MARYLAUREN Recipe Reviews (Pg. 1) - Allrecipes.com (18323813)

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Adrienne's Cucumber Salad

Reviewed: Nov. 4, 2012
Love the simplicity & freshness of this recipe. I scale it down to 1/4 recipe to make one serving to go with fish. Instead of sugar, I use Splenda packets for sweetener & it works fine. Be sure to taste & adjust flavors as you go along. The dressing tastes pretty bland at first, but after marinating the salad for an hour -- excellent!
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Yummy Veal Meat Loaf

Reviewed: Aug. 8, 2012
A classic, traditional meatloaf. This was moist, flavorful, and not nearly so heavy (or greasy) as ground beef meatloaf. I made a half recipe, following the directions as written. The baking instructions were accurate, even for a half-recipe. I appreciate that they include an internal temperature to measure doneness. I enjoy the mild flavor and the fine texture from using veal. This is my new favorite meat loaf.
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Rich Mexican Corn

Reviewed: Jul. 15, 2012
"Rich" Mexican Corn is right! With all the butter, cream cheese, and milk, the proportion of dairy completely overpowers the veggies...at least for my palate. This recipe sounded great as written, but was disappointing when made. I ended up turning this into a corn chowder by adding several cups of chicken broth and some bacon crumbles.
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Barbeque Style Braised Short Ribs

Reviewed: Jun. 25, 2012
I halved this recipe using only 3 short ribs. Browned the short ribs well on all sides. I was concerned the sauce seemed rather bland when I first mixed it, but after the short ribs braised in it for a couple of hours -- amazing! I served the meat & sauce over noodles. Delicious recipe -- a keeper.
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Sweet and Spicy Green Beans

Reviewed: Jun. 24, 2012
I was disappointed in this recipe. The sauce is flavorful, but it is so intense that it overwhelms the more delicate taste of the green beans, in my opinion. Not a well-balanced dish.
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Veal Scallopini

Reviewed: Jun. 1, 2012
This recipe is easy, tasty, fast, and doesn't require a pantry-load of ingredients. I love its simplicity and have made it several times. My Costco sometimes carries 1/8 inch sliced veal cutlets in multiple packs (you know how they are). The only cooking suggestions I have are to make sure your oil is plenty medium hot because the cutlet will only have about 45 to 60 SECONDS per side to get a little color before turning for another 45 to 60 seconds. Don't overcook!!! BTW, The butter/olive oil combo is great. Also, I should mention that I never seem to have mushrooms on hand when making this, so I substitute a Tbsp of drained capers in the deglazing liquid & just let them heat up & season the glaze. Maybe this turns it into Veal Piccata, I don't know. But it's very tasty. Thanks for the recipe, Ruth Lee.
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Mexican Rice II

Reviewed: May 25, 2012
Easy and delightful. Uses ingredients on hand. I've wrecked so many attempts at Mexican rice that I was amazed when this turned out tender, fluffy, savory, flavorful, but not spicy. Did make some substitutions -- butter instead of oil to give more savory flavor; 1 full tsp taco seasoning instead of cumin which I didn't have (but cumin was 1st ingredient in the taco seasoning packet from Trader Joe)....otherwise followed recipe to the letter. BTW, I didn't think the rice "puffed" as stated in the recipe, but it did turn a deep golden -- which gave it a LOT of flavor.
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Miso Soup

Reviewed: Apr. 4, 2012
Great base recipe but you need to find the right ingredients. I ended up getting the dashi on-line thru Amazon (Ajinomoto brand hondashi soup granules). The box will probably last me 3 years! Found white miso in the refrigerated section of Whole Foods. Once you've got those two things, it is so flexible, you can go in many directions with add-ins. One of my favorite things to add is an ounce or so of Japanese soba noodles & let them cook in the simmering miso broth. Like some others have said, the soup is good with a side of sunomono (cucumber salad).
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Roasted Sweet Potato and Carrot Puree

Reviewed: Dec. 10, 2011
I followed the recipe and found it to be cloyingly sweet. Even a squeeze of lemon juice couldn't cope with the too-sweet flavor.
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New England Crab Cakes

Reviewed: Nov. 19, 2011
This my first effort making crabcakes & I followed this recipe as written. I found the crabcakes to be a little bit dry and the Dijon and Old Bay flavors overwhelmed the delicate taste of the crab. I was hoping for more seafood taste. (Used canned crab)
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Easy Apple Strudel

Reviewed: Nov. 4, 2011
I've made this recipe many times and find it virtually foolproof as well as delicious. I generally use Gala or Fuji apples, sliced very thin, golden raisins, and slivered or sliced blanched almonds. Haven't yet tried "craisins" but I bet they would be good. I've tried using pears but they were a little bland and peaches were much too juicy. This strudel makes a great brunch side dish or a dessert treat with ice cream. And one more thing, be sure to watch it closely that last 10 minutes so it doesn't scorch.
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Wilted Spinach Salad

