Maine Cook Recipe Reviews (Pg. 1) - Allrecipes.com (1677608)

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Creamy Au Gratin Potatoes Spiced up

Reviewed: Apr. 5, 2015
Because I wanted a spicy version of this I made some changes. after reading all the reviews I sauteed the onions which I chopped. I also sliced the potatoes fairly thin less than 1/4" and par-cooked them...Brought them just about to a boil and then drained. Before I heated the milk to make the roux, I tossed in two jalepenos (seeded them) Just before the milk boiled. I put aside and let the jalepenos infuse. I used cornstarch instead of flour to thicken and added another 1/2 of cheese. I can't imagine the potatoes being cooked enough without cooking them part of the way. at 1 1/2 hours (with par-cooked potatoes) it was just right.
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Creamy Au Gratin Potatoes

Reviewed: Apr. 5, 2015
Because I wanted a spicy version of this I made some changes. after reading all the reviews I sauteed the onions which I chopped. I also sliced the potatoes fairly thin less than 1/4" and par-cooked them...Brought them just about to a boil and then drained. Before I heated the milk to make the roux, I tossed in two jalepenos (seeded them) Just before the milk boiled. I put aside and let the jalepenos infuse. I used cornstarch instead of flour to thicken and added another 1/2 of cheese. I can't imagine the potatoes being cooked enough without cooking them part of the way. at 1 1/2 hours (with par-cooked potatoes) it was just right.
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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 12, 2012
This is probably the best cornbread I have had and I have made. Very consistent each time I've made it. Definitely use the buttermilk or if you don't have any put 1tbsp of white vinegar or lemon juice into a measuring cup add milk to make 1 cup let sit for 5 minutes and your good to go. The buttermilk makes all the difference in the texture. Watch the time on it. Best when it is not overcooked. I don't think I've ever made a batch where there was any left.
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Pumpkin Whoopie Pies

Reviewed: Sep. 30, 2012
I make the chocolate version all the time. I wanted to try these to make something seasonal. I make a different filling for whoopie pies using Marshmallow Fluff (takes uncooked egg whites out of the equation), shortening and powdered sugar (the ratio is 1:1:1) I enjoyed these but think that I would lessen the Marshmallow Fluff by 1/2 and add the same in the form of softened or whipped cream cheese to enhance the flavor/texture. I think that would pair nicely w/ the pumpkin.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Jun. 28, 2012
I've made this several times. This is a great crowd pleaser. The better the BBQ sauce the better the way the recipe turns out. Once the chicken is cooked until tender I pull it out of the crockpot and shred it and put it back into the crockpot where it absorbs much of the sauce. I usually add additional BBQ sauce just prior to serving otherwise the sauce is too thin. This reheats well and freezes well also.
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Andouille and Chicken Creole Pasta

Reviewed: Jan. 10, 2012
reviewing as I munch :) I didn't have every ingredient...i.e. green onion, used chicken andouille sausage and olive oil served w/ brown rice as I am trying to go healthy. This is delicious...I made my own cajun seasoning that was pretty power packed...didn't bother w/ additional garlic powder (since my seasoning already had it as well as pepper...so skipped the lemon pepper...might have added a squeeze of lemon had I had one. I'd make this again. It was plenty spicy and I really enjoyed it as I do like spicy food!
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Easy Granola Bars

Reviewed: Oct. 22, 2011
I line the pan w/ parchment paper which makes life a lot easier. My kids beg for these (and they are now adults) I used to have to make these weekly for my sons baseball team when he was in college. Adjust your oven temp depending on what you 'load' these with.
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Ultimate Maple Snickerdoodles

Reviewed: Jun. 18, 2011
I am a pretty forgiving reviewer but I found these cookies just so so. I had to mash them down or they would not have flattened on their own. They were subtle. Like a shortbread cookie, not tremendously sweet. They needed a longer cooking time than listed. I'm at sea level. I made these for kids. I'd make them for adults for a tea cookie next time. I wonder if a bit of maple extract would impart more flavor. I'd try that.
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Sauza®-Rita

Reviewed: May 31, 2011
this recipe isn't a discovery it's really a do-over. Beer-garitas have been around a long time (ask any college student in the West) Best in a blender w/ a couple handful of ice...makes it nice and frothy. But any port in a storm and if you don't have a blender this is better than going w/out :)
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Sarah's Applesauce

Reviewed: Nov. 1, 2010
I've made this probably 5 or 6 times (now I'm considering buying an apple peeler so I can make it more. When I make it I DON'T ADD SUGAR. I always use gala apples which are sweet enough. I peel and chunk the apples doubling to 8 apples add about 1/2 the amount of water. and the cinnamon. I take a rubber spatula and stir so that the apples are slightly wet with water and coated with cinnamon. I cook them on low in my slow cooker and give them a mash after 3-4 hours and let them cook a little more. This is wonderful. My 'sugarhound' husband didn't miss the sugar. I served this heated over vanilla frozen yogurt last night and it was AMAZING! Don't be afraid to adjust the sugar in this recipe and remember apples are about 85% water so you don't need a lot of water in this recipe. Just give it a quick stir w/ a rubber spatula from time to time to keep the apples moist while they cook down.
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Chinese Lion's Head Soup

