SNOWCROFT Recipe Reviews (Pg. 1) - Allrecipes.com (1825103)

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Lentil Soup with Lemon

Reviewed: Jan. 4, 2014
Delicious. Used dried cilantro toward the beginning rather than fresh at the end, "better than bouillon" vegetarian "chicken" broth, and a bit more cumin and chile powder and water. Forgot to purée and add the lemon and we scarfed it down before realizing it - then, for the small bit left I did so and couldn't believe it got even better! Doesn't make enough - will definitely make again and double or triple it. Yum!
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Lebanese Lemon Lentil Soup

Reviewed: Nov. 14, 2013
I call shenanigans! The soup is delicious, but that step at the end where you add butter/flour is completely incorrect. This is the basis for any béchamel sauce or gravy, but a cup of flour will NOT be incorporated into 1/4c of any fat. The ratio is normally 1 T fat (butter) to 1 T flour to 1 cup liquid. When mixed this way the "paste" will not take on any more flour than about a half a cup and even then it starts separating and turning into crumbles and will not blend into the soup without creating lumps. I tried this as written, even though I knew it wouldn't work and I am right. Even with a half a cup of flour, I had to add 2 cups of water, take it off the stove, use a stick blender to smooth the lumps, and then added maybe 1/4 of that into the soup. If you want to add this step, and it does add a lusciousness that elevates it from the standard lentil soup, I suggest 2 T butter and 2 T flour. If you toast the flour in the pan over medium heat while stirring before adding the butter, you'll cut down on time and have a better product. But again, the soup itself is really tasty and has the perfect amount of spice. I used both french and brown lentils and added a half cup of chives and extra parsley since I'll soon lose my fresh herbs to frost.
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Vegetarian "Hamburger" Potato Casserole

Reviewed: Jul. 27, 2012
Made this vegetarian by using Morningstar Farms Crumbles instead of ground beef. Also took reveiewers' suggestions and modified it - this is a great recipe b/c it welcomes changes! Used frozen hash browns b/c I had them and don't usually eat them and hoped this would make them taste better. It did! Used yogurt with the mushroom soup along with some fresh and dried herbs - thyme, oregano, basil, parsley. Mozzarella on top and snuck a little in between the layers. Also added a minced fresh jalapeño but it was totally lost in the end. Sautéed carrots with the onions and garlic, then added the crumbles. Layered as written in a crockpot and was done in 2hrs on high. Fab comfort food, easy and perfect for a hot summer day.
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Hamburger Potato Casserole

Reviewed: Jul. 27, 2012
Made this vegetarian by using Morningstar Farms Crumbles instead of ground beef. Also took reveiewers' suggestions and modified it - this is a great recipe b/c it welcomes changes! Used frozen hash browns b/c I had them and don't usually eat them and hoped this would make them taste better. It did! Used yogurt with the mushroom soup along with some fresh and dried herbs - thyme, oregano, basil, parsley. Mozzarella on top and snuck a little in between the layers. Also added a minced fresh jalapeño but it was totally lost in the end. Sautéed carrots with the onions and garlic, then added the crumbles. Layered as written in a crockpot and was done in 2hrs on high. Fab comfort food, easy and perfect for a hot summer day.
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Chocolate Chocolate Chip Cookies I

Reviewed: Jul. 5, 2012
Delicious. Easy. Made as directed, only replacing 1/2 c white sugar with 1/2 cup dark brown sugar and adding some minced dried cherries. The colder the batter, the less flat these turned out. No matter, though: they are delicious regardless. Added a few grains Hawaiian red salt to a few and it truly elevated them - they rival the most expensive goodies out there. Will be making these again.
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Vegetarian Baked Ziti I

