Maine Cook Recipe Reviews (Pg. 1) - Allrecipes.com (1677608)

Andouille and Chicken Creole Pasta

Reviewed: Jan. 10, 2012

reviewing as I munch :) I didn't have every ingredient...i.e. green onion, used chicken andouille sausage and olive oil served w/ brown rice as I am trying to go healthy. This is delicious...I made my own cajun seasoning that was pretty power packed...didn't bother w/ additional garlic powder (since my seasoning already had it as well as pepper...so skipped the lemon pepper...might have added a squeeze of lemon had I had one. I'd make this again. It was plenty spicy and I really enjoyed it as I do like spicy food!

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Easy Granola Bars

Reviewed: Oct. 22, 2011

I line the pan w/ parchment paper which makes life a lot easier. My kids beg for these (and they are now adults) I used to have to make these weekly for my sons baseball team when he was in college. Adjust your oven temp depending on what you 'load' these with.

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Ultimate Maple Snickerdoodles

Reviewed: Jun. 18, 2011

I am a pretty forgiving reviewer but I found these cookies just so so. I had to mash them down or they would not have flattened on their own. They were subtle. Like a shortbread cookie, not tremendously sweet. They needed a longer cooking time than listed. I'm at sea level. I made these for kids. I'd make them for adults for a tea cookie next time. I wonder if a bit of maple extract would impart more flavor. I'd try that.

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Sauza®-Rita

Reviewed: May 31, 2011

this recipe isn't a discovery it's really a do-over. Beer-garitas have been around a long time (ask any college student in the West) Best in a blender w/ a couple handful of ice...makes it nice and frothy. But any port in a storm and if you don't have a blender this is better than going w/out :)

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Sarah's Applesauce

Reviewed: Nov. 1, 2010

I've made this probably 5 or 6 times (now I'm considering buying an apple peeler so I can make it more. When I make it I DON'T ADD SUGAR. I always use gala apples which are sweet enough. I peel and chunk the apples doubling to 8 apples add about 1/2 the amount of water. and the cinnamon. I take a rubber spatula and stir so that the apples are slightly wet with water and coated with cinnamon. I cook them on low in my slow cooker and give them a mash after 3-4 hours and let them cook a little more. This is wonderful. My 'sugarhound' husband didn't miss the sugar. I served this heated over vanilla frozen yogurt last night and it was AMAZING! Don't be afraid to adjust the sugar in this recipe and remember apples are about 85% water so you don't need a lot of water in this recipe. Just give it a quick stir w/ a rubber spatula from time to time to keep the apples moist while they cook down.

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Chinese Lion's Head Soup

Reviewed: Oct. 25, 2010

I love the flavor of this soup. I used the ingredients as stated. I combined some of the tips...like sauteing the chunkier pieces of cabbage. I made this on the stove top. I love the flavor of the broth and the flavor of the meatballs. What I didn't really like was the texture of the meatballw. They were not tender and they weren't over cooked. I might try making them smaller like I would for albondigas soup. I may in fact add a little cornmeal and a little milk and use just the egg yolk to bind them next time. And I will definitely make again. Great recipe just need to tweak those meatballs and I agree w/ other comments there is more than enough meat. You could reduce it by a 1/3 to 1/2 and it would still be delicious.

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Cilantro-Lime Rice

Reviewed: May 19, 2010

I used mexican lime (key lime) w/ a little zest and fresh cilantro from my garden. I served a chili verde over this and it was fantastic.

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Spanish Rice Bake

Reviewed: Mar. 22, 2010

The flavor of this was outstanding. I gave it only 4 stars because the rice was still on the uncooked side even after letting it simmer for a long time(over and hour). Next time I think I would either use a minute type rice or cook the rice separately. In any case I would still make it again. I used chipotle salsa because I didn't have chile sauce and it was really wonderful.

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Classic Bran Muffins

Reviewed: Mar. 9, 2010

I didn't want to go to the store so I subbed for buttermilk w/ 1TBS of Lemon in a cup of milk and used a cereal called Smart Bran which is organic and has psyllium and oatbran in it. I had homemade applesauce which worked great. Had I had all the ingredients I think I would still sub out for the vegetable oil, the texture was perfect. I didn't have raisins...too bad they would have been terrific in these! This recipe readily adapts to ingredients you have on hand.

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Slow Cooker Beef Stew I

Reviewed: Mar. 7, 2010

I had something else in my crockpot so I used my dutch over. I pretty much follow directions. I used a piece of chuck which I cut up and pounded...to insure tenderness, I also added about 1/4 of dry vermouth it adds so much flavor. Rather than chopping the onion I halved it and then cut it in the oppo directions you'd cut if you wanted rings (easier to eat and the small chop is too small for me). I vacuum sealed this for my son in college. He loved it. I tried a small bowl and it was really flavorful, the meat tender. I added 2+ cups of beef broth.

