Mary P. Recipe Reviews (Pg. 1) - Allrecipes.com (10034537)

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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

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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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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5 users found this review helpful

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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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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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

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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Simple Scones

Reviewed: May 9, 2015
After making as is, (they were delicious but time consuming), I've altered the recipe to make it more user friendly. I simply cut the cold butter into little pieces and cut it into the dough. I also melted it once and mixed it in with no adverse effects to the recipe. So the grated butter step can go. I also now use Greek lemon or vanilla yogurt in place of the sour cream. We make these a couple times a month. They never last passed them morning we gobble them up!
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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

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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2 users found this review helpful

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

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