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

cook's profile

mariegg

Reviews

Menus

 
View All Reviews Learn more

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!
Was this review helpful? [ YES ]
26 users found this review helpful

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!!!!!!
Was this review helpful? [ YES ]
12 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!
Was this review helpful? [ YES ]
11 users found this review helpful

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!
Was this review helpful? [ YES ]
6 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!
Was this review helpful? [ YES ]
6 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!
Was this review helpful? [ YES ]
5 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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Was this review helpful? [ YES ]
5 users found this review helpful

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 !
Was this review helpful? [ YES ]
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!
Was this review helpful? [ YES ]
4 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Sep. 20, 2014
15 oz. pumpkin equals 1 3/4 cup (if you are using fresh pumpkin). Sub half the flour with whole wheat flour. Added lots raisins, covered tops of batter with toasted walnut pieces just before baking, added extra powdered ginger and a bunch of black pepper along with rest of seasonings. Outstanding! Oh, recipe doubled easily and I got 4 loaves. Had a nice rise and color. Impressive! By the way, one of the times I made this recipe and didn't have canned pumpkin and !put canned carrots and canned sweet potatoes (yams) in the blender and used that and no one could tell the di!fference!
Was this review helpful? [ YES ]
3 users found this review helpful

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! :)
Was this review helpful? [ YES ]
3 users found this review helpful

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!
Was this review helpful? [ YES ]
3 users found this review helpful

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!
Was this review helpful? [ YES ]
3 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.
Was this review helpful? [ YES ]
3 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!
Was this review helpful? [ YES ]
2 users found this review helpful

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!
Was this review helpful? [ YES ]
2 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!!!!!
Was this review helpful? [ YES ]
2 users found this review helpful

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!
Was this review helpful? [ YES ]
1 user found this review helpful

Grandma's Homemade Banana Bread

Reviewed: Jan. 16, 2013
it was really good!
Was this review helpful? [ YES ]
1 user found this review helpful

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!
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 29) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States