MARY DOMAZ Recipe Reviews (Pg. 10) - Allrecipes.com (1095102)

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Easiest Teriyaki Marinade Ever

Reviewed: Sep. 8, 2003
This was a tasty marinade. I did decide to use ginger instead of cinnamon. I also suggest marinating overnight. I marinated chicken for about 5 hours, and although it had a nice, mild flavor, I think it would have been stronger if I had marinated it overnight.
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Jeff's Chili Con Queso

Reviewed: Aug. 18, 2003
This recipe was a BIG HIT!!! There was not a drop left!!! I followed it as written and it was great. I was concerned at the beginning because the cheeses didn't seem to melt well. I used slices of American and cubed mild cheddar. However, I finally decided to add the other ingredients and it blended very well and tasted awesome. Thanks, Jeff, for a wonderful recipe!!!
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16 users found this review helpful

Broccoli and Tortellini Salad

Reviewed: Apr. 23, 2003
Great recipe which was well received at a recent pot luck dinner. Per other reviews, I did make a few adjustments. For the dressing I used 1 1/2 cups mayo, 6 T sugar and 1 T Cider Vinegar. I reserved some of the dressing to toss just before serving, since pastas absorb a lot of dressing as they sit in the frig. I also save some bacon to sprinkle on top just before serving. Like many others, I did blanch the broccoli. Very tasty recipe!!
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46 users found this review helpful

Reheating Pasta

Reviewed: Mar. 25, 2003
This is a great way to save time when you need a quick meal. However, you can use a lot less oil than the recipe calls for. Also, I freeze the pasta for future meals. It comes out great!!!
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34 users found this review helpful

Mexican Casserole

Reviewed: Mar. 21, 2003
Very good, easy to make meal that was enjoyed by the family. I added minced garlic and 1 tsp. cumin to the beans. I think I might even add more cumin next time. A great meatless meal!!
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11 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Mar. 17, 2003
This was a tasty, easy to make cake, but I don't see where it is worth the reviews it has received. It was just okay by my standards, nothing that special.
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0 users found this review helpful

Red Enchilada Sauce

Reviewed: Mar. 2, 2003
This recipe is a keeper. Like other reviewers, I will no longer be using canned enchilada sauce. I never liked using it because it has MSG in it. Now I can make my own MSG-free sauce. I did cut the chili powder in half, since my family does not like real hot things. It turned out to be the perfect amount of spice for us. The first time I made this, I used tomato sauce and it was very watery. The second time I made it, I used tomato paste. I noticed the recipe called for 6 ounces of tomato sauce. Since sauce comes in 8 ounce cans and paste comes in 6 ounce cans, I decided to try it with the paste. It worked out so much better!!! The sauce was not watery like when I used the tomato sauce.
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97 users found this review helpful

Burrito Pie

Reviewed: Feb. 6, 2003
This recipe was enjoyed by my family. I halved everything except the cheese. I baked it in a 3 quart Corning Ware casserole, which was perfect!! Like many others, we thought the recipe a bit bland. I did add 1/2 teaspoon of cumin, but next time will add even more. Like many others, I used salsa instead of taco sauce, since that is what I had on hand. I also used crushed tomatoes instead of diced tomatoes. Next time I would add extra crushed tomatoes to make the recipe a little more moist. Overall, a great recipe!!!
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3 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Feb. 6, 2003
I have now been making this soup for six years and still love it. I have played with it a little, but it great just as written. The changes I usually make are to increase the beans to 3 cans. I blend about 1 1/2 cans and leave the other 1 1/2 cans whole. If I have time I will saute some garlic and onion, but most of the time I am making this soup I am in a hurry for a quick and healthy meal, so I don't bother. There have been a few reviewers who comment on the high sodium of this recipe. I buy organic black beans and they are very low in sodium. You can use dried beans to cut it back even further. I use low sodium broth from Trader Joes. You can also look for low sodium salsa. I love this recipe. It is quick to put together, tasty and more importantly healthy if you cut down on the sodium.
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8 users found this review helpful

