Marie Recipe Reviews (Pg. 1) - Allrecipes.com (10306325)

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Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Jul. 1, 2009
These were ok; they were tasty right off the griddle, but once they sat for a while they got floppy and spongy. They had good flavor, but weren't very fluffy or thick.
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Chocolate Pancakes

Reviewed: Jun. 19, 2009
These were ok at best. I had to add baking powder and a bit of extra flour to thicken up the otherwise thin batter. I also added banana slices, and swapped some of the chocolate chips for peanut butter chips. My chocoholic brother described these as "brown pancakes"- all the chocolate flavor came from the chocolate chips & the nutella we slathered on top. I found these really thin and rather "rubbery", as mentioned by other reviewers. I definitely prefer "Good Old Fashioned Pancakes" with chocolate chips, topped with nutella or fudge sauce if I'm looking for a real treat.
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4 users found this review helpful

Cranberry Walnut Bread

Reviewed: Apr. 25, 2009
I love this bread, but I find it a total pain to make the traditional way; the dough is incredibly stick and needs way too much extra flour. So, I've adapted the recipe to fit with the Artisan Bread in 5 Minutes a Day method. Increase water to 1/3 cup at yeast to 3/4 TBSP. Add yeast to water & buttermilk. Add honey, melted butter, egg. Dump the dry ingredients on top, and stick your hand in and mix until just combined, wetting your hands if you need to in order to get all try dry ingredients incorporated. DO NOT KNEAD. Now just cover and let the dough sit on your counter or somewhere warm for 2-5 hours. Then refrigerate for up to 5 days (because of the raw egg). Whenever you want some bread, pull off a chunk of dough & shape it. Let it warm up & rise a bit (this will take about 1.5 hrs, it'll be 'wobbly' when it's ready). Then bake as per usual. This is much easier than struggling with the incredibly sticky dough.
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25 users found this review helpful

Honey Graham Crackers

Reviewed: Apr. 12, 2009
These are an awesome change from store bought graham crackers. I love the texture that the whole grains add; I used whole grain spelt flour for the whole wheat, and King Arthur's White Whole Wheat for the all purpose. I also added a small sprinkle of cinnamon. I rolled them out on a well floured surface with parchment on top, and baked them on parchment, which worked really well. I cut them out into rounds and got 59 crackers. They're great; not too sweet and very tasty on their own, with a bit of orange curd, or a homemade marshmallow and a couple chocolate chips!
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22 users found this review helpful

Arrowroot Biscuits

Reviewed: Apr. 12, 2009
These are really tasty 'biscuits'. I'd probably put them closer to the cookie category, though. I cut the sugar back to 1/3 cup and still find them quite sweet. I also had to add about a tablespoon of milk to the dough to get it to a workable consistency. I let the dough rest for about 5 minutes so it would be nice and easy to roll out, which it was. I rolled it out on a floured surface with parchment paper on top, and baked on parchment paper. Yum!
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12 users found this review helpful

Healthy Banana Cookies

Reviewed: Apr. 3, 2009
For healthy type cookies, these are great. I added an egg, walnuts, coconut, almonds, a chopped apple, cinnamon, nutmeg, and cloves. I also cut the oil back to about 2 tbsp. I chopped the dates and simmered them in about 1/2 a cup of water until I had a thick date 'syrup', and added that to the mixture. These cookies are plenty sweet, filling, and very tasty! Thanks :)
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1 user found this review helpful

Gunline Coffee

Reviewed: Jan. 29, 2009
MMmm, tasty. I made a sugar free version of this, using sugar free cocoa mix and Splenda. I also used fat free dry milk instead of the non-dairy creamer, as that's what I had. I find the coffee flavor to be quite strong, but that's probably because I'm not a huge coffee fan. The spicing, however is great. I also added a dash of cloves. Yum. A bit of portion math reveals that this recipe makes approximately 36 servings, not 80 (80 would be about 1 heaping tbsp per serving). Even so, my sugar free version comes out to 32 calories a serving! Mmm!
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5 users found this review helpful

Risotto alla Milanese

Reviewed: Dec. 19, 2008
This was ok, no one in my family was too crazy about it. I used homemade stock & replaced the last 1/4 cup of butter with more cheese, which might have did the entire recipe in, but I doubt it.
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1 user found this review helpful

Corn and Cheddar Chowder

Reviewed: Sep. 7, 2008
Fantastic! Great flavour--I loved the sage! Yum! I had to leave out the chives & wine as I had none, and I added garlic, carrot, and celery. I used goat's milk cheddar. It was fantastic!
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Jacky's Fruit and Yogurt Muffins

Reviewed: Jun. 11, 2008
Yum! I doubled this recipe, used oil instead of butter, and added a shake of cinnamon. I chose Liberte No-Sugar-Added 6-grain strawberry yogurt. I didn't end up adding fruit, though I did add about 1/3 cup whole milk so I could get the batter properly stirred. These rose wonderfully and made great bread and a lovely loaf, with a thick, chewy crust. Yum! The batter was also very tasty. What a great way to use up yogurt & fruit!
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African Sweet Potato and Peanut Soup

