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

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Mariah Long

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Coconut Macaroons

Reviewed: Dec. 22, 2007
This cookie turned out well. I was however put off a bit by my sweetened coconut. I may try unsweetened next time or find a way to sweeten it myself. I just think it alone tastes artificial. But the cookie itself was amazing!! Tip: You need to whip the egg whites into stiff peaks and then whip in the vanilla and sugar. Mix the other ingrediants together and then blend up both together.
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190 users found this review helpful

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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135 users found this review helpful

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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68 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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57 users found this review helpful

Almond Flour Waffles

Reviewed: Jul. 16, 2009
This recipe will go straight to my collection! Ok, these have an amazing flavor and bite to them. They are a bit on the sweet side, so they would go great with a simple fresh fruit topping and some plain old-fashion whipped cream. One thing I would like to mention is that they do not have the crispness or cakeyness of waffles; they have more of a pancake texture. That said, I would still make them in the waffle iron, as they shape up beautifully. Thanks nmyers11!
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37 users found this review helpful

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

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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21 users 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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18 users found this review helpful

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

Watergate Salad

Reviewed: Nov. 23, 2009
I love this salad and this not the way to make it. Followed the directions as written and tried to save it by adding milk, but next time I will make the pudding first according to the pie filling directions, as it calls for less milk. Once set I will add the pineapple, followed by the pecans. Lastly I will fold in the marshmallows and whipped topping. I have also had it with coconut which is good, but my husband doesn't care for it.
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12 users found this review helpful

Vegetarian Chickpea Curry with Turnips

Reviewed: May 16, 2011
OK, I brought the spices way down- to taste and added fresh tomatoes with the garlic. In addition, I added agave nectar and carrots. Both sugar and carrots are natural pair with the spices here. I did not add so much agave that it tasted sweet, only enough to pull together and soften the flavors. I did also add shaved almonds. With these additions I think this is a nice recipe. I am also certain adding a pinch of cinnamon to this dish would really add depth and color to it's flavor, but I am not one for cinnamon in my food. By the way, I used two small turnips rather than half of a large. For a non-veg alternative I seered some chicken tenderloins on both sides before starting with the recipe- just let the tenderloins go along for the ride in the pan!
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3 users found this review helpful

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

No Bake Cookies I

Reviewed: May 14, 2011
I am only giving this 5 stars because the recipe is fantastic and easy as pie and I think everyone should try them. However, no one needs this much sugar in their cookies! I have cut my sugar down to 1 cup with success everytime and the cookis did not lack in taste or texture. Just don't over boil. I also add a pinch of salt. When my daughter and I ate the original 2 cups of sugar version we had headaches from all the sugar.
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2 users found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Apr. 8, 2011
This was AWESOME!! I have such bad luck with pizza dough. I made sure not to overwork it, just as another reviewer mentioned. I cut it in half and rolled it out thin. I par-baked it in a 500 deg oven on a pizza stone (preheated) and then put my toppings on and baked it. The crust was crunchy and bubbled. Just like I wanted it. I have never had that luck. Thank you for the best pizza dough recipe ever!
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2 users found this review helpful

WWII Oatmeal Molasses Cookies

Reviewed: Dec. 22, 2007
No fail recipe. I was tired and didn't mix the ingrediants in the order they should go (which I usually am sure to do) and they still came out great! I even halved the sugar and substituted maple syrup and dark corn syrup for the molasas; still ended up sweet, maybe due to the raisins (used golden and regular). The only problem I have is that I can taste the baking soda (this is the reason for the 4 stars, would otherwise give it a 6!). I may cut it down or out next time and see what happens. But as the recipe stands it is so fluffy, even at the teaspoon size. I did add cinnamon and nutmeg. Will keep making. Thanks for the great cookies.
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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

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

Best Ever Split Pea

Reviewed: Oct. 14, 2008
I am only giving this a 4 stars because it really isn't the BEST EVER split pea soup in my book. But it may be the best without ham or bacon or some other kind of meat. I reduced the recipe down to two servings and didn't need the full cook time. I added so many different spices I just can not recall. I used two packets of NO-sodium broth. with two cups of water. I added frozen broccoli and cauliflower in place of the cellary, as I did not have any and added a lot of cellary seed as well. All was good and served its purpose. Would make again! Thank you. Oh, and mine was not soupy like in the picture. It was exactly the consistancy split pea soup should be.
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1 user found this review helpful

African Chicken Stew

Reviewed: Feb. 21, 2008
I can't believe my husband, the pickiest eater ever, ate this and said he would eat it again (with a few changes of course). This rating is fully from his review. He said if I were to omit the beans and potatoes (used sweat potatoes) and add tomatoes it would be atleast a 4.5. Let me tell you that this man is conservative and this all came from his mouth. My side: I added celery, a whole can of chicken broth + about a cup of water because I used a whole sweet potato, 18 chicken tenders, and 2 onions. I used generous!!! measurements for the seasonings and upped the garlic. Wish I would have cut back on the suggested peanut butter a bit, did only add half the beans. One tip, it is the coriander that compliments the peanut butter. It is really important to grind this up well if you want uniform flavor, I didn't, just toasted and crushed them, so I added parsley to bring out the coriander flavor. This helped a lot. Definitely a well made recipe I must say. Will make again to please my husband. :)
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1 user 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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1 user found this review helpful

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