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

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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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448 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.
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441 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.
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91 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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59 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

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

Apple Pie I

Reviewed: Jul. 31, 2011
Add 1-2 TBLS lemon jiuce, 2 TBLS flour, 1/2 teas vanilla 1/4 teas nutmeg and used brown sugar instead of white. Brush with egg wash and sprinkle with a bit of sugar. Bake 10 minutes at 450, then 40 minutes at 375.
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13 users found this review helpful

General Tsao's Chicken

Reviewed: Jan. 13, 2011
I live near a chinese restaurant that has been voted the best in my state for several years. It's claim to fame is their General Tsao's chicken. Clearly, this is where they got their recipe! With some of the reviewer's modifications, it tastes identicle to theirs. The recommendations on this site that I used to to achieve this copycat recipe are as follows: I cut the sugar to 2/3 cup. I used only 2 tablespoons of cornstarch and for the liquid, I used all chicken broth For the vinegar, I reduced the amount to 2 tablespoons and used rice wine vinegar. The restaurant stir fries white onion to accompany the chicken (not the green kind) and for some strange reason, it works to catapult this dish into the stratosphere.
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13 users found this review helpful


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.
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13 users found this review helpful

Hot Italian Sausage

Reviewed: Feb. 21, 2012
This recipe makes exquisite sausage. Really, very tasty and satisfying. I had to change the ratio of ingredients a bit, but all in all, this is our new sausage recipe! I scaled the recipe down to 10 pounds of sausage, so if you're halving it, here is what I used. Super simple to remember. And as a side note, some of the reviewers stated that it wasn't spiced enough, so I made these changes based upon their reviews. - 2 Tbl Salt - 2 Tbl granulated garlic - 2 Tbl ground black pepper - 2 Tbl paprika - 2 Tbl fennel seed, lightly toasted and ground - 1 Tbl red pepper flakes (2 if you're feeling adventurous)
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12 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).
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11 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Jan. 28, 2011
This recipe lives up to the hype. Like most Allrecipe chefs, I made a few changes that I had to make based on principle. I used 5 cloves of garlic instead of the garlic salt. I seasoned the ground beef with a great deal more pepper than the recipe calls for (nearly 2 teaspoons). And I added about two teaspoons of chili powder in addition to the package of McCormick's Chili packet. I used two jars of Pace HOT Salsa instead of one (for a total of 16 ounces). And I added one 14 ounce can of diced tomatos. Even with the added moisture, it is still maintained its hardy consistency. As for the onion, I did not cook it with the ground beef but served it diced raw on top of each serving. This makes a great deal of chili. With my changes, it is definately a 5 alarm chili (for children and for those with delicate palates, use the mild version of the salsa and skip the extra chili powder). Thank you, Deb. This is now my go to recipe when the urge strikes. For those that are wondering what makes this such a good chili, it's the salsa. For whatever reason, it works very well in this application.
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8 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Apr. 2, 2008
I am not a canned soup kind of person, but I decided to try this recipe because of all of the rave reviews. Based upon some of the suggestions, I tailored it thusly: I cut the recipe in half, ommited the butter and then added 3 cloves of minced garlic, 2 sliced carrots, 1 chopped celery stalk, 2 chopped small to medium sized potatoes. In place of salt, I added a McCormick chicken boullion cube and a good deal of pepper. I did not add enough water to cover all of these vegetables because they give off water as they cook. So basically, I added 1 can of cream of chicken soup along with one can of water. It was not enough to cover all of the ingredients, but by the end of the cooking time, everything was appropriately submerged under the resulting gravy. After I cut the chicken breast into bite sized pieces, I rolled the buscuit dough to about 1/8 inch thickness, cut them into quarters and submerged them under the gravy. At that point, I added a few handfuls of frozen peas. In 1/2 an hour everything was perfectly cooked. A note about cooking times, all crock pots are different. Some run very hot, some run warm. You have to know how yours works and adjust your cooking time accordingly. Mine runs unbearably hot so the whole meal was ready in under 4 hours. This recipe seriously deserves all five stars.
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8 users found this review helpful

Hash Brown and Egg Casserole

Reviewed: Mar. 20, 2013
Delicious flavors all around. I used egg beaters and only six ounces of sharp cheddar and it was plenty. I also seasoned the potatoes with salt and a lot of pepper before putting them in the casserole dish. Be sure to thoroughly drain the sausage before you layer it in the casserole. If you don't do it before, trust me, you'll have to do it afterwards and it's much more difficult to sop up the hot grease with paper towels after it comes out of the oven. One thing that occurred to me as I was enjoying this breakfast strata was that it would be well paired with a vegetable. Maybe a tomato and cucumber salad? Something with a bright flavor to offset all of the warm flavors of the casserole. Thanks for a great recipe, Melissa!
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7 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 23, 2012
Helpful and time saving tips: in lieu of the carrots and peas, add two cups of frozen mixed vegetables to the chicken during the last three minutes of boiling time and then just drain and transfer them along with chicken to the sauce. For extra flavor, boil the chicken in broth or use a couple of bouillon cubes. Finally, bake at a slightly lower temperature (400F) and place the pie on the lowest shelf. This will aid in a thorough cooking of the crust. This is hands down the best chicken pot pie we've ever enjoyed. It's much easier than the recipe from America's Test Kitchens with just as much flavor and interest.
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7 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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7 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Sep. 12, 2009
UPDATE: A dollup of sour cream transformed these humble lentils into ambrosia! The recipe has earned its fifth star... I thought this was very good, but not outstanding, thus the four stars. I added 1 teaspoon of cumin to make it more authentic (mujadarah is almost always prepared with cumin). Having no yogurt or sour cream on hand, the flavor was rather dark. I can see why the bright taste of yogurt or sour cream is necessary as a counterbalance for the rich flavor. I think it would make a terrific filling for sandwhiches, and that's how I'll consume the balance of the recipe: rolled up in tortillas with sour cream and maybe tomatoes. It is inexpensive and high in protein without artery clogging cholesterol.
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6 users found this review helpful

Salisbury Steak

Reviewed: Aug. 17, 2011
I made the recipe as written the first time. The second time, I made some simple changes which improved it greatly. First, after frying the steaks, I sauted 8 oz of fresh mushrooms and a sliced onion in the same pan. For the sauce, I omitted the ketchup and replaced it with 1/2 a can of campbell's golden mushroom soup. I served the steaks with smashed potatoes. The steaks tasted even better the next day. Thank you Kelly for a great base recipe!
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5 users found this review helpful

Chicken Massaman Curry

Reviewed: Aug. 12, 2010
Pros: The taste is unequivocally amazing and is nearly identical to our favorite neighborhood Thai restaurant. The texture is smooth and silky. Easy to prepare and will only take you 30 minutes if you keep the potatoes finely diced. The cost is very reasonable if you keep key ingredients on hand in your cupboard. Cons: I prepared this nearly as written, save for the tamarind. Next time I'll purchase it and add it to see how I like it as written. Also, I added four cloves of garlic as I sautéed the ginger and I had no brown sugar so I used white. I think this would work better with noodles rather than with rice, and that is how our local restaurant prepares it.
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5 users found this review helpful

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