Mariah Long Recipe Reviews (Pg. 1) - Allrecipes.com (18155874)

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Mariah Long

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Fish Chowder

Reviewed: Sep. 12, 2005
This chowder is AMAZING! I accidently overcooked the potatos, so I would be sure to follow cook time to a "T". Still turned out great. The only thing I changed was mincing the celery and mushrooms, and I only added one can of evaporated milk. Great combo with the fish especially for those who don't like chewing on rubbery clams. I am from the Pacific Northwest and we have a lot of famous chowder houses up here. A trick I learned when searving chowder is to put a bit of butter and a sprinkle of pepper on top. (Thought I would pass it on) This chowder is already very rich and creamy so I am eating it just the way it is. I saw a lot of comments stating this is a bland chowder and I did not find it so. I put in a lot of pepper cause that is the way I like chowder, so maybe give that a try. We had garlic sticks with ours and it made a great meal!
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149 users found this review helpful

Texas BBQ Chicken

Reviewed: Sep. 13, 2005
My husband and I thought this recipe was alright. My 3 year old ate really well because the chicken was shredded, so that was a plus. We left out the cayenne pepper because we didn't have it, but I think it would have only changed the spice factor. I would possibely make this again as a fill in dinner or just for something different.
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1 user found this review helpful
Photo by Mariah Long

Crab Quiche

Reviewed: Sep. 14, 2005
I really loved this quiche. So did my daughter. My husband even ate it and doesn't like much seafood. I followed the recipe exactly (maybe a little extra tabasco), but found the cook time wasn't enough. I turned the oven on again with the quiche still in, until it began to raise (about 20 min give or take). I took it out and let is settle a bit. Then we ate it. If I cook this again I will add about 10-15 min to the initial cook time, then let it sit with the oven off for the full 30. Your oven and altitude may differ so keep that in mind. Over all this was great! Thanks
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22 users found this review helpful

Curried Cashew, Pear, and Grape Salad

Reviewed: Oct. 20, 2005
This salad is awesome!! I had it at my Mom's house and everyone loved it. This recipes is missing a few ingrediants compared to our recipe. For the dressing we put in 3 tbls toasted sesame seeds and 1 teasp. minced garlic. It also suggests you use peanut oil if you have it in place of the olive or veg. oil. With these extra ingrediants I give this recipe a 5 or in my rating system a 10. Second note: Try including Arugula (rocket) in your salad mix. It has a great nutty flavor when it is picked young and will really compliment the flavors in the rest of the salad.
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22 users found this review helpful

Blackberry Pie I

Reviewed: Oct. 26, 2005
LOVE this recipe!! Big keeper. Thanks.
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Fluffy White Frosting

Reviewed: Nov. 14, 2005
Worked perfect. Nice alternative to the confectioner frosting. I will definitely use this frosting again but probably with chocolate cake or with raspberry or lemon flavor. Thanks
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Bob's Stuffed Banana Peppers

Reviewed: Dec. 14, 2005
This was fantastic. I found some Gold, long peppers that worked great. As the others stated, there was plenty left over, I wanted to ensure the same flavor so I kept the recipe the same. However, we only had one brand of Italian sausage at our store and I knew how salty it was so I used a third each of the mild Italian, spicey Italian and regular ground pork (to mild the saltiness). With the brand of sausage I had it was still a little salty even though I reduced the salt almost to nothing so next time I will completely leave out the salt. The sauce was excelent and all of the flavors blended marvelously. This will be a keeper. Thank you!.
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15 users found this review helpful

Peach Pie

Reviewed: Sep. 12, 2006
This was very simple and turned out great! I followed the basic directions with only a few differences. I used two bags of thawed frozen peaches, and thawed deep dish pie crusts. I also sprinkled a little nutmeg and cinnamon in the butter crumb mix before adding and topped the crust with an egg/milk wash and sprinkled in cinnamon and sugar. I live at a higher alt. so bake time for me was about 15 min. longer. Next time I may pre-bake the bottom pie shell a little before starting.
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Lemon Parmesan Spaghetti

Reviewed: Sep. 13, 2006
I am just not sure how to feel about this recipe. It needs a little tweeking and I will probably experiment with it to get it just right as I love the basic idea. I will try adding less lemon juice or adding cream instead to cut out the bitterness. It needed something more so I put in some garlic powder. Just enough to compliment the flavor and not be the main taste. Added more butter and parmasean to try and mellow out the bitterness. I also used lowfat sour cream as I wanted less calories. Pretty good just need to find a way to take away the bitterness of the lemon.
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Ali's Amazing Bruschetta

Reviewed: Sep. 13, 2006
This was great. I had to use diced can tomato's but I rinced them well first. I also substituted the fresh with dried herbs, so I cut the oregono and basil down about half. Once the bottom of the bread was brown I broiled the top some. Turned out very nice. Will make again!
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3 users found this review helpful
Photo by Mariah Long

