Maria Recipe Reviews (Pg. 1) - Allrecipes.com (18669560)

cook's profile

Maria

Reviews

Menus

 
View All Reviews Learn more

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!
Was this review helpful? [ YES ]
0 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.
Was this review helpful? [ YES ]
6 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.
Was this review helpful? [ YES ]
7 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.
Was this review helpful? [ YES ]
0 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.
Was this review helpful? [ YES ]
14 users found this review helpful

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!
Was this review helpful? [ YES ]
405 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!
Was this review helpful? [ YES ]
0 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.
Was this review helpful? [ YES ]
55 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!
Was this review helpful? [ YES ]
26 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.
Was this review helpful? [ YES ]
0 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!
Was this review helpful? [ YES ]
4 users 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.
Was this review helpful? [ YES ]
423 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

Naan

Reviewed: Sep. 6, 2007
If you're watching your cholesterol, this can be made without the egg. Also, if you want a more authentic naan, replace the milk with two or three healthy tablespoons of yogurt. I also sauteed garlic in olive oil and then kneaded that garlic into the dough at the second rise. I then used the olive oil that was infused with garlic to brush the naan with on the grill. Delicious! Thank you so much for a terrific recipe.
Was this review helpful? [ YES ]
12 users found this review helpful

Gobi Aloo (Indian Style Cauliflower with Potatoes)

Reviewed: Sep. 8, 2007
I made a few minor changes to this recipe, none worth mentioning other than that I finely diced a harabanaro pepper (without the placenta and seeds) and sauted it along with the ginger and garlic, which I doubled. Wonderful dish, will definately make it again. Thanks for the recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Roasted Vegetables

Reviewed: Sep. 15, 2007
This is a perfect dish. As vegetarians, we make this as a stand alone dish once a week. My only variation, which I highly recommend, is to add garlic, powdered or fresh. It takes the flavor to a whole new level. This tastes great served with Indian Naan (a flat bread).
Was this review helpful? [ YES ]
11 users found this review helpful

Blueberry Pie

Reviewed: Sep. 23, 2007
I always thought I hated blueberry pie. It turns out, I LOVE blueberry pie if it is made in this exact way. Took another reviewer's recommendation to add a splash of lemon juice. Luscious.
Was this review helpful? [ YES ]
0 users found this review helpful

Red Lentil Curry

Reviewed: Oct. 1, 2007
A good overall red lentil curry. I doubled the garlic and ginger and added the flesh of one harabanaro pepper and it came out great. Thanks for the recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Chocolate Trifle

Reviewed: Dec. 31, 2007
I used Ghiradelli Brownie mix. After breaking up the pieces I poured some caramel topping over them. I used a 5 oz package of cooked pudding for the pudding layer. To give it a deeper chocolate flavor, I added a tablespoon of chocolate powder to it and after I took it off the heat I added 1 teaspoon of vanilla extract and 1 and 1/2 tablespoons of butter. I cut the pudding with home make whipped cream and also used home made whipped cream for the "white" layer instead of using cool whip. I used a vegetable peeler to shave a chocolate bar on the topmost layer for garnish. These alterations to the pudding layer are a must to give the pudding a richer more developed flavor. WARNING: You have to use an actual trifle bowl. Do not make the mistake I made and use a large salad bowl that looks like a trifle bowl but holds much more volume. I had to double the recipe to try to reach the top of the bowl and the kitchen now looks like a cyclone hit it. I don't know how this dessert is going to be received so I will update this review tomorrow morning. Fingers crossed. UPDATE: This will satisfy the undeveloped palates of children and adore-anything-chocolate lovers. It is NOT amazing by any means. It tastes like pudding with brownies and whipped cream. If you are aiming to impress more erudite palates, look elsewhere.
Was this review helpful? [ YES ]
2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Jan. 13, 2008
This is, quite simply, the best chocolate cake I have ever tasted. It has exceptional qualities. First, it tastes silky and dense, yet it is light texture at the same time. I was amazed. Some of the reviews were negative (it tasted to some like an adultered box mix), but to me and my husband, it was sublime. These were the changes I had to make due to my inability to accept the fact that it called for 1 cup of oil: 1) Replace half of the oil with half and half. 2) Replace half a cup of water with dark coffee(the cake will not taste like coffee, but will have a more deeper flavor). 3) I only used 1/2 a cup of chocolate chips and found that to be more than enough. If you find that your batter is stiff after it has been mixed and will not pour, do not worry, that is how it is supposed to be. Just spread it in the pans with a spatula. I made this in two teflon coated 9 inch round pans and left it in the oven for 38 minutes.
Was this review helpful? [ YES ]
80 users found this review helpful

Displaying results 1-20 (of 51) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States