Mary M. Recipe Reviews (Pg. 5) - Allrecipes.com (18421955)

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Mary M.

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Portuguese Soup

Reviewed: Mar. 24, 2009
I would say the serving size is a bit off. 2 servings was enough to feed 4 people lunch at my house. I made a vegetarian version of this by using vegetarian sausage (plus a dash of smoke flavoring) and vegetable broth instead of the beef. It has a nice, peppery warmth to it, but not so much as to be too spicy. My ultra-picky teenager (home sick with a sore throat) said this was good and ate nearly all of hers!
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1 user found this review helpful

Lemon Thyme Rice

Reviewed: Mar. 20, 2009
I think this is delicious when you use the original recipe amount of 1 tsp. of dried thyme or 1 T. of fresh thyme. I always use vegetable broth instead of chicken, since I am vegetarian. I added a little garlic to the butter, as well, and doubled the lemon juice. I have made this with brown rice and with a wild rice blend; both were excellent.
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3 users found this review helpful

Greek Souvlaki Dressing

Reviewed: Mar. 9, 2009
This was extremely oily. If I make it again I will try to find some way to remedy that. Apart from that, the flavor was not bad.
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1 user found this review helpful

Wild Risotto

Reviewed: Mar. 7, 2009
This was a lot of work, but that's risotto for you! My husband commented that it was bland, but I enjoyed it quite a bit.
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3 users found this review helpful

Veggie Beef Bundles

Reviewed: Mar. 6, 2009
I made a vegetarian version of this using veggie burgers instead of the beef. I also omitted the mushrooms because I have a couple of picky eaters in the family who would have objected to them. This turned out delicious! When I make this again, I will add a little more water to the onion soup mix. Could be the brand I used, but that part turned out a little thick and pasty. I may experiment with different combinations of vegetables, seasonings, and veggie meats. This is a fun change of pace from the ordinary dinner at my house.
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1 user found this review helpful

Chicken Noodle Soup

Reviewed: Mar. 3, 2009
This recipe adapted very well to a vegetarian version. I used vegetable bouillon and vegetarian "chik'n" patties, chopped up, for the meat. I reduced the amount of bouillon somewhat`and added extra celery since I had some I wanted to use up. My whole family loved this, meat-eaters and vegetarians alike.
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1 user found this review helpful

Moroccan Potato Bean Soup

Reviewed: Feb. 5, 2009
This is my new favorite soup! I made this in a crockpot, throwing everything in except the milk, cream, and green onions right at the start. I omitted the white pepper and reduced the cayenne substantially, knowing my kids would not be able to tolerate it that hot. A few minutes before serving, I stirred in the milk, cream, and onions. This was delicious! It had a nice, peppery bite that the kids sort of objected to, but the adults agreed it was a fantastic soup.
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4 users found this review helpful

Bissara

Reviewed: Feb. 5, 2009
I made this in the crockpot, so the peas softened up beautifully and no mashing was required. I reduced the oil in the recipe to about 1/4 c. olive oil. I added a vegetarian bouillon cube. Otherwise, I used the ingredients listed. This was quite good (if a bit on the mild side), and everyone in the family ate theirs at supper. After it sits and thickens up, it really does make a nice spread for bread or crackers, too.
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2 users found this review helpful

Sarah's Tofu Noodle Soup

Reviewed: Jan. 28, 2009
This was quite good, and it adapted well to the crockpot. I did reduce the broth to about 8 cups, which made a hearty soup. I wonder if the number of servings in the original recipe is right. . . that seems like an awful lot of soup for 4 people. I'm sure I will make this recipe again occasionally.
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1 user found this review helpful

Tomato Soup III

Reviewed: Jan. 23, 2009
This soup is absolutely delicious and the recipe lends itself well to adaptations to fit the ingredients you have on hand. I will definitely be making this again.
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1 user found this review helpful

Garlic Broccoli

Reviewed: Jan. 22, 2009
At the suggestion of some other reviewers I reduced the sugar by 1/3 when I made this tonight. This sauce is one of the most delicious things I have ever tasted, and I will absolutely be making it again, and often. Because my fiance hates broccoli, I will try it on other things, too.
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0 users found this review helpful

Lentil Soup

Reviewed: Jan. 19, 2009
I made this vegetarian, using vegetable broth instead of chicken. This is one of the most delicious soups I have ever eaten! I will certainly be making this one over and over again.
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38 users found this review helpful

German Chocolate Sauerkraut Cake

Reviewed: Jan. 13, 2009
I substituted 6 T. flaxseed meal for about a third of the butter. I also added between 1/2 and 3/4 c. semi-sweet chocolate chips along with the sauerkraut. I baked this in a Bundt pan for 45 minutes. It was very nice, but next time I will increase the cocoa a bit and be sure I add the chocolate chips again. This recipe is a real keeper. Even the pickiest eaters in my house had no idea at all that there was sauerkraut in it; they loved it!
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33 users found this review helpful

Speedy Spaghetti

Reviewed: Jan. 7, 2009
I made this substituting green peppers for the ground beef, because I am vegetarian. I used whole wheat spaghetti and I added a liberal sprinkling of Italian seasoning blend and probably the equivalent of 2-3 cloves of garlic. It was a tasty meal, served alongside a mixed green salad, but it would have been even better with more/different spices in it. I will surely make this again, but next time I will reduce the parsley and substitute other, more flavorful herbs in its place.
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1 user found this review helpful

South African Yellow Rice

Reviewed: Jan. 7, 2009
This was good, but very sweet. . . more like a dessert, almost. If I make it again, I will reduce the white sugar significantly.
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1 user found this review helpful

Authentic Hungarian Goulash

Reviewed: Dec. 6, 2008
I made a vegetarian version of this using a meat substitute, and my family enjoyed it very much. It has a mild (but not bland) flavor that appealed to all my picky eaters. I am glad I stumbled across this recipe; I'll certainly be making it again and again.
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5 users found this review helpful

Pumpkin Black Bean Soup

Reviewed: Dec. 3, 2008
I made a vegetarian version of this using imitation bacon bits in place of the ham, and veggie broth instead of beef. I used apple cider vinegar. It went over well with the whole family; everyone ate it and liked it. It definitely improves after it sits and the flavors mingle, so I would suggest making it ahead, refrigerating it, and then re-heating it to serve it.
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Cottage Cheese Meat Loaf

Reviewed: Nov. 28, 2008
I made a vegetarian version of this using fake burger crumbles. As one reviewer suggested, I added 1/4 t. thyme and 1/4 t. marjoram. Instead of topping it with Parmesan (which I didn't have on hand), I topped it with a layer of ketchup. I made mine in a regular loaf pan with a total cooking time of about an hour. Turned out very nicely. I will definitely do this one again, and probably try to use the Parmesan next time just to see how that is. My meat-loving (and cottage-cheese-hating) fiance liked this vegetarian version very much.
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Green Bean Soup

Reviewed: Nov. 21, 2008
This did not turn out thick at all when I made it. If I make it again I will increase the amount of flour I add. Despite being quite thin, the flavor was pleasant. Really different from standard American fare.
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2 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Nov. 7, 2008
This can be altered easily to make a vegetarian version, and seems fairly adaptable for ingredients on hand, too.
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0 users found this review helpful

Displaying results 81-100 (of 156) reviews
 
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