Mary M. Recipe Reviews (Pg. 2) - Allrecipes.com (18421955)

Fideo

Reviewed: Oct. 15, 2011

I made this using gluten-free thin spaghetti. I did have to add more water and cook the noodles a little longer, as I expected. Made a super-delicious filling for spaghetti tacos!

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4 users found this review helpful

Pretty good! I'd suggest using 2 cans of broth and a whole beer and then adjusting thickness with the remaining broth if you want more beer flavor and a thicker soup. This recipe can be made gluten free if you have gluten free broth, beer, and flour. When I made it GF, I had to add cornstarch, too, because the GF flour didn't quite do the job.

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3 users found this review helpful

Chili I

Reviewed: Oct. 5, 2011

This is pretty good chili, but a little too sweet for my taste. I halved the cayenne and the heat was still there but at a level my kids could tolerate. I added a touch of soy sauce and a dash of liquid smoke. Those changes, plus cheese on top, made the dish much more to my liking.

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1 user found this review helpful

Rich and Simple French Onion Soup

Reviewed: Feb. 3, 2011

This is absolutely delicious! I made it vegetarian with a beef flavored veggie broth. Otherwise I followed the recipe as written. I would say the sherry is an important part of the finished flavor. I'm glad I went to the trouble to get some to put in.

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4 users found this review helpful

Vegetarian Tortilla Stew

Reviewed: Nov. 1, 2010

This is delicious and holds up well to substitutions.

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9 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Oct. 13, 2010

My very very picky husband, who has always hated Brussels sprouts actually LIKED these! This really is a miracle! I thought some of them were a bit too dark and tasted kind of burnt, but I want to make this recipe again and see if I can get the timing just right. I don't think the recipe was at fault.

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4 users found this review helpful

Coconut Curry Tofu

Reviewed: Sep. 24, 2010

This is fantastic! I dredged the tofu in a little corn starch before adding it, and the sauce was somewhat thicker for it. I used galangal instead of the ginger and a Thai curry paste instead of the powder. I also used Thai basil for the basil. My daughter said it was the most delicious thing I have ever made!

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7 users found this review helpful

Pasta with Yogurt Sauce

Reviewed: Sep. 11, 2010

I've made this a couple of times now, and even my very picky eaters like it. I use nonfat yogurt, and the sauce turns out quite thin, so I'd like to find a way to thicken it without substantially altering the dish. Pumpkin seeds make a poor substitute for the pine nuts, but if you don't have anything else, they'll do.

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6 users found this review helpful

Danish Potato Soup

Reviewed: Aug. 24, 2010

I made a vegetarian version of this using TVP and smoke flavoring to replace the ham, and adding vegetable bouillon. Next time I will also add a little pepper to jazz it up a bit more. Even so, it's a good recipe, and a nice example of a non-tomato-based vegetable soup.

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6 users found this review helpful

Hayley's M Chicken

Reviewed: Aug. 19, 2010

This works well with some vegetarian chicken substitutes, at a somewhat shorter cooking time. I find it helps to cover the dish for most of the baking time; things stay more moist that way. Even the pickiest eaters in my family cleaned their plates.

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1 user found this review helpful

Scalloped Potatoes 'n' Franks

Reviewed: Aug. 11, 2010

My whole family loved this! I made it vegetarian using tofu hot dogs and substituted 2 T. corn starch for the flour, because we have a wheat allergy in the family. I used a combination of gruyere and mozzarella cheeses because that's what I had available. I'm sure this would be great with almost any cheese in the sauce. Will absolutely be making this with some regularity, since even my pickiest eaters cleaned their plates.

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4 users found this review helpful

Rice and Hot Dogs Soup

Reviewed: Jul. 31, 2010

I made this vegetarian with tofu hot dogs and vegetable bouillon. I did reduce the rice and increase the water a bit-- otherwise it would have been more like a casserole than a soup. It turned out really tasty, and went well with the quesadillas I served alongside. Even the picky eaters in my house liked it. I will be making this one again!

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2 users found this review helpful

Winter Lentil Vegetable Soup

Reviewed: Jul. 11, 2010

This is a fantastic soup! This latest time I was out of cabbage, so I substituted fresh spinach leaves, and it was delicious that way, too.

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2 users found this review helpful

French Dressing I

Reviewed: Jun. 29, 2010

This is pretty bland, extremely thick, and tastes a bit too sweet for me. It does NOT work well to make this with fat free mayo, for sure. I'm giving it 3 stars as a possible foundation for a dressing recipe, but as is, the recipe just does not make a very good dressing.

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5 users found this review helpful

Roasted Asparagus and Mushrooms

Reviewed: Jun. 28, 2010

I was a bit skeptical about cooking with olive oil at such a high heat, but this turned out delicious! I think this will be my new way to cook asparagus. I may play around with other seasonings in place of the rosemary, just for some variety, but the recipe is excellent as is.

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4 users found this review helpful

Savory Sweet Potato Salad

Reviewed: Jun. 27, 2010

This is delicious as is! It's also good with a little mustard, according to personal preference. Next time I think I will add either more hot sauce or a little finely diced jalapeno just to see how that is. I cooked my sweet potatoes just prior to making this; peeled them and cut into chunks, then put the chunks in boiling water for about 7 minutes. Once they were cooled down, I assembled the rest of the dish. Even my finicky husband likes this recipe!

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5 users found this review helpful

Comfort Soup a la Montreal

Reviewed: May 7, 2010

Oh, my heavens! This is delicious! I adapted mine to make it vegetarian with Morningstar sausages and vegetable broth. I can't wait to make it again!

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6 users found this review helpful

Unstuffed Peppers

Reviewed: May 4, 2010

I made this vegetarian by using TVP instead of the ground beef. It turned out delicious, and even the picky eaters in the family ate theirs. It was much less work than stuffed peppers, too. It's good with some shredded cheese on top and also works well with quinoa in place of the rice. Easy, tasty, highly adaptable recipe!

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4 users found this review helpful

Black Bean Spread

Reviewed: Apr. 10, 2010

This is delicious, and adapts well to different types of beans if you are out of black beans. My blender also had a hard time with this, so I think a food processor would be a better choice, if you have one. Next time I will try doubling the cottage cheese to give it a lighter texture and lower carbs.

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2 users found this review helpful

Chicken, Asparagus, and Mushroom Skillet

Reviewed: Apr. 2, 2010

I made this vegetarian using a chicken substitute, and it turned out absolutely delicious!

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1 user found this review helpful

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Fideo

Beer Cheese Soup VI

Chili I

Rich and Simple French Onion Soup

Vegetarian Tortilla Stew

Roasted Brussels Sprouts

Coconut Curry Tofu

Pasta with Yogurt Sauce

Danish Potato Soup

Hayley's M Chicken

Scalloped Potatoes 'n' Franks

Rice and Hot Dogs Soup

Winter Lentil Vegetable Soup

French Dressing I

Roasted Asparagus and Mushrooms

Savory Sweet Potato Salad

Comfort Soup a la Montreal

Unstuffed Peppers

Black Bean Spread

Chicken, Asparagus, and Mushroom Skillet

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