Maralina Recipe Reviews (Pg. 1) - Allrecipes.com (15818504)

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Slow Cooker Coconut Curry Chicken

Reviewed: Aug. 8, 2012
I could only give this three stars because as written, it is pretty bland, soupy and tasteless. However, the hubby and I both love curry so I experimented and came up with what I believe is a 5-star dish. I used two cans of 13.5oz coconut milk, about 1/2 cup of chicken broth, about 1 cup matchstick carrots, diced yellow potatoes, 3 yellow onions diced, about 1 tblsp freshly ground black pepper, 1/4 cup plus 2 tblsp curry, 1 tblsp of chopped garlic and sea salt to taste. I did not dice the chicken breasts since the slow cooker makes the chicken so tender. The last hour I added the red bell pepper, about a 1 and half cups of sweetened flake coconut and the cornstarch which probably wasn't needed but did thicken it a bit more. I then served it over white rice made with milk, water and butter. These changes made this an awesome dish though probably not very low calorie. However, the flavor was perfect and reminded me of a good vegetarian Vietnamese dish (basically veggies in a coconut broth). I know I could have made this without the crock pot but am always looking for slow cook recipes to help with busy schedules. Cook on Sunday, eat leftovers most of the week. :)
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62 users found this review helpful

Spaghetti Squash I

Reviewed: Nov. 9, 2012
I have to give this as low rating even though the recipe is sound. The reason is how to cook the squash. Temperature is wrong and so is the time. First, do NOT cut the squash. Instead, use a long bladed serrated knife to poke holes all over the squash (be careful!). Put the squash in shallow pan (no need to butter or add any liquid) and bake at 375 degrees for ONE HOUR. Remove from the oven and use oven mitts to hold steady with one hand while cutting with the serrated knife. Cut in half then scoop the center seeds/fibrous strands out of each half. Then use a fork to scrape the flesh which yields the spaghetti like noodles. You will be able to see the "spaghetti-ness" before starting. The squash is AWESOME. It is very mild in flavor and can be used with any and every sauce/vegetable/meat/etc. It does NOT taste like squash so feel free to go crazy. It is also low calorie, low carb, NO fat (5.5 grams effective (net) carbohydrate plus 2 grams fiber and 30 calories). Perfect for diets or if you just want something delicious and filling. Might even be a great Thanksgiving treat (dinner, dessert or ??)
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25 users found this review helpful

Chilly Day Chili

Reviewed: Sep. 3, 2012
This is almost perfect chili! It's savory and tangy with lots of flavor. The small changes I made were to use ground turkey which I cooked in fajita seasoning with a little chicken broth and olive oil. Then I tossed the turkey mixture into the crock pot with the onions and the rest of the ingredients (did not use water and for beans I used one can of pinto, one can of black beans and one can of cannelini). I also used one can of Ro*Tel with habanero and cayenne pepper with sea salt to taste. After 30 minutes, I mixed the chili up then let it cook about 3 and half hours (you could do 8 hours but it isn't necessary). It turned out so good the husband says I could win a chili competition with it! Thanks for posting a great recipe!
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14 users found this review helpful

Frozen Blueberry Yogurt Pops

Reviewed: Jul. 31, 2012
This is a great recipe for those watching their health and for kids. I couldn't follow it exactly and instead used plain Greek yogurt, blueberries in syrup from a can (sad huh?) and blueberry/pomegranate juice. Threw it all into the blender then poured into a 6 popsicle mold and the rest into a plastic container with a lid. With no added sugar, the pops are slightly tangy with only a hint of sweetness which was perfect. Even the picky husband loved it. I will definitely make these with the right ingredients next time (fresh blueberries) but will stick with the Greek yogurt since the tangy flavor is too good to pass up.
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14 users found this review helpful

Baked Omelet Roll

Reviewed: Jan. 27, 2013
Not sure what happened to my original review. Looks like all but the first sentence was deleted. In regards to the recipe, some of the ingredients and instructions are wrong. I'm sure others caught the same thing but I will share what I did instead. Use a non-stick pan (9x13 is fine) and spray with a non-stick or butter spray. Preheat the oven to 400 (450 is WAY too hot). Use 6 eggs, less than a 1/4 cup of either milk or heavy cream (low carb), 1 tablespoon of flour (or almond flour for low carb), salt and pepper (seasoned salt is good) and whatever other seasonings/additions you want (I used diced green onion, basil, seasoned salt, and diced ham). Beat the egg mixture with a fork (do NOT use a blender) then pour into the prepared pan. Bake in the oven 10 minutes, pull out and layer some kind of cheese (pepper jack or sharp cheddar is awesome) then put back in the oven about 5 minutes to melt the cheese. The eggs will fluff up and slightly pull away from the pan. Use a rubber spatula to loosen the omelet from the pan then gently roll the egg. It won't really roll per se, but kind of folds over itself. The end result is a beautiful restaurant quality omelet that looks just as good as it tastes. Sprinkle with parsley or pour some salsa on top with a dollop of sour cream and you have a perfect breakfast. I make this on weekends for a low carb breakfast. After the omelet is rolled/folded, I cut it up into individual serving sizes and wrap each piece.
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13 users found this review helpful

