MARYLAUREN Recipe Reviews (Pg. 2) - Allrecipes.com (18323813)

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Sweet Potato Casserole I

Reviewed: Nov. 28, 2008
I halved the sugar in both the sweet potatoes and the topping -- and it was still WAY too sweet for me. We even added some lemon juice and salt to cut the sweetness. But some people at the Thanksgiving Dinner I brought it to just loved it, others were silent. I'm guessing the variable is how sweet your canned sweet potatoes are -- and how much of a sweet tooth you have. The recipe makes a really pretty presentation, but I don't think I'll make it again.
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2 users found this review helpful

Fresh Peach Sauce

Reviewed: Sep. 5, 2008
This is a great, simple, homey recipe. I use it on both French Toast and pork chops. I make few changes -- If using sweet fresh peaches, I cut down the sugar to 1 Tbsp Splenda, use 3 cups fresh peaches instead of 1 cup, use a dash of cinnamom instead of nutmeg, and omit the almond extract (a personal preference you may not share). When making this for a dinner sauce, I add a splash of white wine to peach sauce as it boils down. I think this will freeze OK, tho I haven't tried it yet. But sounds like a great way to preserve those wonderful, local, late season peaches into winter.
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23 users found this review helpful

Hot and Sour Chinese Eggplant

Reviewed: Sep. 1, 2008
Altho this is a very good recipe with a remarkable sauce, I think it is too strong for the simple vegetable ingredients and overwhelms the eggplant. The sauce is very intense & flavorful; I think it would be good with stronger flavored ingredients -- maybe green beans and sliced beef or pork. But with eggplant -- no, I don't think I'd make it again.
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1 user found this review helpful

Classic Tapioca Pudding

Reviewed: Jun. 29, 2008
Delish old-fashioned, slow-foods recipe. I made a half-recipe (using Splenda as I am diabetic) and poured pudding into three dessert dishes. Then garnished each dish with a strawberry sliced into a fan shape (very easy). Personally, I wouldn't recommend omitting the little bit of salt called for, as it helps bring out the subtle flavor of this pudding. Also, doubling the vanilla works well. This recipe will become a staple around this Grandma's house.
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69 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Apr. 21, 2008
This is a wonderful, traditional recipe that your great grandma would recognize ("Real Food," that is). Like most home cooks, I tweaked it a bit, using half the noodles (only 4 oz instead of 8 oz). Also, I think it is important to try to find low-mercury canned tuna. If you google it, you'll find various coastal co-ops that sell canned tuna from low-mercury smaller fish, packed in their own juice. Expensive, but one can is equivalent to two or more grocery store cans. So I used only one can of tuna, instead of two in this recipe. I also added 1/2 diced red bell pepper for the sweet flavor and nice color. Also, I baked it for 35 minutes instead 25 (uncovered) to get it bubbly.
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2 users found this review helpful

Tomato Soup I

Reviewed: Nov. 5, 2007
Excellent recipe whether you make it exactly as written or with your own touches. I like to use my home-made chicken broth plus a little thyme and basil. I'd suggest starting with 1 cup of cream, not 2, and add more to taste, depending how rich you like it. Or use half & half. Additionally, since I like my tomato soup smooth, I tried using an immersion blender, but it didn't do as good a job as the old-fashioned blender. But these are just details, the posted recipe is great and thanks to Lee Ann for sharing.
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2 users found this review helpful

Basic Chicken Stock

Reviewed: Apr. 27, 2007
This is a delicious, natural recipe & the best of the many stock recipes I have tried. I used 4 lbs inexpensive chicken parts & water to cover. Yield was 4 cups excellent stock which I froze. In addition to the veggies mentioned in the recipe, I added a few peeled garlic cloves, fresh parsley sprigs, thyme sprigs, bay leaves, and a few peppercorns.
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7 users found this review helpful

