MARYBETH9 Recipe Reviews (Pg. 1) - Allrecipes.com (18004339)

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Clone of a Cinnabon

Reviewed: Mar. 9, 2014
Great recipe. I used a floured cloth to knead my dough on and also to roll the dough out into the dimensions as indicated. Like another reviewer, I mixed the brown sugar, cinnamon, and butter together and had absolutely no leakage from the buns while baking on a foil-lined, oil-coated 13 x 9 inch baking pan. Baked at 350 for about 23 minutes on the bottom rack of my toaster oven (one that can fit a chicken in it). I did not change a thing. In fact, the other recipes I have tried were good but didn't have enough cinnamon, and this did. Thanks for the great recipe.
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5 users found this review helpful

French Bread Rolls to Die For

Reviewed: Mar. 1, 2014
Wonderful. I did not have any bread flour on hand so I used all purpose flour and they turned out perfect. I also used canola oil for the oil. I baked them at 400 degrees to an internal temperature of 195 degrees, probably a bit less than 18 minutes. If you can invest in an instant thermometer, I would really recommend it. This type of yeast bread should be baked to 190 to 200 degrees. I brushed butter on after they were baked which made the crust soft and chewy, which is how we like our rolls, and it also gave them a pretty sheen. I am going to teach my daughter how to make rolls using this recipe because the dough is so easy to work with. Thank you for the wonderful recipe.
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The Best Meatloaf

Reviewed: Jan. 9, 2013
Best meatloaf I've ever had. Used 85/15 ground beef, Heinz 57 (I think that is the key to the outstanding flavor), 18 saltine crackers rather than bread crumbs and then reduced the salt to 1/2 tsp. Minced the small onion and bell pepper. Note that you will need to bake it for at least 1-1/4 hours to make sure the onion and bell pepper are completely soft. If it appears to be browning too much during that time, cover with foil. This morning I can still smell the wonderful aroma from baking the meatloaf last night, and it is making me hungry.
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2 users found this review helpful

Red Skinned Potato Salad

Reviewed: Jul. 28, 2012
Thank you for this recipe. Now every time my family has a barbecue, party, or picnic, they ask me to bring potato salad! I make 24 servings, use 2 cups of mayonnaise and 1 cup of sour cream, about 4 green onions sliced thinly, and about 24 slices of thin maple bacon. I microwaved the bacon in batches--6 slices of bacon for about 6-7 minutes on high between paper towels on a paper plate until it was crispy and then used scissors to cut the bacon up in small pieces. I used 2 ribs of celery diced. A dozen eggs. Salt and pepper to taste. Sprinkle with paprika before serving. Yum.
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2 users found this review helpful

Avocado-Shrimp Salad

Reviewed: Jan. 8, 2011
Wonderful recipe. No changes need to be made but today I decided to modify it a bit. I used Jumbo shrimp cut in half because I had that on hand. I cut the amount of onion in half. I also added 1 tablespoon of minced cilantro and 1/2 of a jalapeno chile minced and then tossed in a can of corn (well-drained). The corn was a last minute idea and it was a great addition. I refrigerated it for several hours to let the flavors combine. Thanks for the recipe.
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5 users found this review helpful

Burger or Hot Dog Buns

Reviewed: Jan. 16, 2010
Perfect. This is just what I have been looking for. For just the 2 of us, I cut the recipe in half to make 6 nice-sized hot dog buns, a little bigger than store-bought. I also used bread flour and 1-1/2 teaspoons of instant (rapid) yeast for a half batch. Then, after kneading the dough for about 7 minutes, I followed the yeast package directions and let the dough rest for 10 minutes (in lieu of the first rise) before shaping the dough and putting them to rise on a greased cookie sheet for 1 hour. I brushed an egg wash (whole egg whisked with a couple tablespoons of water) on them and then I baked them in my toaster oven (large enough for a whole chicken) with a convection feature, and baked them for 14 minutes. I did brush a little margarine on them after baking to keep them soft. They had a great texture, light and slightly chewy, great color. Wonderful flavor. Thanks so much for this recipe.
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Ground Beef 'Wellington' with Fennel