Reviewed: Jun. 18, 2012
This is a great recipe that is customizable. I used vegetarian crumbles to make it meat-free, and added a thawed/drained box of frozen spinach. The provolone I thought I had turned out to be Havarti, didnt have mozzarella or sour cream, and in the interest of time and the spirit of creativity I substituted cheeses and just hoped for the best. Used the Havarti for the layer of provolone, considered yogurt but went with cottage cheese instead of cream, and used Colby instead of mozzarella. I started with sautéing onion and garlic to make the jarred sauce better, and left out the carrot. SO obviously I made a very different dish! But I layered and topped and baked as instructed and we had to stop ourselves from eating the entire pan. I plan to make this again using the same crazy cheese choices - maybe more cottage cheese this time, as it resembled ricotta. DELICIOUS!
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Healthier Baked Ziti I

Reviewed: Jun. 18, 2012
This is a great recipe that is customizable. I used vegetarian crumbles to make it meat-free, and added a thawed/drained box of frozen spinach. The provolone I thought I had turned out to be Havarti, didnt have mozzarella or sour cream, and in the interest of time and the spirit of creativity I substituted cheeses and just hoped for the best. Used the Havarti for the layer of provolone, considered yogurt but went with cottage cheese instead of cream, and used Colby instead of mozzarella. I started with sautéing onion and garlic to make the jarred sauce better, and left out the carrot. SO obviously I made a very different dish! But I layered and topped and baked as instructed and we had to stop ourselves from eating the entire pan. I plan to make this again using the same crazy cheese choices - maybe more cottage cheese this time, as it resembled ricotta. DELICIOUS!
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7 users found this review helpful

Vegan Carrot Curry Soup

Reviewed: Feb. 13, 2012
Fantastic. Warming and addictive and much better than expected. I used veg "Better than bouillon" for stock and added half teaspoon ground fenugreek. Perfect winter meal, garnished with a dollop of yogurt and served with toasted naan. Going into my regular rotation.
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Tomato Bisque III

Reviewed: Apr. 17, 2010
Delicious soup, very similar to that sold at Whole Foods. Didn't have a carrot so left it out, used vegetarian "unchicken" boullion and water rather than ck stock, didn't drain the tomatoes, and added 1/2c 2% milk rather than 1/4c cream. Garnished with croutons and fresh basil and served with crusty bread. Fabulous easy weekend lunch on a windy spring day!
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Triangular Delights

Reviewed: Jun. 25, 2009
These are great! I used fresh dill and one garlic clove instead of dried/powder, and baked on a pan with little holes in it to aid with the goal of crispiness. 10m was perfect. They even convinced the early-to-bed husband to get back up for another half hr! Another batch is in the oven now; this time I added a bit of cayenne. Great quick snack - this will become a staple I'm sure.
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Double Tomato Bruschetta

Reviewed: Mar. 4, 2009
Made this for our Oscar Party and called it "Vicki Cristina Basil Tomato Bruschetta" for Vicki Cristina Barcelona. Was DELICIOUS! I eyeballed the ingredients a bit, as I only had 4 roma tomatoes. And be forewarned: a little balsamic vinegar goes a long way, esp if it's high quality. I also added capers. Served in a bowl alongside a plate of toasted italian bread with fresh mozzarella on the side meant easier prep and less likelihood of soggy bread. Guests gobbled it up.
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Broccoli Chicken Casserole I

Reviewed: Mar. 4, 2009
Made this with vegetarian "chicken" (worthington canned) and a layer of rice, and found it quite tasty. Per other reviewers, I added a cup of milk rather than mayonnaise but stuck to the one can of cream of mushroom soup. Added sauteed onion, bell pepper, celery leaves, and garlic, along with a teaspoon each dried oregano, thyme, and paprika to boost the flavor. Topped with crunched Ritz crackers and grated sharp cheddar. YUM! Note: the use of frozen chopped broccoli meant there were occasional bits of peeling that truly detracted, but overall this was a nice comforting dish.
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Pineapple Cheese Ball

