Marcy Recipe Reviews (Pg. 1) - Allrecipes.com (10246150)

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Best Chocolate Chip Cookies

Reviewed: Jan. 15, 2012
Followed the recipe almost exactly, except for adding some creme of tarter so that they could have a very slight crackly texture, which they did have when baked. Although I have a high tolerance for sweetness, next time i may use only half or three-quarters of the recommended sugar amount and may cut back on the chocolate chips by about a quarter. Good and easy recipe, will definitely make again.
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Black Bean Vegetable Soup

Reviewed: Jul. 15, 2011
I used olive instead of vegetable oil, celery instead of carrots, and cayenne instead of chili powder. The recipe is just a wee bit too hot with the cayenne so next time I will use the original chili powder recommended in the recipe. Other than that, this recipe is perfect: easy, filling, satisfying--and delicious. Definitely a keeper.
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Mulligatawny Soup I

Reviewed: Jul. 8, 2011
My husband described this soup as "memorable" and "super", so I guess he liked it! I liked it but perhaps not as much as he. I used one tblspn. of olive oil instead of the butter, low-sodium broth, a tblspn. of the curry, added tspn. of garam masala, a minced clove of garlic, and cayenne pepper and salt to taste. I also used brown rice instead of white. Instead of heavy cream at the end I served the soup with a dollop of plain yogurt and generous pinches of fresh cilantro. We ate this with warm Naan bread and it was a meal unto itself. I rated it 4 stars because in spite of all my changes it still needed more salt to make it come alive, and STILL wasn't the best mulligatawny soup I have ever had. Also, it provided us with only four generous portions and certainly not six. If I were making this for four people as a main meal I would definitely double the recipe to ensure there are seconds for everyone. If this is just to serve as an appetizer, than you can probably squeeze six small servings out of the original recipe. I will probably make this again and as suggested probably serve pinot noir as the beverage.
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Spinach and Rice (Spanakorizo)

Reviewed: Jul. 5, 2011
This was very good once I made several changes and additions to the original recipe. I used 1/4 cup olive oil and 3/4 cup basmati rice instead, and 20 oz. of frozen spinach. I added two minced cloves of garlic, and used one tblspn. each of fresh dill and parsley instead of the dried stuff. At the end and prior to serving, I added the juice of two lemons, plus 1/8 tsp. each of cinnamon and cumin, plus about a tbspn. of crushed red pepper--otherwise it would have been too bland for my taste. I cooked the whole thing in my dutch oven, and it took double the time as mentioned in the recipe to provide the well-cooked and creamy consistency I was seeking. I served this with crumbled feta cheese, cut up black olives and fresh lemon pieces for squeezing. My husband rated it 4 1/2 stars: he was pleased. Next time I may substitute basil and cilantro for the dill weed and parsley, and use canned diced tomatoes in their liquid instead of sauce. I may also top with toasted pine nuts. I gave this recipe 4 stars because the basic recipe was good for starters but would have been rather bland had I stuck to the recommended ingredients. I'd also like to add that it does NOT take five mins. prep time: if you have fresh spinach you need to cut it up, if you use frozen you should thaw it. Plus if you use fresh ingredients (dill, parsley) those also takes some time chopping. Next time I will used canned diced tomatoes in their juice, and basil and cilantro instead of dill and parsley.
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Aloo Phujia

Reviewed: Jul. 4, 2011
This was relatively easy and quick to prepare and yielded decent enough results. I doubled the turmeric and cumin, and used canned tomatoes instead. Next time I will use olive oil instead since that seems healthier and will probably give a better flavor, and use half the recommended salt. Although I'm a salt lover, the recommended amount was too much even for me, so I will use less in the cooking and people can later salt at the table. I would have appreciated some idea as to how high to keep the temperature throughout the various steps. This wasn't knock your socks off good, but it was good. I served it over basmati rice, and was an interesting and satisfying vegetarian dish. My husband liked it very much, so I will probably make this again.
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Chocolate Bundt Cake with Glaze

Reviewed: Jun. 26, 2011
Added about a tablespoon of vanilla and only used one cup of the Ghiardelli semisweet chocolate chips. Cake turned out nice and moist but maybe next time I will use 1 1/2 cups of chocolate chips to please true chocolate lovers but I thought this was chocolatey enough with the one cup. Extra chips would also make it gooey which might also make it even more special. Used a strawberry glaze recipe I found elsewhere on this site which added a nice color contrast (this was even commented on by one of the men eating the cake!) and which provided a contrast in flavor as well. Next time I think I will use a raspberry glaze instead since I think that goes better with the dark chocolate. Everyone was pleased with my results though, I liked it as well, so I'll definitely be making this again.
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Chocolate Cavity Maker Cake

Reviewed: Jun. 26, 2011
Added about a tablespoon of vanilla and only used one cup of the Ghiardelli semisweet chocolate chips. Cake turned out nice and moist but maybe next time I will use 1 1/2 cups of chocolate chips to please true chocolate lovers but I thought this was chocolatey enough with the one cup. Extra chips would also make it gooey which might also make it even more special. Used a strawberry glaze recipe I found elsewhere on this site which added a nice color contrast (this was even commented on by one of the men eating the cake!) and which provided a contrast in flavor as well. Next time I think I will use a raspberry glaze instead since I think that goes better with the dark chocolate. Everyone was pleased with my results though, I liked it as well, so I'll definitely be making this again.
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Lemon Pound Cake