Victor's Shrimp Fried Quinoa

Reviewed: Sep. 10, 2012
Very tasty! I am not personally a huge fan of the texture of Quinoa however this is a delicious, easy and healthy way to serve it up. I used olive oil instead of canola and left out the peas and cilantro (HATE cilantro). Definitely a keeper!
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9 users found this review helpful

Crunchy Ramen Coleslaw

Reviewed: Jun. 17, 2013
Oh maw gosh this is the craziest, tastiest, easiest coleslaw ever! I made this being intrigued and kind of smirking at the idea. Bought one of the pre-shredded packages of coleslaw (w/ carrots) and one Ramen chicken, one beef. I think that was an accident rushing through the store but it seemed to be a "happy accident". After crushing the noodles and throwing them in with the slaw, I used both the chicken and beef flavoring packets in the vinegar then tossed it into the slaw. Left overnight in the fridge and tasted next day. Both the husband and I were completely blown away by how good this tasted. Who would ever think to use those flavor packets in vinegar? GENIUS!! The packets flavor the vinegar perfectly and only dampen the tang just a bit. The slaw is so good, you will never miss mayo or sugar. No need to add any other seasoning or anything at all. The whole thing is also pretty diet friendly so no guilt. Just be careful on the amount of noodles used because they puff up from the liquid (like in the soup) and may overcome the cabbage. SUPER YUMMY! Thank you SloppyJo!
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8 users found this review helpful

Martha's Vegetable Beef Soup

Reviewed: Oct. 27, 2012
I have to give this 5 stars although I switched it up quite a bit. It is SUPER EASY and the greatest base for a delicious soup. I used 2 and a half 32oz cartons of beef broth (not water), two packages of onion/beef soup mix, a package of baby carrots, canned green beans (what I had on hand), 3 yellow potatoes diced, 2 vegetable bouillon cubes and 1 pound of ground beef that I seasoned with seasoned salt, red pepper flake, cumin and worcestershire. Browned the beef, tossed it all into a pot then brought to a boil and turned heat to low then simmered for about 35 minutes. The soup was AWESOME. It was filling and satisfying with lots of great beef flavor. This also made a big pot (enough for a few days of leftovers). Probably the best beef soup ever (though I wonder what pot roast would add?)
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8 users found this review helpful

Never-Never Ever-Ever Fail Fudge

Reviewed: Aug. 12, 2012
This turned out good! I almost missed the 5 minute boil/stir but caught it in time. I will say though that stirring 16 marshmallows is a good test of your arm endurance! Ouch! You would think this would be cloyingly sweet but instead, tasted like fudge! I feel like such a cheater making it this way but highly suggest giving it a try. Not sure about those that rated it 1-star and says it failed because this is really easy with very few ingredients.
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7 users found this review helpful

Easy Chicken Taquitos

Reviewed: Apr. 15, 2013
First of all, these were quite tasty and yes, very easy. The issue I have with this recipe is using canned chicken. The other issue is the lack of proper seasoning. To keep this easy, I picked up a just cooked rotisserie chicken at the market, then shred the chicken by hand. For seasoning, I used a packet of taco seasoning, about a half cup of hot salsa and a tablespoon of cream cheese (I promise, super yummy combination). I used Mission corn tortillas, which are very soft and flexible so rolling these was easy without having to warm them first. The biggest issue I had was only one side of the taquito gets somewhat crispy so they needed to be flipped then put back in the oven. Also, the tortillas kind of cracked a little which may be the brand I used? Regardless, they did taste pretty great and hubby liked them too. These would be a fun "pot luck" kind of meal to bring to work or other party like events.
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6 users found this review helpful

Chef John's Minestrone Soup

Reviewed: Feb. 27, 2013
The soup is just as good using common ingredients like bacon, cannelini beans (or garbanzo), any kind of pasta, etc. I did find Parmigiano-Reggiano but this is another way over priced ingredient. Just use the standard shredded Parmesan and it will be just as good.
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5 users found this review helpful

