MARY DOMAZ Recipe Reviews (Pg. 5) - Allrecipes.com (1095102)

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Fluffy Pancakes

Reviewed: Jan. 1, 2008
Excellent!!! These definitely come out fluffy!!! I used melted butter for the shortening and accidently doubled the sugar. I doubled the recipe and it fed four, not eight like it should have. Since I only had four to feed, it was okay. I had hoped for leftovers but there were none. This recipe is very quick to throw together. Unlike other reviewers, I did not see the need to sift the flour. I did use a whisk to stir the flour mixture and I also used the whisk to stir when I added the liquid ingredients. The batter comes out very thick and is a little difficult to spread. I debated adding more milk, but decided to leave it as is. I was glad I did. The pancakes came out very light and fluffy. I would suggest cooking these at a medium low heat. If you cook them at too high of a heat, they will get very brown on the outside, but the inside will not be done. Slower cooking will yield great results!!!! Definitely a keeper recipe!!! UPDATE: I have continued to make these wonderful pancakes but have been bothered by the amount of shortening. I decided to use 1/4 cup butter and then increased the low-fat milk by 1/4 cup. They still came out wonderful. I have tried thinning the batter, but find the pancakes do not come out as fluffy. They also taste great with blueberries. As mentioned above, cooking these slowly at a lower heat produces the best results. I find it best to cook just one pancake in the first batch. Once the pancake has browned well, you know your griddle is ready.
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327 users found this review helpful

Feta Cheese Foldovers

Reviewed: Dec. 31, 2007
I have been looking at this recipe for several years now and finally decided to give it a try. I did read the reviews and made some adjustments that I felt I would like. They were enjoyed by my Christmas guests. First off I bought the prepared phyllo mini cups. This made for very quick prep and they were easy to serve. You can make 30 mini phyllo cups out of the recipe. I used half feta and half mozzarella. If you truly love feta, I would say 100% feta would be fine. However, I felt that for my guests, the half and half would be better. I did add some sundried tomatoes. I really think roasted red peppers would be a great addition, but I didn't have any. I also used the tomato basil feta. This recipe is very forgiving. You can use any cheese and any additions that appeal to you and I think the end result would be very satisfactory. I have never used the phylo cups before, but I sure will continue to use them in the future. What a great idea!
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5 users found this review helpful

Irresistible Pecan Pie

Reviewed: Dec. 25, 2007
I had to try this recipe after reading all the rave reviews. I was not disappointed. This pecan pie is excellent. To me, the best part was that it was not sickeningly sweet like so many other pecan pies. I did not have dark corn syrup so I used all light. I did not have enough light brown sugar, so I mixed it with dark brown sugar. I did put the crushed pecan in the filling which I thought was a nice touch. I used only about a half cup or less of quartered pecans on the bottom of the pie shell. Next time I will eliminate the ones on the bottom. I don't thing they are necessary. This is now my pecan pie recipe of choice.
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1 user found this review helpful

Tofu Parmigiana

Reviewed: Dec. 17, 2007
We love this recipe. I do two things differently. I use our own homemade sauce and I dip the tofu in egg before dipping it in the breadcrumbs. What I like about this meal is we prepare the tofu and then prepare chicken for my meat eating husband in the same way. I love meals that I can accommodate both of us without a lot of extra work. This fits the bill perfectly.
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3 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Dec. 2, 2007
This turned out to be a very tasty roast. Mine took a lot longer to cook. I would recommend taking the meat out of the frig about 1-2 hours before you start to roast it.
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3 users found this review helpful

Caramel Popcorn

Reviewed: Nov. 30, 2007
Tasty recipe and easy to make. However, I did not find that there was enough sauce for the 5 quarts of popcorn, which I carefully measured. I made mine in two pans. Since there was not enough room for both pans on the same rack, I used two racks. The pans were staggered with very little overlap. The pan on the bottom rack burned. Next time I will try to find a larger pan that can fit all the popcorn and bake it all on the same rack. I added some pecans, but I think peanuts would be better.
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 23, 2007
This is a good basic recipe for Pumpkin Bread. I made it in two 9 x 5 pans and baked for 65 minutes. As I do in most quick bread recipes, I used half oil and half unsweetened applesauce. I also used one cup of brown sugar and two cups of white. I used one cup of whole wheat flour. I like a spicier pumpkin bread, so after I made it the first time with the spices as called for, I doubled them for my second batch, and I liked that much better. I do skip the cloves, as I am not fond of cloves. This recipe comes out nice and moist.
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MMMMM... Brownies

