Marty Recipe Reviews (Pg. 1) - (18702115)

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Albino Pasta

Reviewed: Jun. 26, 2006
When I was a dirt poor college student (and then a dirt poor entry level worker) this was a standard dinner for years. I still make it sometimes (but I can afford to dress it up with oregano now!) :)
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4 users found this review helpful

Cucumbers with Sour Cream

Reviewed: Jun. 26, 2006
For those who are changing the recipe to what they think the submitter intended, the "sour cream" comes from the combination of vinegar (sour) and heavy cream (cream). Cream can be soured with all sorts of things, including vinegar. The person who posted this uses the words "cream" or "heavy cream" 4 times, it's unlikely to be a typo. Give it a shot as written (it's pretty good).
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55 users found this review helpful

Satiny Chocolate Glaze

Reviewed: May 8, 2006
It was difficult to rate this as written. The taste and consistency definitely rate a 5+ - it doesn't harden, but doesn't run all over the place either. It gets a 3, however, for unnecessarily complicated preparation - I made it in a double boiler and also microwaved it (30 seconds, stir, 30 seconds, done) in a Pyrex measuring cup. There wasn't a difference in taste or texture at all, but the microwave method was a lot faster and easier, plus the measuring cup had the built-in pouring spout. So I figured that averaged to a 4. The microwaved version is a keeper! Thanks, Ginger!
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0 users found this review helpful

Creamy Chocolate Yogurt Pudding

Reviewed: Mar. 20, 2006
Surprisingly good, although the nutritional content is not all that different from "real" lowfat chocolate pudding, but it's also not as cloyingly sweet as regular pudding.
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1 user found this review helpful

Unbelievably Good Fruit Dip

Reviewed: Mar. 8, 2006
I have to agree with the crowd - simple, but fantastic with all kinds of fruit! Another reviewer mentioned that the dip was lumpy - to avoid that, be sure that the cream cheese is room temperature ("softened") and if you're not confident in its non-lumpiness, use an electric mixer to beat the cream cheese until it's smooth, then add the milk and lemon juice! Thanks, Ruthie!
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3 users found this review helpful

Tofu Lasagna

Reviewed: Mar. 6, 2006
I would never have thought to use tofu in place of ricotta cheese in lasagna! The consistency is very similar, but it's a little bland and definitely needs additional herbs and sauce. Thanks, Michelle!
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4 users found this review helpful

Cozy Cottage Beef Stew Soup

Reviewed: Apr. 23, 2005
A really good beef stew! It has a number of advantages over other recipes - no flouring and browning the meat, lower in fat and calories, and spices other than salt! Next time I will leave out the tomato sauce - didn't seem to add much except extra liquid. In order to thicken the stew, though (which was surprisingly thin even with the flour), I had to add 2 tbsp. of corn starch/cold water an hour before eating, and that did the trick. This makes A LOT, and I think that the amount affects the cooking time - I cooked it for 8 hours on low then 6 hours on high because after 8 hours the potatoes were still hard and the meat still chewy. Next time I'll go with 6-10 hours on high. Thanks, Cat!
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41 users found this review helpful

Banana Chip Muffins II

Reviewed: Feb. 2, 2005
Great recipe! I made a triple batch (had a lot of bananas) and tried the recipe as written first (which everyone should do before reviewing...), which gets 5 stars on its own. The other batches I substituted nuts or coconut for the chocolate chips for variety, and they turned out great as well! No, they don't taste like grocery store or coffee-shop muffins, but they do taste great and they're 1/4 of the fat and calories of those others. Thanks, Angela!
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1 user found this review helpful

Scalloped Sweet Potatoes and Apples

Reviewed: Nov. 29, 2004
I searched for a recipe to match what my grandmother "used to make" when my dad was a kid, and I think this is it! I highly recommend using mace for this - it's much spicier than a cinnamon/nutmeg combination and really creates the flavor. I parboiled the apple slices in about an inch of water to soften them up a bit since the potatoes were already cooked. My last try resulted in soft potatoes and solid apples, so that did the trick! Thanks, Linda!
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43 users found this review helpful

Thai Coffee

Reviewed: Apr. 13, 2004
I have to disagree with the last reviewer - this is almost EXACTLY like the Thai coffee that is served in our local restaurants, backed up by my sister-in-law who is Cambodian and made this for us (except we have ours on ice). The only tweak that is needed, I think, to make it more authentic is to probably double the amount of coffee - the coffee should be VERY strong to handle the addition of the milk (and ice, if it's served cold). Thanks, Talia!
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26 users found this review helpful

Dobos Torte

Reviewed: Apr. 9, 2004
This worked out really, really well and was great! Being half Hungarian, I decided that I needed to master the Dobos Torte. This is the most comprehensive and well-written recipe I've been able to find (i.e. not assuming that you grew up making it and just needed a refresher). I have a few suggestions to make this easier for folks trying it - 1.) Be prepared the batter is THICK! I just used the bottom of the springform pan and spread the batter onto it - it was a lot easier and no burns taking the thing apart to quickly get the layer onto the cooling rack. The sides are not needed to keep the batter in and just got in the way. 2.) this made a tad too much caramel and people were peeling it off and setting it aside because it was too much to crunch through - it ended up being the thickness of brittle. I'll reduce by half next time so that it's more of a glaze. Thanks, Kevin! I owe you one!
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70 users found this review helpful

Caribbean Holiday Shrimp

Reviewed: Feb. 15, 2004
Excellent! We were the on the "appetizer" list for a Jimmy Buffett-themed progressive party, and after a long search I found this recipe! I didn't make any modifications, and there wasn't a shrimp left by the time we went to the next house. I was a little worried, because I'm not a fan of ginger, but it mixed really well with the other ingredients and didn't overpower the dish. The only modification I'll make next time is to double the recipe! Thanks, Sue!
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4 users found this review helpful

Black Bean Hummus

Reviewed: Feb. 13, 2004
Excellent! I can't take this anywhere without people asking me for the recipe. I like the fact that it's lower in fat than traditional hummus (no oil) and it's loaded with fiber, especially when served with quartered whole wheat mini pitas. I generally use less tahini and will often forget to buy lemons, so I can attest that it's good without the lemon juice! Thanks for the recipe!
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2 users found this review helpful

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