mary_o Recipe Reviews (Pg. 1) - Allrecipes.com (19995348)

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Sweet Restaurant Slaw

Reviewed: Apr. 8, 2013
Let me just say...I don't even like slaw. BUT...so many people do and this was the perfect and easy side for a small gathering I was having. I tasted it and loved it! I prepared the slaw the evening before, so it chilled for a good 17 hours before serving. I found fresh slaw mix at Central Market (not bagged). I used Mayo instead of Miracle Whip since so many reviewers said it was "too sweet". Other than omitting the onions (not a fan of uncooked onions), I followed the recipe as written. I was shocked when I peeled off the foil to discover the slaw had reduced down to about a third of it's original height! That's probably normal, but having never prepared it, I was not expecting that at all. There were 9 of us (all female), and other than a taste, I didn't serve myself any because I was worried there wouldn't be enough. For that reason, I would say this recipe serves 6 and not 8. Anyway...I and my non-slaw loving partner REALLY liked this slaw! Not too mayo-y...fresh tasting and perfect flavor for our tastes. My guests loved it and there was nothing left. I'll be making this easy and tasty recipe again.
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Slow Cooker Texas Pulled Pork

Reviewed: Apr. 8, 2013
Pretty good...not 5 stars in my opinion. I made this with a 4.5# bone-in chuck pork roast. For MY taste...it was too onion-y (I put most on top...1" dices) and would not do that next time which "might" redeem the recipe. Also, the juice was just way too oily. I did not add oil (based on reviews) and painstakingly removed the fat when shredding. I read numerous reviews and decided to cook it on low over-night (aprox 9 hours). I took it out to shred, and poured the juices into a sieve to remove the solids and then added the juice and shredded meat back into my Rival 6-qt crockpot for about 2 more hours. The meat was plenty tender and juicy. What I didn't love was the flavor. I tried to doctor it up by adding more Sweet Baby Ray's Sauce...which helped. I finally decided to put the meat in the fridge while I put the sauce on the stove to reduce due to it being fairly "watery". I finally gave up on the sauce after a couple of hours - it thickened but was just too oily. I served the meat, which I heated with an additional 1/2 - 3/4 cup BBQ sauce, with warmed BBQ sauce for those who wanted more BBQ flavor. My company seemed to enjoy the meat. It was not "bad", just didn't bowl me over like "Slow Cooker Pulled Pork" recipe from this site. Because tastes vary, I do think this is worth giving a shot, but for my own taste, I am on the fence as to whether or not I am going to give it another shot with some changes.
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Photo by mary_o

Oatmeal Peanut Butter Cookies III

Reviewed: Mar. 17, 2013
Bake these and you'll be a hero to your peanut butter loving friends/family members! My friends went NUTS over them. I have been asked to make them again and several folks have wanted the recipe. Following the recipe, I used a 1-1/2 tsp scoop (you will want to be precise because cookies need to be same size for assembly) and got about 15 cookies, so like other reviewers have said, you will be well served to double the recipe. When they come out of the oven, give the cookie sheet a little tap on the counter to easily deflate them, otherwise, you can just tap each one with your fingers or a spatula. I used the convection bake setting so I knocked the temp down 25F, but on regular bake, I'd use 350F. Took them out at exactly 10 minutes and let them cool a bit on parchment lined cookie sheets until they were hard enough to remove to the cooling racks w/o breaking apart and let them finish there. As far as the filling, I had too much left over after my first batch, so I now just put a dollop on half the cookies before putting the tops on so I can add or take away as needed. No need to have any of that yummy filling left over! I don't find them overly sweet, but they are rich/filling. I use unsalted Plugra butter, Bob's Red Mill Rolled Oats, King Arthur Flour and Peter Pan PB. I did not find them too salty. I made a batch with a basic unsalted butter and Quaker Oats and preferred the Plugra/Bob's Oats. As always, when baking, be precise in your measurements for best results!
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Honey-Brined Fried Chicken Breasts

