MARY DOMAZ Recipe Reviews (Pg. 4) - Allrecipes.com (1095102)

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MARY DOMAZ

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Vegetarian Kale Soup

Reviewed: May 4, 2009
Since I had a bag of fresh kale on hand, I came to All Recipes looking for a recipe I use it in. I chose this recipe because of the reviews and because I had the ingredients on hand. I was not disappointed. This was a very tasty soup. I reduced the oil by half, and only used one large potato. That was plenty of potato for my tastes. Everything else I kept exactly as written and it was a very hearty soup. My one suggestion would be to cook it longer. Next time I will leave out the potatoes and beans for about 45 minutes. Then I will add them and cook for another 45 minutes. I just found my kale to be too tough after about 45 minutes of simmering.
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Slow Cooker Vegetable Chili

Reviewed: Apr. 27, 2009
This is a good, hearty, tasty vegetarian chili. I just made minor adjustments. I used petite diced tomatoes instead of crushed, 2 cans of garbanzo beans instead of just 1. I added more garlic. I decreased the chili powder to one tablespoon. I found it to be on spicy side for me. I cannot imagine using 1/3 cup chili powder in this recipe. It would have made it inedible for my taste buds. Next time I will use even less than 1 Tablespoon. I will definitely make this recipe again.
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Greek Garbanzo Bean Salad

Reviewed: Apr. 13, 2009
This is a great, healthy recipe. I did add more tomatoes. I think you need more just to balance the color in this salad. :-). My daughter actually loved this salad before I even put the dressing on it. Although many recommend using a lot more feta, I thought the one ounce was perfect. It didn't overpower the salad, but did give it a nice kick. I did use less dressing, as I don't like my salads swimming in dressing. Great recipe. Thnaks for sharing!!!
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Chicken Pot Pie IX

Reviewed: Mar. 11, 2009
My husband said this was a great recipe. (I am a vegetarian, so can't speak first hand). Instead of 1 cup of carrots, I used 1/2 cup of carrots and one small potato diced. Because so many suggested doubling the sauce, I did that, but ended up with a lot left over. I did use a deep dish pie pan. Next time I would just make the sauce as is. When I boiled the chickens and veggies in water, I used that water as my chicken broth. Since I doubled the recipe, I did have to add some additonal broth. This was an easy recipe to make. I made the Betty Crocker Pie Crust recipe I always use for the crust. It looked great and most importantly my husband loved it.
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Sugar Cookie Icing

Reviewed: Mar. 3, 2009
I don't have a rating, but a question. Since this recipe calls for milk, wouldn't you have to store these cookies in the refrigerator? I always substitute water for milk in icings I do not intend to refrigerate. Just doesn't seem safe from all I have read.
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Pretzel Turtles

Reviewed: Dec. 22, 2008
WARNING!!!! Make sure you do a trial run with just a few candies first. I baked for the 4 minutes as suggested in the recipe. They looked great coming out of the oven, and seemed fine after I gently pushed the pecans down. However, as they sat, the caramel oozed out of the candy. They do actually look a little more like the traditional Turtle Candy that way, but I was hoping to keep the caramel confined. Next time I will try 2 minutes and then if needed go to 3 minutes. 4 minutes was definitely too long for my oven, which has always been very accurate. I used the Snyder Snap Pretzels and the Dove Chocolate Covered Caramels. This combo works out perfectly. They are both square and the candy fits perfectly on top of the pretzel. I did put the pecans on before baking. I know many recommend the Rolos, but I never thought they were a good chocolate, so would never attempt to use them for a special treat like this. JMHO.
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Garlic Chicken

Reviewed: Dec. 18, 2008
Simple and tasty recipe. My guests loved it!!
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Perfect Turkey

Reviewed: Dec. 11, 2008
My guests really enjoyed this turkey. First of all, for those saying their turkeys came out salty: Make sure you bought a natural turkey and not a pre-basted one. Also the salt to water ratio should be 1 cup per 1 gallon. Rather than rub my turkey with the salt, I dissolved the salt (also added 3/4 cup of sugar) in hot water first. I had an 18 pound turkey and I did a test first to see how much water I would need in the pot. It turned out that I needed a total of 1.5 gallons of water to keep my turkey submerged. I dissolved 1.5 cups of kosher salt and 3/4 cup sugar in 2 cups of hot water. (Let cool) Then I added the rest of the water to make 1.5 gallons. I placed the turkey in the water and soaked it overnight in the frig. I only put the veggies inside the turkey. I skipped the wine. This is how I will be making all future natural turkeys and turkey breasts. Thanks for a great recipe!!!
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Apple-Cinnamon Baked French Toast

Reviewed: Dec. 6, 2008
I really enjoyed this recipe. I had a pre-sliced loaf of bakery French bread. The slices were only 1/2 inch thick, so I stacked them with two layers. I cut the slices in half before placing them in the pan. That made a perfect serving size. Next time I would slice the apples thicker. I also thought that maybe this recipe could use a little salt. I am one who normally cuts salt in all recipes. However, I did think the recipe needed some. I would also try a different topping. I am not sure what, but maybe something with oatmeal. In spite of my suggested changes, it really is a great recipe.
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Grilled Lemon Herb Pork Chops

