Maia Marie Recipe Reviews (Pg. 1) - Allrecipes.com (19767825)

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Vanilla Ice Cream

Reviewed: May 24, 2011
Yummy! I traded 1 cup of the half-and-half for 1 cup of coconut milk. Then added 1/2 cup toasted coconut about half-way through freezing. I also melted 1 bar of Ghiradelli 98% coco with 1/2 cup of semi-sweet chips and slowly added that to the mix about 1/2 way through. Have to keep an eye on it so it doesn't clump, but OMG was it good!
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9 users found this review helpful

Old Irish Scalloped Potatoes

Reviewed: Jan. 16, 2013
Good but I layered the potatoes with thin onion slices and grated cheddar cheese. I then combined melted butter, 1/2 & 1/2 and a small pour of sherry which I then poured over the layered potato mixture. Baked at 400 for 45 minuets. Got raves from my family.
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8 users found this review helpful

Baked Split Chicken Breast

Reviewed: Jan. 29, 2014
Perfect chicken! I smoothed a combo of lemon olive oil and a really nice fruity olive oil over the skin, then sprinkled on garlic and onion powders along with Mrs. Dash Salt Alternative. Took the suggestion of others and used a bit of chicken broth in the bottom of the pan. Baked at 475 for 1 hour. The pan I used could not be put under a broiler, but the skin still turned out nice and crispy with the meat fully cooked, juicy and tender! My guys loved it and complimented me on it, which is unusual because they will eat pretty much whatever I put in front of them, so when I get a compliment, I know it was truly great! And so easy it's almost funny. Thank you, thank you, thank you for this wonderful recipe!!!
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7 users found this review helpful

Cajun Chicken Pasta

Reviewed: Mar. 5, 2014
This was really good! I did take the advice to use extra Cajun seasoning since my guys like spicy. I coated the chicken, added extra while cooking it and then tossed in some more while taste testing towards the end. Also, instead of using lemon pepper, I used some lemon peel and fresh ground pepper. For those of you who said it was "soupy" my advice is to let it simmer long enough for it to thicken. When draining the pasta, save a bit of the pasta water. Be sure to follow the rule, "the sauce can simmer, the pasta can't wait." Make the sauce, and while it's "heating through" cook the pasta. This will allow the sauce time to thicken up. Drain your pasta, saving some of the water, then add the pasta directly into the sauce or pour the sauce directly over the pasta. Toss, toss, and toss some more. Then when you think all the pasta is completely covered, toss again. You will find that you may need to add some of that pasta water to thin the sauce, but add it by the tablespoon because you don't want it to go "soupy" again. I really liked GinnyG's suggestion of using some white wine and shrimp but my guys will not allow any kind of seafood to pass their lips, so I sauteed some shrimp in white wine for me and added it to my own portion. If this turned out bland for you, you aren't using enough seasonings. Remember to taste test as you cook and add seasonings until it tastes good to YOU! Play with your food!! ;-)
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5 users found this review helpful

Easy Tangy Cucumber Salad

Reviewed: Jul. 19, 2012
Wow! I added a couple of thinly sliced green onions. I thought about using sesame oil but opted for safflower. This was better than it sounded. Glad I tried it.
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5 users found this review helpful

Pesto Pasta with Chicken

Reviewed: Jul. 20, 2012
The only thing I changed was to add 1/2 thinly sliced onion to the garlic. I thought it was ok, but will not make again.
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4 users found this review helpful

Sausage and Ricotta Ravioli with Pesto Sauce

Reviewed: Jan. 17, 2012
Simple to make and everyone loved it. Can't ask for more than that.
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4 users found this review helpful

Irish Soda Bread V

Reviewed: Mar. 16, 2013
Ok, but I've had better.
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3 users found this review helpful

Garlic Delicata

Reviewed: Nov. 11, 2012
A really great side dish. Easy to make. Because of my family's tastes I increased the garlic to 7 cloves and switched the parsley to chives. Garlic came out nice and crispy which added a crunch to the smooth texture of the squash. Saved the seeds for planting of course!
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3 users found this review helpful

Easy Honey Mustard Mozzarella Chicken

Reviewed: Jan. 18, 2012
Really good but be sure to conform the cooking time to the size of the breasts or you may get dry ones.
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3 users found this review helpful

Honey Glazed Ham

Reviewed: Jan. 2, 2014
This was fantastic! I've never had a Honey Baked from the store so I had no point of reference. But the ham turned out absolutely perfect, my guys positively loved it, and I'm one happy camper.
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2 users found this review helpful

Sun-Dried Tomato Basil Orzo

Reviewed: Jul. 16, 2013
Ok, when my guys smelled it, they turned their nose up, but after tasting it they loved it. Of course, I made changes to suit their tastes and after reading other reviews. So, I added a clove of minced garlic, a very thin slice of minced red onion, and some chopped kalamatas. I combined everything beforehand to allow time for the flavors to meld. Then I cooked the orzo in veg broth, drained and mixed everything before cooking the steaks to allow some time for the flavors to coat the pasta. I will be making this one again.
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2 users found this review helpful

Mushroom-Garlic Pork Chops

Reviewed: Apr. 28, 2013
Yummy! My men were VERY happy with this. I didn't have the roasted garlic mushroom soup so I used the reg CMS but threw in some roasted garlic that I had in the fridge. (I roast garlic by the head, keep it in the fridge and then use the cloves in cooking as needed.)
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2 users found this review helpful

Hamburger Quiche

Reviewed: Jan. 25, 2013
Really, really good. Husband even had seconds! Fried 2 slices of thick bacon and crumbled into the final mix. Added 2 cloves of minced garlic while cooking meat. Wish I hadn't added the last topping of cheese but I know better for next time. Otherwise it was quite tasty.
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2 users found this review helpful

Pecan Crusted Pork Chops

Reviewed: Nov. 30, 2012
So after reading previous reviews I took their advice. I used Dijon mustard and real maple syrup instead of the flour/egg mix. I did fry in butter because there are just some times that using real butter adds a flavor you can't get with olive oil. I also had to "hold" dinner until everyone was here so I fried them and then let them sit, covered, on the stove. Popped into the oven when we were ready. They turned out perfect! So moist and delicious. This one got RAVE reviews from the family. This is going to become a staple in our house.
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2 users found this review helpful

Garlic Croutons

Reviewed: Jan. 25, 2012
Perfect! Thanks. :)
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2 users found this review helpful

Sweet and Sour Pork I

Reviewed: Dec. 14, 2011
Wonderful! Thank you for sharing this recipe. This is one of my faves at restaurants and this one is so easy, and tastes great!
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Nov. 7, 2011
Great recipe, although I did make some personalizations - I used one large scallion in place of the onion, used 3 cloves of garlic, roughly chopped, a mix of 3 cheeses (cheddar/smoked gouda/romano), and whole cream instead of milk. RAVE reviews!!!
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2 users found this review helpful

Overnight French Toast

Reviewed: Oct. 19, 2011
Absolute lifesaver sometimes. If we are attending an event the night before I always use this recipe (been in my family for years!), and along with the oven fried bacon...my Saturday/Sunday mornings are that much less intense.
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2 users found this review helpful

Bacon for the Family or a Crowd

Reviewed: Oct. 19, 2011
So easy and SO helpful. My husband and our roommate are bacon FIENDS, so I actually have to cook a pound of bacon on Saturday and half a pound on Sunday. Cooking the bacon in the oven allows me the time to work on the rest of the meal so that everything gets done together. I will sometimes use real maple syrup on the bacon if I am making pancakes or waffles. Not much syrup though because I would have a mutiny, lol.
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2 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
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