Maria Recipe Reviews (Pg. 3) - Allrecipes.com (18669560)

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White Chocolate Raspberry Cheesecake

Reviewed: Jul. 29, 2007
Perfection. PERFECTION. I have never had a better tasting cheesecake. It performed 5 stars in every catagory, Texture, mouth feel, and especially taste. Everything was perfect. I baked it in a water bath and it turned out lovely. Also, I used chocolate cookie wafers for the crust, omitting the sugar because they were sweet enough, and this lent a dark chocolate taste that contrasted perfectly with the delicate white chocolate of the actual cheesecake. Thank you so much for the recipe. It has earned a place on my Christmas Day menu.
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1 user found this review helpful

The Best Thai Peanut Sauce

Reviewed: Jun. 13, 2007
I used this sauce for a chicken and rice noodle dish. Excellent! Added a whole can of cocounut milk and reduced peanut butter to about 1/2 cup to 3/4 cup. Also added two tablespoons of sugar. Omitted the cilantro. Excellent. I will make this again and again. (This makes enough sauce for 1 pound of rice noodles, therefore a main dish for 4 people or two famished people. I also used two chicken breasts cut into long pieces and stir fried them in evoo before adding the sauce). For a vegetarian option: Steam some carrots and green beans in place of the chicken breast. Then in a skillet, saute 3 cloves of garlic with 1 tablespoon of grated ginger. When the ginger starts to turn pale brown on the bottom of the skillet, throw in the green beans and carrots with a splash of water to deglaze. After this step, throw in the cooked noodles and then work in the peanut sauce.
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438 users found this review helpful

Vegan Split Pea Soup I

Reviewed: May 18, 2007
Of all of the split pea recipes I've ever tried, this is by far the best tasting. An excellent recipe. I made some changes which probably would not make much of a difference in the end result. 1) After sauteing the onions and garlic in evoo, I added the rest of the ingredients into the pot making sure to chop the potato pieces into large chunks to ensure that they would cook in roughly the same amount of time that it would take for the peas to cook. For me, cooking time works out well when I bring the mixture to a boil, then cover and simmer for 1.5 to 2 hours. 2) I omitted the parsley. 3) I added more water per other reviewers suggestion. Rule of thumb for me is that I make sure there is roughly 1 1/2 inches of water that rises above the dry ingredients and it works out well this way. Try this recipe. It may become your favorite split pea soup ever! UPDATE 9/16/14: I make this soup now in an 8 quart pressure cooker. I keep all ingredient amounts the same except I only use 1 cup of split peas and 5 cups of water. I bring the soup to high pressure for 10 minutes, then turn off the stove and let it come down in pressure on its own. Total cook time: 30 minutes. Using a pressure cooker allows me to make this on weeknights and at the last minute as opposed to spending hours on the stove. It's amazing! We invested in a Fissler, but there are other reputable brands out there, like Fagor. Amazing machines for an amazing recipe.
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4 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: May 11, 2007
If you close your eyes, your mouth will convince you that you're eating the same famous coleslaw that is finger licking good. Really! I didn't think it was going to even approximate that recipe, but it is virtually indistinguishable.
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0 users found this review helpful

Hummus III

Reviewed: May 11, 2007
Perfectly delicious. The best hummus I've had outside of Israel. Their street vendors have a perfect recipe that tastes essentially exactly like this one. I made two modifications to Rhoda's recipe. Doubled the garlic and for the paprika, I chose a hot variety to give it a nice kick. Serve with toasted pita chips. ADDENDUM: This hummus is so healthy to eat. For breakfast, I've taken to spreading some on toasted bread. Just an idea on how to get more non animal protein into your diet!
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27 users found this review helpful

