MARY DOMAZ Recipe Reviews (Pg. 7) - Allrecipes.com (1095102)

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Peanut Butter Cocoa No-Bake Cookies

Reviewed: Sep. 25, 2006
This came out very good. Because so many people commented on them being too soft, I made a few adjustments to the cooking times. When the cocoa mixture came to a boil, I let it boil for one minute. I added the peanut butter, let it return to a boil and boiled for one more minute. I removed from the heat and let it set for two minutes before adding the remaining ingredients. I made these late at night and let them set on the counter. By morning, they were perfect!!!!! Not soft, not hard!!! I consider these more of a candy than a cookie. Either way, they are delicious.
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1 user found this review helpful

Convenient Vegetarian Lasagna

Reviewed: Sep. 21, 2006
This is a good recipe with lousy instructions. For a 9x13 pan you will only need nine noodles, three layers of three noodles. On top of the first and second layers, put half of the cheese/veggie mixture. On top of the third layer (the top layer) put your last two cups of sauce. I actually used three cups of sauce for the top and sprinkled the top with extra mozzeralla and parmesan. Other adjustments I made: less onion, added garlic, added mushrooms, used fresh broccoli, and LESS oil. There is no way you need a half cup of oil. That really ups the fat content of this recipe. I sprayed the pan with PAM and used one tablespoon of oil. I sauteed on medium and it worked great.
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247 users found this review helpful

Sugar Coated Pecans

Reviewed: Sep. 17, 2006
I would like to update my review. I have made these numerous times and they are well received. I have continued to use the two egg whites although I am not sure if it is necessary or not. I use 2 tsp. of water and 1 teaspoon of vanilla. They turn out wonderful. This is an outstanding recipe. I do make a slight change in the directions. I whip my egg whites in my 5 quart bowl from my Kitchen Aid Mixer. I add the pecans and stir. I then slowly add the sugar mixture right into the bowl with the pecans. I mix after each small addition of sugar. I find it mixes well this way. I have tried the ziploc bag method and find it is not necessary. All in one bowl works well for me. Another update as of 10/2009. I have continued to make these for parties and gifts. I get many requests for the recipe. In the past I always used sugar made from sugar beets. Recently I switched to buying sugar made from sugar cane. I have to say I prefer these made with sugar from sugar beets. It seems like the sugar from sugar cane melts more so the pecans look a bit different. They still taste okay, but I will be buying sugar from sugar beets again for this recipe.
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1197 users found this review helpful

Honey Wheat Bread I

Reviewed: Sep. 11, 2006
This is probably the best basic bread recipe I have ever made. I did double the yeast and used canola oil for the shortening. It is a very moist, tasty bread and it stayed fresh for day 2. I don't there will be any left on Day 3, so I can't say how long it will stay fresh. It is a very easy bread to shape into loaves. I am not sure what makes this bread better than the rest, but I don't think you will be disappointed. I am going to experiment using even more whole wheat. UPDATE: I have continued to make this for two years now and just love it, as does everyone I make it for. I now add more whole wheat flour than what is called for. I typically use half whole wheat and half white. This week I was out of evaporated milk and for the first time I used skim milk. It came out every bit as good. I was always afraid to try the skim, thinking that it was the evaporated milk that made this recipe so good. Now that I know regular milk works as well, I will be doing that in the future. For those new to baking bread, you need to know that flour is an estimate. I have used from 4 3/4 cups to 5 1/2 cups with this recipe. A lot does depend on how much moisture is in your flour. I continue adding flour just until the dough is no longer sticky. With the Kitchen Aid Mixer that usually means the dough is not sticking to the bottom of the bowl.
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28 users found this review helpful

Blueberry French Toast

Reviewed: May 15, 2006
This was not to my liking. It was very bland. You definitely need the sauce, but the sauce was way too sweet for me. I think this recipe would do well with some cinnamon in it. It was very bland. I used a one lb. loaf of bakery french bread, and it was too bready. I think if it was reworked with less bread and maybe the cinnamon, it might be better. Also, cut the sugar in the sauce unless you love sweet!!!
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1 user found this review helpful

