Erica Recipe Reviews (Pg. 1) - Allrecipes.com (18996946)

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Barbeque Seitan and Black Bean Burritos

Reviewed: Jul. 3, 2011
i made it easier, healthier/ lower calories by doing this: less oil in sauteing, used 2 c brown rice (although the rice can easily be omitted & taste great! I think even better). I used dried cilantro, skipped the baking step all together & added bbq to taste (
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Crispy Cucumbers and Tomatoes in Dill Dressing

Reviewed: Jul. 14, 2010
I mince the onion and fresh dill and always use olive oil. I've made this with cider vinegar, rice vinegar, and white balsamic vinegar. It's all good. I think it tastes much better when it sits over night, one hour isn't enough to me. Can't count how many times I made this recipe.
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10 users found this review helpful

Mushroom and Artichoke Soup

Reviewed: Nov. 22, 2009
Good soup and healthy too! I did make some changes. I didn't have a food processor so I just cut the artichokes finely. I used the artichokes water. I skipped the shallots and capers. I didn't measure the spices and I used the whole package of the dried mushrooms (shiitake instead of portabella). I recommend breaking the dried mushrooms into 1/2 or even 1/4 pieces. Next time, I add fresh spinach. The rice vinegar gives the soup a unique taste. I scaled it down to 12, next time I'm make a bit more.
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4 users found this review helpful

Vegan Split Pea Soup I

Reviewed: Dec. 1, 2008
very good! I put the celery and seasonings in with the peas and barely and for the last hour I added the potatoes and carrots. I used a lot more carrots, lots of celery salt, and more seasonings of everything listed. Very nice recipe and healthy! This is the 1st time I made it with the barely & potatoes and I like it!
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Chocolate Trifle

Reviewed: Dec. 1, 2008
My first impression and my company's was not 5 stars, actually I was disappointed bec I planned on impressing company based on the reviews. I discovered the next day that you have to let it sit in the frige for awhile and let the flavors settle into one and another. Make in the a.m. to serve in the evening is fine. Then, pure heaven!
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Tofu and Veggies in Peanut Sauce

Reviewed: Nov. 23, 2008
Fantastic! I sautéed ginger, garlic, & tofu in olive oil for a good 15 mins before adding extra veggies to the recipe. I used a bit less molasses as mentioned it may be sweet. I served the dish on a bed of quinoa, a perfectly light accompaniment. I would recommend serving this on quinoa or brown rice. This will definitely be a regular meal in our house!
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Pumpkin Curry with Lentils and Apples

Reviewed: Nov. 5, 2008
We really liked this recipe. I used 3 apples which was a great idea, only 1 kind of lentil & added vegetable bullion while cooking, & substituted cinnamon for cloves. I would recommend adding the tomatoes towards the end since they turned into mush. I used baby carrots & more pumpkin. I served this over brown rice but I may eat the leftovers plain. It turned out to be more like a hearty stew. Overall, a great recipe with lots of leftovers, time consuming, but very healthy meal!
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3 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Aug. 22, 2008
very good and easy to make. Make sure you unwrap the PB cups while the cookies are in the oven or your cookies will cool and start to brake when you press in the PB cup. Also, make them between 3/4-1 inch to keep small enough for the peanut butter goodness. I baked mine on a cookie sheet.
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Sausage and Rice Stuffed Peppers

Reviewed: Mar. 29, 2008
I turned this into a healthy recipe by making brown rice, using about a 1/4 of the cheese, and I used vegetarian ground beef in place of the sausage. I did not boil the peppers, as recommended in many reviews. The peppers came out crispy, which is good because more vitamins are retained, but I think I would have liked the taste better if the peppers were soft (as I remember stuffed peppers to be). I sautéed 1/2 onion and 3 cloves of garlic before I added the other ingredients (tomato soup, water, seasonings). After 30 minutes, the mixture was thick and I added the brown rice. I did continue cooking the rice for the additional 30 minutes. I also poured a can of diced tomatoes over the top before baking. The recipe took 1.5 hours from start to finish. Next time I would use a marinara sauce in place of the tomato soup. I’ll try covering the peppers with tin foil to see if they steam a little.
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Simple Spinach Lasagna

Reviewed: Jan. 7, 2008
• I used whole wheat noodles, fresh steamed spinach and sautéed mushrooms. I mixed 1/2 c of fat free cottage cheese with a 1/2 c of part skim ricotta and 2 eggs and more spices. I am used to making lasagna with fresh mozzarella cheese and w/o cottage cheese. I could tell a difference but this was still very good and a bit healthier than my usual.
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Indian Peanut Stew

Reviewed: Jan. 7, 2008
It was really good! I used 3/4 cup of peanut butter based on other reviews and it wasn't over powering at all. I didn't measure the ginger and I know I used less than required. I'll definitely make this recipe again!
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1 user found this review helpful

Lentil Loaf

Reviewed: Dec. 17, 2007
if someone is a little leery of this recipe, definitely make a cheese center. My boyfriend really ended up liking this and he does not eat lentils!
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2 users found this review helpful

 
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