MaryTee Recipe Reviews (Pg. 1) - Allrecipes.com (18216417)

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Baked Salmon II

Reviewed: Oct. 21, 2013
This was so good! I followed other reviewers' suggestions on the marinade and decreased the olive oil to 2Tb and the dried basil to 1/2 tsp, but added 1Tb of butter and a sprinkle a dill weed. I marinated three 8oz salmon fillets for 2 hours and cooked it in a small baking dish. It cooked at 375 for 15 mins with the foil cover and an additional 15 mins at 425 with the foil removed. I served this with white rice and roasted asparagus and bell peppers and my girls cleaned their plates! Will definitely add this recipe to our daily rotation.
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Sep. 5, 2009
I just got done baking a batch of these cookies, and they are sooo good. I was worried from all the reviews that I would end up with flat cookies, but they came out very moist and fluffy. I followed the other suggestions by adding an extra tsp. of vanilla extract, making sure my eggs and butter were at room temperature, reducing the salt to 3/4 tsp, and using one cup of semi-sweet chocolate chips and 3/4 cup of milk chocolate chips. I omitted the nuts (personal preference) and chilled the dough for 45 mins before baking for 10 mins... I highly recommend this recipe over all others! It will be my only choice... Thanks Nestle!
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Chicken Lo Mein

Reviewed: Sep. 5, 2009
This was really good. However, I did make a few minor changes. Instead of fresh veggies, I used a 14 oz bag of frozen Stir-Fry Vegetables, which included snap peas, matchstick carrots, red bell peppers, broccoli, onions, and green beans. I totally recommend using it because it's hassle-free and the veggies were very crunchy! Also, I added 2 TB of finely minced fresh ginger to the chicken marinade and tossed in 4 cloves of garlic, finely minced too, when cooking the chicken. Served with a little more soy sauce and Sriracha hot sauce. Yummy! I will definitely make this often!
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Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: Aug. 21, 2009
This dish was so easy to make, and I had most of the ingredients, except the pesto and fresh parsley, on hand. I substituted with dried parsley instead. I had medium sized, fresh shrimp and fresh broccoli that I needed to use, so this recipe was perfect. I, too, doubled the garlic, of which I used more than half to saute with the shrimp. I added an extra half cup of heavy cream and used bowtie pasta, and I would've never imagined that the dish would turn out soo good! Even my 5 year old daughter asked me to make this again.. something she has never done before. I highly recommend this recipe! Thanks Robbie!
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Grilled Teriyaki Tuna

Reviewed: Jun. 22, 2009
This was so delicious and very easy to make. I used Lawry's teriyaki marinade, doubled the garlic, and added a 1/2 tsp of ground ginger. My husband grilled the steaks for 2 minutes on one side, and 1 and a half minute on the other to produce the perfect medium rare. I boiled down the remaining marinade to pour over each steak and paired this with "Stuffed Peppers My Way" for a gourmet meal that pleased all eight of my dinner guests.
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Fresh Asparagus Risotto

Reviewed: Jun. 22, 2009
Oh, this was soooo good! I decided to look for an asparagus risotto recipe after ordering this dish from an authentic Italian fine dining restaurant, here in Houston. It was so good and creamy, but the portion served there (even with us placing two orders) was not enough to please our craving. This recipe tasted exactly the same as the one we devoured at the restaurant and it was sooo easy to make. I switched the broth and water ratio but followed the rest of the recipe as is since this was my first attempt at making risotto. My husband has since asked me to make this at least twice a week and I haven't complained yet... I really can't stress enough how GOOD this risotto is!!! Thanks for a great recipe!
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Best Spinach Dip Ever

