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

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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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97 users 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

Shrimp Delight

Reviewed: Jan. 19, 2003
Excellent!!! Big hit at my party. I used less cheddar cheese, and think that next time I might eliminate it altogether. I used thawed, frozen salad shrimp. Thanks for sharing.
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21 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

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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1 user 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

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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0 users 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

Chocolate Pie

Reviewed: Feb. 13, 2008
We make chocolate pudding pies often and they are loved by all. Only my husband likes to make them with one small package of vanilla pudding and one small package of chocolate pudding. (Not instant, just as the recipe states). My husband's family calls it Moonlight Pie. Easy, good and loved by all.
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21 users found this review helpful

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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2 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: May 8, 2010
This was very well received by the family when I made it last weekend. I just got done making another batch to freeze. My DH doesn't often like soups with beans, but this one he really likes. I made a few minor changes that I don't think change up the recipe that much. I used two 15 ounce cans of petite diced tomatoes and two 4 oz cans of mild diced chilies. That is what I had on hand. I doubled the black beans. I substituted chicken broth for the beer and used 5 chicken breasts. Looking at the most useful reviews, I followed the author's recipe for homemade taco seasoning and used 2 T of the seasoning. This turned out great and will be in my collection of make agains.
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4 users found this review helpful

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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1 user found this review helpful

Sweet Potato Apple Scallop

Reviewed: Nov. 28, 2009
This year I was trying to keep Thanksgiving a bit healthier and looked for a new sweet potato recipe. My family is never big on sweet potatoes, but I love them. This was the first year almost all of what I made went. (I did make half a recipe for 8) I have to say this was a big hit for those who tried it. I think the fact that the apple slices were on top make it look a little more appetizing. I just made minor changes to the recipe. I used less lemon juice and less butter. Since I had no pumpkin spice I used nutmeg. Also did not have orange extract, so I used orange juice. All in all a great recipe!!!! Loved it and plan to use it every year from now on. TIP: I made this the day before and just reheated it on Thanksgiving. This was a time-saver and I didn't notice anything about the taste that indicated it was reheated.
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2 users found this review helpful

Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Apr. 4, 2013
Absolutely Awesome!!! Loved it. I never expected to enjoy this dish as much as I did. I get a box of organic fruits and veggies delivered every other week. Yesterday there was a bunch of chard, which I don't normally cook with. I came on All Recipes and looked up recipes and decided on this one. I used veggie broth instead of wine and did add some cannellini beans to make it more substantial.Just before serving I added some fresh ground pepper. When my DH tried it and liked it, I knew I had a winner on my hands. Will definitely be making again!!
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1 user found this review helpful

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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3 users found this review helpful

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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1 user found this review helpful

Creamiest Rice Pudding

Reviewed: Jan. 23, 2007
Very good recipe for a stove top rice pudding. I followed it exactly. As far as the cooking time goes, I am surprised the recipe states to simmer for exactly one hour. It may take more or less time. Rather than say a time, just know that you need to cook it until it starts to thicken. Some reviewers stated that it will not set up in the frig. I have not had that experience. I simply cook the pudding until it starts to thicken. It finishes setting in the frig. If you cook it too long, it will not be creamy enough.
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5 users found this review helpful

Erica's Delicious Slow Cooker Beef Roast

Reviewed: Nov. 30, 2006
My husband really enjoyed this recipe. I did make a few changes. I used the Golden Mushroom Soup. I added more garlic, fresh ground pepper and some red cooking wine to the soup. Otherwise I followed it as posted. He said it was very tender and tasty. I am a vegetarian, so I can't vouch for it myself, but he loved it.
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1 user found this review helpful

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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Jeff's Chili Con Queso

Reviewed: Aug. 18, 2003
This recipe was a BIG HIT!!! There was not a drop left!!! I followed it as written and it was great. I was concerned at the beginning because the cheeses didn't seem to melt well. I used slices of American and cubed mild cheddar. However, I finally decided to add the other ingredients and it blended very well and tasted awesome. Thanks, Jeff, for a wonderful recipe!!!
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16 users found this review helpful

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