mariegg Recipe Reviews (Pg. 1) - Allrecipes.com (16148104)

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Vanilla Wafer Cookies That Are Better Than Storebought

Reviewed: Jul. 3, 2014
excellent! for the most part, I kept ingredients as listed, but changed the method to combat the spreading and thin result others reviewed.I always bake with butter flavor crisco, bake with parchment paper and only bake on sheets that have cooled off, that helps spreading. after mixing dough, take the time to roll them into longs rolls of dough as in refrigerator cookies. yeah, it adds a little prep time, but it probably saves time in the long run. I quadrupled the recipe and formed the dough into around 7 long bread stick size wax paper tubes. let them sit in fridge all day, and only pulled one tube out at a time, slicing them into pieces the thickness of checker pieces. molded them a little as i placed them on the cookie sheet. got 27 cookies per sheet, at 4x7 rows. finished cookies were perfectly round, uniform and nearly identical in size to Nilla Wafers from the store. made a total of 18 dozen little, delicious, beautiful, impressive cookies! filled to galon size ziplock bags, needed extra cuz recipe. Am using them in banana pudding, will update this review after trying them out in the recipe. By the way, the amount of grease that is on the wax paper when you are slicing them is alarming, but the finished product is absolutely perfect. for the sake of health, next time i will try to reduce the amount of butter/shortening just a tad to see if i still like the cookie. overall, this is gonna be my go-to vanilla wafer cookie for sure! thanks, usmcwifey!!!!!!
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Coconut Sour Cream Pound Cake

Reviewed: Feb. 8, 2014
YUMMY! read recipes of traditional p.cake and tweaked it. PERFECT! Don't preheat oven! Other websites recommended this & it worked! If you have a kitchen Aid stand mixer: this was my method- whipped 1C butter flav. crisco + 1/2 C. real butter & 3C sugar for 8 minutes at highest speed, occasionally scraping the sides of the bowl with a rubber spatula. Then added one egg and whipped one more minute, added another egg and whipped one more minute, scraped the sides of the bowl, and repeated the process until all 6 eggs were whipped in, which added 6 more minutes to whipping time. Turned mixer to lowest speed, then added 1 cup of sour cream (was short on sour cream so used half and half to fill up the rest of the measurement), 2 teaspoons of coconut extract and 1 teaspoon of almond extract [cuz one reviewer said smelled like sun tan lotion while baking] and kept the mixer running while I sifted the flour and baking soda into a separate bowl. added a tiny pinch of salt. Then slowly poured in the dry ingredients into the mixing bowl at lowest speed still & as soon as it was all in and wet, turned mixer off & gentle stir with spatula then poured it into greased/floured bundt pan.Crucial: bake at 325* for 70 minutes! cool on wire rack 10 minutes b4 inverting from pan. glaze crown w/ thick mixture of half&half,powdered sugar, & 1 tsp coconut extract. sprinkled 1 C. coconut on top of glaze, & 1/2 C. choc chps on top of that. Thnx Paula 4 best cake I ever made!Excellent! Beautiful!
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Lemon Crumb Muffins Recipe

Reviewed: Jan. 25, 2014
yummy! but the serving size must refer to small muffins. using large/jumbo cupcake liners, when i halved this recipe I only got 12 muffins out of it. tasty! I increased the heat to 425 degrees and baked about 20 minutes for a nice rise on the muffins. also added finely chopped pecans, bout 1/2 a cup to the recipe. since i was low on sour cream, i subbed vanilla yogurt and sour milk. also, i used oil in place of the butter in the muffin batter. next time i will use only two eggs, though- it was a little dense. will make these again!
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Moist Banana Muffins

Reviewed: Dec. 14, 2013
Excellent! add cinnamon, nutmeg, vanilla ,dried berries and raisons to the batter, then sprinkle generous amount of white sugar on tops before you put in the oven. They were great and the dried fruits & spices all went nicely together with the choco chips! trust the other reviews, they rose nicely even without the eggs and you could not taste a mayonaise flavor at all, promise! :)
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Chicken Noodle Casserole I