Reviewed: Jun. 22, 2009
Oh, this was definitely the best spinach dip I have ever eaten. I made it with a few changes, only because it was what I had on hand: half of a 16 oz bag of frozen cut spinach, 3/4 cup of real mayo, 12 oz container of sour cream, 1/4 cup of chopped green onions, with everything else staying the same. Since my husband and I don't care too much for sourdough bread, I picked up a multigrain bread from my local bakery. I could truly eat this everyday as a meal in itself... Absolutely divine!
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 22, 2009
These hoagies were AMAZING! I used two packets of italian seasonings and beef broth instead of water as suggested by other reviewers with a 2 and 1/2 lb Certified Angus Beef rump roast. I let it cook on high for 4 hours, shredded the roast with two forks and placed it back into the crockpot. Then I added a bag of frozen 3 pepper and onion blend and let it all cook for another 30 mins. I piled the hoagies with the meat and peppers and topped it off with shredded mozzarella. Into the oven with the broiler turned on high for 5 mins until the cheese was melted and the bread toasted. It was really good and easy, which definitely means this recipe is a keeper!
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Banana Banana Bread

Reviewed: Jun. 22, 2009
Easy and delicious; I had three small- to medium-sized bananas that were about to go into the trash when I decided to look for a recipe that I could incorporate them into. I halved this recipe since I only had about 3/4 cup of mashed bananas and substituted Splenda brown sugar instead of regular. I added 1/2 cup of chopped fresh strawberries and a dash of each of the following: vanilla extract, ground nutmeg, ground cinnamon, and ground ginger. Sprayed a muffin tin with Pam "baking" spray and had enough batter to fill 7 muffin molds (filled them about 4/5 full). For a topping, I mixed 2 TB of melted butter with 1 TB of Splenda Brown Sugar, 1 and 1/2 TB flour, a tiny dash of the above spices (nutmeg, cinnamon, and ginger), and a 1/4 C of sliced almonds (which I slightly crushed in my palm). I spooned the topping mixture on each muffin, then popped them into the oven for 25 mins @ 325. It was truly a taste of heaven!!! I will definitely make them again.. Thanks for such a great recipe!
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Sturdy Whipped Cream Frosting

Reviewed: Jun. 9, 2009
I was baking cupcakes for my 4 year old daughter's Pre-K class as a way to celebrate her birthday. This was extremely delicious and easy to make. I needed a whipped cream topping that not too sweet for the "Angel Food Cupcakes" recipe, also from this site. I followed the recipe exactly except that I omitted the almond extract, just in case a child had allergies, and substituted an additional 1/2 tsp of vanilla. The serving for 12 covered 30 cupcakes comfortably. I added sprinkles and sugar glazed strawberries on top of the cupcakes and it was a huge hit! I did refrigerate the cupcakes overnight after the frosting was applied, and it held up well on the drive to school and throughout the morning until the party started. I will use this recipe again and again...
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3 users found this review helpful
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Angel Food Cupcakes

Reviewed: Jun. 9, 2009
I made this for my 4 year old daughter's Pre-K class as a way to celebrate her birthday this year. I could only find the 16oz box from Betty Crocker, filled the cupcake liners 3/4 full as others suggested, baked @ 350 until golden brown, and had exactly 30 cupcakes. It's extremely easy to make, light & fluffy, and oh so delicious! I topped it with the "Sturdy Whipped Cream Frosting" recipe from this website and added sprinkles and sugar glazed strawberries. The kids and two teachers raved about it. I will definitely make this again! Thanks for the idea, if not the recipe...
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Baked Tomatoes Oregano

Reviewed: Dec. 1, 2008
I just made this for dinner and it was soooo good that as soon as I was done doing the dishes, I rushed to my laptop to rate it 5 stars. Since I was making it for myself, I used two tomatoes on the vine and lined them in a small baking dish. I sprinkled kosher salt right on top of the tomatoes, and then added the garlic and parsley. After that, I combined 1/4 cup of Progresso's Italian Style bread crumbs and 1/4 teaspoon of dried oregano together and used half of the mixture first. I substituted feta cheese instead of the romano and then finished the dish with the last half of the bread crumb mixture. Sprinkled a little more feta cheese, cracked fresh black pepper and drizzled the olive oil. Put it in the oven at 350 for 10 mins. It was perfect! I plan on making this again for lunch tomorrow... Thanks for such a great recipe!
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Chocolate Chip Pancakes

