MARFYC Recipe Reviews (Pg. 4) - Allrecipes.com (18016721)

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Stracciatella I

Reviewed: Aug. 24, 2010
What a great, easy, nourishing soup! I followed the recipe exactly except used orzo instead of ditalini and parm instead of romano. I can only imagine how much better it would be with homemade chicken stock. And I think some minced scallions or chives would be a great addition.
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5 users found this review helpful

Pineapple Pork Chop Suey

Reviewed: Aug. 17, 2010
I used less than half the sugar, and I still think it's plenty sweet. But yummy! Reminds me of my mom's sweet and sour pork. I dredged my pork in the 2 T of flour and still had some flour leftover (I think I ended up using less than 1 pound of pork), so I used the remaining to thicken the sauce. Just stirfried the pork, added the green peppers, then added the remaining flour until the pork and peppers were coated. Then I added the liquid and the rest of the veggies. It's easier than removing the pork from the skillet and then adding it back in. Just make sure to only partially cook the pork before putting in the other ingredients, otherwise you'll end up overcooking it. Thanks for the recipe! (By the way, I think this serves more than 4 people, what with all the veggies.)
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9 users found this review helpful

Green Bean Stir-Fry

Reviewed: Jul. 20, 2010
Hot dang these are good! I'm giving them four stars just because I added sesame oil and just eye-balled the measurements. Also added the garlic during the last couple minutes of cooking time, so it wouldn't be raw. I'm eating these for dinner tonight - just these! I have no desire for anything else. :)
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1 user found this review helpful

Juicy Watermelon Sorbet

Reviewed: Jun. 13, 2010
I agree that, written as is, this sorbet would be terribly sweet. I used one cup of simple syrup and almost five cups of watermelon, and it's still pretty sweet, but also really refreshing. I didn't use an ice cream maker, just poured the mixture into a shallow dish and froze it. Then, once it's frozen, you can either scrape it with a fork or put it in a food processor. (Keep in mind that it melts very quickly.) Also, after combining the watermelon pulp with the simple syrup and lime juice, I pressed it through a sieve to get rid of the solids. Because, even though the watermelons say they're 'seedless', they still have those pesky white seeds that would make for an unappetizing final product.
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11 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Jun. 8, 2010
Oh my god! It turned out! I can't believe it! I've hardly made any candy before, and certainly not toffee, but it was quite easy. I was nervous about the butter separating, but I just whisked it together, and it worked out fine. I had to wait a bit to add the chips because the toffee was still so hot - just 3 or 4 mintues. Thanks for the great recipe!
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1 user found this review helpful

Peach Cobbler for Two

Reviewed: May 30, 2010
This is so yummy! I made it for dessert for a date, and he really liked it. We had it warm with ice cream. YUM! I used two ramekins instead of one dish, and they were very cute. The only thing I might change is adding a bit more cornstarch/water at the beginning, as I prefer my cobbler to be a little saucier.
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2 users found this review helpful

Curried Chicken Salad

Reviewed: May 25, 2010
Really good. I used lite mayo, and I think I added too much lemon juice, because my dressing was just a little soupy. I put the almonds on individual portions just before eating, because I didn't want them to get soggy.
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5 users found this review helpful

Oriental Vinaigrette

Reviewed: May 24, 2010
Woah. I think this is way, way too sweet. It might be good for a salad with chicken or bacon, or maybe for a slaw. Even then I would cut back on the honey. I used light mayo and added garlic powder, salt and pepper.
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2 users found this review helpful

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Reviewed: Mar. 29, 2010
This turned out to be very tasty, but I changed it quite a bit, which is why I'm giving it four stars. I decided to go for more of an Indian theme, and added ginger, garam masala and ground red pepper. I wish I had had some lemon juice to add, but I ended up using a splash of red wine vinegar instead. Ate it over rice, and it was yummy and very healthy! At the restaurant where I used to work, we would use a cloth napkin to squeeze all the water out of thawed spinach. At home I use an old tea towel that I don't care whether it gets stained or not. A very easy way to squeeze every drop of water out without freezing your hands!
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1 user found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Feb. 13, 2010
I have terrible luck with cookies (or maybe it's just me!), but I've been craving some lately. I made these, using heaping measuring cups of flour and 1 1/2 c of oatmeal. I also added some vanilla and chocolate chunks. They're the best cookies I've ever made! I've only got the second batch in the oven right now, and I've already eaten three! Thanks so much!
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1 user found this review helpful