Reviewed: Mar. 4, 2013
Delicious! 5 stars! I made minor adjustments based on reading all the reviews. Because there was a consistent theme of "too salty", I reduced the kosher salt to somewhere between 1/4 c and 1/8 c. and used garlic and onion powders instead of salts. This worked perfectly. **Keep in mind the recipe calls for kosher salt, so if you use table salt (Morton's, etc), it will yield a saltier meal than if you use kosher salt so you might back-off a bit more** So the breasts would cook thouroughly before burning the crust, I pounded the chicken to around 1" thickness. I will make them thinner next time as the crust was pretty dark by the time the internal temp raised to 155F. (watched Chef John's video and he recommends this temp as the internal temp will continue to rise to around 165F after being removed from the oil - which it did). The taste was superb! Very flavorful and moist. I will definitely make these again. Served with Cowboy potatoes from this site and a Kale Salad. Great meal!
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World's Best Lasagna

Reviewed: Feb. 6, 2013
Fantastic and authentic! Like this recipe needs another review raving about how good it is! I made 5...yes 5 of these for my Super Bowl Party this year. (Yes, I have left-overs. I planned it that way!). Everyone loved it, including me! I live in Dallas and we have a wonderful Italian Market, Jimmy's, where I was able to find "just made that morning" Sweet Italian Sausage, Polly-O Ricotta and wonderful Mozzarella (had them slice it) and Parmesan (which I grated). I feel quality ingredients really put your dish over-the-top, and I think this is one recipe where the ingredients make a tremendous difference. Yes...there are a lot of steps. Not difficult...just a bit time-consuming. It's worth it. I had a ton of meat sauce left-over, without doubling it. Unless you like your lasagna really meaty, I wouldn't go over the 1-1/2 cup per layer recommendation, but just know you'll have some left over. Oh...and I did cut down the sugar to 1 T. Maybe because I used sweet Italian sausage, the first night, I thought the sauce was a tad sweet. But, I made the lasagna a week before my party (put in freezer un-cooked), and by party time, the sauce had mellowed and tasted just perfect. less sweet. This will be my go-to lasagna recipe from now on.
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Taco Seasoning I

Reviewed: Feb. 6, 2013
SO much better than store bought...plus, you can control the heat, sodium and can be sure there is no MSG! I have made numerous recipes of this for myself and for gifts (I buy empty spice bottles at Penzy's Spices). I've used this most often in this websites, Slow Cooker Chicken Taco Soup, and it's always a crowd pleaser. I use anywhere from 3 - 4 Tbsp. As a matter of fact, I borrowed a friends slow-cooker for a party I just had and am returning it with a copy of that recipe and a jar of this seasoning. Thank you Bill Echols and everyone else here who takes the time to review these recipes. So much great input!
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Jalapeno Popper Spread

Reviewed: Feb. 6, 2013
Another "keeper"! Served this at this years Annual Super Bowl Party (75 people) and not a smidgen was left. It was extremely easy to assemble, which I did the day before, and 30 minutes before the party started, we popped this in my trusty Breville Smart Oven and Viola! Yummy goodness! The only thing I changed, based on another reviewer's suggestion, was to mix 1/2 cup of Panko crumbs with the freshly grated Parmesan cheese for the topping. It really came out to perfection. Being a Texan, many of my friends like a little spice, so I chose this for the "hot and spicy" offering to go along with Guacamole, BLT Dip and Red Pepper Bean Dip. Everything was enjoyed, but this was the only dip that was completely finished. Had planned on serving with toasted french bread but the server burned it (Oops!), so we used Pita Chips. Thanks for a great recipe!
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Too Much Chocolate Cake

Reviewed: Feb. 6, 2013
Simple. Chocolatey. Moist. Yummo-licious. Perfect for those times or for people who just don't want icing. What else can I say? I'm not generally a fan of "anything cake-mix", but this was one instance in the interest of time and based on the many, great reviews, I went for it. Glad I did.
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Black-Eyed Pea Gumbo

