Marilyn Recipe Reviews (Pg. 1) - (14799000)

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Granny's Homemade Noodles

Reviewed: Jan. 7, 2015
I was interested in the comments about "double boiling." I had never even considered their reasons for doing so. I have always done a variation of this, but for a different reason. So that the noodles don't soak up so much broth in their cooking, I first boil the noodles in salted water for half of their required boiling time (which of course depends upon the thickness of the noodles), and then I put them into the soup (so they can absorb some of the flavor) to finish cooking.
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Chef John's Dutch Babies

Reviewed: Dec. 13, 2014
I’ve made this German Pancake recipe for years. My recipe calls for 1/2 cup milk instead of 2/3 cup; I use 1 tsp. vanilla instead of 1/4 tsp.; and I bake it at 400°, but will try these suggested variations. I like lots more lemon than suggested; the last time I made it I added 1 tsp. lemon zest to the batter, and next time I’ll add more. As far as this recipe serving four, I eat this entire pancake by myself and use the juice of at least two lemons. The German word for German is “deutsch,” which was corrupted into English as “Dutch,” and thus mistakenly interpreted as referring to Holland. (The equally misinterpreted “Pennsylvania Dutch” are of German ancestry). So this is a “deutsch pancake,” meaning a German Pancake (note the reviewer who mentions Bavaria). The term “Dutch Baby” usually refers to a smaller individual serving (such as a muffin tin size) of this German Pancake instead of to an entire skillet full.
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15 users found this review helpful

Perfect Baked Potato

Reviewed: Nov. 5, 2014
Finally, a recipe for "Baked Potatoes" that is really a recipe for baked potatoes. It drives me crazy when I order a baked potato and it comes wrapped in foil. A foil-wrapped potato is a STEAMED potato, not a BAKED potato. I always eat the skins and they are always crispy when baked 'naked'. Loved this recipe.
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Chinese Chicken Fried Rice I

Reviewed: Mar. 6, 2014
I read every single review (184 of them) and was so surprised that not one of them mentioned that the rice should be 2-3 days old, not just chilled. In addition, to keep the rice grains separate like restaurant rice, add about 1 tsp. or so of oil to the rice and mix thoroughly with your hands. Follow these two suggestions and there will be no clumpy rice. I used brown rice cooked in chicken broth, which was so good I could have eaten just that alone. Brown rice takes longer to cook than white rice, but is so much healthier (all the natural nutrition is removed when it is made white), and it tastes so much better. This is a great basic recipe with lots of helpful tips from other reviewers. Thanks for the recipe and the reviewer’s contributions.
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9 users found this review helpful

Honey Oatmeal Bread II

Reviewed: Feb. 4, 2014
Wonderful flavor! I eat a slice for a snack, and that has never happened with any other bread in my entire life! I added 1 1/2 cups raisins and 1 cup walnuts, and it makes super toast. Due to so many comments about stickiness, I added 1 cup whole wheat flour + 1 Tbsp. gluten because of the whole wheat, and had almost 3/4 cup of flour left over. Now I'm wondering if the left over flour was because (for the first time in my life) I used BREAD flour instead of all purpose. So next time I'll do it exactly as written, measurement wise, with the only change being BREAD flour instead of all purpose and no added whole wheat to see if BREAD flour makes that much difference. There is probably a reason that bread recipes call for bread flour, but I've never used it before. Stay tuned.
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Overnight French Toast II

Reviewed: Dec. 8, 2013
Substitute pure maple syrup (which has vitamins and minerals) for the corn syrup (which doesn't) and it tastes even better. Thanks for the tip about inverting the pan early on.
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3 users found this review helpful

Chef John's Blueberry Muffins

Reviewed: Jun. 5, 2013
I was SO disappointed in this recipe. I followed the recipe exactly, and I expected something wonderful, what with the sour cream and all. I ate two of them. However, I do have to say that I did like the addition of the lemon zest and will remember that trick for future (edible) muffins.
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Kyle's Favorite Beef Stew

Reviewed: Dec. 2, 2012
This is the best beef stew I have ever made, and possibly the best stew I have ever tasted. However, this is not a recipe where you throw everything into the crock pot and go to work. There's no way this needs only 30 minutes preparation time. I'll admit I'm a klutz in the kitchen, but it took me 1 1/2 hours. The veggies need to be cut up. Brown the beef, "soften" the onions and garlic, cook the mushrooms "until they absorb the wine". How long is that? It didn't look any different after 10 minutes. I realize we shouldn’t rate these recipes when we have “tweaked” them, but I tweaked, and here's how. First of all I omitted the onion soup because I am allergic to MSG, and EVERY dry mix on the market, as well as EVERY canned soup and broth, contain MSG, even those that say, “No MSG.” Those of us who are allergic to MSG know that “yeast extract,” and “autolyzed” or “hydrolyzed” anything are MSG with a different name. I had a cup of home-made beef broth in the freezer and I used that plus an additional cup of water. Is Worcestershire sauce a magic ingredient? I added 1 cup celery, used 16 oz. mushrooms, and used cooking wine instead of the “good stuff.” I’d like to use the good stuff, but I don’t drink wine, so how do you keep corked wine after it’s opened? It wasn’t real juicy, so I didn’t bother to thicken the gravy. I’m thrilled with this recipe and thank you, Heather, for posting it.
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