Maria Recipe Reviews (Pg. 1) - Allrecipes.com (13700994)

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World's Best Lasagna

Reviewed: Aug. 18, 2012
Yes, all the other reviews are correct. I up the recipe to 16 servings to make it in my enameled lasagne pan since a plain old 9x13 is a waste of time! I do NOT use fennel or Italian seasoning, I wing it with garlic and onion powder. I have been making sauce since I was 12 and under Grandma's feet but it is nice to have the math for a change. I cook the sauce until it is done - that is just a matter of taste. It looks dark red - almost has a brown tinge to it. It is impossible to time due to the broad variation in tomatoes. This recipe is right on.
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3 users found this review helpful

Eggplant Parmesan II

Reviewed: Aug. 7, 2012
Made this today for guests. WONDERFUL! Didn't know I loved eggplant! Used 2 cups gluten free breadcrumbs, 2 med eggplants (a bit shy in my monster lasagna pan), and three eggs but some was left. I have no idea how much sauce I used - I made Grandma's recipe and put the rest in the fridge. I did fry the eggplant because the breadcrumbs were panko style and I was afraid the heavy crumb might burn in the oven but next time I think I will either buy the right texture or grind them finer. I also did the salt/sweat for 30 minutes then rinsed and dried the slices first. They seemed to completely change after that treatment and were not salty at all. Since eggplant is a nightshade, I'm sure that is part of the trick to success with these beauties. Actually, I think I will skip lasagna from now on and make this instead. Less work, extra serving of veggies, and no ricotta!
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3 users found this review helpful

Eggplant Parmesan II

Reviewed: Aug. 7, 2012
Made this today for guests. WONDERFUL! Didn't know I loved eggplant! Used 2 cups gluten free breadcrumbs, 2 med eggplants (a bit shy in my monster lasagna pan), and three eggs but some was left. I have no idea how much sauce I used - I made Grandma's recipe and put the rest in the fridge. I did fry the eggplant because the breadcrumbs were panko style and I was afraid the heavy crumb might burn in the oven but next time I think I will either buy the right texture or grind them finer. I also did the salt/sweat for 30 minutes then rinsed and dried the slices first. They seemed to completely change after that treatment and were not salty at all. Since eggplant is a nightshade, I'm sure that is part of the trick to success with these beauties. Actually, I think I will skip lasagna from now on and make this instead. Less work, extra serving of veggies, and no ricotta!
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11 users found this review helpful

Perfect Sushi Rice

Reviewed: May 19, 2011
Thanks Lucy! This is a perfect starting point for anyone making sushi! Your taste may vary (despite other commenters, I like the sugar right where it is!) and I find every time I try a new brand of rice wine vinegar, I need to adjust the amount. My local market has a dozen brands! Some brands HAVE SUGAR in them - especially if they say "sushi vinegar" so check the ingredients - you might be doubling up on the sugar. I add the salt to the rice water. I microwave the vinegar and sugar together for 30 seconds instead of using a kettle. I don't use oil but you must cut, toss, or spread out the rice as you drizzle the vinegar mixture into it.
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17 users found this review helpful

Baked Flan

Reviewed: May 9, 2011
I've made many different variations, including an 'authentic' recipe passed down from someone's grandmother. This one is by far the best! It always gets raves from all sectors, too! Carmelize the sugar in the pan you are are using or preheat the pan and swirl it as you pour it in to coat the botton. But really, if it doesn't cover perfectly, it still turns out fine! No variations needed but it is forgiving - one less egg, a couple extra yokes, etc... I do always go a bit heavy on the vanilla extract. Chill overnight to unmold easily (plastic knife around the edge then watch out for flying caramel sauce!), then let it sit at room temperature for an hour or so before serving.
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9 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Apr. 14, 2011
I've made this three times this month for birthdays - they keep requesting it again! I've done it in custard cups, well wrapped springform and a 9" cake pan - each time in a water bath. The springform wasn't worth it - the others worked great. The custard cups required less time of course but I cut the recipe to serve 8. Don't forget to use BOILING WATER in your water bath or your timing will be a good 15 minutes longer. Also - I used dark belgian chocolate instead of bittersweet twice and cut the sugar to 1/2 cup - STILL perfect! Covered the cake with same dark belgian chocolate substitution, cream and butter (Ganache II recipe on this site) and served with lightly sweetened fresh whipped cream. This one is in my permanent collection- Thanks Maggie!
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12 users found this review helpful

Ganache II

Reviewed: Mar. 25, 2011
I'm shocked so many people rated this as 5-star with bittersweet chocolate. WAY too bitter! Still the best recipe as it uses both cream and butter but I used semi-sweet and it was perfect. Also whips up wonderfully when firm for a fabulous filling or frosting but must sit at room temperature for a while or it will be crumbly. Rating as-is 1-star As modified, 5-star.
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6 users found this review helpful

Lemon Lover's Pound Cake

Reviewed: Jul. 5, 2010
This made a smokey mess of my house and my oven! My beautiful 10c (as instructed) bundt was not big enough even though I held some back.
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4 users found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: Jul. 5, 2010
Made this for 4th of July morning parade party - the whole gang went CRAZY for it! Two modifications - used TWO cups of frozen then thawed blueberries - and tossed them in a pile of flour so they didn't bleed. Will make this MANY times.
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5 users found this review helpful

 
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