Susan Parran Recipe Reviews (Pg. 1) - Allrecipes.com (18981907)

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Susan Parran

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Spam™ and Napa Cabbage

Reviewed: Aug. 25, 2009
Oh yeah, this is the real thing! I LOVED this stuff when I was a kid. Now that I'm all grown up (and a vegetarian), I like this dish made with a polynesian-style marinated tempeh. Also, try it with either pineapple chunks, sliced and peeled sauteed apples, or "rehydrated" dried fruit like raisins, fig, cherries or apricots. Delicious! Serve it usually over a brown or basmati rice, but I'll sometimes make a nice risotto if I have the time.
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Zucchini Casserole I

Reviewed: Jun. 24, 2009
I love zucchini, but I don't like turning my oven on in summer so I saute on the stove, add sauteed shredded cabbage, onion, and mushrooms. 2 Tbsps. of oil is enough. I butter and cook the breadcrumbs on the stove before topping the vegetables. This dish, served with fried tomatoes (dredged in flour and cornmeal and skillet fried), and marinated and barbequed tempeh steaks makes a really nice, light meal.
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3 users found this review helpful

Chicken Spaghetti

Reviewed: Sep. 22, 2008
This was EXCEPTIONAL!!! My requirements were: Something FAST...Something that could be converted to vegetarian...Something that had flavor...Something down home that everyone would like...And lastly, something I didn't feel guilty serving as leftovers the next day. To make this into a vegetarian dish, (I am a vegetarian, and two of my guests are also vegetarians, however the other two are not). I was able to divide this into two smaller casseroles, using Quorn chicken alternative for one, and regular chicken for the other. Very simple and delicious. I served it the first day of our vacation with a roasted vegetable melange of carrots, zucchini, onion and red pepper. The next day, I had less left over than I expected, so for our lunch, I boiled up more spaghetti, and just added an extra half-can of soup to stretch it to serve three people. It was just as good as the first meal!
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Barbadian Plain Cake

Reviewed: Jun. 23, 2009
Good. But I had to diddle, as usual. Replaced the milk with coconut milk and water; the "essences" (of which I think there is no true Barbados equivalent) coconut extract (made my own; look for Alton Brown's recipe on Food Network site; it's a little involved, but very worth it over store-purchased brands). This turned out so yummy. Cook it at a lower temp. Start at 400 for 10-12 minutes, then 350 the rest of the baking time. Everyone asked for the recipe and it was worth all the effort!
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5 users found this review helpful

Amazing Butternut Squash

Reviewed: Dec. 10, 2009
I'm not brave enough to try the mayonnaise thing in squash, so instead I substituted with an extra egg an 1/4 cup safflower oil. I know it's essentially the same thing, but without the salt and vinegar or lemon. It rose up a little in the oven (almost like a souffle!) and had a really nice flavor and texture.
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2 users found this review helpful

Blueberry Buckle

Reviewed: Dec. 10, 2009
Used butter not shortening, a mix of whole wheat and all-purpose flour, and added strawberries with the blueberries. This is good served warm in a bowl with a little full cream drizzled on top.
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2 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 20, 2008
Very good recipe. Started with a standard veg-shortening & butter crust, but found it was much better with a pate brisee all-butter crust brushed with a little cream for luster. Added dried cranberries in one version.
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1 user found this review helpful

Summer Vegetable Ratatouille

Reviewed: Aug. 26, 2009
I added basil as they do in the south of France and baked the dish longer, uncovered, to bring out the natural sugars in the vegetables and create more of a true vegetable stew; which is what ratatouille basically is (as opposed to braised vegetables). Very nice dish.
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13 users found this review helpful

Molasses Bran Muffins

Reviewed: Nov. 12, 2008
My mom makes a very similar bran muffin, using All-Bran cereal and blackstrap molasses. She replaces the raisins (or adds to) with sultanas, and also adds walnuts. I think she may also add a dash or two of nutmeg, or allspice. I imagine these would be good replacing some, or all, of the oil with butternut squash or pumpkin puree. Nice autumnal touch anyway. Thanks for sharing the recipe!
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Tempeh Reuben

Reviewed: Nov. 13, 2008
I have a piano-wire cheese slicer which I use to slice the tempeh lengthwise into thin "meat like" slices. I then rub with a Kentucky dry rub and let stand for an hour or two before skillet-frying in a little olive oil. I do everything else as the recipe states, but instead of a thousand island dressing, I chop Harvard beets into a little Hellmann's mayonnaise, and sometimes I just use KFC coleslaw. It's yummy!
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Spanakopita

Reviewed: Nov. 17, 2008
Here's what I learned from making this dish: I wanted to cut the saturated fat (a cup is A LOT of grease!); I did this by mixing 1/4 each melted butter and olive oil. Also added about 1 scant tsp. nutmeg (the traditional Greek seasoning for this dish). I never use eggs in mine, as they make the mixture too wet, and the lovely phyllo gets soggy as a consequence. Nothing worse than soggy phyllo! I also only used half the phyllo and 2 10 oz. frozen packs spinach for the same reason. Kept the parm and swiss cheese and that was a really nice touch. I used only half the package of phyllo and baked in a 9 x 13 Pyrex dish until golden. Make sure you roll the edges and butter them (it makes a nice pizza-like crust). I serve this with a large Greek salad, and, on special occasions, get to serve it with the homemade baklava that my next door neighbor Georgia -- who is Greek -- brings by during the holidays. Good times.
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30 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

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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Ham Salad Spread

Reviewed: Jul. 12, 2011
This is the recipe my friend served at a gathering last spring. She wrote out the recipe for me and told me she got it from allrecipes. I made it and loved. The only addition I made was to add a couple splashes of artismal balsamic vinegar in place of the pickle. Sweet and yummy!
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5 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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Strawberry Jam Bars

Reviewed: Jun. 19, 2009
As fruit bars go, these were awesome!
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Eggplant Parmesan II

Reviewed: Jun. 15, 2009
I don't sweat the eggplant like some do, as I find it turns chewy. I use only Market Basket (neighborhood grocery store) brand marinara. It's inexpensive, all natural, and much, much better tasting than more expensive name brands! One thing I do a little differently is to soak the eggplant slices in Sherry wine before the dip/dredge step. This helps do away with the bitter taste from the seeds. Tip: Don't keep eggplant for longer than two days in the fridge. It doesn't stay firm/fresh very long after purchasing. Also, sprinkle the breadcrumb-dredged slices with about 1/2 cup parmesan cheese before topping with sauce and buffalo mozzerella cheese. This all-natural cheese doesn't contain silicon powder like the pre-shredded packaged cheeses do as an "anti-caking agent."
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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

Barbeque Tempeh Sandwiches

Reviewed: Jun. 11, 2009
Do yourself a favor and make your own red or yellow barbeque sauce. Add an extra cup of water or vegetable broth (I use homemade pastes) and simmer in a slow cooker until the water evaporates. The vinegar does something to break down the firm and sometimes rubbery texture of the tempeh. This comes out much like a shredded/pulled pork barbeque sandwich.
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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

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