Reviewed: Sep. 3, 2008
I made this for my husband and son tonight. (I don't eat meat). They thought it was excellent. I adjusted the seasonings a bit. I used more garlic, halved the salt, and doubled the oregano. I marinated it for about three hours after poking holes in the meat. Will definitely make again.
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Zucchini Saute

Reviewed: Aug. 25, 2008
We really enjoyed this recipe at our weekend barbecue. I made it ahead of time and then I put it in a casserole dish and sprinkled it with Parmesan Cheese. Just before dinner I heated it up in the oven. It received great reviews.
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Black Bean Rice Burgers

Reviewed: Jul. 19, 2008
This recipe has great potential. However, as written, it is very bland. I think some mushrooms, nuts, garlic, more salsa and other seasonings would perk it up into a great recipe. As written I did have to add some bread crumbs so I could shape them into burgers that held. They did hold up on the grill nicely.
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Mexican Bean Salad

Reviewed: Jun. 11, 2008
Following recipe exactly, except I halved the dressing ingredients since so many said there was too much dressing. I was sorry I did this. Next time I will make the full amount. I made the salad the day before and the dressing got absorbed. It was actually on the dry side. However, it is a wonderful mix of ingredients and you feel really good after eating it..it has a wholesome, healthy feeling to it.
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Roasted Asparagus and Garlic

Reviewed: Jun. 3, 2008
Very easy recipe and very tasty. I loved it!!!! Ended up eating a whole pound in one sitting. Next time I will cut the garlic a little. I am a garlic lover, but it was a bit much for me. I also had no thyme, so I can't say how it would be with the additional seasoning. However, I loved it without.
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Belle's Hamburger Buns

Reviewed: Apr. 6, 2008
These came out quite good, just a little heavier than I like. Next time I will not add use all the flour to start with. I will likely use 4 1/2 cups of flour and then after I mix in the liquid and knead for awhile, I will add more if needed. The dough was a bit stiffer than I am used to working with and that is because I followed the directions and added all the flour at once. My guess is 5 cups would have been enough. Cutting back and then adding, if necessary, is the way to go. Make sure you let your liquid cools down to 120-130 degrees. Following the direction of "lukewarm" could result in a disaster if your definition of lukewarm is much warmer than 130 degrees. I baked each pan separately for 15 minutes. Unless you have a convection oven it is never a good idea to bake on more than one shelf at the same time. These rolls smelled so good and tasted great. The minor heaviness I experienced was likely due to too much flour. Great recipe and very easy!!!
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Pork Medallions with Dijon Sauce

Reviewed: Apr. 2, 2008
Excellent recipe according to my DH and DS. ( I am a vegetarian) I do think mushrooms would be a nice addition, but they loved it per the directions!!! For the wine I used white zinfendal as that was what I had. They loved it.
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Best Brownies

Reviewed: Apr. 2, 2008
For me, the name of this recipe is most appropriate. These are definitely the best brownies I have ever made. As others have said, they are not fudgy and they are not cakey...kind of inbetween. I doubled the recipe, keeping all ingredients and amounts as called for (just doubled). I baked it in a 9 x 13 pan for 25 minutes. I checked it with a toothpick. Oh my..so yummy. I did not frost them. I figured with a cup of butter, I had all the fat and calories I needed. I used Ghiradelli chocolate..mmm mmm good!!!
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Challah I

Reviewed: Mar. 23, 2008
Great recipe. It did take longer to rise for me. However, whenever I make bread, I find it usually takes much longer for my dough to rise than the instructions state. Although the braided loaf came out beautiful, I will make it in a regular loaf pan next time. I found that it didn't cook evenly within some of the braids. The texture was heavy in spots. Near the ends where it seemed to come together in one piece, the bread was evenly cooked. The taste of this bread is excellent. Loved it!!!
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Pan-Fried Asparagus

Reviewed: Mar. 22, 2008
Great recipe. Just make sure you cut back on the oil and butter. I used half of what was called for for 3.5 pounds of asparagus. I do not like my veggies swimming in oil. I did prepare it a little different. I steamed the asparagus. I sauteed the garlic in the butter, oil and pepper as called for. I skipped the salt. I poured the butter mixture over the asparagus. I actually prepare this a day ahead and then just reheat. Very yummy. Thanks Kim for the simple ingredients that make for a great recipe. This recipe is enjoyed by asparagus lovers.
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Chocolate Angel Food Cake I

Reviewed: Mar. 22, 2008
Excellent cake. Only thing I did different was I added the vanilla after I beat in the white sugar. I folded it in with a spatula. ALthough some complained, it is best when a recipe asks for egg whites in cups rather than in number of egg whites. That can vary too much because of the size of the egg. In general you will get 2 cups of whites out of anywhere from 14-16 large eggs. For those not sure what the mixture is supposed to look like at the various stages, you need to check a cookbook or look for photos online. It is hard to describe. That is not the fault of the author. I have served this cake plain, with ice cream and with whipped cream and raspberry sauce. It is loved all ways!!! Enjoy this great recipe!!!! Suggestion: After whipping up the egg whites, transfer to a very large bowl before you add the flour. Otherwise it will be very difficult to do. This recipe makes a large volume of egg whites.
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Displaying results 61-80 (of 217) reviews
 
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