Reviewed: Mar. 4, 2009
Guests thought the pineapple was crab - lol, since we're vegetarians. Per other reviewers, I added grated sharp cheddar for texture and flavor, and minced jalapeno to give it a kick. Red bell pepper instead of green made it pretty. Had this at our Oscar Party and named it Cheesy Balls for Mickey Rourke in the Wrestler. Half the recipe made two rather large balls. :)
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Chicken Monterey

Reviewed: Nov. 13, 2008
Made this with "fake" chicken, Worthington's canned meatfree chicken, and a mozzarella/provolone cheese mix instead of monterey jack and it was still DELICIOUS. Made more sauce than called for (adding another T of flour and a cup of water in addition to a full cup of wine and a cup of the juice from the canned "chicken"). Topped with panko bread crumbs instead of more cheese. Was salty so shouldn't add salt to flour/batter. Added minced celery to mushroom mix rather than celery salt later, and used oyster mushrooms. Served steamed broccoli on the side and might add that to the casserole next time. YUM!
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Shiitake Angel Hair Pasta

Reviewed: Oct. 18, 2008
Used cooking sherry instead of wine (thanks Molly111) and subsituted water, thyme, salt and pepper for the ck broth to keep it vegetarian. Stirred in a bit of cornstarch for thickening, about a tablespoon of lemon juice to perk it up, and topped with steamed asparagus. DELICIOUS!
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Pasta with Fresh Tomatoes and Corn

Reviewed: Aug. 6, 2008
Great summer recipe. Nuked fresh corn off the cob for just a minute, added marjoram, and used bowtie pasta. Don't understand calling for dried herbs, though, when giving a recipe for fresh tomatoes and corn. The parmesan was good, but it really wasn't even needed. The fresh tomatoes and corn really shine in this quick summer feast.
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Persian Cucumber Yogurt (Maast-o Khiar)

Reviewed: Jun. 11, 2008
Used regular cucumbers and minced vidalia onion instead of the english cuke and shallots (locally grown produce is ALWAYS best), and didn't measure exactly for any of the ingredients, and this was FABULOUS. Who knew that this simple recipe could be so tasty? The better your ingredients, the better your final dish, so I'd advise using a really good gelatin-free yogurt with live active cultures, like Stonyfield Farm. We licked the dish on this one. Thanks!
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Broccoflower® Risotto with Wild Mushrooms

Reviewed: Dec. 16, 2007
Delicious. Made the risotto in the pressure cooker to save time and energy (toast the rice in a bit of oil, lock lid, raise temp and bring to pressure, then lower heat to keep just at high pressure, cook 6 minutes, quick release). Also used vegetarian chicken broth and dried rather than fresh herbs since it's winter. I used a dash of tarragon, about a T of parsley, and maybe a half teaspoon of thyme. Tastes fantastic - good recipe, thanks!
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Easy Peach Crisp I

Reviewed: Jul. 22, 2007
Made this tonight using others' suggestions and it was good. But mostly it was easy. I used fresh peaches with white sugar and cinnamon and nutmeg, topped with white cake mix with brown sugar and a grated stick of frozen butter (thanks 4 that tip!). My 9x13 pan was otherwise occupied, so I put it in an 8x10, and I definitely think the larger pan would've made it better. And I would suggest cutting the sugar a bit. Couldn't be easier, though. This'll likely become a summer staple.
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Connie's Zucchini "Crab" Cakes

Reviewed: Jul. 20, 2007
These are fantastic! As a vegetarian in Baltimore, let me just say that I don't care if they taste just like crab or not: they taste delicious and took care of my crab cravings! I did add a bit more Old Bay and onion than the recipe called for, and used unsalted butter to counteract the sodium in the seasoning. I also salted the zucchini as others suggested. After salting and letting it sit for about 20 minutes, I put it in a fine mesh strainer, rinsed off the salt, and pressed the liquids out - it reminded me of draining frozen spinach. Used bought seasoned breadcrumbs and didn't have any problem making patties. Next time I'll try broiling them. THANK YOU Connie! YUM!
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