MARY DOMAZ Recipe Reviews (Pg. 3) - Allrecipes.com (1095102)

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Easy Indian Butter Chicken

Reviewed: Jan. 7, 2010
This was my first attempt at cooking Indian food. I read the original poster's lowfat version she posted and decided to try that. I used two pounds of chicken and three cups of evaporated milk. I cut the cayenne pepper in half, used only one half teaspoon salt and cut the butter to one fourth cup as was suggested for the low fat version. I followed the preparation instructions as suggested. Since I am a vegetarian, I did not try it, but my family all thought it was very good and close to what they like at the local Indian restaurants. It was a bit spicy for their palettes, so next time I will cut the spices. My daughter also thought I should add some tomato paste to the recipe. I served it with basmati rice with some peas mixed in and with some store bough naan. From my family's feedback, it was a good recipe.
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Pineapple Pie III

Reviewed: Dec. 29, 2009
My mother made this pie with all the same ingredients except for no top crust. The other difference is she used a pre-baked crust. After you cook the filling, you let it cool, pour it into the cooled, pre-paked pie shell and let it chill in the refrigerator. Just before serving, spread whipped cream on top and serve. This was always a family favorite.
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11 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Dec. 26, 2009
I don't know if I have ever had gingerbread before making this recipe. I did enjoy it very much. If you like a spicier cake, you might want to double the spices as many have recommended. I baked mine in a 10" springform pan and it took about 45 minutes. I am wondering if this cake should be baked at a lower temperature. Many posters mention that theirs started to burn. I ended up putting foil over the top of mine after 30 minutes. Not sure if it is the molasses that makes it burn. However, do keep watch on this cake. I sprinkled it with powdered sugar and served with a high quality ice cream. Delicious!!!
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Spicy Bean Salsa

Reviewed: Dec. 26, 2009
This was a great salsa for a holiday appetizer. It was tasty and healthy. It took some convincing to get my daughter to try it, but once she did, she loved it. I made minor changes. I used frozen corn, thawed, fresh tomatoes and skipped the jalapeno peppers. I used a homemade Italian Dressing. Thanks for submitting this wonderful recipe!!!
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Ambrosia Salad

Reviewed: Dec. 26, 2009
I have been making this for years and it is always a good, easy salad to make especially for the holidays. I always use more oranges and pineapple chunks and keep the other ingredients the same. I usually use a 20 can of pineapple and two 11 ounce cans of mandarin oranges. This time I added some fresh kiwi and that was a nice addition.
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The Original Treats™

Reviewed: Dec. 16, 2009
As written I give this a four. I have tried it this way and we just prefer the recipe I have from the 60s or 70s. My daughter's friends at college go crazy over that earlier version. It uses 4 Tablespoons of butter, 1(10 oz) bag of marshmallows and 5 cups of rice crispies. This recipe is more marshmallowy and not so dry.
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Ruth's Red Lentil and Potato Soup

Reviewed: Nov. 30, 2009
Good recipe but too much heat for me. (I don't like spicy; others may find it not spicy at all) I find it hard to believe only 1/4 tsp. of cayenne pepper makes it have such a bite. I made minor changes to the recipe. I used 1 1/2 Tablepsoons olive oil in place of butter to keep it healthier. I used dried cilantro in place of fresh, using less. I subbed spinach for kale as that was all I had. I skipped the file powder; never heard of it therefore didn't have it. I found the soup to be plenty hearty and thick. I used additional vegetable broth rather than water as it started to thicken up. I definitely will make this soup again, just will skip the cayenne pepper.
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Big Soft Ginger Cookies

Reviewed: Nov. 28, 2009
I had to try these because of the great reviews. I am looking for new recipes to make for Christmas gifts and decided to try this one. I won't be making it again. Perhaps I am just not a ginger cookie fan. They aren't awful by any means, but nothing I will ever crave.
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Sugar Cookie Glaze

Reviewed: Nov. 28, 2009
I make this basic recipe all the time, but I use less corn syrup and water. Start with less and add until it is the consistency you want. I would beware of those who recommend using milk instead of water. If you use milk, you will need to refrigerate the cookies or eat them immediately. Not a good idea to leave them out and let the milk go sour. JMHO. For those who complain of the glaze not having enough color, I suggest you use the gel type food coloring rather than the liquid. The gel is very concentrated and you will get very intense colors.
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Easy Herb Roasted Turkey

Reviewed: Nov. 28, 2009
Tried this recipe this year and it turned out great. I did use homemade turkey broth instead of water, and as others suggested, lifted the breast skin to spread the oil/herb mixture. I did prepare the turkey the night before which allowed the meat to get marinated with the oil mixture. The next morning I rebasted the turkey and discovered that it was much easier to baste, now that the oil/herb mixture was refrigerated. The night before, the mixture just seemed to slide down. However, when it was cold, it really spread so much easier and stuck to the skin better. My suggestion is to make the oil/herb mixture the day before. I also suggest adding paprika to the mix and increasing the quantity of herbs.
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Sweet Potato Apple Scallop

