Mary P. Recipe Reviews (Pg. 3) - Allrecipes.com (10034537)

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Hangtown Fry with Parmesan and Fresh Herbs

Reviewed: Feb. 1, 2014
This recipe was really great. I loved the flavor of fresh herbs with the eggs. To Katydid68, I think it's unfair for you to rate this recipe considering your lack of proper ingredients and several changes. Try it with the correct ingredients and I bet you WILL rate it with 5 stars. Maybe not but at least it will be more fair.
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2 users found this review helpful

Slow Cooker French Onion Soup

Reviewed: Jan. 4, 2014
I've made this recipe many times. It is very good made as written. However, now when I make it I used 2 tablespoons butter and 2 tablespoons of EVOO. I also decrease the sugar to 1 1/2 teaspoons and increase the garlic to 3 cloves. I like using fresh thyme as well.
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Blueberry Coffee Cake I

Reviewed: Dec. 26, 2013
If I rate a recipe, I've made it once, exactly as written. As written this coffee cake is much to dry. You must increase the milk to 3/4 of a cup. After I increased the milk it was a very good recipe.
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Chocolate Trifle

Reviewed: Dec. 26, 2013
We had several brownies left over from Holiday function so my daughter and her best friend made this. Even they thought it tasted "store bought". It was all fake chocolate and cool whip flavor. I do not recommend this recipe. There are wonderful true trifle recipes on this sight. Take the time to make one of those.
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Easy Shake and Bake Chicken

Reviewed: Nov. 6, 2013
This was the same recipe my mom used when I was a child. She did add onion powder though. When my sisters and I make it we use only 2 Tablespoons butter or EVOO. We also use garlic and onion powder. A pinch of cayenne is great too.
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Mediterranean Kale

Reviewed: Nov. 5, 2013
This simply is a great recipe. Zero tweaks needed. Thanks Julia.
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 1, 2013
Before writing a review I always make the recipe exactly(changing out the flour for GF flour because we are celiac) as written. That is why I only gave these great recipe 4 stars. As written the 3 cups of sugar make the bread WAY to sweet. I use only 2 cups of sweetener, a combo of 1/2 cup white sugar, 1 cup brown sugar and 1/2 cup molasses. I also increase the cinnamon to 2 teaspoons and the ginger to 1 teaspoon. Because we have "heft" issues : ) I also decrease the oil to half and add a half cup of applesauce. Laurie is right, this bread does taste better the next day! Thanks Laurie!
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1 user found this review helpful

Broccoli, Rice, Cheese, and Chicken Casserole

Reviewed: Oct. 31, 2013
I made this exactly as written and my family did not care for it. Too much canned soup taste.
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1 user found this review helpful

Chocolate Zucchini Cake II

Reviewed: Aug. 18, 2013
I always make a recipe for the first time as written. And this cake gets 5 stars as written!! It was delicious. However, I'm always looking for ways to make a dessert on the "healthier" side so I added a few changes. First I used 2/3 cup oil and 1/3 cup applesauce (I tried the 1/2 & 1/2 and it made the cake to dry). Then I used 1 cup white sugar and 1/2 cup brown sugar. The third change I made was to use 1/2 cup nonfat plain Greek yogurt in place of the sour cream. These changes did not change the texture or the flavor of the cake (a tiny bit less sweet, which we preferred). I then took the suggestion of a few other reviewers and drizzled with a cocoa cinnamon glaze. I've made 4 this way in the last 2 weeks both family and coworkers gobbled them up with nary a crumb left over.
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Caley's Classic Zucchini Bread

Reviewed: Aug. 10, 2013
I made this for the second time last night. The first time I made it, I made it exactly as written. We thought it was to sweet and to oil. This time I used 1 cup of white sugar and 1/2 cup brown sugar. I also used 2/3 cup oil and 1/3 cup unsweetened applesauce. I also increased the cinnamon to 2 teaspoons. We absolutely loved the changes and will make it our zucchini bread recipe from now on.
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Mariu's Spaghetti with Meat Sauce

Reviewed: Apr. 7, 2013
After making as is, (we didn't appreciate the mint), I omitted the celery, mint and added a can of 14 oz can of diced tomatoes with Italian seasoning. Perfect.
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2 users found this review helpful

French Spring Soup

Reviewed: Apr. 6, 2013
I made this soup last night for dinner with a salad and rolls. I'v made it for years, but I use chicken stock inplace of the water. I also add garlic and fresh parsley. I have never used heavy cream, I use a mixture of 1/2 & 1/2 and milk. Last night I used kale in place of the spinach, it's all I had on hand.
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4 users found this review helpful

