Mary M. Recipe Reviews (Pg. 7) - Allrecipes.com (18421955)

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Mary M.

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Black Bean and Artichoke Burritos

Reviewed: Sep. 24, 2007
I found this recipe through an ingredient search for black beans and artichoke hearts, since I had some on hand that I wanted to use up. I made everything in one pan and added 1 t. cumin to the beans, then tossed it all, including a generous measure of the diced tomatoes and the 2 c. shredded cheese, with 2 or 3 cups of brown rice, since I didn't have tortillas handy. Served with optional hot sauce alongside raw veggies with ranch dressing. Next time I might add some chili powder. It was good, but a little bland. I would definitely not make this without the tomatoes. They add a lot to the flavor.
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Broccoli and Provolone Quiche

Reviewed: Jul. 23, 2007
I increased the egg mixture and made two deep-dish quiches-- one broccoli and one cauliflower. I used frozen vegetables instead of fresh, because that's what I had on hand. The quiches needed 10-15 minutes more cooking time, possibly because I had two in the oven at the same time. I used thyme as the main seasoning in the cauliflower one, which was okay, but not fantastic. The seasonings with the broccoli (as in the recipe) were just about right.
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1 user found this review helpful

Greek Lentil Soup (Fakes)

Reviewed: Jun. 21, 2007
I thought this soup was excellent, vinegar and all. We served it with pumpernickel bread and made that our entire meal. My 10-year-old son preferred it without the vinegar.
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5 users found this review helpful

Chicken Seitan

Reviewed: Feb. 20, 2007
As one reviewer mentioned already, this does have a much spongier texture than the seitan recipe I was used to working with, but I rather like that, especially for vegetarian chicken salad recipes. I prefer to use the chewier texture for things like stews and casseroles.
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14 users found this review helpful

Allspice String Beans

Reviewed: Feb. 13, 2007
I made this with 1/2 the allspice, and it seemed like about the right amount. In my family, reactions ranged from "they're delicious" to "I give them 2 stars." We did like the texture of the beans, and may adopt this cooking method for use with variations on the spices in this recipe.
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1 user found this review helpful

Indian Carrots, Peas and Potatoes

Reviewed: Feb. 11, 2007
This mild dish was great for my family, because I love Indian food, but my kids don't. I did add a little bit of butter mid-way through cooking to help with the tendency to stick to the pan. This was mild enough for them to eat, and I just doctored mine with Sriracha chili sauce to spice it up more to my liking. I'll probably do this again and tinker with variations of the blend of spices, because I really would like it to be a little more flavorful, but it was a very fine start, and a simple recipe to make.
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5 users found this review helpful

Chicken Soup Tete Style

Reviewed: Feb. 8, 2007
I tried to do a crock-pot, vegetarian version of this recipe, which turned out badly because it ended up more like gruel than soup in texture. Not the recipe's fault, though. My daughter loved the taste and ate it enthusiastically despite the texture. I might try this again on the stove, with a different vegetarian substitute for the chicken.
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1 user found this review helpful

Split Pea Soup with Rosemary

Reviewed: Jan. 30, 2007
Because I am vegetarian, I substituted vegetable broth for the chicken broth, and a dash of smoke flavoring for the bacon. This was a delicious soup, and fairly quick to make, too.
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130 users found this review helpful

Kat's Alfredo Potatoes

Reviewed: Jan. 27, 2007
I made this for a church potluck, with a few adaptations so I could use items I had on hand. I used shredded pizza blend cheese and a light alfredo sauce from a jar. I added a liberal sprinkling of liquid smoke flavoring. I baked covered for the first hour and a quarter, then sprinkled more cheese over the top and browned it, uncovered, for about 10 more minutes. It came out perfect! Keeping this recipe, for sure.
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7 users found this review helpful

Indian Style Basmati Rice

Reviewed: Jan. 27, 2007
Having read the reviews, I reduced the amount of cumin seed in this recipe to 1 teaspoon. I needed to add more water as it cooked, but I often have that issue with my cooktop. I will probably add a little extra cinnamon next time, just as a matter of personal preference. We had this with mulligatawny soup, and it was an excellent combination.
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0 users found this review helpful

Camper's Breakfast Hash

Reviewed: Jan. 27, 2007
I made a vegetarian version of this using vegetarian sausage links. I had diced potatoes on hand, so I used them instead of shredded, and I used garlic butter because I had some left over that I wanted to use up. This recipe is a definite keeper! I'm looking forward to trying this with various cheeses and flavors of vegetarian sausage. I doctored mine with a little hot sauce, but my son loved it just as it was, right out of the pan.
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Mulligatawny Soup II

Reviewed: Jan. 25, 2007
Making this soup was a good mother-daughter activity, which lessened the amount of work per person considerably. I don't have a regular blender, so I used one of those stick/immersion blenders to puree the soup-- it worked fine, leaving a few little chunks in the soup, which I think adds a nice texture. Daughter (age 12) has declared this the best soup ever, in the whole wide world! It is very, very good, and worth the trouble of rounding up and preparing all the spices.
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3 users found this review helpful

Lemon and Potato Soup

Reviewed: Jan. 20, 2007
I made this with a vegetable bouillon cube instead of chicken. Otherwise, I stuck to the recipe. It was a good soup, but I might add a little cayenne next time to give it some more "zip."
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Indian Peas And Cauliflower

Reviewed: Jan. 15, 2007
I was using up leftovers, so I tried this with shredded cabbage in place of the peas. It was very, very good, but I will experiment with adding a little "heat" to it next time.
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2 users found this review helpful

Poppy Seed Biscuit Ring

Reviewed: Jan. 12, 2007
I had to halve this recipe, so I made it in a loaf pan instead of in the ring shape. I was using those really large flaky layer biscuits, and had a very hard time getting them cooked in the middle. Next time, I will bake at a lower temperature, for a much longer time. Once they were done, they were delicious. We had them with a cabbage soup, and that seemed to be a good combination.
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2 users found this review helpful

Baked Corn II

Reviewed: Jan. 7, 2007
I omitted the sugar and added one small can of diced green chiles. This was a wonderful way to come up with a tasty side dish using ingredients I had on hand. This is one recipe I could see myself making again and again, in a number of different versions.
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3 users found this review helpful

Crunchy Peanut Butter Swirl Brownies

Reviewed: Jan. 6, 2007
I was working out of my boyfriend's pantry, so I had to substitute light brown sugar for the white sugar. I used neufchatel (reduced fat cream cheese), and was very generous with the extra crunchy peanut butter, since I didn't have chopped nuts to add. These are delicious, and I'll definitely make them again sometime, but I think I will use creamy peanut butter and not add the extra nuts, for a smoother texture.
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2 users found this review helpful

Company Carrots

Reviewed: Jan. 6, 2007
These are a nice change from the ginger/glazed carrots routine.
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2 users found this review helpful

Spinach Ziti

Reviewed: Jan. 6, 2007
Wow! This recipe is great, and it adapts well to ingredient substitutions. I doubled the cream cheese (used low-fat) and added some minced garlic because I was using plain diced tomatoes instead of Italian-style. This dish is an excellent way to sneak some vegetables into my family. I'll definitely make this again.
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1 user found this review helpful

Exotic Indian Cabbage

Reviewed: Dec. 31, 2006
I made this with black-eyed peas for New Year's Day, and I will definitely make this one again. I substituted bagged cole slaw mix for the shredded cabbage, which made it extremely quick and convenient.
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7 users found this review helpful

Displaying results 121-140 (of 156) reviews
 
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