Reviewed: Jun. 23, 2011
This was a really easy cake to make and wasn't bad although it certainly wasn't the best I've ever had. I followed the directions exactly and found that the cake browned too much so if I ever make this again I might take it out sooner rather than later. It was also a heavy cake which I wasn't expecting (first pound cake I've ever made) but a few people commented that pound cakes are supposed to be heavy. Who knew? I would prefer a lighter cake so I think I'll explore some other pound cake recipes.
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Delicious Mushroom Soup

Reviewed: Jun. 23, 2011
I had to keep adding broth to make this come out like a soup but in spite of this it turned out more like a rice soup, rather than a mushroom soup--which was not what I was aiming for. I ended up just spooning this over some plain rice for flavor but this certainly was not the original plan. Wouldn't bother with this recipe again.
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Spicy Vegan Potato Curry

Reviewed: Apr. 6, 2011
Key point in this recipe: don't overcook the potatoes. If you do though, it would probably be best to add some chicken or vegetable broth, put it in the blender, and just make curried potato soup out of it. My husband loved this, we both thought the spicing was pretty accurate, but perhaps because I cooked the potatoes too long (as per the directions) it just tasted like spicy mush to me.
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Rosemary Roasted Pork Tenderloin

Reviewed: Jul. 11, 2010
Followed the recipe exactly, except that I marinated the meat for about four hours instead of twelve. I found the rosemary to be overpowering, and I did not appreciate the sweet, if subtle flavoring. I would not make this again. Not because this is a bad recipe, it just doesn't appeal to me, although my husband said he liked it.
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Quick Chicken Soup

Reviewed: Feb. 13, 2010
For a really quick and easy soup this was great, beating canned soup any day, and much healthier if you make it as I did with very low sodium chicken broth.
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Slightly Spicy Chocolate Chip Cookies

Reviewed: Jan. 31, 2010
These were easy to make and yielded thin, light, melt-in-your-mouth good chocolate chip cookies with a subtle spicy flavor which my husband and I both loved--the nine cookies I made were gone in about a half hour! Except for recalculating for a different amount of cookies, I followed the recipe exactly, will definitely make them again and not change a thing.
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Basil Pork Chops

Reviewed: Jan. 30, 2010
My husband really liked this, I wasn't as impressed but it was still good. Few ingredients, easy to make. Will make again.
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Salmon With Green Fettuccine

Reviewed: Jan. 30, 2010
I followed this recipe to the letter and both my husband and I were very pleased! Easy to make, although it does have a lot of ingredients. The only "complaint" I would make with this one is that although it's supposed to serve three we got more like six generous portions! Next time I'll halve it if it's just for the two of us. Will definitely make this one again!
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Curried Salmon Bake

Reviewed: Nov. 26, 2009
Boring. Even though I doubled the red curry paste, added coriander, salt and pepper, this was still too flat tasting. Won't be making again.
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Fusion Chicken

Reviewed: Sep. 8, 2009
Both my husband and I liked this very much. I tweaked it by adding low-sodium chicken broth when I realized that the onions and vinegar would not supply enough moisture. I also free-handed the spices, adding at least twice to three times the amount of spices mentioned in the recipe. Sprinkled some cumin on as well, as one of the other reviewers recommended, and a sprinkling of sea salt. Used Mexican salsa verde sauce for the final touch; my husband used plain yogurt to tone down the spiciness but liked the combination of the sauce with the yogurt. Definitely a dish I would make again!!! Thank you for the recipe!
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Lemon-Pepper Salmon

Reviewed: Sep. 7, 2009
This is probably the best salmon dish on this site--or anywhere! This was easy and quick to make, and the results were so tasty! I recalculated the recipe for two, used white wine instead of water, used sea salt, added a bit of thyme, and cooked for a little over ten minutes. Served it over Israeli couscous, but next time may use "regular" couscous--AND make a larger amount of couscous. My husband was very pleased, as was I, and I look forward to using this recipe again and seeing if it comes out just as good!
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Three Hundred Chocolate Chip Cookies

Reviewed: Aug. 30, 2009
Although I altered the recipe for six, these spread out so much that they didn't cook in the middle as much as I would have liked and the cookies were quite a big larger than I would have liked. These also could have used fewer chocolate chips and less sugar but that's really a matter of taste. If I make these again I will alter the recipe again for making six cookies but make twelve cookies with the same amount of dough instead. These also didn't taste great a few days later.
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Three Ingredient Peanut Butter Cookies

Reviewed: Aug. 19, 2009
I felt like like having peanut butter cookies tonight and came to allrecipes looking for an easy recipe. Well, I found THE recipe for peanut butter cookies--this one's a keeper!!! I followed the recipe almost to the letter, but added a tspn. of vanilla, half a tspn. of salt, and a little baking soda. I rolled the dough into nine cookie balls, which I then pressed down aand criss-crossed with a fork. I had no parchment paper, so I just laid the cookies onto a Pam-sprayed cookie sheet. Cooked these for about 12-15 minutes, and they probably could have cooked a while longer. Nevertheless, these were the best cookies and I love how quick and easy they were to make! Next time I might try them with half brown sugar and half Splenda or its equivalent, but other than that I won't be messing with success!
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