Reviewed: Jan. 10, 2010
Delicious. The fennel gave the dish a wonderfully subtle flavor. I brushed the loafs with egg yolk and actually baked this in a convection toaster oven on a broiler rack and pan. I needed a little longer cooking time than the recipe called for, but an instant read thermometer helped determine when it was done. The loaves had beautiful golden brown crusts and the slices made a nice presentation on the plate. We enjoyed them the second day by reheating a loaf in the toaster oven. This is a keeper.
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24 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Jan. 10, 2010
I will never use another recipe for chili again. This was really good. Sharp cheddar cheese and a little sour cream on top. I also used a medium salsa and it was just the right amount of heat for us. Great recipe.
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2 users found this review helpful

Portuguese Walnut Squares

Reviewed: Dec. 24, 2009
Try this recipe! My mom makes these every year, but I lost my copy and couldn't reach her to get the recipe. I am so glad your recipe was here because I made some and I'm taking them to my son's place for Christmas eve. I recommend using an inexpensive tawny port wine because I think it is more mellow and more black-cherry-like than the plain port wine. Try to chop the walnuts really fine or buy the finely diced walnuts to save time. This is my favorite Christmas cookie of all. Not chewy to me... more like a moist piece of cake. They should be cut in small pieces because they are rich. Great recipe. Thanks for providing it here.
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Authentic Enchiladas Verdes

Reviewed: Aug. 27, 2005
Look no further for an easy and absolutely delicious recipe for chicken enchiladas! I made these tonight and used only three serrano chiles, seeds and all, and also added the cilantro to the blender. I left a little of the broth on the shredded chicken so it would not get dry. I actually made a silly mistake and fried and then dipped the tortillas in the sauce and THEN put the tortillas in between the paper towels, and they still rolled perfectly without breaking and I didn't burn my fingers. I also added no sauce to the chicken and only put the sauce, a fairly generous amount, on top of the rolled/filled tortillas. Use the queso fresco if at all possible. It is worth the cost! I garnished each plate with a dollop of sour cream (which cools down the "heat" of the chiles) on a slice of tomato on a bed of shredded lettuce. I also added a side of refried beans as well, so two enchiladas would probably be enough with these side dishes, although both my husband and I ate three enchiladas and the side dishes and left nothing on our plates!! Thank you so much for this recipe. Bravo!
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1 user found this review helpful

Aunt Carol's Apple Pie

Reviewed: May 30, 2005
Thank you for providing this recipe. This is the most delicious apple pie I have ever tasted. The only thing I did differently was reduce the white sugar to 3/4 cup. I did not have free-flowing brown sugar but used golden brown sugar and did what you advised and made sure it was without any clumps or lumps. The baking time was perfect. I used a clear glass dish, probably 10 inches, and used about 8 small/medium apples. After letting the pie cool for about 45 minutes, I gave a slice of this warm pie with vanilla ice cream on the side to my husband. He didn't say a word - he just kept nodding his head the entire time he was eating it and left no crumb on the plate! I brushed egg white on the top crust and it baked to a beautiful golden brown. Wow. I'm thinking of having another piece now!
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Bread Machine Bagels

Reviewed: Nov. 8, 2004
Fantastic recipe and I don't have a bread machine yet. I just put all the dry recipes in a bowl minus one cup of flour, make a well, stir, and kneaded in the rest of the flour gradually until the dough seemed right (I always seem to need less flour when I make any bread recipe). I also used fast-acting yeast which worked perfectly and used the same measurement the recipe called for. I followed the recipe from #2 on and I would not change a thing except to make 8 bagels instead of 9. They turned out perfect! My grandsons who are toddlers loved the warm bagels with butter on them! I have hid a couple of bagels for my husband so he can have some when he comes home for lunch. I think I'll make a second batch this afternoon since these are going fast! This will be my bagel recipe from now on.
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Good Old Fashioned Pancakes

Reviewed: Oct. 31, 2004
The pancakes were excellent and I will definitely make these again. I followed the recipe with the exception of using bread flour and one extra-large egg because these were what I had on hand. I stirred the batter only as much as necessary but not completely smooth. (This is especially important if using a high-gluten flour like bread flour or the pancakes will be tough if over-stirred.) I also made sure my electric grill was preheated for 10 minutes at 375 degrees and I used a vegetable oil spray on the griddle. I used the back of a spoon to spread the pancake out on the griddle. They browned very nicely and evenly. My husband and I like to spread peanut butter (I use just a little, he uses more) on the buttered pancakes and then top with maple syrup, which gives the pancakes a very nice maple butter nut flavor.
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