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Albondigas Soup I

Reviewed: Feb. 27, 2010

I used ground turkey instead of the ground beef. Really made a nice textured meatball. Also used a medium heat green (tomatillo) salsa and added a couple of carrots sliced in rounds which I love in Albondigas. I made a double batch, froze half. I just ate the last bowl full and am glad I also doubled up on making the meatballs and froze enough for an additional single batch. The meatballs are the most tedious part of the recipe but well worth it.

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Golden Yam Brownies

Reviewed: Feb. 25, 2010

crazy good! you can reduce the fat content without reducing taste in fact I would think that the am't of butter would make these a little greasy as these are super moist with about half the fat. I used whole wheat flour for these as well. Everyone that had them has either asked me to make more or give them the recipe. If you are wanting something decadent without the high calories...these are it!

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Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Jan. 16, 2010

This was really wonderful. I'd make it again. I used a little more than a ten ounce can of enchilada sauce. I also layered it this way: a small amount of sauce on the bottom, tortillas, chicken bean mixture, dollops of sour cream and mexi cheese add layer of tortillas, enchilada sauce, chicken bean mixture, sour cream and mexi cheese, final layer of tortilla, with additional enchilada sauce and finish with cheese. I cooked covered for the allotted time and then uncovered. I made a batch of this for my son and vacuumed sealed and froze it, but not before we each had a small piece of it, it was OUTSTANDING! I want to make this again, easy, economical, reminiscent comfort foodwise of lasagna with a a wonderful southwest flavor

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Day Before Mashed Potatoes

Reviewed: Nov. 29, 2009

I make these the day of also. First item I put together in the morning. I use the reduced fat cream cheese and the low fat sour cream and the taste and texture are wonderful. I like using Yukon gold in this recipe. The only thing to say about this is it is AWESOME! The advantage is on a holiday popping these in the oven as your roast or turkey rest to reheat. I take the prepared potatoes out of the fridge about an hour before I plan to toss them in to reheat. I also find using a metal pan quickens the process of reheating.

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Szechwan Shrimp

Reviewed: Nov. 16, 2009

Excellent, simple, easy ingredients, great quick dinner but flavorful enough for company. I agree with other reviews that say to double the sauce if you are going to add additional veggies. The sauce rocks! Update: I probably make this once a week for a quick meal, sometimes I stir fry veggies, or use frozen fried rice. Taste restaurant quality.

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Easy Meatloaf

Reviewed: Aug. 17, 2009

I've used this with both turkey and beef. Tonight I made a meatloaf w/ ground beef. I was out of bread crumbs and used a combo of oatmeal and crushed wheat crackers. Once I read the ingredients for the 'sauce' I decided to just use a few squirts of ketchup and a few squirts of bbq sauce along with a couple of splashes of worcestershire sauce...I didn't want it as a topping so I mixed it it. I started the 1 1/2 lb. meatloaf at about 425 for about 15 minutes and then 350 for the remaining hour so it cooked for an hour and fifteen and then I let it rest for about 15 minutes. It was moist and flavorful. Really liked the combo of the bbq sauce and ketcup...lots of flavor w/ out being overpowering.

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Easy Corn and Crab Chowder

Reviewed: Jun. 27, 2009

I microwaved, then sauteed potato in some of the rendered bacon fat. I used shallots instead of onion and used a can of low fat evaporated milk (which I always use in chowders...gives it a velvety texture) for the white wine I used the vermouth. I thought this recipe was good but could use something seasoning-wise maybe a little tarragon would work. I would make this again, but definitely the cooking process could be streamlined and the seasonings adjusted. To make the roux, I only used equal amounts of butter/flour and the next day I had to thin with milk. I think this chowder is best the next day. I like my chowder on the thinner side. The word chowder refers to a soup made with fatback, bacon, salt port and doesn't refer actually to thickness.

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Black Bean, Sausage, and Sweet Potato Soup

Reviewed: Feb. 19, 2009

I've made this a couple of times, this time I was out of Tomato Paste and used Chili Sauce...it worked out fine. This is a soup that is always better the longer the flavors infuse. I always like it better the second (and the third!) day.

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Best Cream Of Broccoli Soup

Reviewed: Feb. 19, 2009

very fresh tasting. Broccoli was right out of my garden, but I felt that the soup was a little bland as is and could use some additional seasoning.

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Fabulous Fajitas

Reviewed: Jan. 13, 2009

This recipe is o.k. but this isn't how you'd make real fajitas. The meat should be marinated (usually lime juice is one of the ingredients). Fajitas were orignally made w/ skirt steak and needed to be marinated to be tenderized. This is really chicken with sauteed pepper/onion but misses the southwestern/mexican or tex-mex flare the italian seasoning totally didn't work for me. Bring on the Cilantro and some pico de gallo.

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