Reviewed: Oct. 25, 2010
I love the flavor of this soup. I used the ingredients as stated. I combined some of the tips...like sauteing the chunkier pieces of cabbage. I made this on the stove top. I love the flavor of the broth and the flavor of the meatballs. What I didn't really like was the texture of the meatballw. They were not tender and they weren't over cooked. I might try making them smaller like I would for albondigas soup. I may in fact add a little cornmeal and a little milk and use just the egg yolk to bind them next time. And I will definitely make again. Great recipe just need to tweak those meatballs and I agree w/ other comments there is more than enough meat. You could reduce it by a 1/3 to 1/2 and it would still be delicious.
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Cilantro-Lime Rice

Reviewed: May 19, 2010
I used mexican lime (key lime) w/ a little zest and fresh cilantro from my garden. I served a chili verde over this and it was fantastic.
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Spanish Rice Bake

Reviewed: Mar. 22, 2010
The flavor of this was outstanding. I gave it only 4 stars because the rice was still on the uncooked side even after letting it simmer for a long time(over and hour). Next time I think I would either use a minute type rice or cook the rice separately. In any case I would still make it again. I used chipotle salsa because I didn't have chile sauce and it was really wonderful.
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Classic Bran Muffins

Reviewed: Mar. 9, 2010
I didn't want to go to the store so I subbed for buttermilk w/ 1TBS of Lemon in a cup of milk and used a cereal called Smart Bran which is organic and has psyllium and oatbran in it. I had homemade applesauce which worked great. Had I had all the ingredients I think I would still sub out for the vegetable oil, the texture was perfect. I didn't have raisins...too bad they would have been terrific in these! This recipe readily adapts to ingredients you have on hand.
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Slow Cooker Beef Stew I

Reviewed: Mar. 7, 2010
I had something else in my crockpot so I used my dutch over. I pretty much follow directions. I used a piece of chuck which I cut up and pounded...to insure tenderness, I also added about 1/4 of dry vermouth it adds so much flavor. Rather than chopping the onion I halved it and then cut it in the oppo directions you'd cut if you wanted rings (easier to eat and the small chop is too small for me). I vacuum sealed this for my son in college. He loved it. I tried a small bowl and it was really flavorful, the meat tender. I added 2+ cups of beef broth.
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Best Cream Of Broccoli Soup

Reviewed: Mar. 6, 2010
very fresh tasting. Broccoli was right out of my garden, but I felt that the soup was a little bland as is and could use some additional seasoning.
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Albondigas Soup I

Reviewed: Feb. 27, 2010
I used ground turkey instead of the ground beef. Really made a nice textured meatball. Also used a medium heat green (tomatillo) salsa and added a couple of carrots sliced in rounds which I love in Albondigas. I made a double batch, froze half. I just ate the last bowl full and am glad I also doubled up on making the meatballs and froze enough for an additional single batch. The meatballs are the most tedious part of the recipe but well worth it.
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Golden Yam Brownies

Reviewed: Feb. 25, 2010
crazy good! you can reduce the fat content without reducing taste in fact I would think that the am't of butter would make these a little greasy as these are super moist with about half the fat. I used whole wheat flour for these as well. Everyone that had them has either asked me to make more or give them the recipe. If you are wanting something decadent without the high calories...these are it!
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Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Jan. 16, 2010
This was really wonderful. I'd make it again. I used a little more than a ten ounce can of enchilada sauce. I also layered it this way: a small amount of sauce on the bottom, tortillas, chicken bean mixture, dollops of sour cream and mexi cheese add layer of tortillas, enchilada sauce, chicken bean mixture, sour cream and mexi cheese, final layer of tortilla, with additional enchilada sauce and finish with cheese. I cooked covered for the allotted time and then uncovered. I made a batch of this for my son and vacuumed sealed and froze it, but not before we each had a small piece of it, it was OUTSTANDING! I want to make this again, easy, economical, reminiscent comfort foodwise of lasagna with a a wonderful southwest flavor
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Day Before Mashed Potatoes

Reviewed: Nov. 29, 2009
I make these the day of also. First item I put together in the morning. I use the reduced fat cream cheese and the low fat sour cream and the taste and texture are wonderful. I like using Yukon gold in this recipe. The only thing to say about this is it is AWESOME! The advantage is on a holiday popping these in the oven as your roast or turkey rest to reheat. I take the prepared potatoes out of the fridge about an hour before I plan to toss them in to reheat. I also find using a metal pan quickens the process of reheating.
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Displaying results 1-20 (of 48) reviews
 
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