Marcia W Recipe Reviews (Pg. 1) - Allrecipes.com (18323384)

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Marcia W

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Spicy Strawberry Salad

Reviewed: Mar. 5, 2005
OK! As a lot of the other "raters", I made a few changes: sliced almonds instead of pecan, 1/2 cup of oil, 1/4 cup sugar and since I didn't have dry mustard, I used a teaspoon of a wholegrain dijon mustard and I left the mushrooms out. It was great! I will definitely make this again!
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11 users found this review helpful

Tomato Soup Spice Cake

Reviewed: Oct. 9, 2012
My mom's family all used this recipe. The only difference is they added chopped dates and, for some reason frosted the cake with chocolate frosting....believe it or not, it was good! I haven't tried it with the cream cheese frosting, but I think that would be even better. Memories!
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0 users found this review helpful

Plum Blueberry Upside Down Cake

Reviewed: Jul. 21, 2006
Excellent cake! I didn't have blueberries, so only used plums. I mistakenly used baking soda instead of powder (I realized this when the cake was in the oven) and it still came out great. I am making two more right now (with baking powder this time!), but instead of baking them in the oven, I am going to try baking them on my gas bar b q. I've done it with several other dishes (roasted vegetables, roasted chicken, apple crisp, etc) with pretty good results! As it is 107 in the shade right now, no way am I turning on my oven!
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3 users found this review helpful

Golden Yam Brownies

Reviewed: Feb. 15, 2006
Great recipe! I added walnuts to my portion and used half whole wheat flour. Next time I think I will cut the white sugar to 1/2 cup. We all loved it.
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5 users found this review helpful

Pineapple Coconut Zucchini Bread

Reviewed: Oct. 10, 2013
The best! I did what a few suggested: 1-squeeze the excess water from the zucchini, 2-at least double the spices, 3-add an extra 1/4 teaspoon of salt, 4- use 1 tsp vanilla and 1 tsp coconut extract. Then a couple of my own: 1- forget the sour cream, 2- forget the oil completely, 3- when you drain the pineapple, reserve the juice, 4- replace the oil with 1/4 cup pineapple juice and 3/4 cup coconut cream (available at Trader Joe's). These are HUGE calorie reducers and add a lot of flavor. 5- I also used half whole wheat and half all purpose flour, 6- toast the coconut before adding (I used 3/4 cup). I will be making this again......real soon!
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4 users found this review helpful

Pesto

Reviewed: Jan. 12, 2008
This is an excellent pesto. I make it using just enough olive oil (maybe 1/4 cup) so that it will blend in the blender. This produces a pesto 'paste'. I scoop it out with a 1/4 cup measure and put it in mounds on a parchment lined cookie sheet. Put that in the freezer; once frozen, simply pop them off and put all in a freezer zip-lock bag and you can have pesto quickly, whenever you like. (I don't use the parsley.) This is great in the sun-dried tomato, pesto, tuna salad recipe on this site.
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5 users found this review helpful

Pesto Tuna Salad with Sun-Dried Tomatoes

Reviewed: Jul. 16, 2006
This was extremely good! I put this on bread that had whole cloves of garlic baked in it. I also added a clove of minced garlic to the recipe. I made my own pesto using the Pesto recipe from this sight. Trader Joe's is a great source for basil, either fresh or the whole plant. This tuna recipe is a new favorite!
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5 users found this review helpful

Ooey-Gooey Cinnamon Buns

Reviewed: Mar. 28, 2006
The best!! I come from a long line of bakers.. this is great! I used half whole wheat flour...incredible. To easily cut the dough, use dental floss. Slide it under the end, cross the dental floss at the top and pull. Perfect cuts every time! If you want more ooey-gooey, just add a little cream or whole milk (3-4 tablespoons) to the butter, brown sugar mixture in the pan.
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186 users found this review helpful

Coleslaw I

Reviewed: Jul. 14, 2009
Needed a coleslaw recipe to go along with bbq pork that was almost ready to serve. I omitted the onion, but other than that, made exactly as stated. Quite good! Not too sweet (and I DO NOT like too sweet food!). Not too much vinegar. Perfect balance of sweet and sour. Very quick to put together. Thanks for the great recipe, Denise!
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3 users found this review helpful

