MARFYC Recipe Reviews (Pg. 8) - Allrecipes.com (18016721)

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Asparagus with Parmesan Crust

Reviewed: May 27, 2008
This was alright, but I prefer steaming the asparagus. The thing I don't like about roasting asparagus is that the tips seem to get overdone and crunchy. The combo of asparagus and parmesan is great, though!
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3 users found this review helpful

Buttertart Squares

Reviewed: May 27, 2008
These are very good and really rich. They kind of remind me of pecan pie bars without the pecans. That being said, I think they could be improved by adding nuts! I don't like coconut, so I didn't add that, and I felt like they could use something more. Some cashews would be pretty decadent and yummy. Or mixed nuts. Preferably salted nuts to cut the sweetness a bit. They're super easy too, by the way. My bf has a huge sweet tooth, and his only comment was 'Bravo!' Thanks for posting the recipe.
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2 users found this review helpful

Mexican Style Dip

Reviewed: Apr. 28, 2008
This was a little meaty for my taste. I think it would be better with perhaps a half pound of taco meat or as a meatless dip, because the layer of beef seemed really thick and kind of overwhelmed anything else. I think the mexican style dips where the meat is mixed into the sauce are better. Just my preference.
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3 users found this review helpful

Almond Biscotti

Reviewed: Apr. 27, 2008
Well, I screwed up the first time I tried this because I had a brain lapse and accidentally doubled the butter. So um.... don't do that. Unless you want a spongy cake! It tasted pretty good, actually. I snacked on it as I tried the recipe again. The logs do spread quite a bit - mine were running into each other. You may want to use two baking sheets. Once cut, I baked them about twice the time that the recipe stated, turning them and baking four times instead of twice, because they didn't seem done. This may be because I sliced them too thickly. Eventually, they turned out crunchy and perfect. I brushed one cut edge with some bittersweet chocolate that I had melted with a bit of butter. Awesome! My bf ate five in one sitting, and I've had just as many over the course of the day. A double batch really is a good idea. :)
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1 user found this review helpful

Oatmeal Whoopie Pies

Reviewed: Apr. 5, 2008
holy cow, these are sweet. i really like the cookies (although mine turned out crispy instead of soft - maybe i should have made them bigger?), but the filling is a bit too sweet for me. and it's a little synthetic tasting, due to all the shortening, i'm sure. i think perhaps a cream cheese filling that's a little less sweet would be better. so, these turn out incredibly sweet and rich. if that's what you're into, go for it! i baked mine at 325 for 12 minutes, because they got a little overdone at 350. once again, it could be that i made them too small. i rolled them into balls for a nice round shape.
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1 user found this review helpful

Ham Salad II

Reviewed: Sep. 29, 2007
This was so easy and tastes great! I normally am not a big fan of ham salad, but I had part of a ham in the freezer and wanted to get it out of there! HOWEVER, it was a turkey ham (i.e. a very watery, pressed hunk of meat), so I upped the amount of ham. I used 1 1/2 # of ham and half the amount of the other stuff. I put it all in the food processor, and it still turned out quite "loose", so I am now draining it in a sieve over a bowl. So if any of you have a cheapo pressed ham, it can still work out! The taste is great from such a few simple ingredients.
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3 users found this review helpful

Cranberry Cream Cheese Bars

Reviewed: Nov. 24, 2006
I hate to be the voice of dissent, but I didn't really like these that well. I took them for Thanksgiving yesterday, and other people seemed to like them okay, but I thought they had too much crust. I think they would be better without as much topping. I added some broken pecans to the top, and that gave them a little oomph, but otherwise they were kind of boring. People also thought they were date bars, because that's what they looked like, so I'm afraid I have to give them a low score for appearance too (since my family hates date bars!). Maybe they would have been better warm...?
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1 user found this review helpful

Baked Oatmeal II

Reviewed: Oct. 28, 2006
I normally don't like oatmeal because of the mushy texture, but I decided to try this because I had all the ingredients and wanted something yummy for breakfast. I halved the recipe (which ended up being closer to four servings) and halved the amount of sugar and butter as well. I also added extra milk, chopped apples and slivered almonds. Wow! It's really good, not too sweet (could maybe use a little more sugar - I'll do 3/4 the amount next time) and the texture is not too mushy! Yay! I found a way to enjoy oatmeal! Thanks!
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1 user found this review helpful

All-Star Veggie Burger

Reviewed: Oct. 22, 2006
I should have read the reviews before I made this. It definitely needs an egg or something to bind the mixture together. I used wheat bran instead of oat bran, and I added more of it to the mixture, which seemed to help. They were really falling apart on me. The fact that I absolutely couldn't get any water to squeeze out of the tofu didn't help matters. It all just squished between my fingers. I think the flavor is pretty good; I especially like the brown rice. I just wish the texture was better.
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21 users found this review helpful

