MARY DOMAZ Recipe Reviews (Pg. 1) - Allrecipes.com (1095102)

Oatmeal Raisin Cookies I

Reviewed: Apr. 23, 2012

I gave this recipe four stars because I decided to use the suggestions of others and increase the flour by 1/4 cup and added 1/2 tsp. baking powder. With these modifications, these cookies came out wonderful. I baked them on air bake cookie sheets so I increased the temperature to 380 degrees. I baked them for 9 minutes. Two days later they are still nice and chewy, just the way I like them.

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Modenese Pork Chops

Reviewed: Mar. 11, 2012

I followed the directions except skipped the salt, and my guests just thought it was okay. I usually make a breaded, baked pork chop, and they much prefer that recipe. It smelled good, but that as about it.

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Focaccia Bread

Reviewed: Feb. 19, 2012

Bread is tasty, but as some others mentioned I think it needs a bit more salt, although some of my guests thought it was fine as is. I used the ingredients as written, but prepared it the traditional way of dissolving the yeast in the water. Once the bread was prepared, I let it rise for a couple of hours before baking. It turned out well. I did not use the full amount of flour as called for and next time will not use more than 2 cups. I think this will help solve some of the denseness issues.

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Boston Cream Pie II

Reviewed: Jan. 2, 2012

Only change I made was to use butter instead of shortening in the cake. The cake was a big hit for New Year's. I have made several different recipes over the years, and this is our favorite. As others have mentioned, use a whisk when making the puddding to smooth out any lumps that may form. I put plastic wrap on top of the pudding while it cooled to avoid a skin forming. I am not sure if this was necessary, but didn't want to take any chances. The icing turned out great!!!

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Chocolate Pecan Pie

Reviewed: Jan. 1, 2012

Sorry, I just don't like the mix in this recipe. No one that tried it, liked it. Just not our thing I guess.

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Quinoa Salad with Dried Fruit and Nuts

Reviewed: Jul. 19, 2011

This dish just doesn't cut it. The only change I made was dried cranberries instead of raisins since that is all I had. I was very disappointed. I then added some mandarin oranges which definitely improve the dish, but it still needs something. I think a different dressing. I am slowly eating it as it is a relatively healthy dish with high protein, but I will not be making this one again.

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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Apr. 23, 2011

Difficult to review this recipe. Frankly I don't believe the vinegar or salt have anything to do with how well the shells peel. My mother always told me the vinegar was to reduce cracking of the age shells. I think age of eggs and brand of eggs have more to do with easy peeling than anything else. I have recently been having great luck with the shells peeling easily since I switched to Trader Joe's Cage Free Eggs. I had still not perfected having a pure yellow yolk however. I do like this recipe because you don't place the eggs in the water until the water is boiling. This gives you better control of exactly how long to cook your eggs. I left the eggs out for about an hour and half to come to room temperature. Out of 18 eggs, only one cracked. I thought that was pretty good. I will say I had to cook these 17 minutes. I checked one egg at the 14 minute mark and the yolk was still soft in the middle. I think this recipe has potential, but you will have to play with it to get the right timing.

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Hawaiian Banana Nut Bread

Reviewed: Mar. 23, 2011

Excellent bread!!! So yummy!!! I have been wanting to try a banana bread with pineapple and coconut ever since I was in Hawaii. It is sold on the islands. I found this one and was very happy. I made a few minor changes: Pecans instead of walnuts, and used half brown sugar. Skipped the cherries as I am not fond of maraschino cherries. I thought this bread was heavenly. Next time I will use half applesauce for the oil to cut down on fat, and probably use some whole wheat flour in the mix. I don't think it will affect the overall flavor of this loaf of bread. If you like the ingredients in this recipe, I am quite sure you will be happy with the finished product.

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Glazed Meatloaf II

Reviewed: Mar. 22, 2011

My husband and daughter really like this meatloaf recipe. (I am a vegetarian). I am always looking for new recipes to try, but they don't want me making any other meatloaf recipes. They feel this is THE ONE!!! The only change I make is to use 3/4 cup bread crumbs instead of bread. I also like to double the sauce to have extra for serving.

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7 users found this review helpful

Greek Pasta with Tomatoes and White Beans

Reviewed: Jan. 27, 2011

Quick and easy to prepare. Will definitely make again. Next time I will use parmesan cheese, as I think that goes better with the ingredients. Not a WOW dish, but a good quick meal that tastes good. I think maybe some wine in the sauce would be a nice addition.

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5 users found this review helpful

Spaghetti Squash I

Reviewed: Sep. 20, 2010

I am a vegetarian and really thought I was going to like this recipe. I followed the recipe to a "T" with no additions or deletions. I thought it was on the bland side. The feta gives it some kick, but just not enough for me. I don't now what would improve this for me. I think I will move on and look for other recipes.

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3 users found this review helpful

Black Bean, Corn, and Tomato Salad with Feta Cheese

Reviewed: Sep. 6, 2010

This was enjoyed by my guests. It is a nice combination of ingredients that mix well. I cut the dressing ingredients in half as I don't like my salads swimming in oil. It was perfect. I agree with others that the jicama is a nice touch. Something different which adds a nice crunch.

