MARY DOMAZ Recipe Reviews (Pg. 9) - Allrecipes.com (1095102)

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MARY DOMAZ

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Quick Brownbag Burritos

Reviewed: Jan. 20, 2004
I thought these were wonderful. They are so easy and fast to make. Since the rest of my family is not vegetarian, I need quick meals to prepare for me. I did use less chili powder, only because I am not fond of real spicy food. Otherwise, I followed it exactly. I did serve it with sour cream. Thanks so much Lori for a great, simple, tasty recipe.
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Supreme Strawberry Topping

Reviewed: Jan. 13, 2004
I did not find this too my liking as a sauce. It was tasty, but too thin and watery.
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1 user found this review helpful

Mexican Bean Pie

Reviewed: Jan. 13, 2004
Great recipe. I did add diced onion and crushed garlic to the bean mixture. I decreased the chili powder to one teaspoon. I am never fond of a lot of chili powder, so adjust to your own tastes. Next time I would add some salsa to the bean mixture. We did use the salsa on top as suggested, but next time we will also mix some in with the beans. Maybe about a cup or so. Even my meat loving husband ate some and enjoyed it. I had made him his own dinner, but he tried and liked this dish.
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3 users found this review helpful

Beezie's Black Bean Soup

Reviewed: Jan. 7, 2004
Excellent Soup. Per other reviews and my own personal preferences I did make a few changes. I substituted basil for chili powder. Reduced cumin to one teaspoon. I doubled the carrots and celery, but halved the salt, green pepper and jalapeno pepper. I added an extra 14 ounce can of diced tomatoes. Since so many commented that the rice did not cook, I added it with the vegetables. I think minute rice would probably be done in the 20 minutes called for in the recipe. I also cooked the beans on the stovetop for the 3 hours and then transferred it to the crock pot and added everything else. Next time I would add everything on the stovetop and heat until boiling. Then I would transfer to the crockpot. I also think that next time I will eliminate the green pepper all together and add even more carrots and celery in its place. This is really a tasty recipe. I love it!!
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7 users found this review helpful

Baked Shells in Sauce

Reviewed: Jan. 7, 2004
As is, I give this a three star, because it is very bland. I would give it a five star as a base recipe. Made with my homemade Italian sauce, more mushrooms, and more tofu, it is a great recipe. This recipe can easily be added to. Green Peppers would also be a nice addition. So experiment and I am sure you can make this into a recipe that you will enjoy.
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1 user found this review helpful

Banana Cake VI

Reviewed: Jan. 5, 2004
Excellent cake. After reading the reviews I decided to use one and three fourths cups of sugar. That seemed to make a nice cake that wasn't too sweet. I baked the cake at 325 degrees for about 50 minutes. Just make sure your toothpick test comes out clean. For those who feel the cake is more like bread, I have one thing to say: If you want a light banana cake, buy a boxed mix. Homemade banana cakes, made with real bananas, will be not be light and fluffy.
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Grandma's Slow Cooker Vegetarian Chili

Reviewed: Jan. 4, 2004
Very tasty vegetarian recipe. I do make a few changes. I add an extra can of diced tomatoes (with mild zesty chilis) since it didn't seem to have enough liquid for my tastes. I also skip the baked beans. I found they gave the chili a sweet taste that I did not care for. FYI: Progresso sells the Black Bean Soup. There are also several other brands of soup that carry the Black Bean Variety. You have to look at the brands that are more natural and/or organic. They are usually separated from the other soups.
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17 users found this review helpful

Stuffed Shells III

Reviewed: Dec. 27, 2003
This is a variation of a recipe I previously made. This recipe is even better. The cheese filling is tasty and creamy. I only used a half teaspoon of salt. I think the 2 tsp. is a typo. I did need a larger pan than the 9 x 13. This recipe was a big hit for Christmas this year. Thanks Renee!!
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57 users found this review helpful

