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

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Slow Cooker Chicken Taco Soup

Reviewed: May 8, 2010
This was very well received by the family when I made it last weekend. I just got done making another batch to freeze. My DH doesn't often like soups with beans, but this one he really likes. I made a few minor changes that I don't think change up the recipe that much. I used two 15 ounce cans of petite diced tomatoes and two 4 oz cans of mild diced chilies. That is what I had on hand. I doubled the black beans. I substituted chicken broth for the beer and used 5 chicken breasts. Looking at the most useful reviews, I followed the author's recipe for homemade taco seasoning and used 2 T of the seasoning. This turned out great and will be in my collection of make agains.
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4 users found this review helpful

Clone of a Cinnabon

Reviewed: Apr. 5, 2010
These are diffucult for me to rate. The dough gets a 5 star. The frosting gets a 1 star and the filling gets 2-3 stars. First off, I do not like things that are very sweet so that affects my rating here. I think I would like them with no icing at all, or perhaps just a light glaze. Also, I would cut back on the brown sugar for the filling. I think that way, they would get a 5 star rating from me.For anyone who really likes sweet, these would be perfect. I used my kitchen aid to make these, turned them upside down as soon as they came out of the oven and let them rise overnight in the frig. Put them in a cold oven in the morning. Turned the oven to 350 degrees and backed for about 35 minutes. This worked GREAT!!!! The dough is very tasty and so easy to work with. I just happen to not like really sweet rolls.
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5 users found this review helpful

Spinach Lasagna III

Reviewed: Feb. 12, 2010
This is an excellent recipe if you make adjustments to the amount of the ingredients. To me, you cannot call this recipe Spinach Lasagna if you use only 2 cups of fresh spinach. I believe I ended up using at least 10 cups. I had a 1 lb. tub of baby spinach and used almost all of it. I also increased the mushrooms to 4 cups. For the ricotta I bought a pound and a half from the deli. I did not boil the spinach. I sauted it with the onions, mushrooms and garlic. This saves a step and a pot. I have no idea how you use up 20 lasagna noodles in a 9 x 13 pan. I always use nine noodle and make 3 layers. For this recipe I layered a little differently than the direction.. I just mixed the ricotta cheese, Roman Cheese, egg and spices. I did not add the mushroom mixture. I layered as follows: Sauce at bottom of pan, layer of noodles, spread half of the ricotta mixture, sprinkled 1 cup of mozzarella, spread half of the spinach mixture, spread 1 cup of sauce and sprinkled 1/3 cup parmesan. I repeated this layering one more time. Then I placed the top layer of noodles, I put the remaining mozzarella and parmesan on top of the noodles and then topped it with the remaining sauce. I found it took longer than 1 hour to cook. This recipe turned out great. I am not so sure I would have liked it as well with the amount of spinach and mushrooms called for. This received excellent reviews from everyone who tried. it.
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293 users found this review helpful

Delicious Black Bean Burritos

Reviewed: Jan. 20, 2010
I agree with the previous reviewer. The nutrition information cannot be correct.
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3 users found this review helpful

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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3 users found this review helpful

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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2 users found this review helpful

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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1 user found this review helpful

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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11 users found this review helpful

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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138 users found this review helpful

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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5 users found this review helpful

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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2 users found this review helpful

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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3 users found this review helpful

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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1 user found this review helpful

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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