Easy Broccoli Quiche

Reviewed: Mar. 24, 2006
I read the reviews and decided to keep the ingredients amounts as is, but to increase the baking time. This quiche came out heavenly. It was light and fluffy...just perfect. The minor adjustments I made were: Cut the butter in half, increased garlic, and decreased salt. I needed to bake it for 50 minutes in order for it to set. I left it to cool for 10 minutes before eating. This was great!!!! I did use a very deep dish pie pan. I didn't have time to make a crust and didn't have a refrigerated one on hand, so I used refrigerated cresent rolls to make the crust. If you do this, cover the edges of the crust with foil. The crescent roll dough really burns easily. Great recipe. Someone mentioned this recipe has too much broccoli. We felt it could actually have used more. However, it was a delightful recipe that we really enjoyed. Thanks for sharing it Sara.
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3 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Feb. 15, 2006
This was a very easy way to prepare cauliflower. My whole family enjoyed it. I followed the recipe, except I had no parsley. Next time, I will decrease the oil and increase the garlic.
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0 users found this review helpful

Taco Seasoning I

Reviewed: Jan. 29, 2006
Perfect!!!! I hate all the chemicals in the taco seasoning blends you buy in the store. I like to be as natural as possible. I like that I can control the salt. This recipes lets you accomplish that. It is a great blend of seasonings. I used it in taco dip and like so many others, will not be buying packaged seasoning again. Only changes I made were to use 1/2 tsp of regular salt and I skipped the red pepper flakes. Thaks for the great recipe. Never thought it could be so easy!!!
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3 users found this review helpful

Betsy's Mandarin Orange Salad

Reviewed: Jan. 29, 2006
This is a wonderful salad, esp. for winter. The dressing is a wonderful blend that is so tasty and compliments the fruit perfectly. I made a few changes, but nothing that affects the salad. I used toasted blanched olives, a mix of romaine and baby spinach, added cranraisins, extra oranges, and soaked the onions in water for an hour and then drained them (this helps to take the bite out of the onions.) Just a wonderful salad. Thanks Doreen!
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11 users found this review helpful

Glazed Meatloaf I

Reviewed: Jan. 20, 2006
I am not a meat eater, but my husband is. I have been trying different meatloaves and he hasn't been thrilled. This one he said is a keeper. He prefers simple foods and I am guessing that is why he likes this one. It has no unusual ingredients. The only thing I changed, was to use 3/4 cup seasoned breadcrumbs in place of the bread. My husband says thanks for a great recipe.
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1 user found this review helpful

Oven Baked Tempeh

Reviewed: Jan. 12, 2006
I am a vegetarian and really enjoy this dish. I have been making it for several years now. I only make minor adjustments. I usually skip the leeks and shallots and substitute with onions. Leeks and shallots are great, but I don't keep those items on hand, and they make the recipe quite costly. I do use 2 tablespoons of tamari for a little extra flavor. I also suggest extra zucchini, mostly to give the dish more contrast in colors. I like to use halved grape tomatoes. Some reviewers have mentioned that this dish does not taste like chicken. That is correct. Tempeh does not taste like a meat. It has its own texture and takes on the flavor of what it is cooked with. You have to like tempeh to enjoy this dish. It is a staple in a vegetarian's diet. One last comment. I do not see how this dish would serve 6 people as the main course, and since it has tempeh, it is a main course dish. I would say it serves 3-4 as a main dish. Maybe I just have a heartier appetite, but that is how I see it. Update: August 2014: I continue to enjoy making and eating this dish. I have found that adding mushrooms is a nice addition. I recently learned that shitake mushrooms have great health benefits, so I decided to use them in this recipe and was pleased with the results. This dish can be adjusted to your preferences in so many ways. Don't be afraid to experiment. The recipe as listed is awesome, but feel free to make it your own based on what you have on hand.
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37 users found this review helpful

Red Bean Salad with Feta and Peppers

Reviewed: Dec. 27, 2005
This was a great salad. I skipped the lemon juice and used balsamic vinegar instead. The salad got rave reviews. The only thing I would do differently is use less onion. I think the onions I had were particularly strong and it was a bit overpowering. With less onion, it will be perfect. I also used the tomato basil feta which was great!!!
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1 user found this review helpful

Black Bean Salad

Reviewed: Nov. 18, 2005
I served this as a topping for a lettuce (iceberg/romaine combo) salad. I topped the bean mixture with Mexican Shredded Cheese. This was a big hit at a Mexican Pot Luck. I think the lime juice really gives it a nice flavor. I only used one can of corn and that was perfect for me. I think two would have been too much. My avocado was not quite ripe, so I did not have the problem others did who said it turned to mush. Mine stayed firm. I only used 1/4 cup of salad dressing, and might skip altogether next time. I didn't have garlic salt, so used 1/4 tsp. salt and 1/4 tsp. garlic powder. I think maybe minced or roasted garlic would be a nice touch. This is a very nice, versatile recipe. Thanks for sharing.
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6 users found this review helpful