Clark Gable Pancakes

Reviewed: Sep. 3, 2006
I don't understand what's so great about these pancakes. It makes me wonder if I really was spoiled as a child, eating good homemade pancakes. I added raspberries to the batter, which wasn't such a good choice for pancakes that are not very sweet to begin with. Then I added sugar to the batter, and they were a little better, but not much. Yes, they are light and fluffy, but the flavor is NOT GOOD.
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3 users found this review helpful

Greek Pasta Salad

Reviewed: May 11, 2006
Well, I doctored the dressing quite a bit, using red wine vinegar instead of lemon juice, and adding oregano and some mustard. It turned out pretty good. I would just like to say that this salad will feed way more than eight people. I just made it, and I have a huge bowlful. I'm taking it to work tomorrow for food day, but I'm keeping some out because I don't even think they will eat it all.
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2 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: May 9, 2006
I thought these were really great. I don't know about the people who say they taste "too weird" - I don't think the flavor is that much out of the ordinary, just something a little different and healthy. I used canned pinto beans, but I may try black beans next time since they are healthier. I think these would be good with bell pepper added, or you could get funkier and add canned nopales (cactus - your friends will think you're super cool if you serve them cactus, and the canned ones will offer a bit of spice as well). DO REDUCE THE AMOUNT OF WATER.
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3 users found this review helpful

Alison's Colcannon

Reviewed: May 2, 2006
This was really good, although I think it could stand to be a little creamier. Definitely season it generously with salt and pepper. I don't eat a lot of meat, so I actually had this for dinner tonight - it doesn't have to be just a side!
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11 users found this review helpful

Al's Quick Vegetarian Spaghetti

Reviewed: Feb. 4, 2006
I don't really think this is a recipe, even. It's just adding vegetables to spaghetti, which is something I do on a regular basis. Stirring in your own seasonings (or just using a jar of spaghetti sauce instead of tomato sauce to make it easy) is definitely required, and I think more Mediterranean vegetables like zucchini, eggplant or peppers would be better. The corn and carrots just seem out of place.
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60 users found this review helpful

All-Purpose Marinara Sauce

Reviewed: Jan. 21, 2006
This is a very chunky sauce. After adding the chopped green chiles and smelling the pot, I was a little wary, but it turned out great. I had it on homemade pizza, and when I was spreading it on the crust, again, I was a little wary about it being too chunky, but, again, it was great. I let it simmer longer than called for, and I think that helped break down the whole tomates. It has a great flavor and will be much better served plain on pasta than a regular sauce would be.
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30 users found this review helpful

Almond Crescent Buns

Reviewed: Dec. 25, 2005
These are very rich and awesome! I actually messed up and put the mixture that's supposed to go in the muffin cups inside the buns instead. So they got a double dose of good stuff, which made them extremely moist and buttery. I inverted them after 15 min in the oven, because they were brown, but they weren't quite done; so I transferred them to a large pie plate and stuck them back in the oven for 5 more minutes. I wonder if they could be done in a pie plate to begin with, or if they would spread too much - maybe a 9 x 13 pan would be easier?
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4 users found this review helpful

Aloo Matar

Reviewed: Dec. 10, 2005
I made a few modifications, but it turned out to be delicious. I used a combination of fresh ginger and garlic for the garlic ginger paste. I also couldn't find the darn garam masala at the store, so I made my own mixture of cloves, cinnamon, cumin, ground mustard and tumeric (mostly tumeric). I added water to the potatoes to help them along and added the peas when adding the tomatoes, etc. I'm eating it right now, and it tastes fabulous.
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19 users found this review helpful

Amy's Spicy Beans and Rice

Reviewed: Apr. 9, 2005
This is excellent. I used black beans and white rice, since I didn't have any brown. It seemed soupy when it came out of the oven, but once you put it over the rice, it's perfect. And very easy, too!
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2 users found this review helpful

Alicia's Italian Nachos

Reviewed: Mar. 16, 2005
Well, I guess I'm the voice of dissent. I didn't think there was enough sauce for these. I considered thinning it with a little water, but I guess I would just double it next time. And I think I would maybe stir the basil into the sauce at the last minute, as large chunks of fresh basil are pretty overwhelming. AND, I would put the cheese on and then stick them back in the oven to melt it. I put the cheese on within 10 seconds, and it still wouldn't melt. I know I could have made these adjustments along the way, but I always try to make a new recipe exactly as written the first time. This could be a lot better without adding much fat.
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28 users found this review helpful

Acapulco Chicken

Reviewed: Mar. 5, 2005
I don't see what all of the hubbub is about. If I were starving I'm sure this dish would be fantastic, but otherwise it's pretty boring.
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1 user found this review helpful

Displaying results 141-160 (of 162) reviews
 
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