Reviewed: Nov. 28, 2009
This year I was trying to keep Thanksgiving a bit healthier and looked for a new sweet potato recipe. My family is never big on sweet potatoes, but I love them. This was the first year almost all of what I made went. (I did make half a recipe for 8) I have to say this was a big hit for those who tried it. I think the fact that the apple slices were on top make it look a little more appetizing. I just made minor changes to the recipe. I used less lemon juice and less butter. Since I had no pumpkin spice I used nutmeg. Also did not have orange extract, so I used orange juice. All in all a great recipe!!!! Loved it and plan to use it every year from now on. TIP: I made this the day before and just reheated it on Thanksgiving. This was a time-saver and I didn't notice anything about the taste that indicated it was reheated.
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Texas Sheet Cake I

Reviewed: Oct. 29, 2009
I have been making this for years and it is well received. I have a few hints for the icing: Sifting the confectioners sugar will cut down on the stirring time. Using a whisk for the icing will assist in making a smoother icing without the lumps of sugar. Lastly, I like to add 7 Tablespoons of milk. It makes the icing easier to spread. Otherwise I have found it starts to harden before I have spread it over the entire cake.
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Romanian Apple Cake

Reviewed: Oct. 25, 2009
Sorry to be the spoiler here, but I just can't give this cake a five star. The flavor was great, but the cake was dry. I am trying to figure out why and the only thing I can think of is the poster of this recipe perhaps used larger apples. I had small apples and did use 6. Maybe I needed still more for extra moisture. I know my oven is calibrated correctly. I suggest you check this cake well before the 55 minutes. I think it was probably done well before then.
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Berry Oatmeal Muffins

Reviewed: Oct. 16, 2009
Loved these. The only change I made was to substitute whole wheat flour for the wheat germ, as I had no wheat germ. I thought they were so healthy tasting. Loved the combo of ingredients.
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Blueberry Walnut Salad

Reviewed: Aug. 9, 2009
The only change I made was pecans instead of walnuts as that is all I had. For some reason I just didn't care for this as well as similar salads using other fruits like strawberries, dried cranberries and mandarin oranges. I love blueberries, but somehow this salad was just mediocre to me. Sorry!!
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Cauliflower-Cheese Soup

Reviewed: Aug. 8, 2009
As written this is a 3 star. As others have mentioned it needs some flavor. I tried making adjustments and it improved it remarkably. Instead of salt I used vegetarian bouillon cubes. I added some garlic and doubled the vegetables. I used skim milk and substituted olive oil for half the butter. I was trying to make this a bit healthier. With the changes it was a 4-5 star if you like creamy soups. In the end, I decided I am just not fond of creamy soups, so will not make this again. Others will likely enjoy it very much.
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Mini Cheesecakes I

Reviewed: Aug. 4, 2009
I have been making these for years. They are always a big hit. If you have a Kroger near you, they carry a house brand of mini vanilla wafers that fit perfectly in the mini muffin papers.
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Rich and Simple French Onion Soup

Reviewed: Jul. 15, 2009
As written, I can only give this a three star. It is a basic onion soup recipe that is tasty, but lacks the full-bodied flavor of great onion soup. If you do not carmalize your onions, the soup does not have the sweet flavor of a good onion soup. To carmelize you need to saute at a low heat and be very patient. It typically takes me about an hour to carmelize the 4 cups of onion. Also, cut the fat in this recipe if you are going to try it. No need to fill this recipe with about 150 grams of fat as written. Use just enough fat to keep your onions from burning.
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Todd's Famous Blueberry Pancakes

Reviewed: Jul. 8, 2009
These are the fluffiest pancakes I have ever made. The batter comes out very thick, so the pancakes don't come out in a perfectly round shape, but they taste good. I do think they need either more salt or sugar. Not sure which. I will keep experimenting. One comment about the recipe's cooking time: I have never had luck cooking pancakes on a high temperature. I find the outside is done, but he inside is raw. Therefore I always cook my pancakes at a lower heat, so the inside has more time to cook. UPDATE: I continued to work on tweaking this recipe because I did not like that the pancakes did not form circles. What I do now, is I use one cup flour per recipe instead of one and a fourth cup of flour. I use half WW flour to try to make it a bit healthier. I also double the blueberries. These are our go to recipe now, every time.
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Hot and Spicy Tofu

Reviewed: May 6, 2009
This was a wonderful tofu recipe that was tasty and quick to throw together. Since I was serving this over rice, I doubled the sauce, and was happy I did. Next time I make this I will make some minor adjustments to the sauce. I will use less vinegar and more sugar. The vinegar taste was a bit too strong for me, and I felt it could use just a bit more sugar. All in all a great recipe that I enjoyed very much!!!
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