Hash Brown Casserole

Reviewed: Dec. 25, 2003
This recipe was enjoyed for Christmas brunch. As usual, I did make some adjustments. I used 10 large eggs, whole milk, 1/2 tsp. salt, eliminated the green pepper, and subtracted 2 cups of potatoes from the bag. It seemed like the whole bag would have been too much potato for our tastes. Next time I think I will use 12 eggs, a little more milk and still use less potatoes. I would have liked the green peppers, but I know my family would not have liked it. Mushrooms would probably be a great addition too. Great base recipe, which can easily be adjusted to your tastes. I liked how quick it was to prepare on a busy Christmas morning.
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13 users found this review helpful

Butter Snow Flakes

Reviewed: Dec. 23, 2003
Although these are the only cookie press cookies I have tried that actually work with my cookie press, we did not really enjoy them. They are too bland for us. I even doubled the cinnamon like some suggested and added one fourth teaspoon of nutmeg. They smelled great baking, but we just didn't find them flavorful enough for our tastes. I think I would prefer them with lemon extract and lemon zest instead.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 21, 2003
Smooth, creamy, easy to make recipe. Tasty recipe which was well liked. The only thing I did differently was not line my pan with foil. I never do for fudge. I just grease the pan with butter. I had no problem getting the fudge out. I also saw no need to refrigerate. I found I needed to cook the marshmallow mixture on medium low. Even though I was stirring the marshmallow/sugar mixture constantly with a wire whisk, it was starting to burn on medium. Both times I made this fudge, I thought something was wrong after I added the vanilla and nuts. The texture changed rapidly and it seemed to be watery as I poured it into the pan. However, it set up beautifully. If you like a nutty fudge, make sure you put in more nuts. I followed the recipe as is the first time and there were not enough nuts for me. I used one and half cups for my second batch and that was so much better. Great recipe. Thank you!
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3 users found this review helpful

Coconut Custard Pie IV

Reviewed: Dec. 11, 2003
My husband is from the East Coast where coconut custard pie is popular. Here in the Midwest, coconut cream is the coconut pie of choice. Since I can't purchase a coconut custard pie out here, I have to make them homemade. This one is his favorite so far. It is easy to make and comes out creamy and very tasty. I usually do not have the whipping cream on hand, so I just use one and one half cups of evaporated milk instead of the one cup it calls for. I also use just 1 tsp.of vanilla. I thought the one and a half might be too overpowering. Before putting in the oven, I sprinkle a few tablespoons of coconut on top of the custard. I also sprinkle a little nutmeg on top. Besides tasting great, it looks very appetizing. Hint: brushing your pie crust with a lightly beaten egg white, helps to keep the crust from getting too soggy. Also, I use an unbaked pie crust..saves time and that is what most recipes call for with a custard type pie. Thanks Celia for a great recipe!!! Update: I have begun making this with a total of 3 cups of milk. It seems to make for a bit creamier pie. I used whatever combination of milks/cream I have on hand. Even using 3 cups of whole milk it turns out great. I recently came across a great tip to help you from overcooking your custard. Overcooking it results in it watering out. I now use a quick read thermometer and bake the pie until the center is 160. This has been working out great!!!! So far, no more watered out custard pies. :-)
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105 users found this review helpful

Basic Fondue

Reviewed: Dec. 9, 2003
Easy, tasty recipe. Made it for teens and they like it. I followed the recipe except I rubbed the fondue pot with the garlic, rather than put the garlic directly in the recipe. If you like a tangier sauce, add some tabasco sauce. I wasn't sure about the consistency. It looked a little odd, but it was easy to dip the bread cubes in and get them coated. I have had fondues that didn't want to stick to the bread. I was glad this one worked well.
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2 users found this review helpful

