marigaux22 Recipe Reviews (Pg. 1) - Allrecipes.com (10643802)

Curried Carrot Soup

Reviewed: Nov. 13, 2009

This was not flavorful enough for my taste. When I made it a second time I added an additional 2 teaspoons of cumin, 6 cloves of garlic, and 1/2 teaspoon salt. I also used additional vegetable broth to thin it instead of water. These changes made a very tasty soup.

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Caesar Salad II

Reviewed: Jul. 20, 2009

I have used this recipe for years. It's been my favorite for a long time. If you're out of croutons you can use crackers to thicken this in a pinch.

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Baked Kale Chips

Reviewed: Jun. 21, 2009

I only baked them for 10 minutes and they were already getting black around the edges, but they were so good.

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Egg Salad I

Reviewed: Jun. 17, 2009

The best egg salad! Sometimes I reduce the amount of onion and substitute celery for crunch. I had a happy accident one day when I ran out of paprika and used 1/2 teaspoon of chili powder instead. Try it for an extra kick.

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Rhubarb Jam

Reviewed: Jun. 10, 2009

This is so delicious. Sweet and tangy at the same time. The consistency was more like preserves than jam, but I loved it.

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Vegan Mac and No Cheese

Reviewed: Jun. 2, 2009

I have had cheesier tasting vegan cheese sauce. I think there is too much lemon in this one, although the consistency is good. I did double the nutritional yeast, as others have suggested. I really like the use of cashews in this sauce and will probably try it again with some flavor tweaks.

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Glazed Meatloaf I

Reviewed: Apr. 4, 2009

I think this is the best meatloaf I've ever made. This will be my "standard" for meatloaf in the future.

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Hummus III

Reviewed: Mar. 22, 2009

When I first made this recipe I thought it was too thick, but I've since learned to save the liquid from the can of chick peas to add in. I also like to add 1/2 teaspoon of cumin and double the garlic for a more spicy hummus. Sometime I'll add roasted red peppers to make it sweeter. This is the best tasting and most versatile hummus recipe I've found and it's the one I keep coming back to.

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Cornbread Muffins I

Reviewed: Mar. 20, 2009

These were too sweet for me to think of them as cornbread, although they were tasty and very moist. Next time I'll reduce, or maybe leave out altogether, the white sugar.

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Quick Tomato Sandwich

Reviewed: Mar. 20, 2009

This was surprisingly zesty, and made a great lunch.

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Fresh Asparagus Soup

Reviewed: Mar. 2, 2009

This was a delicious soup. I was surprised at how creamy it was with so few milk products. It was pretty tart though, so next time I'll use less lemon juice.

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Pumpkin Soup

Reviewed: Feb. 15, 2009

I love this soup and look forward to making it every fall. I leave out the heavy cream and it still has a very creamy texture.

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Gourmet Mushroom Risotto

Reviewed: Feb. 15, 2009

A very long process, but so worth it.

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Cranberry Orange Loaf

Reviewed: Feb. 15, 2009

So delicious! I had dried cherries in the pantry, so I substituted them for the cranberries and it worked out very well. I didn't add a glaze, as others have suggested. The bread was very sweet on it's own.

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Spinach and Pasta Shells

Reviewed: Feb. 5, 2009

I used fresh spinach, and added a can of whole tomatoes in sauce which I'd chopped. I also mixed in some Parmesan cheese at then end that melted very nicely into the sauce... yum.

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Acapulco Chicken

Reviewed: Oct. 28, 2008

This dish is so flavorful, but very spicy! Being lactose intolerant I couldn't add sour cream to cool it down, so I left out all the hot sauce, and halved the jalapenos. Next time I would halve the chili powder as well. Make sure to serve this with rice! Other changes I made were to add corn, and use canned chopped tomatoes.

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Stuffed Acorn Squash II

Reviewed: Oct. 19, 2008

A delicious dish, and a really nice presentation too. I usually make it with just sausage, and use shredded cheese both mixed in and sprinkled on top.

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Country Herbed Meat Loaf

Reviewed: Oct. 19, 2008

I love this meatloaf! I've even made the sauce to use with other things. When you add water and let it boil a bit it makes a great chunky pasta sauce.

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Beef Stew with Dumplings

Reviewed: Oct. 19, 2008

This is a good base recipe. Like many others I used beef broth instead of water, increased the garlic and added herbs to the dumplings. I found that the dumplings absorbed most of the liquid, so next time I'll increase the amount of broth too... or make about half as many dumplings.

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