marykevinaz Recipe Reviews (Pg. 1) - Allrecipes.com (187186668)

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marykevinaz

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Paneer Makhani

Reviewed: Nov. 30, 2012
This is my first time cooking Indian food. I made homemade paneer last night. I chose this recipe to use the paneer. I was really impressed with how fresh and delicious this recipe is. The ginger and lemon make it very special. I also like that it didn't need salt. I substituted whole milk for half and half. It was still very delicious. I plan to make this again soon! Note: I've made this two more times since my initial review. It's become one of our favorite recipes. I can't eat half and half in more than very small quantities. (Oddly something in it hurts my stomach.) For this recipe the solution that I've devised is using skim milk or water to make the gravy. At the end I add a small amount of Nestle Media Crema (shelf stable cream that is inexpensive and packaged in small quantities). It tasted good with milk but is much better with even a small amount of cream.
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10 users found this review helpful

David's Yellow Cake

Reviewed: May 13, 2013
I finally tried this cake because I had exactly 8 leftover egg yolks in the freezer. I made it with half butter and half 80% vegetable oil margarine. It was very good. I planned to frost it with caramel frosting. After tasting a little piece I trimmed off for my hungry impatient toddler, I decided to leave it unfrosted. I don't recall ever saying nah I won't frost this one. This is a very rich, very moist cake. It's good as is. (If folks are having trouble with baking scratch cakes with recipes that seem to work for others...1.)Make sure all ingredients are room temp, including the milk. This is very important. 2.)Cream butter and sugar VERY well. I only have a hand mixer, so I know it works just fine for this. Be patient and cream well. 3.)Don't over mix after the flour and milk are added. Mix more than you would for muffins. Blend well but don't go crazy. 4.)Test your oven temperature on both sides. 5.)DON'T GIVE UP! After a half dozen scratch cakes, they'll start tasting really good. After making a dozen+ of them, they'll start tasting great.) Thanks for a great recipe!
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3 users found this review helpful

Danish Christmas Red Cabbage

Reviewed: Feb. 16, 2013
I've never had hot cabbage with sugar and vinegar. This was also the first time I've ever eaten red cabbage cooked. It was delicious! This dish is good hot or cold! It's simple but is nicely crisp and flavorful. We served it with homemade macaroni and cheese. It was a great dinner. Thanks for sharing the recipe.
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3 users found this review helpful

World's Best Oreo® Fudge

Reviewed: Dec. 18, 2012
This didn't turn out well for me. I haven't made fudge in a long time. I've only made it a few times. But I've never had a marshmallow fudge not turn out. Still, I'm sure my lack of expertise in fudge making is to blame for this recipe's failure. It came out a little soft. My boyfriend and I both thought it had way too much butter. It made it seem a bit imbalanced. Like it was too rich in a bad way. I also made the mistake of using salted butter. The oreo and vanilla flavors worked well though. I would try this again with a recipe using less butter.
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3 users found this review helpful

Red and Green Christmas Jalapeno Jelly

Reviewed: Aug. 19, 2013
I cut the recipe in half and used 3/4 c. of assorted diced hot peppers. I used Thai Bird's Eye peppers, one jalapeno and a habanero. The jelly came out hot and delicious. My jelly had a lot of unattractive tiny air bubbles in it though. I've had numerous jelly failures but never that one so I don't know what I did wrong. One pectin for half a batch was more than enough. It set up well and very quickly. It might have set up so quickly because the peppers I used were very dry. I think that had something to do with getting tiny bubbles? (The jelly started setting up before I got it in the jar.) It's not the recipe's fault so I still have to give it 5 stars for taste. But I probably won't make it again until I figure out why the jelly is so bubbly.
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2 users found this review helpful
Photo by marykevinaz

Heavenly White Cake

Reviewed: Apr. 7, 2013
This cake is fantastic. The flavor and texture are perfect. This cake will seem dry if it is cold. Bring it to room temperature for at minimum of 30-35 minutes before serving and it is perfect. Also, make sure the butter, eggs and milk are all room temperature before using. This recipe is a keeper!
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2 users found this review helpful

Macaroni and Cheese Southern Style

Reviewed: Jan. 13, 2013
Made this dish for dinner tonight. My boyfriend loved it!! I used a 1/3 c. margarine. It was still plenty rich and yummy. It was super easy to make too. Thanks for sharing the recipe.
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2 users found this review helpful

