sns Recipe Reviews (Pg. 1) - Allrecipes.com (19042034)

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Vegetarian Gravy

Reviewed: Jun. 11, 2012
I made this to go with veggie-meatloaf (seitan) and mashed potatoes. I substituted fake chicken broth (made from Whole Foods fake chicken bouillon cubes). I didn't have sage, so I just put in some all purpose seasoning. Tasted great! Note: this turned out much thicker than other gravy recipes I've used in the past -- this is not necessarily a bad thing but may be useful to know.
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 20, 2011
Terrific recipe. I've made these cookies as directed (with the egg), as well as with Ener-G egg replacer, and they turned out wonderfully both ways. I also tried a healthier version by replacing the margarine with Earth Balance (original). When I did this, the cookies did not spread out and flatten -- so I ended up with thick ball-like cookies. However, they were still soft and tasted terrific. I am guessing it's the margarine that makes them flatten and spread.
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2 users found this review helpful

Simple White Cake

Reviewed: Jul. 6, 2011
I made this as cupcakes. I am a novice cook and found this super easy. Just enough for 12 cupcakes, and they were done in just under 25 minutes. I actually made a vegan version with Ener-g egg replacer, vanilla soy milk (which added a little extra vanilla and sweetener), and Smart Balance. I followed the advice of earlier reviewers and added a little extra milk -- I put in somewhere between 1/2 and 3/4 cup. I also used a mixer and made sure I beat it very well. They turned out very well -- fluffy and delicious.
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2 users found this review helpful
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Buttercream Icing

Reviewed: Jul. 6, 2011
Great recipe -- super easy! I used Smart Balance organic spread instead of the butter and shortening, and vanilla soy milk. Delicious!
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10 users found this review helpful

Pita Chips

Reviewed: Jul. 6, 2011
These were awesome! And simple to make! I used dried parsley instead of the chervil, and fresh basil from my garden. I sliced the pitas like pizzas, so each chip had two layers. They were done in a little more than 7 minutes, though I did turn them over halfway. Yum!
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2 users found this review helpful

Stuffed Peppers

Reviewed: Jul. 6, 2011
These turned out well! I did customize a little. I made a vegetarian version by substituting mushrooms for the beef (and using a vegetarian version of Worcestershire sauce). I also used fresh onions (instead of powder), which I sauteed with the mushrooms before mixing everything together. I used instant wild rice, and poured extra tomato sauce (about twice as much) over the peppers before baking.
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4 users found this review helpful
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Boston Baked Beans

Reviewed: Aug. 14, 2011
This is an easy and delicious recipe. Though it takes a long time, it doesn't really require much effort on your part (other than being home to monitor). I made a vegetarian version with fake bacon and vegan Worcestershire sauce. Two other things I changed: 1) Ketchup, Worcestershire sauce, and veggie bacon already have a lot of sodium. To reduce sodium in the dish for health reasons, I skipped the 2 tsp of salt and instead just sprinkled a little salt (less than 1 tsp) in the water in which I simmered the beans. It tasted fine, salt-wise -- not bland at all. 2) I was always taught that you should not cook beans in the same water in which they were soaked. There may be good reasons for cooking them in the same water for this particular kind of recipe. I am a novice cook -- I don't know. But still, I followed the earlier advice and drained and rinsed the beans after soaking, and cooked them in fresh water. This worked just fine. I simmered my beans for a little over an hour initially, and I wondered if I would really need to bake them for a full 3-4 hours after that. Based on some of the earlier comments, it sounded like they might end up overdone this way. But it really did take 4 hours in the oven before the beans were tender. One thing I will change next time: I will wait until towards the end to put in the veggie bacon. It is not like real bacon, and it gets overcooked when you bake it for 4 hours.
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Traditional Mashed Potatoes

Reviewed: Jun. 11, 2012
Nice, easy recipe! I used this as a guideline and made a few substitutions. I did not have any milk, so I substituted a vegan version of cream cheese. For margarine, I used Smart Balance Organic. I confess that I didn't really measure the ingredients -- I just added a large dollop each of Smart Balance and cream cheese, enough to make it creamy and fluffy. Turned out yummy!!
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Old Fashioned Potato Salad

Reviewed: Jul. 6, 2011
Overall, this was a success. I am a cooking novice and appreciated the instructions on boiling the eggs and potatoes. The problem I had is that my potatoes didn't cook in 15 minutes. My potatoes were normal sized, and I do not live at a high altitude or anything, so I don't know what went wrong. When I went to slice them, they were raw inside. I was running out of time, and I had already drained the water, so I microwaved them until they were cooked fully. It turned out well ultimately -- my husband loved it. But I will boil the potatoes for longer next time.
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3 users found this review helpful

Jeanie's Falafel

Reviewed: Apr. 10, 2012
The mix was easy to prepare, and I always appreciate eggless recipes. But unfortunately, they fell apart in the oil. I've tried this twice, and it happened both times. In reading the reviews, I'm clearly not the only one who had this problem. So, perhaps this is an issue that should be addressed somewhere in the instructions -- how do you prevent them from falling apart?
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4 users found this review helpful

 
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