MARICAM58 Recipe Reviews (Pg. 1) - Allrecipes.com (1978765)

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Butterscotch Pudding I

Reviewed: Feb. 17, 2014
This recipe has a lot of potential but it's not one I'll be making as a stand-alone dessert in the future. It is far too rich and sweet to eat by itself except in very small amounts. For that reason I think it would be a good filling for a small tartlet, the kind one sees at tea parties. I'd garnish it with toasted coconut or perhaps slivered almonds. It would make a perfect little bite. Now, having said all that, the reason this recipe is getting 4 stars from me is the consistency. It's not as smooth as pudding made only with cornstarch. I imagine the eggs are added for richness and color but the final texture is slightly grainy. I used a whisk when cooking. Once the pudding began to thicken it turned briefly into a very lumpy mass. I reduced the heat and whisked vigorously until I achieved my desired consistency, added the vanilla and butter, continued whisking, and the pudding became smooth. The slight graininess is not unappetizing but it's not really creamy like a pudding made from cornstarch alone. Finally, the color is a lovely pale caramel color, not the bright "pumpkin" color I'm used to in commercial butterscotch pudding but I only mention this for those who might care about color and presentation.
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Chocolate Cornstarch Pudding

Reviewed: Feb. 14, 2014
I made this recipe as written with no substitutions or alterations and it came out just fine. The flavor and creamy consistency of the pudding is worth a solid four-plus stars but I gave it five stars overall because of the simplicity of the recipe, and I value simplicity especially when the results are this good. I used a whisk first to combine the dry ingredients and then to incorporate the milk until the mixture came to a boil. I finished cooking the pudding with a metal spoon so I could see how it coated the spoon, then used the whisk again to blend in the butter and vanilla. I used Hershey's "Special Dark" cocoa and while it was quite delicious, I agree with another reviewer who said this pudding is only as good as the cocoa. While I like Special Dark for making brownies, I'm eager to try this recipe again using a better quality cocoa.
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Gnocchi II

Reviewed: Nov. 3, 2011
This evening marked my first attempt at making gnocchi. I picked this recipe because of its simplicity and because other reviewers said it was authentic. I made these changes: I used only 4 potatoes instead of 8 and started with 1 cup of flour, adding more until I had a soft, pliable dough. It was easy to roll out on a well floured counter top and they cooked and floated to the top just fine. I used them in a cream soup with pork sausage and vegetables. While the gnocchis were very soft they were not pasty and tasted good. Now, I don't claim to know the history of gnocchi but I will venture to guess that it started out as a "peasant" dish, that is, easy to make and hearty. While we have ingredients measured out for us in this recipe, gnocchi was never meant to be rocket science! :) Strictly adhering to the recipe rather than using your eyes and hands to see and feel the dough will probably result in less than satisfactory gnocchi. This recipe was a good starting point for a beginner like me. I will definitely be making it again, trying to perfect it. :)
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Coconut Rum Balls

Reviewed: Sep. 28, 2011
My friends who like rum balls LOVE these! I make them two to three months before Christmas, refrigerate them in an air-tight container, and "baste" them with a little run every couple of weeks. Finally, I dust them in confectioner's sugar or dip them in melted caramel or chocolate. Then I pack 'em up and give them as gifts. If that's labor intensive I can assure you the end result is worth it.
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Baby Back Ribs

Reviewed: Sep. 28, 2011
Simple, straightforward, AND tasty! Now that's what I call a good recipe! Pick your favorite BBQ sauce and enjoy. It's not that I dislike fancy recipes that require gourmet herbs n' spices and hours of preparation time but this is SO simple and delicious I really can't hold that against it.
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Honey Graham Crackers

Reviewed: Sep. 28, 2011
While these "crackers" are tasty they don't much resemble commercial honey graham crackers in flavor or texture. They are softer and have a stronger whole wheat flavor than commercial crackers. Neither of those qualities is a bad thing! But for bakers looking for a clone recipe, this isn't it.
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Spicy Garlic Lime Chicken

Reviewed: Nov. 8, 2010
It's the little kick from the cayenne pepper that makes this recipe unique. And by little kick I mean a delightful sensation not "ow!" I can't eat spicy foods and this was juuuust right. I'm sure those who want a bigger kick can turn up the heat by adding more cayenne if desired.
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Ginger Glazed Mahi Mahi

Reviewed: Nov. 8, 2010
I will say right up front that I used this on boneless chicken breasts pounded to half an inch thick and grilled on a stove top grill for 2 minutes per side instead of mahi mahi and it was wonderful! I'm positive it would taste just as wonderful on mahi mahi, or halibut, or any "white" fish. For my taste it would even work on turkey! The marinade itself produces a beautiful shiny glaze of a rich mahogany color. The sweetness of the honey and balsamic vinegar is balanced with the saltiness of the the soy sauce and pungency of the garlic to produce a tangy sauce that's sweet but not not cloying. I liked the sauce so much that, rather than reducing it in a skillet, I took the reserved marinade and brought it just to a boil in a saucepan. Then I mixed a heaping teaspoon of cornstarch and a third cup of water and added that, boiling gently just until the sauce thickened. This yielded almost one full cup of sauce. I set it on the table for my family to add as they liked. I will definitely make this again.
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Potato Bread III

Reviewed: Jan. 11, 2010
This recipe makes a nice dense, chewy bread. While some reviewers didn't care for the chewiness, I like it. It's reminiscent of the texture of French bread without the crispy crust. I think I should've left the loaves to rise a bit longer in the pans to get more height but other than that I liked how this bread turned out. It's best when eaten shortly after baking, in my humble opinion. The following day the denseness of the bread made it heavy and not as satisfying to eat (which is why I gave it 4 stars instead of 5). I intend to try toasting it which is my way of taking care of day old bread ;) FYI: I made only one small change to the ingredients and that was to use butter instead of shortening. I also used my mixer instead of kneading by hand. The dough was very soft but manageable when turned out onto a generously floured board.
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Simple Scones

Reviewed: Aug. 7, 2009
Quick and easy to make. The only change I make is that I simply cut the butter into chunks and add it to the dry mixture rather than using a grater. Then I use my fingers to incorporate the two. Results are the same in the end. A versatile base recipe with some delicious variations. I've tried both the cranberry/orange and blueberry/lemon variations and they both turned out delicious.
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Cream of Broccoli Soup I

Reviewed: Oct. 24, 2004
This a good soup but I did have to play with the recipe a little. One whole (yellow) onion was overpowering the soup so I reduced it to half an onion. It was still too much onion flavor, so I reduced it again to a quarter of an onion and that was more to my family's taste. I also used half-and-half instead of whole milk for richer flavor. This soup is really best eaten the following day after the flavors have had a chance to blend overnight. It freezes well and reheats without losing any of the creamy texture. Recommended!
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Golden Sweet Cornbread

Reviewed: Sep. 24, 2004
Very tasty and sweet just as described. Easy to make. Good to eat plain.
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Grilled Fish Steaks

Reviewed: Sep. 18, 2003
Wow! This marinade is so simple yet soooo delicious! At first I thought there was way too much salt and "salty" flavors but everything blended together to make exceptionally savory fish. My halibut filet was about an inch and a half thick so I grilled the fish for an extra minute on each side and it came out perfect!
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5 users found this review helpful

 
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