Reviewed: Jul. 31, 2011
This was just great. I made little substitutions (rice wine vinegar, honey, red onion) but the basic recipe is perfectly delish. I scaled it back for one & it was fine. It went in my favorites book.
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Baked Scallops

Reviewed: May 30, 2011
I made a half-recipe using about 5 oz frozen (thawed) sea scallops (not the little bay scallops) for one person. Altho I added a little Bay Seasoning to the flour, I can see why this recipe pulls back on seasoning in order to let the full flavor of the delicate scallops come up front. The butter, cream, and bread crumbs enhanced the flavor, but didn't overwhelm it. It's rich but not heavy, if that makes sense. I cut the 425 degree baking time down to 15 minutes because I like my scallops *just barely done* and that worked for me as they were cooked thru but still juicy & tender.
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Boston Iced Tea

Reviewed: May 11, 2011
What nice combination of flavors! I used 1 cup fresh bottled cranberry juice (very tart!) and 1/2 cup granulated Splenda instead of sugar. I used some fancy loose leaf Earl Grey tea that was on hand (gifts), put it in a tea ball & brewed up about 1/2 gallon very strong so that it can stand up to ice.
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Lemon Iced Tea

Reviewed: Mar. 13, 2011
Love the flavor balance in this recipe, the freshness of the lemons (from my tree), and the little pick-me-up of the mild caffeine from the tea. I used "Lady Grey" tea from a gourmet tea shop. It has a lot of flavor notes, but orange is prominent. I put 2 heaping tsp in a tea ball and let it steep for an hour. Otherwise, I followed the recipe exactly & the result was wonderful! Good and strong -- holds up when poured over ice. I included the lemon pulp with my lemon juice & that was good. Next time will add a sprig of spearmint from the garden as another reviewer suggested.
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Sesame Green Bean Salad

Reviewed: Jan. 18, 2011
This is a lovely room temp salad. I use rice vinegar instead of cider vinegar in the dressing, but othewise follow the recipe to a T. For me, the flavors are perfectly balanced. The success of the recipe depends on using the freshest most tender young beans available. I steam them just until tender, then cold rinse to stop cooking. Drain well before adding the dressing. Best made several hours ahead to allow beans to marinate.
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Chicken Pot Pie IX

Reviewed: Nov. 3, 2010
This filling is lovely, with whatever adjustments you want to make. There are so many reviews, but I just wanted to mention that my alternate way of serving this filling is -- inside a baked russet potato. Simply bake the potatoes until done, slice off the top third and scoop out the flesh, leaving 1/4 inch potato and skin. Fill with chicken cream filling, top with cheese or bread crumbs if desired & bake again for a while to heat. If more carbs are OK with you, use the scooped out potato innards to make up some mashed/whipped potatoes & top the stuffed potatoes with them, like a shepherds pie, then bake.The reduced carb load helps keep me within my diabetic parameters (no BG over 140 ever).
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Creamy Dill Dip

Reviewed: Apr. 4, 2010
This is delicious as a veggie dip. Our favorite veggie was peeled fresh English cucumber spears, but it goes with everything. Instead of dehydrated onions, I used two green onions (white and green parts) finely minced. I had no Beau Monde seasoning, so I followed the suggestion of another reviewer and used 1/4 tsp each of celery seed, salt, sugar, and onion powder. Worked fine. Chilled overnight as directed & that improved the flavor.
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Ninety Minute Cinnamon Rolls

Reviewed: Jan. 10, 2010
Wonderful yeasty tasting traditional recipe. I've made it several times & we like it best in a large 9x13 baking pan or 12 inch springform pan, so that the rolls form soft sides up against each other. For more crispy sides use the muffin tins. I like to use a sprinkling of pecans or sliced almonds in the rolls, and top with a simple cream cheese frosting (not too much!) or powdered sugar glaze (hot milk & powdered sugar). I generally make the recipe the night before -- as far as placing the rolls in a pan, then refrigerate to stop the rising. I take them out the next morning & bring to room temp, then they will rise per recipe (this takes about 2 hours or more). Then you can bake them per recipe & serve fresh as tho you got up at 5 am to make them. Don't forget the drizzle of cream cheese frosting.
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Creamy Italian Dressing I

Reviewed: Aug. 27, 2009
This recipe is becoming a staple in my house. I cut the calories a bit by adding a couple of heaping Tbsp of sour cream or plain yogurt as part of the 1 cup mayo (you still get the great mayo flavor). Also because I like the little onion chunks, I grate my mild, small onion on the box grater and add juice and all to the dressing. It keeps a week or more in the refrigerator, getting more tasty each day.
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