MARIASA Recipe Reviews (Pg. 1) - Allrecipes.com (1269667)

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Frosted Banana Bars

Reviewed: Feb. 27, 2005
Very easy to make and came out light and fluffy with a lovely moist banana flavour. I only had one banana to use so I had to halve the recipe and fiddle with the cooking time but it still came out perfect. Topped it with the whipped cream cheese frosting from this site as others recommended and it disappeared very quickly. Great kid pleaser.
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0 users found this review helpful

Authentic Enchiladas Verdes

Reviewed: Apr. 9, 2006
As a follow-up to my previous review, I made the salsa from this recipe again this time using serranos and I have to say that they gave the sauce a much better flavor than the jalapenos. I added them one by one to the blender (one serrano was plenty to give it a "kick" but not overpower the flavor with heat...but others may like to add more. 5 serranos would have been insane for us!). I also found that it was best to add the chicken stock gradually instead of all at once, until you were happy with the consitancy because the amount of liquid in the recipe can make the sauce too watery otherwise. Very yummy and easy to make. I will be making this verde salsa often!
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142 users found this review helpful

Carrot Cake III

Reviewed: Apr. 4, 2008
Have to agree with everyone else. This cake is awesome! It was moist and flavoursome. I was out of pecans and so used walnuts instead but otherwise didn't change a thing. This will be my carrot cake recipe from now on.
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2 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Feb. 5, 2005
Wow! Light and fluffy with a mild, not-too-sweet, cream cheese flavor. I used it on the banana bar recipe found on this site. Not sure I could have piped it as it was quite soft, but I did forget to put it in the refrigerator as others suggested. I will definitely be making this again.
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Pork Chops with Raspberry Sauce

Reviewed: Feb. 5, 2005
I wasn't sure how the combination of flavors would be but hubby wanted pork chops so I gave it a try. I was very pleasantly surprised. The sauce tasted wonderful and would also be great with beef tenderloin. I thought the pork chops needed to be cooked more but that would depend on the thickness used. I'm not a fan of pork usually but will be making this again.
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3 users found this review helpful

Hot Buttered Rum Batter

Reviewed: Nov. 24, 2002
Oh my! This is the best hot buttered rum I have ever tasted! I just made half the recipe tonight to try, hoping it would be good to serve at Thanksgiving but I will have to make another batch before then...it's almost gone!
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14 users found this review helpful

Grilled Salmon I

Reviewed: Jul. 21, 2002
Yum! Yum! I love this salmon marinade. Definitely a keeper!
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3 users found this review helpful

Barbequed Marinated Flank Steak

Reviewed: Jul. 17, 2002
I love this marinade. We barbequed the steak and the meat just melted in your mouth. It is best done overnight but still tastes good after a few hours marinating. Will definitely be making this again. The best!
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2 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Jun. 28, 2002
This recipe is awesome! It almost didn't make it to the table because we were eating it in the kitchen while waiting for the rest of the meal to cook. I took the advice of others and halved the sugar but I think next time I will decrease it a bit more as I found it still to be a little sweet if you use Craisins. I used dry toasted pinenuts instead of almonds and also added gorganzola cheese. This combination of flavours was fabulous! I didn't think however that the sesame seeds and poppy seeds added too much to the flavour of the dressing so I think I might try it without them next time.
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4 users found this review helpful

Garlic Mashed Red Potatoes

Reviewed: Jan. 3, 2007
This was delicious! I initially thought it needed more garlic but after a few more mouthfuls I decided that it had a nice subtle garlic flavor that went well with the rest of our meal without overpowering it. The only change was that I used heavy cream which I think gives a richer smoother flavour.
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3 users found this review helpful

Chicken Makhani (Indian Butter Chicken)

Reviewed: Feb. 27, 2005
I would give this recipe 10 stars if I could! I took the tips given by one reviewer and added the 1/4tsp of crushed methi (fennel seeds), used 1/4 cup of cream instead of the half and half and 1/4 cup finely ground unsalted cashew nuts as a thicker instead of corn starch...I think the cashews are an essential ingredient...it's not the same tasting sauce without them. I did't have the garlic ginger paste so I used 2 cloves of crushed garlic and some fresh crushed ginger. I also used Greek yoghurt which has a much creamier texture and taste. This dish was divine! Better than some I have had in restaurants. Hubby and 18 mth old both wolfed it down. Even pet ferrets gobbled up a piece that had fallen on the floor and spent the rest of the meal begging for more! You have to try this recipe. We'll be using it often.
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6 users found this review helpful

Tiramisu III

Reviewed: Jan. 6, 2007
This wasn't as hard to make as I had originally thought. At first I thought the zabaglione tasted too "eggy" but when it was combined with all the other ingredients and left in the refrigerator for most of the day the final product tasted superb. I served it to friends (who I later found out were Tiramisu connoisseurs and had eaten it all over the world) and they said it was very good. Now I don't have to order Tiramisu at restaurants...I can make it at home!
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15 users found this review helpful

