe says until just wilted, but you want to cook it much longer - 15 to 20 minutes, and keep adding liquid as it dries out.
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31 users found this review helpful

Crustless Cheese Quiche

Reviewed: Mar. 4, 2009
Yummy, but where are the vegetables? I'm a vegetarian so added sauteed onion, broccoli, cauliflower, seeded plum tomatoes, and mushrooms. I served this with a fruit salad on the side. Also, thru much trial and error, I've found that the best ratio of eggs to cream is 4 eggs to 2 cups full-fat cream (very well mixed!). Depending on amount of fillings, this will yield enough for one 9" deep-dish quiche with about 3/4 cups left over liquid. Increase eggs to 6 and cream to 3 cups to have enough for 2 pies. This is roughly enough to feed six guests, with seconds.
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2 users found this review helpful

Whipped Cream

Reviewed: Feb. 24, 2009
If not serving right away, you can keep the whey from separating by replacing the 10X sugar with apple jelly.
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1 user found this review helpful

French Onion Soup With Browned Garlic

Reviewed: Feb. 20, 2009
This soup is in dire need of its missing ingredient: butter. Brown off the onions in about 1/4 cup real butter. Use a variety of onion: Red, white, yellow, and shallot. The slightly burned butter taste combined with the onions makes this dish very special. Cut a day-old glutenous crusty bread on top and cover with greuyer or emmentaler. The sherry is a great addition. My grandmother added sherry to many of her dishes.
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4 users found this review helpful

Best of the Best Blueberry Muffins

Reviewed: Feb. 20, 2009
Sorry, but I like my muffins a little "heartier," and these looked somewhat anemic coming out of the oven. Next time I'll try incorporating tried and true ingredients; replacing 3/4 of the white flour with whole wheat for baking, replacing the buttermilk with orange juice or pureed corn, and adding more blueberries. A nice topping is made by combining butter, flour, wheat germ and turibano raw sugar pearls (small pearl), topping the muffins and baking until browned and slightly crunchy.
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0 users found this review helpful

Chicken Satay with Homemade Peanut Sauce

Reviewed: Feb. 10, 2009
Yummy! (Don't forget to add fennel seed to the sauce).
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2 users found this review helpful

Spanakopita (Greek Spinach Pie)

Reviewed: Dec. 31, 2008
You need to add lemon juice to the spinach mixture. The eggs aren't necessary, by the way. Strained yogurt works just as well. Again, I'm somewhat confused by the lack of lemon juice, and especially fresh dill weed in this recipe. I worked in a Greek restaurant and there was hardly ever a savory (but non-meat-based) recipe that went without the two together. They would make delicious additions to this basic recipe, as the lemon counteracts the slight chemical flavor of the spinach, and the dill is an excellent mate for the tart/creamy feta.
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20 users found this review helpful

Navratan Korma

Reviewed: Dec. 22, 2008
Use sultanas in place of the raisins (more customary Indian cuisine), and make your own paneer (cottage cheese); it's easy enough and makes the dish. You can buy naan at just about any major grocer.
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0 users found this review helpful

Classy Pumpkin Pasta

Reviewed: Dec. 10, 2008
I make something similar to this, but with butternut squash, roasted garlic, and madeira wine. I did not care for the overly-cloying texture, nor the taste of this dish. The mixture might be nice as a base for a vegetarian lasagna, however.
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4 users found this review helpful

Tofu Turkey II

Reviewed: Nov. 25, 2008
I made similar recipe last year but formed "turkey" legs and wings using extra tofu and a form for a tofurukey mold. I also made dressing from day-old bread and put it in the cavity of the tofurkey, and a little coming out of the butt-end, like you'd see in a real turkey. That end crisped-up very nicely in the oven. I set it on a bed of kale with orange twists and craberries surrounding. Served with a vegan gravy with sauted button mushrooms. This is very good with cranberry sauce.
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2 users found this review helpful

Mom's Brown Gravy

Reviewed: Nov. 25, 2008
Cook-off a splash of dry sherry, heady port, or red wine in this very good gravy. It adds a depth of flavor characteristic of meat gravies that's missing from most vegan gravies. If you don't drink alcohol, you can substitute grape juice mixed with a little white Japanese rice vinegar.
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4 users found this review helpful

Displaying results 61-80 (of 109) reviews
 
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