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

cook's profile

MARYLAUREN

Reviews

Photos

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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).
Was this review helpful? [ YES ]
8 users found this review helpful

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.
Was this review helpful? [ YES ]
6 users found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
18 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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).
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
3 users found this review helpful

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.
Was this review helpful? [ YES ]
3 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.
Was this review helpful? [ YES ]
23 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user 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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
2 users 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.
Was this review helpful? [ YES ]
69 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.
Was this review helpful? [ YES ]
25 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.
Was this review helpful? [ YES ]
4 users found this review helpful

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.
Was this review helpful? [ YES ]
5 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.
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 36) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States