Renee Marie Recipe Reviews (Pg. 1) - Allrecipes.com (18258253)

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Renee Marie

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Vegetarian Gravy

Reviewed: Dec. 16, 2005
I'm not a vegetarian, but it had gotten down to the end of the month, and we didn't have any sausages for my standard sausage gravy. As a matter-of-fact, we didn't have a lot of things, so I had to make quite a few substitutions. Olive oil for the generic vegetable oil, no nutritional yeast, ordinary soy sauce, portabello mushroom broth for vegetable broth, no salt, and parsley, rather than sage. The result was extremely good, and I was pleasantly surprised. This is the sort of thing you can pull off without much effort, and I'll definitely make it again.
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94 users found this review helpful

Grandma's Yorkshire Pudding

Reviewed: Dec. 16, 2005
I combined MBUENZLI's suggestion with Nicola's and melted a tablespoon of butter in the bottom of each muffin tin in the oven. I filled each 3/4 full and ended up with batter enough for nine. A couple of them fell, but they still tasted great with gravy, and they were extremely easy to make.
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1 user found this review helpful

Slow Cooker Chicken Stew

Reviewed: Dec. 16, 2005
This recipe would be much faster if the potatoes were partially pre-cooked, but we (my boyfriend and I) left it all day, so it didn't matter much. Our substitutions and additons were pretty standard: 2 chicken breasts, 3 chopped celery sticks, 1/2 onion, chicken gravy, mushroom soup, 2 cloves garlic. Rather unusual and very interesting, what with all the different textures and flavors. We enjoyed it.
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13 users found this review helpful

Conchas (Mexican Sweet Bread)

Reviewed: Dec. 16, 2005
I was introduced to Mexican sweet bread when I worked on a tree crew, and we used to go to the local bakery to get some every morning for breakfast. I've kind of missed that little tradition, and finding a close approximation really made my day, since there are no panderias where I live now. My parents liked the recipe, too. Thanks, Melissa.
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14 users found this review helpful

Mushroom Lentil Barley Stew

Reviewed: Dec. 16, 2005
This was really excellent, and my boyfriend's favorite recipe yet. He says it's hard to believe that it has no meat in it, and compares it to a good chili. We used parsley for savory, and quite a bit of pepper.
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2 users found this review helpful

Crispy Cornmeal Drop Doughnuts

Reviewed: Mar. 30, 2006
One word of advice if you're going to try these: don't let the spoonfuls get too big, or they won't cook through without getting too done. I haven't got a deep fryer, so I just heated some canola corn oil to the prescribed temperature in a pot, which worked well enough. I also didn't have self rising flour or self rising cornmeal mix, so I looked up an online substitute for both which involved adding a little baking powder and some salt. It worked fine. They aren't hard, so if these sound good to you, have at them.
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20 users found this review helpful

Country Seed Bread

Reviewed: May 7, 2006
For those not using a bread machine: While the seeds are toasting, blend the yeast into 1/4C of the water, (warmed), along with the honey, (warmed) and the salt. Wait for bubbles to form, and then add the remaining water and the oil. In another bowl mix the flour and the seeds, (I didn't wait for them to cool), and mix into the liquid to create a ball of dough. Cover with a towel and allow to rise in a warm place. The stovetop worked nicely, since the oven had been on. I left it for a half an hour and got a small loaf. I'm not sure whether it would have risen further had I waited longer, as I used regular white flour rather than bread flour, but under less hurried circumstances I'd have left it for an hour. From here I followed ItsJustaRide's baking directions. This was lovely toasted with butter for breakfast. My parents put jam on it and said it was very good, but I didn't think it needed any.
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42 users found this review helpful

Chocolate Cupcakes

Reviewed: Jun. 7, 2006
These were quick and easy to make. I followed the recipe exactly, and mine came out moist, with a good flavor. I decided that they didn't really need any frosting. I brought some to a friend to surprise him for his birthday. About half a dozen people tried them, and they were all impressed. Somebody asked whether I'd used a mix.
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68 users found this review helpful

