MarcieJ Recipe Reviews (Pg. 1) - (10829801)

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Mediterranean Quinoa Salad

Reviewed: Jul. 15, 2011
Watch the serving size on this recipe - I believe it would serve 4 as a main dish salad, rather than 8. I didn't want any leftovers, so I made 1/4 of the recipe (supposed to serve 2) and there was only enough quinoa for one person. I had to cook another batch so that there would be enough for the two of us. Other than that, it was delicious! I did make a lot of changes, though, based on our food preferences and what I had on hand. I used roasted red pepper instead of green, skipped the onion, added fresh tomatoes, used fresh basil instead of chives, and skipped the salt (it was plenty salty!). The combination of flavors was delicious!
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2 users found this review helpful

Chocolate Pinwheel Cake

Reviewed: Aug. 15, 2010
There is a mistake in this recipe! It should be 2 teaspoons (tsp) of baking powder, not tablespoons. Maybe that is why some people have complained about the texture of the cake... I make this cake for my mom's birthday every year - it's been her favorite cake since she was a kid. The dark chocolate swirls are a nice contrast to the sweet, fluffy chocolate filling. It is best served cold, and we think it gets even better a day or two after it is made. To answer another reviewer's question, yes, it should read 1 1/4 cups evaporated milk in the cake itself and another 1/4 cup evaporated milk in the filling. I buy a regular 12oz can of evaporated milk, measure out 1/4 cup milk for the filling, then dump the rest of the can into the cake batter. I have measured it, though, and it ends up being just about 1 1/4 cups.
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10 users found this review helpful

Mexicorn Muffins

Reviewed: Jun. 21, 2009
I followed the recipe pretty much exactly (although I left out the jalapenos), and these were a big hit. The recipe made 16 muffins when I filled the muffin cups 3/4 full, but they didn't rise very much, so I would have been okay filling them more full to make only 12 muffins. I found them to be a little too dense and moist for my taste, so next time I might try doubling the corn muffin mix with the same amount of additives. Although, the rest of my family thought they were great just the way they were.
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4 users found this review helpful

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Jun. 16, 2009
Delicious! I ended up using twice the amount of rub, since the recipe amount didn't cover the two tenderloins very well. I shook the rub in a large ziploc bag, added the meat and shook it up some more to coat the meat, then left it in the bag to marinate overnight in the fridge. Since I'd doubled the rub, I left out the hot sauce in the glaze, and the heat level was just right for us. The sweetness of the glaze complemented the spiciness of the pork just perfectly! And we thought the amount of glaze was just right.
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17 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 3, 2006
These cookies taste great when made just the way the recipe is written. But, if you're like me and your cookies always turn out flat, here's how to make these cookies turn out taller, just like the ones in the picture. First, turn the oven temp down about 10 degrees. Second, don't soften the butter before mixing, just cut it into 1 tbsp pieces and mix with the sugar. Third, add an extra 1/4 cup of flour to the dough. Finally, once you've filled the thumbprints with jam, put the whole cookie sheet in the freezer for 10 minutes before baking. The first time I followed the recipe and my cookies were so flat the jam leaked through the bottom, and the second time I made these adjustments and the cookies not only tasted delicious, they looked perfect, too!
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1229 users found this review helpful

Frosted Cranberries

Reviewed: Dec. 1, 2006
This is my favorite kind of recipe -- simple to make and yet very impressive looking! I made these to decorate a cranberry-orange cheesecake for a potluck, and everyone thought it had come from a fancy bakery. I had a hard time finding pasteurized eggs at my grocery store, so I used dried egg white powder (which is pasteurized and guaranteed free of salmonella). Just mix up 2 tsp of egg white powder with 2 tbsp of water and whisk until smooth. This worked great for me!
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67 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Dec. 1, 2006
I made this for the first time this Thanksgiving based on all the positive reviews here, and my family loved it! The recipe claims it serves 12, but we finished it off with only 8 people, so I'd recommend making extra if you are serving a hungry crowd. I found that baking the sweet potatoes helped them retain a better flavor than boiling them. I put 5 large sweet potatoes on a cookie sheet in a 375F oven for about 1 1/4 hours. Then I sliced them in half and used a potholder to squeeze the potatoes. The insides popped right out of the skin; I didn't even need a spoon. Oh, and if you think the recipe would be improved by doubling the amount of pecan/butter/sugar topping, I'd recommend against it. It will taste delicious, but you'll end up with unappetizing pools of butter on the top.
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773 users found this review helpful

Candied Citrus Peel

Reviewed: Nov. 19, 2006
This recipe is really yummy! I used orange peels and planned to use them to decorate a cheesecake; I had to stop myself from eating them all. I followed the directions exactly, and the orange peels were very sweet, not bitter at all. Just one word of warning -- take the peels out of the syrup no later than 15 minutes after you put them in; I waited a few extra minutes and the sugar syrup crystallized before I could get the last couple out. If that happens to you, just add some hot water to the pot. It'll wash away some sugar, but the peels will still tasted great.
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53 users found this review helpful

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