Mom's Pumpkin Pie

Reviewed: Nov. 23, 2003
Very tasty and creamy pie. I used homemade pumpkin puree, doubled the cinnamon, and eliminated the cloves. Like others, I found this recipe made 2 pies. I guess it would make one deep dish pie. This recipe is much creamier than the one on the can of pumpkin. Great pie!!!!
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Savory Turkey Gravy

Reviewed: Nov. 23, 2003
Tasty low fat gravy after adjusting thickener. Before I even read the reviews, I knew there must be an error in the recipe. There is no way one fourth cup of flour will thicken 6 cups of liquid. The normal proportion is 2 Tablespoons flour, or 1 Tablespoon cornstarch, per cup of liquid. So, I used 6 tablespoons of cornstarch and I was pleased with the result. Instead of putting the cornstarch in the one cup of water, I used one cup of cold broth. I did not want to water down the flavor of the gravy. I was very happy to have a tasty gravy with no fat. You may also want to adjust the salt. If you are using bouillon, or canned broth, you probably do not need to add any salt. I would recommend making this without salt and adding later if you need it.
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741 users found this review helpful

Cranberry Sauce I

Reviewed: Nov. 23, 2003
I just loved this recipe!!!! Since many reviewers had said that this recipe was very runny, I let it simmer (slow boil) for 20 minutes instead of 10. I made this a day ahead. It was the perfect consistency for me. If you really like it jelled, I would suggest using less water and cooking even longer. I thought it was great!!! It is not sweet, so if you like sweet cranberry sauce, add more sugar. That might help thicken it up too. For me, just lengthening the cooking time produced a perfect dish.
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Slow Cooker Stuffing

Reviewed: Nov. 23, 2003
Excellent seasonings!!!! Stuffing had great flavor. Per other reviews, I did use less broth (3 1/2 cups). Next time I would use even less. I think I would also cut back on the butter. I did use packaged unseasoned bread cubes. Next time I would use my own homemade ones, made from bakery bread. My stuffing always tastes better with homemade bread cubes. However, this recipe has the nicest combination of flavors. A real keeper for me.
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Chicken Marsala

Reviewed: Nov. 7, 2003
Excellent recipe. Enjoyed by all family members, even those hesitant to try it. Per suggestions of others, I made the following adjustments: I used 6 chicken breasts, doubled the flour, pepper, oregano, wine and sherry. I added a teaspoon of basil to the flour mixture. I cut the butter and oil in half and sauteed some garlic in the butter and oil. I used two cups of mushrooms. I did add about 2 Tablespoons of half and half just before serving. I served it over angel hair pasta. This is a wonderful dish and would be great to serve to company. Thanks Lisa!!!
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Spinach and Strawberry Salad

Reviewed: Sep. 8, 2003
Excellent Salad that brought rave reviews. Per others suggestions, I decreased the sugar by half. I only had red wine vinegar, so I used that. Dressing was tasty with just the right amount of sweetness for the salad. I served the dressing on the side. I added mandarin oranges, red onion and pecans!!!! Great salad!!!! Thanks Jerry. Update: I tried the dressing with the raspberry balsamic vinegar and it was wonderful. I did increase the vinegar to a half cup and reduced the sugar in half. I think it could have used more sugar, but it was still a wonderful dressing and salad. I continue to add mandarin oranges, pecans and red onions. Great Salad!!!
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318 users found this review helpful

Swedish Meatballs I

Reviewed: Sep. 8, 2003
I have been looking for a good Swedish Meatball recipe for a long time. This one is a simple, easy version, with a nice sauce. If you do like more flavor to your sauce, you might want to add some wine and/or garlic. The evaporated milk (make sure you don't use sweetened condensed milk) helps to minimize the canned taste of the soups. I think next time I would use even more parsley, or I have even thought about trying dill, which many other Swedish Meatball recipes call for. I prepared my meatballs (actually used my own meatball recipe) the day before and then put them and the sauce in the crockpot the following day. I cooked them on low for 5 hours. They were a big hit and I didn't have one left. Thanks Jessica for a great recipe.
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