Mary P. Recipe Reviews (Pg. 4) - Allrecipes.com (10034537)

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Mary P.

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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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10 users found this review helpful

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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6 users found this review helpful

French Onion Soup XI

Reviewed: Jan. 17, 2013
I made this as written the first time and it was waaaaaaaaaaaaaay to many onions. The second time I made it, I used 6 onions about the size of my fist. Perfect! I used a nut brown ale both times but would like to try it with a stout. I would also say, don't use cheap cheese. This soup is worthy of a good Gruyere.
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October Oatmeal Pumpkin Muffins

Reviewed: Jan. 9, 2013
I made these yesterday for breakfast. I followed the recipe exactly. I put them into 12 regular muffin cups. They were fantastic. NO added fat! My daughter just finished the last one for an afternoon snack. They were still moist on the second day. This will be my new pumpkin muffin go to recipe!
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2 users found this review helpful

Peanut Noodles

Reviewed: Oct. 29, 2012
Because of food allergies in our family we need to tweek most recipes but even so this we wonderful. I used all of the exact proportions as th recipe required though. Instead of pasta we used rice noodles, Sunbutter in place of the peanut butter, gluten free soy sauce and hot veggie broth in place of the water. I also threw in leftover grilled chicken and sauted snowpeas. With a salad, miso soup and Sake it was Asian night at our house last night!
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Grilled Bacon Jalapeno Wraps

Reviewed: Feb. 26, 2012
I served these last night at a dinner party. I added a bit of chive to the cream cheese. They were gone by the time I got back to the table about 15 mins later. Big hit.
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1 user found this review helpful

Old Fashioned Pineapple Upside-Down Cake

Reviewed: Feb. 26, 2012
I've made this cake 2 times as written and it became my families favorite pineapple upside down cake. Yesterday I added tablespoons of the pineapple juice and I changed the extract from almont to vanilla. We like it better.
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2 users found this review helpful

Pumpkin Pancakes

Reviewed: Dec. 6, 2011
I made these for the first time on Thanksgiving morning. It's only been 2 weeks and I've had over ten requests for them. The kids loved them. And they are very healthy for them!
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1 user found this review helpful

Chicken Piccata

Reviewed: Dec. 6, 2011
This is a great basic Chicken Piccata recipe. I added a touch of cayenne to the flour mixture and sauted a clove of garlic and a tablespoon of capers in the pan after removing the chicken to make the sauce. Fast, easy, delicious and elegant. What more could you ask for! Oh use a good white wine and fresh lemon juice. It makes all the difference.
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2 users found this review helpful

Cherry Delight Dessert

Reviewed: Nov. 13, 2011
We made this tonight for dessert. I gave it four stars because of the artifitial Cool Whip taste. I will use real whipped cream next time. I think is will be a 5 star then. Very quick and simple.
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1 user found this review helpful

Vegetable Cutlets

Reviewed: Nov. 6, 2011
I never review a recipe without making it exactly as written. When I served those we liked them with a 31/2 star. So we played with it and this is what we came up with. I added 1/4 cup minced onion, 2 cloves of garlic, about 1 teas. of Italian herbs and 1/2 cup parm cheese. Wow now we loved them. I still make it the original way but with the added onion and garlic too.
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2 users found this review helpful

Apple Cake VII

Reviewed: Nov. 5, 2011
Decrease both sugars by at least a 1/4 cup but perferably by half. Increase cinnamon by another half teaspoon. Serve with a cinnamon cream cheese glaze.
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Cinnamon Rice with Apples

Reviewed: Nov. 5, 2011
I've made this a few times as is and we liked it. I always use brown rice and put the apples in a bit later so they don't cook all the way down. The other morning I made it for breakfast. I left out the parsley, used cider instead of the apple juice, added a touch of ginger and 2 T. brown sugar and before serving I drizzled each bowl with a bit of maple syrup, a sprinkle more cinnamon and a handful of chopped uncooked apples, pecans and raisins for crunch. It was a huge hit! I put another pot on to cook already because they will be up soon asking me to make it again. Great hot breakfast change!
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3 users found this review helpful

Chicken and Lentils

Reviewed: Oct. 19, 2011
I've made this recipe about 4 times now. The first 2 times I made it as stated. Delicious! I then left out the tomato Sauce at the end. We liked it better. I made it last night for dinner using french lentils, no tom sauce and spiced pumpkin seeds as garnish. We served it over brown rice and everyone was in heaven. I would give this recipe 10 stars if possible. Don't be afraid to play with it. Oh also I always cook it in my crockpot 6 hrs on low 4 on high.
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12 users found this review helpful

Glazed Beef Loaf

Reviewed: Oct. 16, 2011
We have tried many of the meatloafs on this sight. This is our favorite. The only change I make is to use 2 teaspoons Worcestershire a clove or garlic minced and we use 1/2 parm and 1/2 cheddar. This is a great meatloaf.
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2 users found this review helpful

Displaying results 61-80 (of 110) reviews
 
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