Blue Cheese Waldorf Salad

Reviewed: Feb. 8, 2010
Everyone at my family gathering loved this. The only change I made was using green onions instead of regular. I also halved the amount of cayenne. Yummy!
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1 user found this review helpful

Raspberry Fudge Balls

Reviewed: Dec. 18, 2009
These are great - rich and delicious! I'm giving them a 4 because I changed a couple of things. After reading the comments about their stickiness, I used about 1 1/4 c of crushed vanilla wafers. I also doubled the amount of jam so they would have good raspberry flavor. We rolled them in crushed almonds, cocoa powder or colored sugar. They're great and soooo easy!
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3 users found this review helpful

Apricot Almond Rugalach

Reviewed: Dec. 18, 2009
These are really tasty, although they're a bit of work. I don't think as much filling is needed, since a lot of it squeezed out when I was rolling the cookies, and more of it oozed out and burned on the parchment while baking. The almonds should be very finely chopped, as these are little cookies! I also cut the rounds with a pizza cutters as suggested in another review, and it worked very well. I'll try this again! Thanks!
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4 users found this review helpful

Abalos-Style Hamburger Soup (Picadillo Filipino)

Reviewed: Nov. 21, 2009
I didn't really care for this. It's pretty salty, and yes, not draining the ground beef makes it a bit fatty. I added cilantro because I had it on hand, but I don't think it made much difference.
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19 users found this review helpful

Auntie's Buttermilk Cake

Reviewed: Nov. 21, 2009
I have been eating this cake all week, and I honestly think it gets even better as it sits! The only changes I made were to use butter instead of shortening, and I also added at least 1/4 c more buttermilk, because my batter was so thick before folding in the egg whites. I also had to bake it longer. Turned out perfect, though! I spread a thin glaze with buttermilk, vanilla, powdered sugar and butter over the top. Delish!
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2 users found this review helpful

Mexican Atole

Reviewed: Oct. 24, 2009
It's a rainy, cold morning here, so I decided to try this. My first sip: Yum! And different. I halved the recipe, using about 1 3/4 c water and 3/4 c milk. I also used regular brown sugar, since I didn't have piloncillo. And then, while the mix was simmering, I added a small handful of chocolate chips! Pretty tasty! Just be sure to watch the mixture, because it will boil over if the heat is too high. Had to keep a strict eye on mine and keep stirring with a whisk. And I think.... if it takes a half hour for the mixture to come to a boil for you, there might be something wrong with your stove! :)
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8 users found this review helpful

Curried Wild Rice and Squash Soup

Reviewed: Sep. 23, 2009
This is pretty good. I used a buttercup squash and simmered the chunks in the chix broth/o.j. I sauteed the garlic (and some fresh ginger) separately and cooked the wild rice separately, so I still ended up using three pans, but that's okay. It pureed up nicely. I think my version might be a good Halloween soup, because I ended up using some purplish-black wild rise that I got at the Asian foods store awhile back. So I've got an orange soup with black rice floating in it. :) I also added a splash of sherry.
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2 users found this review helpful

Cucumber-Watermelon Salad

Reviewed: Sep. 7, 2009
Yum! I really liked this. I'm giving it a 4 because I didn't really measure any amounts and probably added less balsamic than called for. Honestly, I could probably do without the cukes and be just fine. I've had strawberries and balsamic together, but never watermelon. Thanks!
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3 users found this review helpful

Gazpacho Andaluz

Reviewed: Aug. 13, 2009
This is quite yummy, although of course I made changes. I'm giving the recipe a three, because it doesn't make sense as written. Eight cups of water?? For what? I'm wondering if that's the water intended for blanching the tomatoes (in order to peel them). And why put everything in a stock pot if it's not to be cooked? Anyway, I just peeled my tomates and stuck them in the food processor with the cuke, bell pepper and garlic. I also added a jalapeno and part of a banana pepper, then pureed the whole thing. I added about a quarter of a baguette, and I really love the subtle flavor of the bread in the soup. I added olive oil, vinegar, salt and pepper to taste.
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2 users found this review helpful

Honey Balsamic Vinaigrette

Reviewed: Jul. 27, 2009
This is really good! A little sweet for me, so I will probably leave out the sugar next time. Thanks for the recipe!
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1 user found this review helpful

Displaying results 61-80 (of 178) reviews
 
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