Reviewed: Jan. 16, 2013
very good basic foundation recipe to build upon or make it how you like it. omitted the sour cream and cracker crumbs, added sauteed celery, green pepper, and onion. would have given it 5 stars, but since i didn't make it as written, couldn't really judge the recipe fairly. used cream of chicken soup and cream of broccoli soup. *****very important! if you have the time, bake chicken legs and thighs (simply rinsed and unseasoned) with skin on at 425* 1 hour, on a grill or rack to drain all the fat off, turning the legs after 30 minutes to continue cooking on the other side. let the legs completely cool then take meat off the bone. The skin crisps up so nicely it just flavors the juicy chicken unbelievably, even without salt and seasonings, trust me! It is better not to salt the meat because the soups are salty enough anyway. the skin comes off easily, too, when you are taking the meat off the bone. This is Chef Alton Brown's method of crispy roasted chicken legs or wings, and he is famous for a reason! Overall, very happy with this recipe and will make it again, for sure!
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Grandma's Homemade Banana Bread

Reviewed: Jan. 16, 2013
it was really good!
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Cranberry Orange Loaf

Reviewed: Dec. 30, 2012
this was very good! I made them into muffins, so I sprinkled sugar on the tops before baking them for 20 min or so... Great way to use up fresh cranberries that were left over from Christmas dinner. Only changes were used self rising flour and none of the rising agents, and used lemon flavored veggie oil in place of the butter and orange zest. Also, had some mushy mixed fruit cocktail I put in the blender with water to substitute for the orange juice because I didn't have any on hand. Excellent breakfast muffins!!!!! Thanks for posting this recipe!
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Pretzel Turtles

Reviewed: Dec. 29, 2012
amazing, one of the rare recipes that I hardly altered. did listen to the advice of putting pecan on top of Rolo before baking for 4 minutes. The pecan toasted perfectly, smushed the pecan in with an oiled spoon, as another advised. Amazing! Used round small pretzels so round Rolo fit just right. Two 11 oz. bags Rolos and One 10 oz. bag pecan halves and 1/2 of a 15 oz. bag of "mini twist" store brand pretzels made a total of 8 dozen (96) turtle candies, plus the few that got eaten before I could count them! After all Rolos used up, I still have about 2 1/2 cups of pecans, of those about a dozen were not broken so could have made a dozen more candies if I would have had one dozen more Rolos. By the way, when I ran out of Rolo's but still had perfect pecans, I experimented with mini Reese's cups, which didn't work out well. Tasty, but inconsistent melting (only in oven 2 minutes) made them not as attractive, plus the whole thing not getting hard again like the Rolo candies have done. Perhaps they would get hard in the fridge, but unless you have a huge Reese's fan, stick to the original recipe because they are gorgeous as well as yummy.Wish I had white chocolate chips to mix with shortening and decorate with lines as another posted, bet that is even prettier! Next time... because I will DEFINATELY be making these again! The biggest expense was the pecans, got the Rolos on sale after Christmas for $2 a bag. Thanks, CACKI for posting this! My 6 year old son had fun, too!
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German Chocolate Upside Down Cake

Reviewed: Dec. 28, 2012
AWESOME! Must admit I don't know how this particular cake batter recipe is , because I used a German Chocolate cake mix, but was thrilled with the topping and the technique! My results were excellent! Heeded other advice and lined pan with parchment paper on the bottom and sides and had no problems with it sticking or with appearance. I totally recommend this, even if time is not an issue. This topping is way superior to canned coconut pecan frosting. By the way, I doubled the amount of coconut because I needed to use it, sprinkled chopped pecans and chocolate chips all over the topping before sprinkling the marshmallows. The only other change was used coconut milk for some of the water in the cake mix directions, I needed to use that up, too. Lastly, followed the time called for on the box, so baked it 30 minutes at 350*. I will definitely make this again and highly recommend it. Made it for a birthday party and was proud to serve it! Thank you so much for posting this, SUNSET1 !
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Baked Apple-Pecan Maple Pancakes

Reviewed: Dec. 16, 2012
Excellent! Doubled easily, baked in 9 x 13 pan, followed advice posted and layered apples, batter, apples batter. Left skins on chopped apples for extra fiber and color. Added lots more cinnamon, didn't measure it, though. It didn't need additional sugar as the maple syrup baked in as well as added at the table was plenty sweet. Thanks for posting! Was ready in a hurry, thanks to bisquick! Family loved it!!!! Perfect for a busy church morning when I was doing good just to throw something in the oven while getting ready. Will make this again and again, for sure!
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Simply Lemon Baked Chicken