Homemade Chicken Soup

Reviewed: Jan. 29, 2003
Your basic chicken soup recipe found in most general cook books. It is the old reliable of chicken soup recipes. I appreciated the hint to cut the carrots, celery and onions in half. I had always cut them up in small pieces, and then when I would drain the broth, it was messy to try to retrieve the cut up veggies to put them back in the broth. This is so much easier! When I drain the broth, I place a paper towel in the sieve. It makes for a nice clear broth. I also cook up some noodles to add to the soup. I do not like to add the noodles directly to the pot of soup, because the noodles will aborb too much of the broth.
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1872 users found this review helpful

Vegan Split Pea Soup I

Reviewed: Jan. 22, 2003
Although this is not as flavorful as pea soup made with a ham bone, it is a tasty recipe. Since so many reviewers recommended adding more water, I used 12 cups of water and doubled the spices. This worked out well. However, next time I will not add the barley. That is what thickens this soup. If you make it without the barley, it will not be so thick. If you do find it needs to be thickened when it is done, you can always add some instant mashed potatoes flakes. That will thicken it up nicely.
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36 users found this review helpful

Shrimp Delight

Reviewed: Jan. 19, 2003
Excellent!!! Big hit at my party. I used less cheddar cheese, and think that next time I might eliminate it altogether. I used thawed, frozen salad shrimp. Thanks for sharing.
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21 users found this review helpful

Easy Shrimp Dip

Reviewed: Jan. 19, 2003
This was a big hit!! As others suggested, I spread the cream cheese on the bottom of a nine inch pie pan. I used thawed, frozen salad shrimp. (I am not fond of canned fish or meats.) It was gone in minutes!!! Thanks for sharing.
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38 users found this review helpful

Strawberry, Kiwi, and Spinach Salad

Reviewed: Jan. 19, 2003
A great ladies salad!!! I used bottled raspberry dressing instead of making the one in the recipe. I received many compliments on this salad. It is a nice combination of ingredients.
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19 users found this review helpful

Green Bean and Mushroom Medley

Reviewed: Jan. 19, 2003
We loved this recipe!!! It looks appetizing and tastes wonderful!!! Thanks for sharing.
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1 user found this review helpful

Apple Salad I

Reviewed: Jan. 19, 2003
This is a kid-friendly recipe. It is easy to make and is great for a buffet table.
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16 users found this review helpful

Apple Muffins

Reviewed: Jan. 19, 2003
These were very good. However, I suggest you use between 2-2 1/2 cups apples to get them to really taste like apple muffins. I would also double the cinnamon. I did use a mixture of cinnamon and brown sugar to sprinkle on top as someone else suggested. They turned out great!!
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50 users found this review helpful

Tortilla Rollups II

Reviewed: Jan. 19, 2003
These went over well at a lunch buffet. I increased everything by 1/2 except the onion. I also added a half cup of sour cream. Next time I would add even more salsa for flavor and color. It was a bit bland for my tastes. Next time I will add more salsa and maybe some Mexican spices. Increasing by half, let me have enough filling for the 10 tortillas. I know several people said they ran out of filling.
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4 users found this review helpful

Coconut Macaroons III

Reviewed: Dec. 21, 2002
I think these would be better with almond flavoring. We thought they were VERY bland for our tastes. I guess my family just prefers the egg white type macaroons. I used a small scoop and got 4 dozen. I also put a half of a candied cherry on top of each cookie. They look festive that way. They look pretty on a platter of Christmas cookies. Too bad they taste so blah! Frankly, I just can't imagine how they win prizes at state fairs. Everyone who tried them, just said they were "Okay," but not great. I will not make these again, that is for sure!
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4 users found this review helpful

Spinach Balls

Reviewed: Dec. 17, 2002
I have made these for years and they are always a big hit! These can be prepared days ahead and frozen. On the day of your party, just pull them out of the freezer and bake. I freeze them in the aluminum foil type pans, so they are ready to go right in the oven.
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133 users found this review helpful

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