Dilly Cucumber Salad

Reviewed: Apr. 8, 2007
I made a half-recipe of this salad using Splenda instead of sugar (I am diabetic) and added some sliced red onions. Used cider vinegar in the marinade, soaked overnight, then drained well and added sour cream. Wow, this was delightful! A sweet, tart, and creamy dressing on soft pickled cucumbers with plenty of dill. Makes a nice side dish to meats that like sweet accompaniments -- lamb or pork, for example. I just love it & it is going in my "favorites" book.
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25 users found this review helpful

Swedish Nuts II

Reviewed: Feb. 24, 2007
Finally, a spiced nuts "keeper" recipe. They were crispy and subtly flavored. I used walnuts instead of pecans, added some cinnamon & a dash of cayenne, but otherwise followed the recipe exactly. Watch out your oven isn't too hot, as they can burn easily. Thank you Joanie Critchlow for posting this.
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1 user found this review helpful

Sweet Cottage Cheese and Bananas

Reviewed: Feb. 19, 2007
Sweetened cottage cheese with fruit or just cinnamon is amazingly good & easy. Since I'm diabetic, I sweeten with Splenda and use blueberries or strawberries which have less sugar. You can vary this in many different ways. Give it a try!
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1 user found this review helpful

Banana Oat Muffins

Reviewed: Jan. 27, 2007
This is a wonderful recipe & kids love it. Thanks so much for sharing it. I use melted butter instead of vegetable oil and add cinnamon. Because I ran out of rolled oats the first time I made it, I used 1/2 cup flaxseed meal & 1/2 cup oatmeal. Worked great. Also, I bake them at 325, not 400 degrees -- maybe my oven just runs hot.
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0 users found this review helpful

Lemon Herb Barbeque Sauce for Chicken

Reviewed: Dec. 21, 2006
A wonderful marinade. Really penetrates the meat with lemon flavor. I substituted Splenda for sugar & used garlic-olive-oil. Marinated a cut-up chicken for 3 hours or more (overnight even better) and baked it at 350 F on a rack pan in the oven -- 45 min for small pieces, 55 min for big pieces. Easy and fabulous.
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31 users found this review helpful

Amazingly Good Eggnog

Reviewed: Dec. 12, 2006
Just delicious! To suit our family, I made it sugar-free (substituting Splenda) and lactose-free (using "Lactaid" whole milk). Still used the cream, which is low in lactose. It is so great to be able to have eggnog again -- and this is much better than store-bought. I left out the rum, thinking people can add their own to suit their tastes. I accidentally overcooked the eggs a bit and they began to separate, but an immersion blender smoothed it back out. I am so pleased with the way this turned out & I'm sure it will become a family tradition.
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4 users found this review helpful

Deb's Scallops Florentine

Reviewed: Nov. 11, 2006
Wonderful recipe. I left out the cheese used for toppings & used only the parmesan in the sauce & it was plenty rich for me. I mixed dry-squeezed spinach into the sauce, then topped the raw scallops with sauce, breadcrumbs and Emeril's Essence (a fave of mine), then baked the ramekin at 350 for 25 minutes as suggested. Perfectly done (if you are using big scallops). I love the way the juices from scallops are released into the sauce as it cooks & tempers the flavor. Next time, I am going to try baking chicken tenders with this sauce.
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2 users found this review helpful

Chicken Soup III

Reviewed: Oct. 14, 2006
This was just wonderful. I used chicken thigh-leg quarters instead of whole chicken and matzo balls (using Manischewitz mix as suggested) instead of rice. Chilled the strained broth overnight & it made it easy to skim fat from top. Because I like a more juicy rather than chunky meat soup, the recipe yielded a good bit of boiled chicken to use in other recipes.
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1 user found this review helpful

Jean's Homemade Chicken Noodle Soup

Reviewed: Feb. 27, 2005
Absolutely easy and delicious & a real keeper. Because I am on a low-salt diet, I used a low-salt chicken base (a granular paste thingy). The unique sauteed ginger approach of the recipe adds a delicious under-taste (but don't overdo it). I used the wide-style egg noodles. The broth was delicious. Because of the carb-protein-veggie combo of this dish, you have a balanced, relatively low-calorie meal for lunch or dinner.
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1 user found this review helpful

Displaying results 21-36 (of 36) reviews
 
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