Reviewed: Dec. 9, 2012
Awesome! Brined the chicken in Simple Chicken Brine from this website. Let it brine overnight in the fridge so I reduced the salt by 1 teaspoon for this recipe. The recipe was awesome as is, didn't change much! Had some sour tangerines from a neighbors tree and they worked just fine. mixed black pepper, garlic powder, chili powder (out of paprika) and dried parsley with one tablespoon of salt. To me it made sense to rub some of the spice mixture in the cavity, then squeeze the juice all over the chicken surface, then stuffed the cavity with the fruit, I stuffed the whole cavity, way more than 2 pieces, but I didn't count them! Then I sprinkled the whole chicken with the remaining spices. I put it on a rack in roaster pan because I was concerned it might be too juicy because of the brining, but that was unnecessary, as it baked 3-4 Tablespoons of oil dripped to bottom of pan and I used that to baste the chicken. By the way, I only basted it one time. In fact, this chicken was on its own! The biggest change I made was in time and temperature. I baked it at 275* for 2 hours while we were at church, loosely covered in foil so the steam could escape. When got we got back I removed the foil, basted the bird and turned up the heat to 350*. It was picture perfect in about 1 and 1/2 hours, maybe less... didn't really pay attention to that part. I will make my chicken like this from here on out. Gorgeous, delicious, moist meat, crispy brown skin, perfection! Thanks for post!
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Simple Chicken Brine

Reviewed: Dec. 9, 2012
Excellent and easy to make and use! Followed others advice and after mixing in salt and sugar in the warm water and it was dissolved, added the chicken and lots of icecubes to keep it safe from bacteria temperatures. My chicken wasn't salty at all and I let it brine in the fridge overnight. Also, it baked just right, not soggy or falling apart. Was just right! I put the 5 # chicken (covered in foil with a small opening to let out steam) in a 275*oven for 2 hours while we were at church, then when I got home turned oven to 350* and removed the foil and it was picture perfect in about 1 to 1/2 hours or so. I reduced the amount of salt my roast chicken recipe called for since this brined all night in salt water. FABULOUS! By the way, I used the Simply Lemon Baked Chicken from this website. Impressive and yummy!
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Best Baked French Fries

Reviewed: Dec. 8, 2012
Awsome! Didn't change recipe at all really, just added some italian seasoning to marinade. Other postings are true, you can't tast the sugar. They are crispy and delicious!!! Baked these along with Ritzy Baked Chicken livers from this website. A home run!!!!!!
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Ritzy Chicken Livers

Reviewed: Dec. 8, 2012
really liked it alot. baked it along with "best baked fries" (which really are the best, by the way!) recipe from this website. Since fries had to bake at @ 425*, put the livers in oven during last 15 of baking time, then turned them all over and put them in the broiler on high for about 8 minutes or so. They were moist and flavorful on the inside and had a nice, crisp coating on the outside. I think what made the difference in texture was I baked them on a pizza pan with air holes and of course, the broiling. Even my picky 6 year old son liked them! Besides cooking time and temperature, a few changes: as others suggested, soaked them in milk, but only had time for 20 minute soak, they were just fine (others suggested an overnight soak, etc...). Omitted the butter entirely, there are enough grams of fat in those crackers. beat 2 eggs together and dipped the livers in that. Someone else posted they mixed their cracker crumbs with instant potato flakes, took their advice and was happy with the results. Wanted even more of a coating but didn't want to dip in egg again because I was in a hurry, so sprayed all coated livers over with cooking oil spray and rolled all in the zip lock bag of crumbs again. If I had to change anything else... I probably wouldn't! This was a good recipe! Thanks for posting! will definitely make again. curious to try with beef liver to see if my kid will eat that, too. He is a pain to cook for cuz he hates everything!
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Slow Cooker Chicken Alfredo

Reviewed: Dec. 4, 2012
Easy and good, not a 5 star beceuse it didn't blow my mind, but it was very good. I always use either no boil lasagna or partially cooked pasta put into my crockpot at the begining of any recipe calling for dinner to be served over pasta. When I get home, I want supper DONE! Solution to the crusty top and dry chicken that others warned about: mixed sauce throughout the noodles(partially cook the noodles , just put them in boiling water and turn off water and let them sit in hot water 3-5 minutes, just to soften them so that way they don't fall apart cooking all day or turn to gummy mush), then put the raw chicken breast pieces (still partially frozen )on top of the pasta, then cover the entire top of dish with about 1 1/2 cups of mozzarella cheese. Had no swiss cheese on hand. Finished product had moist and yummy top, juicy chicken with good flavor, I added chopped onions, chopped bell pepper, garlic powder, didn't add in the parmasaan cheese because we like to add that to our plates. Was tempted to put in broccoli, but was scared it would get mushy cuz all I had was frozen broccoli and previous results with crockpoting frozen broccoli was a disaster. Next time I will put in raw broccoli and see how it turns out. Cooked on high 1 hour and low 6 hours (my crock pot automatically switches from high to low) so it basically cooked all day, I think a few more hours would be fine if you needed to be out of the house longer.Thanks for posting this! Will definately make again!
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Country Scalloped Potatoes

