MARY DOMAZ Recipe Reviews (Pg. 1) - (1095102)

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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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3514 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Sep. 8, 2003
I would like to update my review on this cheesecake. I originally gave it a five and still give it a five. I have made this cheesecake many times; sometimes it cracks sometimes it doesn't. Finally I read that if you grease the sides of your pan, it will not crack, since cracking often happens in the cooling process as the cake pulls away from the sides. Since I began greasing the sides,I have not had a cracked cheesecake. People who like the NY style of cheesecake love this recipe.
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3244 users found this review helpful

Homemade Chicken Soup

Reviewed: Jan. 29, 2003
Your basic chicken soup recipe found in most general cook books. It is the old reliable of chicken soup recipes. I appreciated the hint to cut the carrots, celery and onions in half. I had always cut them up in small pieces, and then when I would drain the broth, it was messy to try to retrieve the cut up veggies to put them back in the broth. This is so much easier! When I drain the broth, I place a paper towel in the sieve. It makes for a nice clear broth. I also cook up some noodles to add to the soup. I do not like to add the noodles directly to the pot of soup, because the noodles will aborb too much of the broth.
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1817 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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1193 users 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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967 users found this review helpful

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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735 users found this review helpful

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

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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314 users found this review helpful

Apple Crisp II

Reviewed: Oct. 6, 2002
Great Recipe! I did not add the water, since I never add water to fruit crisp recipes. I mixed Granny Smith apples with Jonathan apples and the result was a delicious dessert. For those bakers who said the recipe was too sweet, I am guessing that they used eating apples and not baking apples. Rather than sprinkle the sugar, cinnaman and flour on the apples, I mixed the ingredients together and then stirred in the apples.
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262 users 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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244 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Jan. 31, 2007
My family thought this recipe was okay, but nothing outstanding. We will not likely make it again.
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242 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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240 users found this review helpful

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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234 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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230 users found this review helpful

Rice Pudding

Reviewed: Mar. 23, 2001
Although I didn't make this recipe I would like to offer my comments to those who found it didn't set up. I have a similar recipe and I believe the biggest problem is the baking time. Try baking it for 1 hour or more. A knife inserted in the center should come out clean. Then you will know it is done. Also, with Rice Puddings, they will come out better with whole milk
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199 users found this review helpful

Pork Chops with Apples, Onions, and Sweet Potatoes

Reviewed: Nov. 19, 2002
My family enjoyed this recipe a lot. Instead of sprinkling the chops with salt and pepper, I used Morton's Seasoning Salt, which is a nice blend of seasonings. I did mix cinnamon with the sugar and made a little more than what is called for. Next time I would not use the onions. My family did not think the onions blended well with the sweet potatoes and apples. I also did not season the casserole with the 2 tsp. of pepper and the 1 tsp of salt. Somehow I didn't think that would go well with the sugared potatoes and apple slices. I would suggest that if you make this recipe, you microwave the sliced sweet potatoes for a couple minutes to give them a head start in cooking. I found the potatoes were a little hard and the meat a little overdone, following the recipe. I think if you started the potatoes, you could cook this recipe for about 45 minutes and get juicier chops.
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129 users found this review helpful

Spinach Balls

Reviewed: Dec. 17, 2002
I have made these for years and they are always a big hit! These can be prepared days ahead and frozen. On the day of your party, just pull them out of the freezer and bake. I freeze them in the aluminum foil type pans, so they are ready to go right in the oven.
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122 users found this review helpful

Baked Pineapple Casserole

Reviewed: Jan. 31, 2007
After reading reviews I made adjustments, so I found it hard to give it the full 5 stars. This was a very tasty dish that went well with the pork tenderloin I prepared. I also served broccoli along with it. It was a nice presentation. Since so many commented on the sweetness, I cut the sugar in half. I used pineapple in its own juice, NOT the kind that has the sweetened syrup. It turned out fine...not sweet at all. I also cut the butter in half. Next time I would use just two tablespoons. I could still taste a bit of greasiness, although not bad. I followed the directions and used a pinch of cinnamon and nutmeg. If you want to taste these, you will have to use more than a pinch. We could not detect either spice in the casserole. Many reviewers said it was too eggy for them. So I used three eggs and 1/4 cup of milk. It turned out well. Cooking time was right on. I used a 2 1/2 quart casserole. It was a nice change from potatoes. Everyone who ate it, enjoyed it.
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100 users found this review helpful

Red Enchilada Sauce

Reviewed: Mar. 2, 2003
This recipe is a keeper. Like other reviewers, I will no longer be using canned enchilada sauce. I never liked using it because it has MSG in it. Now I can make my own MSG-free sauce. I did cut the chili powder in half, since my family does not like real hot things. It turned out to be the perfect amount of spice for us. The first time I made this, I used tomato sauce and it was very watery. The second time I made it, I used tomato paste. I noticed the recipe called for 6 ounces of tomato sauce. Since sauce comes in 8 ounce cans and paste comes in 6 ounce cans, I decided to try it with the paste. It worked out so much better!!! The sauce was not watery like when I used the tomato sauce.
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96 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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94 users found this review helpful

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