Reviewed: Nov. 23, 2007
I ran out of cocoa and wanted to make brownies. I came across this recipe, read the reviews and made them for Thanksgiving. They got rave reviews. They came out very fudgy, almost like candy. They were very yummy, if this is the type of brownie you enjoy. I frosted them and sprinkled them with pecans. I real treat and easy to make!!!
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Tomato and Mozzarella Bites

Reviewed: Jul. 6, 2007
These were tasty and easy to make. I would suggest marinating the tomotoes and mozzarella balls for a few hours minimum in the dressing, rather than serving it as a dipping sauce. Next time I will probably add some oregano to the sauce. It seemed like it needed a little kick. It was still very good and went over well.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jul. 6, 2007
This recipe was a great hit at a recent party. I had many requests for the recipe. I used Fuji apples.I made the salsa in the morning, but did not put the apples in until an hour before serving time. I omitted the sugar. Since I only had a 6 oz. package of raspberries, I added some blueberries which I cut into quarters. I used apricot preserves. I did not find the fruit salsa that time consuming. I know several people mentioned using a food chopper, and although I have one, I was afraid it would make the fruit too mushy. I just chopped with my good knife and it was very fast. Now the chips did take time, but I had many good reviews on those also. I made them two days ahead of time and after they cooled completely I put them in a large ziploc bag. I tried buttering and sugaring some on one side and some on two sides. I made some flat and some in the muffin tins. In the end, I preferred the flat ones best that were only buttered and sugared on one side. I suggest that anyone who makes this recipe do the same, and see what you like best. For the chips, I did make my own cinnamon sugar. I used one cup of white sugar and 2 tsp.of cinnamon. For me, it was just right. If you like a very strong cinnamon flavor make sure you add more cinnamon. I did not sprinkle the chips. I dipped each chip into the sugar mixture which I had in a small bowl. I thought it worked well. The pizza cutter idea was great. It made slicing the chips very simple. Enjoy this wonderful recipe!!!
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9 users found this review helpful

Mini Cheesecakes

Reviewed: Jun. 21, 2007
Very easy and tasty dessert. If you live where there are Kroger supermarkets you are in luck. They sell Kroger Brand mini vanilla wafers that fit right in the bottom of the mini cupcake pan liners. It is a perfect fit!!
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1 user found this review helpful

Fruit Dip II

Reviewed: Jun. 17, 2007
This is always a hit, especially with teenagers. They can't seem to get enough. Make sure your cream cheese is room temperature. I find it works best if you cream it by hand and then use a sturdy whisk to add the marshmallow fluff. If your cream cheese is not adequately softened, you will have lumps in the dip. I have made this recipe with plain cream chees and with strawberry flavored cream cheese. I prefer plain, but many do like it with the strawberry cream cheese.
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3 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Jun. 17, 2007
I was very satisfied with this crust. I usually make the Betty Crocker pie crust with shortening. However, I had forgotten to put the shortening in the refrigerator so I looked for a butter recipe. This one is excellent. I did double the salt since I was using unsalted butter. I think it could have used even more. I did put my flour in the refrigerator. For those new at making pie crusts, it is best to use all cold ingredients. The only other change I made was time in the refrigerator. I only put mine in the refrigerator for 40 minutes. I just didn't have the time to wait for 4 hours. I was also concerned that it would be too difficult to roll out. Before I used the rolling pin, I patted down the ball with my hands and worked the dough with my hands for awhile, until it seemed to be willing to stay together. I then proceeded with rolling it. I like to roll the crust over my rolling pin when done. It makes it easy to unroll it right into your pie pan. I also always brush the crust with a beaten egg white. This seems to help keep the crust from getting soggy. I made a coconut custard pie with this crust and it did not get soggy. Good luck to all who try this recipe. I did find it quite easy to make and very flaky, which is the true test of a good crust.
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232 users found this review helpful