Reviewed: May 2, 2008
Yum! I trimmed this down to serve 2. I doubled the peanut butter and added more cumin and coriander. I used Kraft natural peanut butter, which has a wonderfully strong peanuty taste. The soup was fantastic! Peanut-y and rich, with a delicious, complex flavour. Wonderful! Both of us really enjoyed it & I will certainly make it again.
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4 users found this review helpful

Hot Water Chocolate Cake

Reviewed: Apr. 6, 2008
Yum! This cake was a very spur-of-the moment cake, and I picked this recipe simply because it was the first well-rated recipe that I had all the ingredients for. I halved the recipe, used margarine instead of butter, and at least doubled the cocoa powder. I also added about a cup of mini chocolate chips, and I'm glad I did, because the cake itself didn't have a very strong chocolate taste to it. It took about 40 minutes to bake in a 8x8" glass pan. I melted together about 1/4 cup butter, 1/3 cup chocolate chips, vanilla, and 1/3 cup milk to make a frosting, and after I pulled the cake out of the oven I poked holes in the top and spread the frosting over. I served it piping hot to an impromtu group of people, and it recieved wonderful reviews; someone even said it was the best chocolate cake they'd ever had. I think a lot of the wonder of the cake was in the fact that it was warm, which really wins desserts a lot of points for most people.
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7 users found this review helpful

Welfare Cake

Reviewed: Mar. 5, 2008
This cake has a funny, 'chemically' taste, though it isn't from a box. Not really unpleasant, but certainly something I'd prefer not to have in a cake. The cake had a nice crumb and was very moist with wonderful texture and a moderate chocolate taste. It's nice that it's not only cheap, but also vegan. It's best when it's fresh out of the oven.
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4 users found this review helpful

Creamiest Chocolate Mousse

Reviewed: Feb. 14, 2008
This was pretty good--I made it for Valentine's dessert. I used kahlua, and added the corn syrup as recommended by another reviewer. Unfortunately the corn syrup turned the chocolate into a playdoh-like substance. It never would have blended into the egg mixture, so I tried again, adding much less corn syrup this time. The chocolate still came out chunky, which is what the corn syrup was supposed to fix. It still tasted good, though, and it was nice that it wasn't really rich. I served it with whipped cream and hot fudge sauce.
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6 users found this review helpful

Oatmeal and Tomato Soup

Reviewed: Feb. 4, 2008
Yum! I really enjoyed this. It was filling and tasty after I added a tsp or so of dried thyme. I used mostly oats, but also threw in some spelt flakes. I put this in the fridge & ate in the next day, and I'm glad I did--the oats soaked up lots of the liquid overnight & gave the soup a much thicker texture, which I really enjoyed. Great with whole grain crackers!
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3 users found this review helpful

Rich 'N Thick Hot Chocolate

Reviewed: Jan. 4, 2008
I've made this twice & really enjoyed it both times. The first time I made it I used bittersweet chocolate and a bit less than 1/2 cup Splenda. I used 2% milk, and served it Christmas morning in tiny cups, topped with a dollop of whipped cream. It was very, very rich. The next day I tried a half batch with skim milk, which I enjoyed much more. Without being so rich I could actually drink a full mug of it. Anyhow, this is my go-to recipe for delicious indulgence in a mug!
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Photo by Marie

Best Chocolate Chip Cookies

Reviewed: Dec. 22, 2007
Yummy! The dough came together easily, and baked up in exactly 10 minutes at 325F. I dropped the dough in blobs slightly larger than marbles and I got 116 cookies out of this recipe--that's with eating probably 3-4 cookies worth of dough!
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1 user found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Dec. 15, 2007
Yum! I made this as written, except I increased the cinnamon and ginger to 2tsp each, and added 1/2 cup pumpkin puree just after beating in the egg. The result was moist, light and flavourful! I served it to my family with vanilla ice cream and butterscotch sauce. My brother has said he plans on finishing the cake tomorrow... he's probably not kidding, though there's more than half left!
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2 users found this review helpful

Roasted Red Pepper and Tomato Soup

Reviewed: Dec. 11, 2007
This is a great recipe, but so much depends on the quality of the ingredients. The first time I made this, I used fresh tomatoes, peppers & basil from a nearby farm. It was the best tomato soup I've ever had, fantastic plain, or with added wild rice. I've made it since using produce from the grocery store, and haven't been as impressed--the flavor lacks the dimension fresh produce gives. It's still a great soup, but do it justice and buy fresh produce!
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Italian Grilled Cheese Sandwiches

Reviewed: Dec. 11, 2007
Yum! I made these using whole grain flax bread. I spread them with margarine, and filled them with slices of cheddar & mozzarella, and sprinkled each one with a teaspoon of parmesan. I made my own tomato sauce from tomato paste, basil, thyme, garlic and oregano, and added a couple tbsp to each sandwich. While they were grilling I sprinkled the top piece of bread with some garlic powder. They were wonderful! My Dad said they were the best grilled cheese sandwiches he's ever had, and he even saved the leftover 1/2 sandwich. My brother said they were like "cheese pizza with a crust on top". I served these with the Roasted Red Pepper & Tomato soup from this site, and the meal was wonderful!
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