Vegetarian Stuffed Peppers

Reviewed: Sep. 3, 2005
This was a great recipe to work with. Since I made changes, I don't know if I am at liberty to give it a five, but I did. Since my family would not want to be eating an entire green pepper, I made these into stuffed cabbage. I sauted a finely chopped green pepper, onion and garlic. Then I added the soy sauce, wine and Worcestershire sauce. I increased the wine and soy sauce to 1/4 cup. I did not use the cranberries or pecans due to family preferences, however, I think they would be a great addition. I rolled the mixture in cabbage leaves and poured the tomato sauce on top and baked at 350 degrees for about an hour. They were very good. I had leftover mixture and it is great all by itself. All in all, a tasty recipe no matter how you prepare it. Update: I have since made these exactly as the recipe is written (except increasing the soy sauce and sherry by an extra tablespoon each) and they are my favorite Vegetarian Stuffed Pepper!!! Love them!!!
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62 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Mar. 16, 2005
Great Recipe. I have made it twice now and have had rave reviews. People just love them!!! The first time I made them with a double broiler. The second time I melted the chocolate in the crock pot as several others suggested. Both work well. Since I had a very busy day the second time I was making them, I put the chocolate and shortening in the crock pot while I was gone. When I got home, it was ready to dip. The first time I used wooden toothpicks, the second time I used those heavy duty appetizer picks. They worked much better!! They were much more stable for positioning the strawberries on the upside down styrofoam plates and they are longer. I stacked about 4 plates. This is a very impressive dessert to bring to a pot luck!!!!
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1 user found this review helpful

Vegetarian Gravy

Reviewed: Mar. 6, 2005
Sorry, but I really didn't care for this. I did not have the nutritional yeast, so I don't know if that would have made it better. Since many other reviewers mentioned that this gravy was thick I cut the oil and flour in half. That made the amounts in line with other gravy recipes. Definitely cut these two ingredients or you will have a very, very thick gravy. I think it was the soy sauce that I did not care for. Next time I try this I am going to eliminate the soy sauce and try some other spices, like poultry seasoning. I think it can be worked into something I like, but not as is. Sorry.
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7 users found this review helpful

Pork Tenderloin with Mustard Sauce

Reviewed: Jan. 24, 2005
This recipe was well received by my family. I did add crushed garlic to the marinade. I did marinate it overnight and all through the day. I wasn't sure if anyone would go for the mustard sauce, but I did make it. I made it the day before as recommended and had to use dried chives since that was all I had on hand. Per other suggestions I did use only 1 tsp. of the dried mustard. To my surprise everyone thought it was a nice compliment to the meat. If you are serving this to meat lovers, do not expect to get 8 servings out of this recipe. For big meat eaters you will get 4 maybe 5 servings max.
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3 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 13, 2005
I cut this recipe in half. I used a 1/4 cup ice cream scoop and got 14 large cookies. I baked them on airbake pans for 16 minutes. They were a big hit. Nice and chewy like my family likes. Highly recommend for anyone that likes a chewy cookie.
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1 user found this review helpful

Sarah's Applesauce

Reviewed: Jan. 9, 2005
Excellent recipe!!! I think the type of apple you use will determine how much sugar you need. I doubled the apples and per the recommendation of the local produce manager, I used 3 empire and 5 macintosh. Since these are naturally sweeter than pie apples, I cut the sugar in half, using 1/4 cup for the doubled recipe. I also cut the cinnamon, since I only like a hint of it. Since a few reviewers talked about it being watery, I let it simmer for about 45 minutes. Once it seemed thick enough for my liking, I used the potato masher to make it smooth. Very easy and tasty recipe. You will have to adjust the sugar according to the apples and your personal preference. With the apples I used and cutting the sugar, we took a vote. Two thought the sweetness was just right and three thought it was a little sweet. However, everyone enjoyed it.
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990 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Dec. 29, 2004
This recipe was okay, but nothing great. Do not cook the chicken as long as it says unless you like overcooked dried out chicken.
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0 users found this review helpful

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