Coconut Flax Bars

Reviewed: Oct. 24, 2006
The dryness is an easy fix. Just use 1/4C butter and 1/4C applesauce, rather than 1/2C butter. They turn out nice and moist that way.
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10 users found this review helpful

Best Buckwheat Pancakes

Reviewed: Dec. 3, 2006
Followed the recipe to a "T" except for doubling it, but the result tasted strongly of baking soda, and little else.
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2 users found this review helpful

French Onion Soup III

Reviewed: Dec. 14, 2006
I was sick, out of supplies and in no mood to go shopping, so I made this soup, using a crockpot and a toaster oven. Like everybody else, I made changes. No water, vegetable broth instead of beef (it was what I had), some red wine, worchestershire sauce, a bay leaf, garlic with the onion, etc. I also used mozzarella and ausiago. I left it in the crockpot for about five hours, until the onions were translucent. The result was delicious. It was exactly what I needed for the cold. The only thing I would do differently next time would be to strain out the onions and garlic.
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3 users found this review helpful

Apple Glazed Pork Chops

Reviewed: Feb. 5, 2007
I followed the suggestions made by CERRAIN18TH, using boneless chops. They turned out well, but next time I think I would halve the cinnamon.
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1 user found this review helpful

Hearty Red Beans and Rice

Reviewed: Feb. 8, 2007
I was cooking for one, so I played fast and loose with the proportions on this. I also used chopped ham instead of sausage. It made an attractive and flavorful dish- the dark red kidney beans contrasted well with the pink ham and green celery.
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3 users found this review helpful
Photo by Renee Marie

Flax Seed Carrot Cake

Reviewed: Feb. 8, 2007
A cake it's not, but it makes a really excellent breakfast bread. I omitted the walnuts because I didn't have any, and used 1/2 cup of golden raisins.
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7 users found this review helpful

Mom's Country Gravy

Reviewed: Mar. 6, 2007
*maniacal laughter* I have created something out of nothing!
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261 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Mar. 22, 2007
I scaled it down to two servings and used four chicken legs. After thirty minutes in the broiler, they were done perfectly. (I turned them once halfway through.) My husband and I thought that they tasted great.
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1 user found this review helpful

Gourmet Thai Chicken Pizza

Reviewed: Apr. 11, 2007
I suddenly found myself making this when I discovered I didn't have any tomato sauce. I had already made my pizza crust, so I ad-libbed my way through this recipe. I had no chicken breast, so I made a vegetarian version using mushrooms. The sauce looked runny, so I thickened it by mixing in finely grated mozzarella, and then topped it with a little extra mozzarella once I had all the toppings in place. My husband thought it was great, and he wants me to make it again. I'll have to try it with chicken.
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1 user found this review helpful

Cottage Cheese Perogies

Reviewed: Apr. 19, 2007
I filled mine with a mixture of peppered cottage cheese and ham, and fried them in a little canola. Then I used to oil to make country gravy (from this site), and covered the perogies in it. They make a great breakfast item that way. My husband thinks they would also be good filled with apple, so I'm going to try that later.
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3 users found this review helpful

Baked Custard for Two

Reviewed: Apr. 24, 2007
I had never had baked custard before, but it was something my English husband grew up with, so I decided to give it a try. It couldn't have been easier to make, but after 45 minutes of cooking it was still quite liquid. I decided to take it out of the oven and refrigerate it, and in a few hours it had set nicely. Being new to custard I wasn't sure what to make of it, but my husband assured me that it looked and tasted just right.
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3 users found this review helpful

Wiener Winks

Reviewed: Apr. 26, 2007
If you have round top bread, just tear off the crusts and roll it flat with a rolling pin. I used two flattened slices per frank, and it worked nicely.
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1 user found this review helpful

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