mariegg Recipe Reviews (Pg. 2) - Allrecipes.com (16148104)

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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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2 users found this review helpful

Rolled Dumplings

Reviewed: Oct. 23, 2011
recipe tripled easily, made enough for three standard size(big) soup pots. Was wonderful and homey- just as other reviews praised!! Added poultry seasoning, garlic powder and pepper to flour mixture before rolling dumplings out. Had to leave house unexpectedly, so after mixed dough formed into a ball and wrapped it in saran wrap to keep in the fridge for a few hours. NO PROBLEM!Just rolled out 1/4 of the ball at a time and cooked them in batches of much more broth than original recipe called for. After I boiled each batch, i "fished" them out of the broth and kept them aside until I had all cooked. After all were cooked, I divided the dumplings among three soup pots and then divided my chicken and soup ingredients among each pot (FINELY chopped carrots, celery, green pepper, onion and bigger hunks of light and dark meat cooked chicken) I thickened my soup with cold broth I saved earlier mixed with seasoned flour to pour into soup. Last, but not least, go easy on the salt so if you need to still thicken it add in cream of celery soup and cream of chicken soup. My family loves this recipe!!! I usually (in the past) just made drop dumplings from Bisquick biscuit mix (because my previous efforts at rolled dumplings weren't worth all the effort). No more! These dumplings reminded me of my dear mama's from Macon, Georgia that I miss so greatly. Rest in peace, Mom! I miss you!
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11 users found this review helpful

Cake Mix Cookies IV

Reviewed: Jul. 26, 2011
Thank you for posting!! If you are in a crazy hurry these cookies cant be beat! Mixed them in a bowl by hand , couldn't have been easier! I used a chocolate cake mix, added cocoa (maybe 2-3 tablespoons), increased the oil by a 2-3 tablespoons(because the added cocoa powder is drying) and added a few tablespoons of vanilla. I know that sounds like a lot of vanilla, but here in Corpus Christi we can buy Mexican vanilla in quart size bottles at low prices so we can just slosh it in at will! Glad I read the other reviews about the size of the dough balls because they came out excellent! Definitely make little (teaspoon size) balls and then roll them in sugar before baking. The texture was nice, sort of between cake and brownie, moist and chewy.My niece said they reminded her of chocolate muffin tops ( the best part of the muffin!). Will definitely make them again! Gee, can you tell what a hurry I was in? I really didn't even measure, I just dumped and poured and presto! A big, delicious hit with the gang!
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5 users found this review helpful

Sweet Potato Cookies II

Reviewed: Jul. 26, 2011
Amazing cookie! Definitely gonna make again!!! Delicious and comforting flavors!!!!! Mostly followed instructions except as follows: used butter flavored shortening instead of butter, (had none), added ginger, cinnamon, coriander, and vanilla along with the nutmeg that was called for; didn't have honey so doubled the amount of white sugar, and didn't have lemon so used lime zest. After making them into balls I rolled them in sugar and lightly flattened with a fork. Couldn't taste the lime in the finished product (thankfully, that may have been weird) but used it in the recipe anyway because I knew some sort of citrus zest would "brighten" up the other flavors. Oh, and mixed in 1 1/2 cup of raisins and chopped prunes that I needed to use. I know the prunes may sound gross, but I chopped them so tiny and had more raisins than prunes so they blended in nicely, wont tell my kids and they never guessed! Next time will try to make over the recipe using healthier alternatives like splenda, applesauce, egg whites, and want to add pecans or walnuts. Very happy to have found this recipe, thanks for posting it! Oh, and it may not be important but I didn't even use the same sweet potato they used... I had frozen leftover sweet potato casserole from thanksgiving! I thawed it in the microwave and substituted it for the raw, grated sweet potato. I bet canned pumpkin would work well, too. What a hoot! Fabulous and yummy!
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4 users found this review helpful

Triple the Ginger Cookies

Reviewed: Apr. 18, 2011
Amazing! Didn't have crystalized ginger and didnt miss it! Increased ground ginger and fresh ginger root as other cooks reccomended. Also, heeded advice of adding additional spices: 1/4 teaspoon each ground black pepper, cinnamon, cloves, and allspice. Used electric coffee bean grinder to grind all whole spices, and even the ginger root. For eye appeal and added moisture, mixed in 1 cup raisons that were dredged in self-rising flour right before baking. Doubled the recipe easily and yielded 12 dozen ( I like smaller cookies, dropped from teaspoon at 12 to cookie sheet). Last but not least, I used self-rising flour since I am lazy!! Absolutely fabulous cookie!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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5 users found this review helpful

Giant Spice Cookies

Reviewed: Apr. 10, 2011
tasty and easy, but this recipe needs some tweaking. from reading the earlier reviews I knew to be concerned about making them softer, so i added one egg to the recipe and that solved that. The cookies were soft and moist. The problem (for me) is they werent sweet enough. If you dont want a very sweet cookie, then stick with the original recipe. I will definately make them again as they show great promise. Next time I will add 1/4 cup of brown sugar to recipe and roll the balls in white sugar before baking. Also, i prefer the standard size or even smaller cookie, so i rolled my balls slightly bigger than quarters width and got 4 dozen. Cooked them for 8-9 minutes at 375 (seemed like an odd temperature, but original recipe called for it and it worked ok, but some did burn on the bottom. Next time I will experment with either the temperature or at least cooking them on double -stacked cookie sheets. Worth the effort of perfecting as they are charming and yummy.
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3 users found this review helpful

Coconut Cookies

Reviewed: Apr. 5, 2011
Excellent! I like a smaller cookie so dropped from teaspoon and then shaped into small balls before baking. 8 minutes was just right, be careful as they brown easily, as others stated. This recipe doubled easily and yielded 6 dozen gorgeous, yummy cookies after doubling . Followed previous reviewer's advice and decreased sugar , increased coconut, and used coconut extract (instead of vanilla) to amp up the coconut flavor. So for my doubled recipe my amounts of those ingredients that i "tweaked" are 1 cup white sugar, 1/2 cup brown sugar, 2 cups of coconut, 2 teaspoons coconut extract. All other ingredients I doubled as listed in the original recipe. Oh, and I substituted self-rising flour for the all P. flour and baking soda, just cuz I am lazy! Had better luck when I began baking them on stacked (two) cookie sheets as they do brown quickly, burn easily. Just watch them...Absolutely successful! P.S.: made these again ! Quadrupled the recipe for a birthday party with no problems, made them in my stand mixer (largest Kitchen Aid model), yielded 14 dozen when quadrupled. Once again, decreased sugars and increased coconut as others suggested. This time I added 1/2 teaspoon of salt for the entire quadrupled recipe. The salt did add a pleasant, old-fashioned "something" that I will be sure to include next time, also I didn't double the cookie sheets like last time and had no problem with burning, but paid attention to timer! Used butter flavor extract this time, GREAT!
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6 users found this review helpful

Chewy Chocolate Cookies

Reviewed: Mar. 30, 2011
very good and very easy. Didnt have butter so substituted butter flavored crisco, am lazy so used self-rising flour instead of all -purpose plus the rising agents, and just to be diferent used 1 teaspoon of coconut flavoring plus 1 teaspoon of almond flavoring (extract) instead of the two tsp. of vanilla that was in the original recipe. my version made 6 dozen regular size cookies, i dont know how the original recipe only made 30 cookies! my family loved them, will definately make them again, however i will lower the amount of shortening used because they were a tad greasy for my taste. Also, am curious about substituting half of the shortening with peanut butter for a reese's taste. Over all, darn good!!!!
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Displaying results 21-28 (of 28) reviews
 
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