Reviewed: Nov. 30, 2008
Made these this morning and the family loved it! I sifted the dry ingredients, added 1/2 teaspoon of vanilla extract, and used mini chocolate chips morsels. Following the recipe (using 1/4 C of batter for each), it made 14 extra fluffy pancakes. Quick, easy, and absolutely delicious!
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Famous Pork Chops

Reviewed: Nov. 3, 2008
This was a very easy meal with a great flavor. I used Club Crackers, and it worked well. However, I forgot to account for the saltiness of the crackers when I seasoned the chops with the garlic salt, so it did come out a tad bit salty. I just wanted to mention this so it doesn't happen to you.
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3 users found this review helpful
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All American Roast Beef

Reviewed: Oct. 14, 2008
This was amazing. I seasoned a 3lb beef round top, round roast (Rancher Reserve, the grade is similar to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure it, I just made sure I coated the entire roast. In addition, I also used dried thyme. Placed it on a racked roast pan and let it sit on the counter for 40-45 mins. I used red potatoes, carrots, and onions & tossed them in olive oil, kosher salt, black pepper, and a sprinkle of dried thyme. Cooked for 60 minutes @ 375 with 15 minutes rest gave us the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all day. It was so moist and tender--I will have to have this once a week!
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Chinese Chicken Fried Rice I

Reviewed: Oct. 10, 2008
This is a good base recipe. However, with my in-laws being Chinese and owning a Chinese/Vietnamese Restaurant for a few years, I have picked up a few tips that I thought I would share with you. I cubed 3 uncooked chicken breast into little pieces and seasoned it with salt, pepper, garlic powder, onion powder, and a tablespoon of oyster sauce (found in the international aisle of your local supermarket--and don't worry, it doesn't taste like oysters). Heat up 2 TBS of butter with 1 TBS of sesame oil, then add 3 cloves of minced garlic with the chicken. Cooked until no longer pink, then I add about 4 sticks of thinly sliced Chinese sausage (found in asian markets). Cook for 1-2 minutes. Add 4 scrambled eggs to the meat. Cook for 3-4 minutes, then add a 16oz bag of frozen peas/carrots mixture. I mix in about 7 cups of cooked Jasmine rice (must be cold). Add soy sauce (about 1/4 Cup) and stir fry until light golden brown. Stir in chopped green onions and sprinkle in black pepper to taste. Voila, authentic Chinese Fried Rice in about 15 mins. Hope this helps... ENJOY!
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Becky's Chicken Salad

Reviewed: Sep. 29, 2008
I made this for a baby shower and got rave reviews. The grapes added just the right amount of crunch. I made this the night before, then right before the party, I served it inside of mini crossaints. Perfect!
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Quick Greek Pasta Salad with Steak

Reviewed: Sep. 29, 2008
This is so good. I have made this twice already and love it! I leave out the black olives, but that is personal preference. Also, the only sun-dried tomato pesto I could find (after searching 3 supermarkets) is made by Classico. The jar is small, about half the size of typical spaghetti sauces, and will probably be on the top shelf. The pesto is amazing, making the dish to die for! Highly recommended...
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5 users found this review helpful

Five Minute Ice Cream

Reviewed: Sep. 29, 2008
My husband and I LOVE this recipe. I came across this only a month ago, and have made it three times a week since then. I have made it with just frozen strawberries, then with only frozen mangos. Our Favorite would have to be a combination of 5 oz frozen strawberries and 5 oz of frozen papaya, mango, and strawberries combination that I found at my local supermarket. I use a blender, so I blend the cream and the sugar first, then add the frozen fruit. We tried eating it straight from the blender--our favorite, then we ate it after it had been frozen--but that made the texture very icy. It's all about trying what works for you, but do yourself a favor and TRY THIS! I wish all desserts could be prepare in 5 minutes and taste this good!
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Grilled Shrimp Scampi

Reviewed: Sep. 29, 2008
This was okay. It's missing some kinda wow factor. I tossed the shrimp with linguine coated in the same sauce (I doubled the recipe and set some aside just for the pasta, as another suggested). I probably won't make this again.
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