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

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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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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

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

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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4 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

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

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

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

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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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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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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2 users found this review helpful

Country Scalloped Potatoes

Reviewed: Nov. 21, 2012
really good!
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1 user found this review helpful

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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23 users found this review helpful

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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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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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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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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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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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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4 users found this review helpful

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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