Shrimp and Asparagus

Reviewed: Apr. 6, 2013
I only gave this recipe 3 stars because it has WAY to much unneeded fat and if you cook the shrimp until pink it was to chewy after sauteing more with the veggies. It also needed seasonings. I halved the butter and oil, only sauted the shrimp a min or 2 before adding the veggies to finish cooking the shrimp . I've also added Old Bay or a dash of hot sauce, or a dash of red pepper flakes.
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Prosciutto Wrapped Asparagus

Reviewed: Apr. 6, 2013
Always blanch spears before roasting to keep color bright green. This a great versatile recipe. I've served it as a side dish with a roast, along side a spring salad with berries, at a brunch with Eggs Benedict and as an appetizer. I've used as is many many times. I've also replaced the cream cheese with a softend strip of provolone and a shmeer of dijon. Now, if using the cream cheese, I add fresh chive and parsley, fresh ground black pepper and a pinch of garlic powder or cayenne. It's also so easy my kids like to prepare it too.
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The Best Unbaked Cherry Cheesecake Ever

Reviewed: Mar. 31, 2013
Although delicious, after making this as written we decided that there wasn't enough cheese filling. So for that recipe we gave it 4 stars. The we set about making our families changes. First of all we have food allergies so we made the crust with gluten free graham crackers. We added 1 teaspoon of cinnamon to the crust as well. After pressing it into the pie plate, I baked it for 11 min. at 350. For the filling I used 1 and 1/2 packages of low fat cream cheese, 1/4 cup fresh lemon juice, 1/2 cup Splenda sugar blend and 2 cups True Whip organic whip topping. I chilled this while the crust baked. After the crust was completely cooled, I added the cheese filling and then topped it with homemade cherry pie filling. I chilled it for 4 hrs. Before serving I topped each slice with a dollop of True whip. I made 2 pies for a dinner party the other night and they were all gone by the time our 8 guests left. Everyone had seconds.
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Healthier Creamy Au Gratin Potatoes

Reviewed: Mar. 30, 2013
I almost never make major changes to a recipe before I make it "as is" first. So after making this exactly as written once (and it was very good!), these are the changes that I made to make it even more healthy. I used yukon gold potatoes (leaving peel on) because I found the russte to be a bit mealy. I used 1 Tbls butter, 1 1/2 Tbls organic EVOO (a healthier fat). I also used fat free 1/2 and 1/2 in place of the milk, this made it extra creamy. Just before I added the cheese to the sauce, I put in a minced clove of garlic and a couple dashes of hot sauce. The changes were made because of my families personal tastes but this is the way we make them all the time now.
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Spicy Chicken Thai Soup

Reviewed: Feb. 17, 2013
This recipe is absolutely delicious! For the folks that say there's a lime juice step missing, you are mistaken and didn't read the recipe carefully. The recipe says 1 lime, juiced and then it tells you in the recipe when to add the lime juice so there is no issue with this recipe as written. Again it is SO good!
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Cindy's Awesome Clam Chowder

Reviewed: Feb. 3, 2013
This is my go to clam chowder in a pinch. It is quick and easy to make and even if you don't personaly tweek it, it is great. I have made this recipe so many times I can't count. However I made it last night for dinner and used another can of clams with sauted celery and a bit of shallots (I had them on hand) and was wonderful. I will be adding those in from now on. Thanks Cindy, really great recipe.
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Shirazi Salad

Reviewed: Feb. 3, 2013
This recipe needed alot of tweeking. For starters, true Shirazi Salad has mint and parsley. Red onion gives it the truer flavor and as a personal preference I use a clove of fresh garlic and fresh ground pepper.
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Chocolate Cappuccino Cheesecake

Reviewed: Jan. 31, 2013
DOUBLE THE CRUST- I've made this cake 3 times. Once as written & twice with my low-cal version. Great reviews each time. I used a Splenda blend for all of the sugar to cut the sugar cals in 1/2. I used 2 pkgs Neufchatel cream cheese and 1 fat free pkg. I used fat free 1/2&1/2 inplace of the heavy cream in melting the choc. I used reduced fat sourcream. For the cup of heavy cream I used 2/3 cup heavy cream with 1/3 cup fat free 1/2&1/2. Then I baked it for 50 min. in a water bath before shutting down the oven. This seriously reduced the calorie content without sacrificing taste. It's also true if you let it chill over night before serving.
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Displaying results 41-60 (of 103) reviews
 
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