MARFYC Recipe Reviews (Pg. 1) - Allrecipes.com (18016721)

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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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61 users found this review helpful

A Great Pepper Salad

Reviewed: Dec. 10, 2004
I took this concoction and made it into a pasta sald with tri-colored rotini and the addition of red wine vinegar. It was great!
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42 users found this review helpful

Adobo Herb Salsa

Reviewed: Jan. 31, 2005
The tarragon in this salsa makes it taste weird, and not in a good way.
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39 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

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

Dreamy Nighttime Drink

Reviewed: Jan. 3, 2009
I have this often in the winter when it's soooo cold out. It's perfect just before going to bed. Try it with almond extract instead of the vanilla. Awesome!
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24 users found this review helpful

Marinated Cucumbers

Reviewed: Aug. 11, 2008
I normally use Adrienne's Cucumber Salad recipe on this site for fresh cucumbers, but I have gotten tons of them this year, and I wanted to try something different. I really like the herbs and spices in this one. The only changes I made were to leave out the marjoram, as I didn't have any, and to add green pepper, green onion and fresh corn. You could probably use this marinade for any veggies you want. It's not overly sweet.
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22 users found this review helpful

A Twist on Pasta Salad

Reviewed: Jul. 6, 2008
This was just okay as written. It seemed a little bland and quite vinegar-y. I added more chicken broth, a bit of mustard, a little more sugar, feta cheese, and carrots, and I roasted the red pepper. I also shredded the parmesan instead of grating it. With these additions, it's pretty darn tasty.
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21 users 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

Mango Salsa Salmon

Reviewed: Jul. 30, 2008
I love salmon and mango together, but this was just okay. My tomato didn't have much flavor, so that may have something to do with it. I prefer my own recipe of salmon with mango puree: salmon fillet breaded in a mix of ground toasted almonds and sesame seeds, then pan fried in olive/sesame oils; topped with a puree of mango, sauteed garlic and red pepper, rice wine vinegar, and a bit of sugar. It's great, if you wish to try it. This one's just a little boring.
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20 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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20 users found this review helpful

Bucatini Pasta with Shrimp and Anchovies

Reviewed: Nov. 17, 2010
I was bummed by this recipe. I made the vegetable/shrimp mixture while my pasta was boiling, and it smelled and tasted so yummy! Then I added a full pound of pasta, and it was way too much. I strongly recommend only using 8 oz of pasta. I love this idea, though!
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19 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

Gingered Pears

Reviewed: Sep. 24, 2008
I'm not giving this a five, because I didn't follow the recipe. I used red pears, not the ripest, and it still didn't take quite so long for them to soften up. Instead of water, I used tea - a spiced holiday tea that I happened to have. I then added sliced fresh ginger halfway through cooking. I chilled the pears and ate them with some warm vanilla sauce (very simple - just cornstarch, sugar, water, vanilla and butter). Very tasty! I highly recommend it.
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14 users found this review helpful

Blanc Mange (English Style)

Reviewed: Dec. 5, 2010
Yummy yummy yummy! This reminds me of panna cotta, and I love panna cotta! I love the cinnamon and lemon flavors. And I think just about any type of sauce would be good with it - chocolate, caramel, lemon, berry, etc.... Thanks for the great recipe! I will definitely make it again!
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13 users found this review helpful

Frozen Sherbet Dessert

Reviewed: May 26, 2009
I thought this was tasty and easy. I couldn't find pineapple sherbet. In fact, the store I went to didn't have any sherbet, so I used mango sorbet and strawberry sorbet from Haggendasz. I put the bananas in the mango sorbet and the raspberries in the strawberry sorbet, and then I layered the two in juice glasses and refroze them. I took them to my parents' for mothers day and set them out while we ate lunch. Then I upturned them on plates, and they made cute little layered cylinders. My mom loved them, and my dad was happy that he could eat them, since he can't have gluten. A quick and impressive dessert! Thanks!
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12 users found this review helpful

Corn Relish I

Reviewed: Mar. 7, 2009
I love this stuff, but then again, I pretty much love anything that's soaked in vinegar. This was fabulous with some barbecued ribs, roasted potatoes and coleslaw. I didn't can it, as it made a small amount and I think it will keep well in the fridge. This would probably be a great candidate for adding some jalapenos or cayenne as well.
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12 users 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

Margaret's Keftedes (Greek Meatballs)

Reviewed: Jun. 29, 2009
These are really good. I'm giving them four stars because I changed several things. I used all ground beef, plus fresh mint and also added some fresh marjarom, since I had it. For the bread I used some herbed black olive bread that I had on hand, and I only used one egg for about a pound of meat. I started soaking the bread in the milk, then threw it in the food processor along with the salt and pepper, herbs, and garlic. This made a little bread 'paste' that I then added to the meat with the egg. I used about a teaspoon of salt for one pound of meat.
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11 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

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