Roast Beef and Yorkshire Pudding

Reviewed: Jan. 22, 2005
Excellent, especially the Yorkshire puds. Rather than waste the vegetables by roasting the meat on top of them and discarding them as one reviewer suggested, I too removed the rack but lined the roasting dish with non stick foil. I then added pieces of carrot, parsnip, kumara (orange yam), potatoes and butternut squash all tossed in olive oil and salted to taste, in with the beef for about 90 mins. Served it all with rich gravy and...viola! Sunday roast to die for. Sadly though not a scrap leftover for sandwiches!
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57 users found this review helpful

Stuffed Pork Chops with Gorgonzola and Apple

Reviewed: Nov. 8, 2006
I tried this tonight after searching for something different to do with the pork chops I had and I have to say that this recipe was delicious! For those who complained that their pork chops were dry, take the time to brine them first...you will never have dry tasteless pork chops again. (Brine...1/4 cup sugar, 1/4 cup Kosher salt dissolved in 3 cups water + add 2 cups ice. Soak in brine for up to 2hrs. NB. If you use ordinary salt instead of Kosher you MUST cut down on the amount or it will be way too salty). I used 1 inch thick bone-in chops and brined them for about 90 min before drying them and stuffing them with the apple/gorganzola filling. Then I seasoned them with pepper, dredged them in flour and pan fried them just to give a golden brown colour before finishing them in the oven for 20 minutes. Then left them about 10 minutes to rest under foil while I prepared the sauce. Yum! Perfect "gourmet" comfort food for a chilly night.
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49 users found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Nov. 8, 2006
My husband made this for dinner the other night and it was delicious. I am not usually fond of fish but ended up having second helpings and our 3 year old wolfed also it down. I don't know how much work it was because I was kicked out of the kitchen while the "chef" was at work but it was worth the effort. (He said it took about 45-50 mins to prepare which isn't too bad) Halibut isn't an inexpensive fish but it's worth going to the trouble of obtaining it if you can because the combination of this fish and the other flavours in this recipe was wonderful. We're fortunate that we can get wild Alaskan halibut locally and have already bought more just so we can make this again!
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9 users found this review helpful

Sticky Toffee Pudding Cake

Reviewed: Nov. 9, 2006
A similar recipe calls for 1 cup of water to be brought to the boil in a saucepan with about a cup of chopped dates (you can use dried chopped dates instead of fresh if these are not available). Then take it off the heat and add the 1 teaspoon of Baking Soda. It will fizz up quite a bit so don't be alarmed. Leave it to cool while you pretty much follow the rest of this recipe. The recipe I have calls for more flour though (1 1/2 cups of self-rising flour) which may explain why some found this version to be "mushy". I have found that this cooks very well in a greased glass 9-inch pie dish cooked for about 40-45 mins. I only gave this version 4 stars though because the other recipe makes a richer, better tasting sauce. (Dissolve 1 1/2 cups firmly packed brown sugar in 1 1/2 cups heavy cream, stir over heat without boiling. When sugar is dissolved take it off the heat and add 1 stick and 1 Tbs chopped butter, stir until dissolved). You can serve the sauce poured over the pudding if you like a cake-like consistency but if you like a "gooier" sticky pudding, poke some holes in the top and spoon some of the sauce over it so it soaks in. You can then serve with more sauce if wanted. Hope this additional information helps and that you enjoy this traditional "down under" favourite!
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99 users found this review helpful

Golden Rum Cake

Reviewed: Sep. 14, 2007
This wasn't quite as good as I had hoped from all the reviews but with a little tweaking I am sure it will be great. I think next time I will make a cake from scratch instead of using cake mix as I thought there was a strange aftertaste also even before the glaze was used. In my experience this always seems to occur when pudding mix is used. The glaze however was delicious (I thought not enough rum flavour, hubby thought too much...we'll compromise!) and once I get a better cake base I think this will easily earn 5 stars.
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2 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Dec. 15, 2006
The texture of this pie was lovely and it was incredibly easy to make. I don't much care for pumpkin pie so I don't know if this is an especially good one (US-born hubby said it was) but as a "non-pumpkin pie eater", I thought it tasted pretty good and even had a second slice.
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5 users found this review helpful

Shrimp Linguine Alfredo

Reviewed: Dec. 15, 2006
Not the best Alfredo I have tasted but still pretty good. Unless you want the shrimp flavour to permeate through your Alfredo sauce I suggest cooking the shrimp seperately in some garlic and butter and adding it to the sauce at the last minute. I used heavy cream and added the parmesan to the sauce. Also try this with fresh linguini pasta...there is no substitute!
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6 users found this review helpful

Deviled Eggs

Reviewed: Jan. 8, 2003
A good basic recipe but it needs a little tweaking. I too, found that it was much too dry and needed at least twice as much salad dressing to get a creamy texture. I also added more paprika and mustard as I felt it was a little bland. Otherwise, a keeper.
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20 users found this review helpful

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