Reviewed: Feb. 6, 2013
Excellent recipe. I had a friend who asked me to bring the black-eyed peas to their New Years Day gathering, so of course, I came to Allrecipes for ideas and settled on this one. I'm pretty much a "recipe follower", but always read a lot of these reviews and based on that, I decided to add some Kielbasa sausage and a few shakes of Cajun Seasoning from this site...the latter since one of the hosts is from N'Orleans. To let the flavors incorporate, I prepared this the day before. It was a big hit. The next day, the hostess called and said these were the best black eyed peas she's had...except for her mother's. Being the good daughter that she is, I think she felt obligated to say that last part! ;-)
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Juicy Roasted Chicken

Reviewed: Feb. 6, 2013
Very moist and flavorful! I followed this easy recipe to a "T" and it came out just perfect! My friend was skeptical about the onion powder, because, like most folks, she has always roasted chickens with just salt and pepper. She was very impressed with the flavor, so if you're on the fence with the onion powder, I recommend giving it a shot. The chicken came out very moist as well. I will give some of the credit to the bird that I used as it was truly free-range, organic, farm-raised, with no hormones or anything like that. Really fresh. My chicken was right at 3 pounds. I will continue to roast chickens in the manner since I see no room for improvement.
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Classic Rice Pilaf

Reviewed: Feb. 6, 2013
Amazing flavor! Like several other reviewers, I did not use the saffron since I didn't have it "in stock" and was making a dinner from ingredients I had on hand. I used Lundberg Organic Long-Grain White Rice (Amer Test Kitchen favorite). This recipe is easy to prepare. I put it in an oval baking dish and baked it in my Breville Toaster Oven and it came out perfect. No sticky rice. I did toast some slivered almonds and pine-nuts and put them in before baking. I should have put them in after because they were too soft. Lesson learned. Either way, with or without the nuts, the rice flavor is fantastic. I'll be making it again. Oh yes...the entire meal was from Allrecipes. I served this along with "Juicy Roasted Chicken" and "Grandmother's Buttermilk Cornbread" (a staple in my repertoire). Everything complemented each other very nicely and the timing of it all coming together at the same time worked well (not my strong-suit). I got the chicken in...prepped the dry ingredients for the cornbread, assembled and got the rice baking then assembled and baked the cornbread. YUMM-O! I love this site!!!
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Slow Cooker Chicken Taco Soup

Reviewed: Oct. 7, 2012
YUMM-ALICIOUS! Made this recipe for myself and a friend who had a hip replacement and she liked it so much, she has asked for the recipe twice. She stated she likes foods that have several levels of flavor and seasoning and this one hit the mark. My tastes run a bit simpler, but I enjoyed it a lot...so much so that it will be in my regular soup rotation. Even though I am a Texan and I love my Tex-Mex...I am a bit of a wimp when it comes to "heat" and this one was not too spicy for me. Of course, your mileage may vary! I used Bill Echols Taco Seasoning and followed the recipe to a "T" with one exception...I substitued a can of beef broth for the beer. I served it with mild cheddar cheese...freshly grated. Do yourself a favor and grate your own cheese...makes a big difference! I ran it through the WW Point calculator and based on the nutritional info provided...with no substitutions, it came out to 11 PointsPlus per cup.
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Delicious Ham and Potato Soup

Reviewed: Sep. 24, 2012
Delicious is right! I made this for a friend who had a knee-replacement, so unfortunately, I only had a couple of spoons to taste it, but it was super yummy! I made another potato soup recipe from this site in the past, and this one was better IMO. As far as the ingredients, I used Yukon Gold potatoes...for their creamy texture and the fact they don't fall apart and get mushy like russets do in soups. I used 2% milk instead of whole, and it was just fine. I do not like things tasting too salty, so generally go easy on the salt so I used sodium-free chicken bouillon granules. For that reason, I was not concerned about it tasting too salty and went ahead and added the 1/2 tsp. of Kosher salt. After a taste, I actually added a bit more. I would say it might have begged for more, still, according to some tastes, but I figure you can easily add it to your bowl. As an additional FYI...as far as potatoes...I did some digging around and for those of you who may not be potato "saavy"...the best ones for soups are Yukon gold, Yellow Finn, red-skinned, white round and purple. Also, a rough estimate is about 1 lb = 4 c. diced. I also ran it through the Weight Watchers Calculator per the AllRecipes nutritional info and it came out to 5 PointsPlus per 1 cup serving. I'll be making this again for myself!
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Peach Ice Cream