Raspberry Pie I

Reviewed: Sep. 16, 2006
This pie was a big hit!! Ate while still hot in the middle, and not at all runny. I followed the directions pretty close. I used 2 bags of thawed raspberries and thawed deep dish double crust pie shells. I used 2 heeping Tbl sp of the tapioca and mixed it with 4 Tbl sp of the juice from the berries. Drainded the berries and added to the tapioca. I mixed 1 and 1/8 C sugar with the corn startch and cut in the butter until crumbly. Gradually folded in with the berries and poured into a the bottom pie plate that I already prepped in the oven for a few min. Put the other crust on top cut out some holes and brushed with egg whites. I poured some of the remaining sugar over the crust and stuck it in the oven. Cook time was great followed to the second. Will make this pie again and again. No mess no hassle. Keeper!!
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66 users found this review helpful

Pizza Dough I

Reviewed: Oct. 3, 2006
This came out perfect!! I was VERY skeptical but so pleased. I followed the exact order of the recipe, just substituted olive oil for the veg. oil and added oregano. I made a taco pizza in a large glass casserole dish. Greased the dish with olive oil and sprinkled with corn meal. I left mine in until the crust was a little browned and the bottom was crunchy too. Will use again and again. This would be a good recipe for deep dish pizza as well! Thanks.
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2 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Dec. 3, 2006
This came out just perfect!! No complaints from me. I had just the right amount of sauce unlike some other reviewers. I also agree that it tastes gourmet. We served ours with broiled salmon, green beens, and french bread. I followed directions exactly accept for using only one tsp of black pepper because mine was finely ground, and I used diluted white wine vinegar in place of the white wine. Will no doubt make again and keep this in my prize recipe box!
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2 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Dec. 7, 2006
The flavor in this soup is fantastic!! I was hoping for it to have the thickness of a stew rather than a thin soup. I did add the chicken frozen to the soup and shredded it once cooked through. This may have added a little more water. I did reduce the water by a half cup but it was still thin. I may add some cream next time and cook the chicken ahead like the recipe says. I also added black beans which I will add to the soup about 45 min away from being done next time. I got started on this soup late so it will be our dinner for tonight. I can't wait. Very spicey!! Yum. Keeper in my book!
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Sugar Cookie Frosting

Reviewed: Dec. 13, 2006
This frosting is the perfect thickness. I did find it too sweet so I added more shortening to taste and a tad of milk to bring it back to the original thickness. I love almond extract in my frosting, so I added that to taste as well. I will deffinately use this again!
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Cherry Pound Cake

Reviewed: Feb. 1, 2007
This was better than expected. I was worried about the cherries being to potent but they were great! I followed the dirrections to a "T" accept for taking the cake out 5 min before the suggested time. Very moist, wouldn't change a thing. P.S. I am very picky about my cakes.
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Lime Chicken Soft Tacos

Reviewed: Mar. 26, 2007
Not so wonderful. I made my own recipe the other day and I think it came out better primarily because I baked the chicken instead.
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Asian Chicken Salad

Reviewed: Apr. 28, 2007
This is a 5 with a few changes. Must add a good shake of Garlic powder and ground ginger. Also, I added a bit of white wine vinegar in addition to the rice vinegar, cut back a little on the super sweetness. I made mine with napa cabage and spinach leaves, grated up carrots, cucumber, chow mein noodles, and added cashews as I didn't have almonds, also added the seeds. My chicken I had already boiled the night before, so it was cold, I tore it in chunks and soaked it in some of the dressing before adding it to the salad. FANTASTIC!! Tip: when mixing dressings add all the ingrediants together before adding the oil, allows the flavors to meld better.
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71 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Jul. 2, 2007
My sauce didn't seem to turn out right but the chicken itself is fantastic. I marinaided the chicken in the other engrediants before cooking, substituting lemmon zest and juice, along with pepper, for the lemmon pepper seasoning. The absolute best chicken ever!! I now make this all the time. (chicken then can be baked or fried)
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Pumpkin Cookies VII

Reviewed: Sep. 15, 2007
I am giving this a five for it being a good recipe. It is a SUPER MOIST cookie and should not at all be put in an airtight container. If you cook it to golden brown it will ruin the flavor. It must be cooked just before browning. I had to play with my cook time and temp a bit cause if it isn't cooked enough they are a little soggy and if it is cooked too much the flavor goes away. I ended up cooking mine at 325 for 15 min. I chilled the dough and rolled them into balls. Then I covered the balls with wax paper and squished them down with a measuring cup. I put the frosting and choc. sprinkles on top. When you let them sit out the do firm up more and are great. I would like to try the icing from Cinabon on top!
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22 users found this review helpful

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