Mary M. Recipe Reviews (Pg. 1) - Allrecipes.com (18421955)

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Mary M.

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Butter Chickpea Curry

Reviewed: Oct. 14, 2006
I substituted crushed tomatoes for the tomato soup, and used coconut milk as the milk in this recipe. It yields a nice, mild curry, which was a good introduction to Indian food for my boyfriend, but I found it somewhat too mild for my taste, and added some sriracha chile sauce. I'll definitely make this recipe again, but will continue to experiment with different additions, like cayenne pepper and/or raisins.
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134 users 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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123 users found this review helpful

Sauteed Mushrooms in Garlic

Reviewed: Oct. 6, 2009
I live in an alcohol-free household, so I made these using vegetable broth in place of the wine, and served them over pasta with a little dusting of fresh-grated Parmesan cheese. Absolutely marvelous, and I will make these again and again!
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51 users found this review helpful

Easy Dinner Hash

Reviewed: Sep. 14, 2008
I made a vegetarian version of this using veggie sausage crumbles. This recipe is highly adaptable and was a great way for me to use up some odds and ends of frozen vegetables. Simple, and doesn't make a lot of mess, especially if you use frozen diced potatoes and onions.
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47 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

Vegan Carrot Curry Soup

Reviewed: Feb. 7, 2012
I replaced half the broth with water because I need to watch out for sodium. I ran the carrots through the food processor before putting them in the broth at the beginning. Then when it was time to puree, the stick blender handled it very easily. Turned out delicious! This will be my standard carrot soup recipe from now on.
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26 users found this review helpful

Anne's Potato Pancakes

Reviewed: Oct. 14, 2006
This recipe is definitely a keeper! Best potato pancakes I've ever made.
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15 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

Tiropitas

Reviewed: Oct. 23, 2008
This is an excellent recipe. I added thyme, oregano, and nutmeg (didn't have any mint) as one reviewer suggested. I also used low-fat cottage cheese and cooking spray, as another reviewer mentioned. It turned out delicious, and even my fiance who says he hates both cottage cheese and feta loved it! I will certainly be making this one again.
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11 users found this review helpful

Garden Veggie Cheese Soup

Reviewed: May 1, 2009
I wasn't sure about this recipe, but it turned out delicious! I substituted vegetable broth for the chicken and omitted the sherry. I also added more carrots and left out the green beans because I had some carrots I wanted to use up. I used shredded cheese instead of the processed stuff, because that's what I had on hand. I think the texture would have been better if I had used the processed cheese, but it was still an excellent soup. I will be making this one again.
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10 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

Spanish Garlic and Vegetable Soup

Reviewed: Apr. 21, 2009
I made this following the recipe almost exactly. I did use veggie broth instead of the water. This is a delicious, soothing soup! It's mild tasting but still has lots of flavor, and my husband liked it, even though he claims to hate cauliflower and cabbage. It was very good with grilled cheese sandwiches for lunch. I know I will be making this one again.
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9 users found this review helpful

Jamaican Tortilla Soup

Reviewed: Jun. 16, 2008
I am extremely pleased with this recipe! I reduced the water by half, but increased the coconut milk and tomatoes. I also doubled the spices, except for the red hot sauce (Sriracha, in my case). Next time I will leave the quantity of tomatoes as is, but continue with the reduced water and doubled coconut milk and spices. I used vegetarian chicken substitute and bottled lime juice, and we served it with the shredded pizza cheese we had on hand. This was fantastic. My fiance is a VERY picky eater, and he enjoyed it and said I should definitely make it again! It has a nice warm spiciness to it, without being uncomfortably hot. If I could give it six stars, I would.
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9 users found this review helpful

Beef Cabbage Hash

Reviewed: Aug. 25, 2008
I'll definitely be making this one again! This was a hit with everyone in my family, including my cabbage-hating fiance. I'm vegetarian, so I substituted a meat analog for the ground beef, and that turned out just fine. It did seem to take a bit longer to cook than 10 minutes, but I had it on medium heat, which may explain the difference. Apart from the meat substitute, I followed the recipe as written. Delicious as is, with good potential for making variations.
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8 users found this review helpful

Vegetable Paella

Reviewed: Aug. 3, 2006
Though I found this to be somewhat bland, my kids looooved it. I doubled (or more) the paprika, and I used half a tablespoon of minced garlic instead of garlic salt. The recipe doesn't specify how much oil to use, and I felt I needed quite a liberal amount to keep it from sticking. I served it with wild rice, but I think I will try it with white rice next time.
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8 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

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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7 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

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

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