New Red Potato Salad

Reviewed: May 20, 2007
Decent potato salad which was enjoyed by all who ate it. I did add a little dried dill and a teaspoon of sugar to the dressing. I would suggest cooking the eggs longer. Mine were not done after 12 minutes.
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1 user found this review helpful

Creamy Caramel Flan

Reviewed: May 6, 2007
Up until last week, I had never eaten or made a flan. I did a lot of reading on this site, other sites and took out several Mexican cooking books from the library. I was invited to a Cinco de Mayo party and was asked to bring dessert. I wanted to bring something authentic. After reading the reviews of this recipe I chose to make a trial flan from one of the books last week. It was wonderful!!! Everyone enjoyed it. So, I made another one for the party yesterday and there was not a bite left. Everyone enjoyed it so much. Since this recipe had such rave reviews I also made this recipe for dinner today. It was a disappointment after the "real" flan. I now understand why so many people said it was not a flan. It is an okay dessert, but it is not a flan and it is not a cheesecake. I have great cheesecake recipes from this site and a great flan recipe. I will not be making this again. It was just okay.
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Roasted Garlic Mashed Potatoes

Reviewed: Apr. 29, 2007
Tasty recipe. I did add more milk because we prefer creamier potatoes than I was getting. Maybe I used larger potatoes than the person who submitted this recipe. I also use a ricer rather than an electric mixer. I feel a ricer gives you much fluffier potatoes. I heated the milk and butter and added the roasted garlic to that mixture. After I riced the potatoes, I added the milk mixture and stirred. I made them about 2 hours before dinner and put them in a crock pot to stay warm. Worked great!!!
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4 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Apr. 29, 2007
This was enjoyed by my guests, but no one was ranting at how wonderful the sauce was. After all the reviews I expected a little more positive response. People said it was good, but no one said it was great. I am a vegetarian so I didn't taste it myself. The recipe said 2 lbs would feed 6 people. I had a 5 pound tenderloin and it fed 7 adults. Since our group did not like rare meat, we cooked it to 155 degrees. The narrow end was completely done, the thicker part was a light pink.
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Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 18, 2007
This recipe is almost identical to the Betty Crocker Snickerdoodles Recipe I have been making for 30+ years. This recipe adds vanilla, which is the only differnce. All other ingredients and amounts are identical. I really thought that adding the vanilla would be a nice touch. However, we really don't like the vanilla flavor in these cookies. It takes away from the cinnamon taste. Needless to say, we are very disappointed. This batch will get eaten, but not in the speed the Betty Crocker Recipe does.
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Stuffed Cabbage Rolls

Reviewed: Feb. 10, 2007
This is your basic recipe for stuffed cabbage that always brings me compliments. I bake this recipe in the oven rather than cooking it stove top. I line my pan with the larger cabbage leaves. I also cover the cabbage rolls wtih additional leaves. This way the actual cabbage rolls stay moist and don't get burned. I do parboil my cabbage, cutting a few leaves off at a time as they cook. I do add 1/2 to 3/4 cup tomato juice to the meat. This is something my Polish mother always did. I do make a different sauce. After all the work of making homemade stuffed cabbage rolls, I find it hard to pour tomato soup on top. For one pound of meat, I mix an 8oz. can of tomato sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice and 1 teaspoon worcestershire sauce. I mix well and pour over cabbage rolls. Sometimes I double the sauce if I want a lot extra. I often serve these with noodles, so it is nice to have plenty of sauce to pour on the noodles.
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3448 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Feb. 8, 2007
This a truly wonderful side dish. Per reviews I made few changes, but nothing that would affect the overall rating. I did cut the sugar in half and added 1 tsp. cinnamon to the potato mixture. I doubled the vanilla. One time I baked my potatoes in the microwave, let them cool a bit, peeled them and then diced them. another time I baked them in the oven at 375 degrees for 1 1/2 hours. I put the potatoes and the other ingredients into my Kitchen Aid mixer bowl, and whipped it all up with the whipping attachment. I am not sure how they come out if you don't do that. But my recipe came out light and fluffy...really wonderful!!! Although I liked the topping I would cut the flour amount. I am not sure why it is even needed, but I noticed that similar recipes called for it, so I did do use it. People who generally do not like sweet potatoes, but were willing to try this recipe, did enjoy it. Thanks Tina, this is an amazing recipe!!!
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19 users found this review helpful

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