Kentucky Biscuits

Reviewed: Feb. 15, 2006
The best biscuits!!! I used half whole wheat flour and added 1/4 tsp salt. Let the cut biscuits sit for 10-15 minutes before baking and they will be VERY tall and light!
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143 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 10, 2012
After making this recipe and another - I made a couple changes - 1 cup celery - 1 cup chopped onion - 1/2 cup chopped carrots - NO SALT - at the end, add a bag of frozen peas. GREAT RECIPE!!! Very quick and easy and delicious! Also, this is a great base for brocolli soup! Looking forward to trying it to make clam chowder. OH THE POSSIBILITIES!!!
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1 user found this review helpful

Pumpkin Bread IV

Reviewed: Jan. 19, 2006
I made this recipe a little healthier and still found it to be the very best I have ever had! I replaced 1/2 cup of the oil with 1/2 cup plain lowfat yogurt (reduction of 885 calories!) and I used half whole wheat flour. It turned out so well that next time, I will try replacing half the oil with yogurt. A great recipe!
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4 users found this review helpful

Cranberry Apple Pie I

Reviewed: Jan. 19, 2006
For Christmas Dinner, I made a chocolate cream pie, pumpkin pie, Grandma Opal's apple pie and this! My family is full of great bakers and we all agreed, this is the best dessert of all! I made it as a crisp, using a 9 x 13 pan, no bottom crust, and reduced the butter by half. No need to chop the cranberries. Great recipe!!!
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20 users found this review helpful

Honey Mustard Dressing II

Reviewed: Feb. 15, 2006
Great recipe! I used dijon mustard without seeds and it tastes awesome!
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2 users found this review helpful

How To Make Focaccia

Reviewed: Mar. 8, 2014
I made this exactly as stated. It is fantastic! Chef John, I so appreciate your videos. You get to the point, but you don't overlook anything and you have a great sense of humor! Loving learning from you!
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0 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 28, 2005
It is, as the others say...this is the BEST chocolate chip cookie! The only thing I would change is adding nuts and reducing the chocolate chips. I measured 1/4 cup of dough, for each cookie, and only got 15, not 18. For me, the search is over!!!
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Blueberry and Chia Quinoa

Reviewed: Dec. 15, 2013
Everyone complains of lack of flavor. The one essential missing ingredient....salt! And salt is NOT something I like. Nothing tastes good without an appropriate amount of salt.
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3 users found this review helpful

Italian Dressing Mix

Reviewed: Jun. 20, 2010
Instead of all the different herbs, I used Spice Islands Tuscan Chicken spice blend. Any Italian spice/herb blend mix would work in this. Don't leave out the salt completely, or you will have no depth of flavor. I reduced the salt to 1 teaspoon. So that the spices and herbs blend together, grind them together with a mortar and pestle. Works great! My next batch will be using Spice Islands Pasta and Pizza spice/herb blend (and NO I do not work for SI, it's just what I happend to have on hand).
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2 users found this review helpful

Spaghetti Aglio e Olio

Reviewed: Mar. 8, 2014
Other than using 8 oz of whole wheat spaghetti, made exactly according to directions. Very good! This was the main dish for dinner for two and we ate it all! As Chef John instructs, be sure to put the sauce and pasta in a bowl, BEFORE adding the parmesan. If you add the parmesan to the sauce and spaghetti in a hot pan, the parmesan will stick to the pan! I prefer the cheese on my spaghetti, not the pan. Next time, I will use basil and add fresh, chopped tomatoes and grilled vegetables. Also, I will add a little chicken base or vegetable base, to give it a little more flavor. I think I will also reduce the amount of olive oil and increase the pasta water, to save on calories.
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Gingerbread Cake with Lemon Glaze

Reviewed: Mar. 9, 2014
This is definitely moist and very easy to make. The texture is wonderful, but the lemon glaze just doesn't work for me (and I like lemon!). My husband thinks it is "OK" and he is extremely easy to please. The Chinese Five Spice adds a bit of a black licorice flavor, which really stood out, so next time I will leave that out. I used 2 1/2 tsp of ginger and it was not enough for us, so I will probably use 4 tsp of ginger. I will replace the lemon glaze with a ginger/cinnamon glaze (1 cup powdered sugar, 1/4 cup milk, ginger and cinnamon to taste. To reduce the oil, I used about 3 TBSP of oil and the remainder of the 1/2 cup was milk and some cream. I always do this when oil is called for in quick breads, cakes, etc and it always works (using just milk works, too, though the fat from the cream gives a nice rich texture. Chef John's techniques are great! I love his videos and am still learning...how fun!!
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