Reviewed: Nov. 21, 2012
really good!
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JIF® Irresistible Peanut Butter Cookies

Reviewed: Nov. 21, 2012
was good, but not great. Flavor was good, but texture not my favorite. if you like a really soft cookie, you will love these. I baked for 10 minutes and they were still moist and soft. If that is what you are looking for, then this is a good cookie, cuz it really did taste good. I rolled mine in white granulated sugar before baking and followed the 375* instructions. I might try these again, but will experiment with a longer baking time. No worries with the salty taste others complained of because I used self-rising flour and skipped the rising agents. Not a bad cookie, at all. My son and hubby loved them and that makes me happy, but I would not "show these off" as an example of my best baking. I like a chewier, "toothier" cookie. My daughter loves soft cookies so she will love them, I know!
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Slow Cooker Sloppy Swiss Steak

Reviewed: Nov. 19, 2012
Great!!! Had a small roast on hand, sliced it into 3 thin steaks, followed directions for tenderizing & browning the meat. I didn't have paprika, so I used garlic powder. From there, I just used what I had on hand... No rotel,so used oriental hot chili sauce (squirted less than 1/4 cup into the crock pot, it made it so HOT that I then sprinkled {?} maybe a tablespoon (or more?)of white sugar all over ingredients. I usually use brown sugar to cut heat in a dish, but was out of that. If you have to do that, go carefully with the sugar because you can always add more, but too much will ruin a dish. The final result was a perfect blend of hot and... not sweet, but just right! added 2 coarsly chopd roma tomatoes, Didn't have onions or bell peppers, so added about 1 1/2 cups chopped celery to the pot. Used the whole can of manwich cuz what am I gonna do with 1/2 can of leftover manwich? Didn't have red wine, splashed in some red wine vinegar and worsterchire sauce, didn't measure anything so these are all "guesstimates". I did have some baby carrots that I used, they gave a nice texture to the dish. I needed to use up some instant mashed potatoes and this dish was perfect for that. Served this dish on top of the potatoes and since this dish was so spicy and flavorful, I didn't mind the potatoes being instant. I admit, I am a potato snob! That is why this box of instant potatoes had been in the pantry forever, cuz I love fresh mashed potatoes! Will definately make again!Yum:)
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Cornbread Muffins I

Reviewed: Nov. 18, 2012
very yummy and easy! Didn't have honey so I substituted maple flavored pancake syrup and they really were delicious! Served them with fried chicken and they were a hit! Next time I will decrease the flour and increase the cornmeal because I am used to serving Jiffy mix cornbread, which is more corn meal based, I think. Totally recommend! Thanks for posting!
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New York Italian Pizza Dough

Reviewed: Jul. 3, 2012
PERFECTION! My track record with pizza dough in the past has been "iffy". NO MORE! Thanks for posting a fail-proof delicious recipe! Changes: only used Kitchen- aid stand mixer- set at "2" to knead for 10 minutes, then added the last 1/4 cup of flour a few spoons at a time into mixer still set at "2" until dough forms into ball , just a few more minutes. Also, used packet of yeast, not the exact measurement. Used "Red Star" active dry yeast, was careful with temperature of water, used King Arther bread flour. As recipe explained, this is a wet and sticky dough, no fear! Just work it with your hands into the shape of your pan (didn't use rolling pin) and let gravity help you stretch it. It rarely tore, and when it did, a little patch of dough was an easy fix. dont forget to oil your hands! Recipe easily doubled, made 2 large and 3 medium pizzas. cooked pepperoni pizzas 500* 10 minutes in oven, 13 min for loaded toppings pizza. Happily noticed the pizza dough kept rising as pizza's were on dining room table waiting for oven! Flavor:excellent! used standard spaghetti sauce, Italian seasoning, garlic powder, olive oil brushed on edges before baking. Have you tried barbecue pizza? For that one used KC Masterpiece BBQ sauce for the base, seasoned/cooked/drained lean ground beef, & Cheddar cheese. Family thinks I am a hero, and the secret is really this recipe and my trusty Kitchen Aid stand mixer! God Bless the lady that posted this recipe, it has renewed my confidence!!!!!
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