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

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MARYLAUREN

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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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5 users found this review helpful

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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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.
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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.
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2 users found this review helpful

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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5 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.
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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.
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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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6 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

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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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

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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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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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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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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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

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