Coffee Flavored Liqueur II

Reviewed: May 5, 2014
I shouldn't review this until after it has aged. It was perfect first made so I know with time it will only get better. I followed the recipe except I used 4 cups of very strong coffee instead of water and instant coffee. I had some coffee from a loved one's trip to Africa that I used. It was ground a little more finely than domestic ground coffee. I could use the liqueur today but I'll give it a couple of months to let the vanilla bean infuse. Thanks for sharing a yummy recipe.
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1 user found this review helpful

Pumpernickel Rye Bread

Reviewed: Oct. 17, 2013
Great recipe. I used 2 tsp. of yeast rather than 1 1/2 tsp. I slightly increased the caraway seeds and added 1 T. of brown sugar to make the recipe suit my taste. The bread had a great flavor and great texture. Thanks for sharing this recipe.
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1 user found this review helpful

Vanilla Pudding

Reviewed: Aug. 19, 2013
I thought this was ok. I used good flavoring so it had good flavor. The texture was a little lackluster though. It was probably as good as a pudding without eggs or butter can be. I used it to make trifle with fresh bananas and banana cake. While we enjoyed the dessert, I doubt I would make this again. Thanks for sharing the recipe.
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1 user found this review helpful
Photo by marykevinaz

Most Amazing Challah

Reviewed: Aug. 15, 2013
This is the best challah I have ever made. It is light, fluffy and delicious. I made half a recipe. The first loaf I baked after 2 rises. The dough for the other loaf is in the fridge. I expect it to taste even better after sitting in the fridge for a few hours or overnight. I didn't use vanilla extract in the egg wash because I am out of it. I will use it next time though. I also used regular yeast. Thanks for sharing this awesome recipe!
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1 user found this review helpful
Photo by marykevinaz

Braided Easter Egg Bread

Reviewed: Mar. 25, 2013
Good recipe. I made this last year for Good Friday. I added slivered almonds and golden raisins. When it was still warm I put some vanilla frosting and sprinkles on top. I am going to make this again on Good Friday this year. Thanks for sharing.
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1 user found this review helpful

Kid-Approved Sweet and Sour Chicken Sauce

Reviewed: Mar. 24, 2013
I enjoy trying new sweet and sour recipes. This is a very yummy one. I like the pineapple in it! Thanks for sharing this recipe.
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1 user found this review helpful

Blackened Salmon Fillets

Reviewed: Mar. 16, 2013
This recipe had way too much salt for me. Half a teaspoon per piece of fish is just way too much for my household. It says four salmon fillets but doesn't say what size. I used quarter pound fillets. Maybe that was the problem. The salt really obscured the flavor of the fish. I'd try this again but with much less salt, like 1 tsp. As they say, you can always add salt but once you've ruined your dish you can't take it away.
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1 user found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jan. 16, 2013
After trying this recipe I stopped buying pancake mix. These taste better than pancakes made from mix, are just as easy to make and are more economical. Thanks for sharing it.
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1 user found this review helpful

Sean's Falafel and Cucumber Sauce

Reviewed: Jan. 16, 2013
This is the first time I have ever made falafel with canned chick peas. We really didn't care for it. Falafel made with soaked dried chickpeas are crunchy around the edges and soft in the middle. These were just soft. The flavor was decent but the texture really fell short. I tried this recipe because grinding chickpeas in my 3 cup capacity chopper isn't too fun lol. But after eating "real" falafel we just can't make it this way. This is better than using a dry mix though. Thanks for sharing.
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Asian Orange Chicken

Reviewed: Jan. 11, 2013
This is a great sauce. We eat mostly vegetarian. I made this sauce to use with broccoli and seitan in a stir fry. It's really yummy. I added quite a bit more garlic, ginger and green onion to suit our taste. Thanks for sharing this awesome recipe.
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Best Toffee Ever - Super Easy

Reviewed: Dec. 20, 2012
This is a delicious, fun and easy candy to make. It smells great when it's cooking and tastes even better when it's done. We're sending this candy to relatives this year for Christmas. I used white bark instead of chocolate and mixed butter and margarine in some of the batches. Thanks for sharing this recipe!
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1 user found this review helpful

Indian Dahl with Spinach

Reviewed: Dec. 14, 2012
I really like this dish. Spinach tastes yummy in red lentils. I added small amounts of chopped fresh garlic and ginger. Thanks for sharing this recipe!
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1 user found this review helpful

Vegan Pancakes

Reviewed: Oct. 30, 2013
Great pancakes! Thanks for sharing the recipe.
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0 users found this review helpful

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