4n20blackbirds Recipe Reviews (Pg. 1) - Allrecipes.com (18981907)

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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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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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Cinnamon Nut Coffee Cake

Reviewed: Feb. 29, 2008
This is very close to a recipe I used to make for a coffee cake. It's delicious; light, yet substantial.
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Photo by 4n20blackbirds

Best Brownies

Reviewed: Feb. 29, 2008
Tasty and moist! Warning: Wrap any remaining brownies tightly in saran wrap and tin foil. They dry out in a day or two if left just covered in baking dish.
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1 user found this review helpful

Grandma's Green Bean Casserole

Reviewed: Jul. 23, 2008
Lovely recipe. This is also good with brussel sprouts, or broccoli crowns. If using brussel sprouts, first trim and then halve, and replace half the quantity of onion with shallots first sauted in a pot deglazed with madeira.
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3 users found this review helpful

Apple Cole Slaw

Reviewed: Jul. 28, 2009
I added raisins. Just wash them first, then soak in the vinegar before adding in with the other ingredients. Sometimes I use caraway seeds in my cole slaw; maybe I'll try that next time with this recipe.
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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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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

Scotcharoos

Reviewed: Nov. 4, 2009
For those who'd rather not use straight corn syrup, melt a regular-sized bag of mini marshmallows and mix with peanut butter. You can also use a dark Agave syrup in place of the corn syrup. Sweet-maple-like flavor, or make a sweet syrup of your own by adding 2 parts sugar to 1 part water that's warm enough to melt the sugar completely. You might need to add slightly more peanut butter to get the consistency desired.
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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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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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Super Sausage Gravy

Reviewed: Jun. 23, 2012
I make this with chopped, sauteed mushrooms for a vegetarian option. It's really good, but turns the gravy a slightly browner color, so if you're a "white gravy purist" that alteration might not work for you. Used 2% milk.
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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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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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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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28 users found this review helpful

Tomato Bisque III

Reviewed: Oct. 7, 2009
I made changes based on recipes I've had success with in the past. First, I didn't add butter but used olive oil; next, no sugar; then, I halved, seeded and left unpeeled 16 plum tomatoes, sprinkled olive oil over and slow roasted for 2 hours in the oven to concentrate the flavor. Unroasted, the plums have very little sweet flavor, but roasted brings out the starches, which are more abundant than round tomatoes and really develop in the roasting process. I added a little dry sherry (about 2 Tbsps.), and left out the cream. Before serving, I added a dollop of sweet Devonshire cream to each filled bowl. All the spices were right on and I wouldn't have normally used nutmeg, so thanks! It turned out great!
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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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Vegetable Cornish Pasties

Reviewed: Sep. 8, 2009
Very good recipe. My mother uses an old recipe from England for the pastry. It's called "ruff/rough puff." I used that because I prefer it to standard pie dough.
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8 users found this review helpful

Banoffee Pavlova

Reviewed: Apr. 20, 2009
Doubled the recipe and made a three-tier torte with whip cream and bananas spread between layers and on top. Topped with more whipped cream, and instead of the chocolate chips and caramel, I crushed up chocolate toffee Heath Bar and sprinkled it over the top of the torte. This was really delicious! This can also be made with strawberries, blueberries, or raspberries and chocolate.
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40 users found this review helpful

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