Chicken Tinga Tostados

Reviewed: Jun. 25, 2012
Make this in the crock pot! It is the only way the chicken will be tender enough to shred. It also lets the spices marinate the chicken for really good flavor. I put the chicken in the crock pot with chicken broth, onions, garlic, chicken bouillon and added some taco seasoning. I only used half the can of chipotle peppers in adobo because they are HOT HOT HOT. We love hot and spice but those are over the top so be careful adding them. The chicken cooked in the crock pot on low about 4 hours. When done we topped the tostada shells with a little refried beans as well and it was awesome.
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5 users found this review helpful

Terrific Turkey Chili

Reviewed: Dec. 16, 2011
Oh Maw Gawd this chili is AWESOME. I hate coriander so I used cumin, oregano and chili powder but this was so good, an entire crock pot lasted just one day. Flavorful, hearty and just the right spice! Family LOVED it!
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5 users found this review helpful

Avocado Tuna Mousse

Reviewed: Oct. 22, 2012
A mousse is smooth and fluffy. I love good tuna fish and fresh avocado so jumped on this recipe. However, making the tuna with sour cream and Miracle Whip was strange. I do usually make tuna with mayo and relish along with some chopped egg but I did make this as listed. The initial flavor isn't horrible but it leaves an unpleasant after-taste. From now on, I will make my tuna with mayo and maybe avocado for an extra creaminess but my usual recipe will stay the same.
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4 users found this review helpful

Molasses Brined Pork Chops

Reviewed: Jun. 11, 2012
These are great! I only had about 2.5lbs of chops so I cut the salt down to 1/4 cup and only used about 4 cups of cold water. We grilled these and they were pefect! Lots of great flavor! I also made a Carolina style BBQ sauce on the side which added just the right amount of mustard/vinegar base to complement the molasses.
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4 users found this review helpful

Beef Shish Kebabs for Freezer Cooking

Reviewed: May 27, 2012
This is delicious! The sauce is positively yummy! I left the beef cubes in the sauce for over 24 hours so the flavor was really prominent. I did not freeze anything but did cut the veggies and fruit the day before. I also added Asian pear to the skewers and sliced onion. I highly suggest saving some of this sauce as a "dip" for additional meat. Maybe try this on burgers? Good stuff!
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4 users found this review helpful

Stuffed Green Pepper Soup

Reviewed: Sep. 3, 2013
This is a good start and mirrors the stuffed pepper filling pretty well. My suggestion though is to use beef broth, not water for the soup and rice. Also, use ground chicken or turkey with some ground chorizo (beef or pork) combined instead. Somewhat healthier and much more flavor, also less grease. The last issue is this might call for a little too much sugar. Ketchup is already loaded with sugar so cutting the brown sugar in half might be just as good.
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3 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Oct. 15, 2012
Probably the best and most tastiest recipe! I have made this three times so far and each time without the beer. This last time I used higher end thin sliced chicken breasts (no gristle), two cans of corn, chicken broth, two large yellow onions, two packages of taco seasoning (my local market has a delicious non-name brand taco seasoning packet), a little extra sea salt, Ro*Tel with habanero, hot chili beans and the rest of ingredients as listed. I did not add any cheese or the tortilla chips which really aren't needed. Definitely serve with a dollop of sour cream. It turns into a scrumptious, south-west style "chili bordering on soup" (especially the next day). The husband loves this so much he tries to come home for lunch to eat it then has it again for dinner. This last time, I had an extra cup of cooked rice which I threw in the slow cooker as well. This is a fantastic weekend recipe that is delicious when done and makes perfect leftovers. Keep in mind the chicken gets tender and easy to shred in the slow cooker so shred it after about 4 hours then mix into the soup. Yummy!
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3 users found this review helpful

Broken Spaghetti Risotto

Reviewed: Jul. 27, 2012
This was the weirdest method for using spaghetti but turned out really good! I did not have Parmigiano-Reggiano and used plain Parmesan instead. I also added some Italian style turkey meatballs and used both chicken and beef broth. A little seasoned salt, pepper and red pepper flake and this was surprisingly really tasty. I have a high pressure job so easy during the week is better and this was about perfect. The recipe timing is a little off so just go with it and test your pasta. Like Arborio rice, the pasta does slowly absorb the liquid so only use 1.5 cups at a time.
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3 users found this review helpful

Balsamic Glazed Roasted Potato Salad

Reviewed: Jun. 16, 2012
Definitely not my favorite potato recipe. I used red potatoes and yellow onion since that was what I had on hand but followed the spices, oil and vinegar exactly. The potatoes just didn't have enough flavor so I had to add a lot of salt. Otherwise it just tasted like bland potatoes. Maybe a balsamic vinegar reduction would be better? Regardless, this recipe needs a little "jazz-ing" up to make it work. UPDATE 06/18/12 After the potatoes cooled down about a day, they did seem to have pretty good flavor though the balsamic is still not very prominent. I still suggest using a balsamic reduction to really glaze the potatoes.
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3 users found this review helpful

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