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Fresh Mozzarella Pasta Salad

Reviewed: Sep. 6, 2010

This salad went over well. I made one change. I used Italian Seasoning in place of the red pepper flakes. Next time I will double the basil. I think that will bring it closer to perfection. Might add more Italian Seasoning also.

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3 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: May 8, 2010

This was very well received by the family when I made it last weekend. I just got done making another batch to freeze. My DH doesn't often like soups with beans, but this one he really likes. I made a few minor changes that I don't think change up the recipe that much. I used two 15 ounce cans of petite diced tomatoes and two 4 oz cans of mild diced chilies. That is what I had on hand. I doubled the black beans. I substituted chicken broth for the beer and used 5 chicken breasts. Looking at the most useful reviews, I followed the author's recipe for homemade taco seasoning and used 2 T of the seasoning. This turned out great and will be in my collection of make agains.

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Clone of a Cinnabon

Reviewed: Apr. 5, 2010

These are diffucult for me to rate. The dough gets a 5 star. The frosting gets a 1 star and the filling gets 2-3 stars. First off, I do not like things that are very sweet so that affects my rating here. I think I would like them with no icing at all, or perhaps just a light glaze. Also, I would cut back on the brown sugar for the filling. I think that way, they would get a 5 star rating from me.For anyone who really likes sweet, these would be perfect. I used my kitchen aid to make these, turned them upside down as soon as they came out of the oven and let them rise overnight in the frig. Put them in a cold oven in the morning. Turned the oven to 350 degrees and backed for about 35 minutes. This worked GREAT!!!! The dough is very tasty and so easy to work with. I just happen to not like really sweet rolls.

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Spinach Lasagna III

Reviewed: Feb. 12, 2010

This is an excellent recipe if you make adjustments to the amount of the ingredients. To me, you cannot call this recipe Spinach Lasagna if you use only 2 cups of fresh spinach. I believe I ended up using at least 10 cups. I had a 1 lb. tub of baby spinach and used almost all of it. I also increased the mushrooms to 4 cups. For the ricotta I bought a pound and a half from the deli. I did not boil the spinach. I sauted it with the onions, mushrooms and garlic. This saves a step and a pot. I have no idea how you use up 20 lasagna noodles in a 9 x 13 pan. I always use nine noodle and make 3 layers. For this recipe I layered a little differently than the direction.. I just mixed the ricotta cheese, Roman Cheese, egg and spices. I did not add the mushroom mixture. I layered as follows: Sauce at bottom of pan, layer of noodles, spread half of the ricotta mixture, sprinkled 1 cup of mozzarella, spread half of the spinach mixture, spread 1 cup of sauce and sprinkled 1/3 cup parmesan. I repeated this layering one more time. Then I placed the top layer of noodles, I put the remaining mozzarella and parmesan on top of the noodles and then topped it with the remaining sauce. I found it took longer than 1 hour to cook. This recipe turned out great. I am not so sure I would have liked it as well with the amount of spinach and mushrooms called for. This received excellent reviews from everyone who tried. it.

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135 users found this review helpful

Delicious Black Bean Burritos

Reviewed: Jan. 20, 2010

I agree with the previous reviewer. The nutrition information cannot be correct.

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Easy Indian Butter Chicken

Reviewed: Jan. 7, 2010

This was my first attempt at cooking Indian food. I read the original poster's lowfat version she posted and decided to try that. I used two pounds of chicken and three cups of evaporated milk. I cut the cayenne pepper in half, used only one half teaspoon salt and cut the butter to one fourth cup as was suggested for the low fat version. I followed the preparation instructions as suggested. Since I am a vegetarian, I did not try it, but my family all thought it was very good and close to what they like at the local Indian restaurants. It was a bit spicy for their palettes, so next time I will cut the spices. My daughter also thought I should add some tomato paste to the recipe. I served it with basmati rice with some peas mixed in and with some store bough naan. From my family's feedback, it was a good recipe.

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Pineapple Pie III

Reviewed: Dec. 29, 2009

My mother made this pie with all the same ingredients except for no top crust. The other difference is she used a pre-baked crust. After you cook the filling, you let it cool, pour it into the cooled, pre-paked pie shell and let it chill in the refrigerator. Just before serving, spread whipped cream on top and serve. This was always a family favorite.

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Favorite Old Fashioned Gingerbread

Reviewed: Dec. 26, 2009

I don't know if I have ever had gingerbread before making this recipe. I did enjoy it very much. If you like a spicier cake, you might want to double the spices as many have recommended. I baked mine in a 10" springform pan and it took about 45 minutes. I am wondering if this cake should be baked at a lower temperature. Many posters mention that theirs started to burn. I ended up putting foil over the top of mine after 30 minutes. Not sure if it is the molasses that makes it burn. However, do keep watch on this cake. I sprinkled it with powdered sugar and served with a high quality ice cream. Delicious!!!

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