Spicy Indian Dahl

Reviewed: May 8, 2007
Perfection! What an amazing recipe. With few modifications (my tomatoes were very juicy, so I added only 1/3 cup of water, also I salted this dish -- it needs it!), I would have to say this is some of the most delicious food I've ever enjoyed. The flavors of jalapegno, garlic, tomatoes and the spices blended so perfectly. My husband used several expletives and the word 'abrosia' to describe his pleasure. This is on our 'must share with friends' short list. Thank you so much for sharing!!!! P.S. Individuals with sensitive palates should note that I added two huge jalepegnos, and used the seeds from only one of them. This produced a very high level of heat for us, and we are accustomed to eating hot food.
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58 users found this review helpful

Coconut Cream Pie I

Reviewed: May 7, 2007
My first ever taste of a coconut cream pie. Exceedingly sweet. This pie, unfortunately, had a manufactured taste to it. So I went ahead and made it twice. Once per the directions, the second time with some of the other reviewers recommendations. I used cocunut flavored jello and I also added some coconut flavoring. Nothing I did could really fix the fake flavor of the jello pudding. Next coconut cream pie I try will be the kind that is made by scratch. Thanks for the recipe, anyway!
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Pad Thai

Reviewed: Feb. 24, 2007
I am obsessed with Pad Thai and spend more than an ungodly amount of money on take out. Having said that, this is a good, basic Pad Thai recipe. I made the following changes: 1. Doubled the sauce (should have tripled it) 2. Cooked the chicken with four cloves of minced garlic in olive oil, not butter. 3. Added one teaspoon of peanut butter for each dose of the sauce, but will probably reduce that to 3/4 teaspoon, next time. 4. NOT ENOUGH HEAT. I like my Thai food hot and will have to increase the heat next time by adding the seeds and placenta of a harabenero pepper, maybe even of two peppers. This is a good recipe. I gave it an 8 on a scale of 1 to 10 and my husband gave it a 9.5. It's definately worth trying! Good luck!
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443 users found this review helpful

Orange Sauce Chicken

Reviewed: Jan. 7, 2007
I only used the sauce portion of the recipe and it was woefully dissapointing. I added less than 1/2 a cup of sugar, so that fixed the sweetness issue other reviewers had, but the sauce didn't have an asian flair to it. That's what I was looking for, I guess. I prepared the chicken with garlic and ginger -- thankfully, that saved the meal. This is an orange sauce. Plain and simple. If that's what your looking for, you've found a good one. But if your looking for anything asian, look elsewhere.
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14 users found this review helpful

Buckeyes II

Reviewed: Dec. 25, 2006
I made these for Christmas and they went before any of the other cookies that I made. I used half cruncy peanut butter and half smooth. I did have to freeze them before I dipped them in the chocolate mixture. Also, I increased the amount of graham cracker crumbs to 3/4 cup. They are difficult and sticky to roll, but well worth it.
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0 users found this review helpful

Easy Punch

Reviewed: Dec. 25, 2006
A decent punch for a large crowd. I bought a package of frozen whole strawberries that I added and replaced half of the water with crushed ice. I also spiked the punch with some rum to give it a more grown up taste. Next time, I'm going to use half strawberry and half raspberry for the powdered drink part to see if I can round out the taste a bit.
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7 users found this review helpful

Chocolate Rum Balls I

Reviewed: Dec. 20, 2006
These rumballs came out somewhat dry for me. I waited the fabled 3 days for them to mature and was unimpressed with the outcome. I tried something completely different which yielded incredible results. I baked 2 boxes of brownies, broke them up into pieces, put them in the stand mixer and beat them along with 2 cups of crushed walnuts. I added 1/2 a cup of rum and refrigerated them. I allowed them to dry out a bit in the refrigerator and then rolled them into balls and then in powdered sugar. Unbelievably good and satisfying. Fudgy texture. Delicious.
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6 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Nov. 6, 2005
I've made this several times and have given the recipe to the cooks in my family. The only modification that I made was leaving out the parsley. Other than that, a 10 star sauce -- I've never had a better marinara!
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Displaying results 41-53 (of 53) reviews
 
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