Reviewed: Jul. 9, 2012
I made this as written and it was easy and delicious. Fortunately, peaches are in season, so I taste tested 3 different types of peaches at the grocery...Locally grown (Texas), yellow (Georgia) and Donut Peaches. I have to admit, I was very leery of the odd-looking Donut peaches, but they were the sweetest of the bunch. Being closer to white, I did add in about 20% of the locally grown, yellow peaches to give my ice cream a more "peachy color". I used 15 peaches total and mashed them in the Vitamix...keeping it slightly chunky. The result couldn't have been much better...very fresh and easy. Not sure I can say much more, but if you are a peach ice cream fan, give this one a shot. I'll continue to use this recipe until I find one I like better - not because I don't think it's a great recipe, but like I suspect most of you are, I am always looking to find "the best" recipe.
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Pineapple and Basil Sorbet

Reviewed: Jul. 8, 2012
Okay...let me start off by saying I did not make this...a good friend did, but since I use this site and put a lot of stock in the reviews...I thought I'd review it. YUM!!!! I'm not vegan, I'm not generally a huge fan of basil or pineapple, but we had a dinner party last night and there were a couple of vegans, so my friend made this and the pineapple/orange sorbet recipe from Allrecipes and this one was the favorite. The other was good, but the pineapple/basil just was SO fresh and delicious that it was the preferred. The basil and pineapple compliment each other very nicely. I have added this to my MacGourmet (love it) Recipe program and will be making it soon. If you're on the fence about giving this one a shot, I can highly recommend it!
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Kale Chips

Reviewed: Mar. 25, 2012
I just can't give these 5 stars because they're so finicky. There is such a fine line between too little and too much salt...too over done and too under done. I haven't been able to get them "perfect"...but I'll keep at it! My niece had the same results as me.
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2 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Mar. 25, 2012
More like 4-1/2 stars. I made this, along with Smokin' Scoville's Turkey Chili for my Super Bowl Party this year and my guests preferred the Turkey Chili. I did also. That's not to say, this isn't a great recipe...it's quite yummy and pretty easy to make as well. I doubled both recipes, prepared them as written and served them the next day, in Crock-Pots set on "warm". Quite a crowd pleaser, but my crowd gave the winning edge to Smokin' Scoville.
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Banana Pudding IV

Reviewed: Mar. 25, 2012
I've been making this recipe for years (sans the vanilla...need to try that next time) and it's so easy and definitely a crowd favorite. What I like, it that it can be made with ff or low-fat ingredients with little or no affect to taste. It's important to let the cream cheese get to room temperature to help with the lumps. One idea I've had, but admit haven't tried, is to make a chocolate version of this using chocolate pudding mix and oreos or chocolate wafers. Yummers!!! Try it, I'm guessing this recipe will become a family favorite!
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Golden Sweet Cornbread

Reviewed: Mar. 25, 2012
More like 4-1/2 stars. I made this as written, using King Arthur's Whole Wheat Flour in a cast iron skillet AND made Grandmother's Buttermilk Cornbread as written and served them both at a small get-together. Of the people there, 6 preferred Grandmother's. May have been the WW flour or maybe just the recipe. So, I'm knocking a star off this since I also preferred Grandmother's. Don't get me wrong, this is an excellent recipe, but I will probably make it once more with regular flour. Can't really go wrong here...certainly better than boxed and very easy too! Using cast iron definitely gives the crust a nice crunchy texture and the cake-part was perfect. Just don't over-beat.
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Hummus III

Reviewed: Mar. 25, 2012
I've made this a couple of times now and liked it better the 2nd time since I used a different type of Tahini and took most of the shells off the garbanzos by rolling them between moistened paper towels. I served this and the Red Pepper Hummus at a party and the Red Pepper Hummus was the more popular of the two. So, because of that and because it hasn't "WOWED" me yet, I'm giving it 4 stars. I will continue to make this, tweaking it to my liking.
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