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

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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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30 users found this review helpful

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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8 users found this review helpful

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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8 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Mar. 18, 2012
I've made this 3 times now (doubling the recipe one time) and can attest to how easy and yummy this recipe is. On the advice of other reviewers, I used bone-in pork shoulder because of the cost. I am a fanatic about removing the fat, and after this last time, I think I may use a leaner cut of pork if I can find it on sale. Only reason being it made a super quick and easy recipe more tedious and time consuming than necessary. Of course, if you don't mind some fat in your pork or don't mind picking it all out, then the cost difference is worth it. The flavor is great and the recipe couldn't be easier. I put a 3-1/2 to 4 lb pork shoulder, along with the beef broth, into a 6 qt slow cooker. I cooked it on low for 10 hours, turning it once. I then removed the pork, and shredded and de-fatted it with 2 forks. Like I said, the de-fatting part was time consuming, but the meat just fell apart...so easy. I rinsed out the crockpot, returned the pork to it,added my bbq sauce and let sit in the fridge over-night. A couple hours before serving, I put it back on the crockpot on "warm" and served on warmed Hawaiian Rolls. YUM!! Tried Stubbs and Sweet Baby Rays...much prefer the SBR and will use that from now on.
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8 users found this review helpful

Power Drink ***THE ORANGE***

Reviewed: Mar. 18, 2012
I liked this smoothie a lot. Let's face it...there are a gazillion smoothie recipes out there and they all start looking a whole lot alike after awhile. Not too many of them are orange and/or have carrots so this one is a nice addition to the repertoire. I omitted the salt because I didn't feel the need to add any more sodium to my diet than I'm already getting. I didn't use dates since I don't keep them around. I did add ice, as I always do, because I like the texture with it.
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6 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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5 users found this review helpful

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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5 users found this review helpful

Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Mar. 18, 2012
I made this for a party, along with Hummus III and this was the more popular of the two. I rolled the chickpeas between moistened paper towels to remove most of the thin "shells" on the canned chickpeas. I'd read that helps the consistency and taste. It was a bit tedious, but worth it, IMO. Other than that, I prepared the recipe as written and would not change a thing in the future. It is now in my recipe rotation so I will definitely be making this again and again.
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5 users found this review helpful

Chili Seasoning Mix II

Reviewed: Mar. 18, 2012
I love trying new chili recipes as chili is one of my winter staples. It's very easy to whip up your own batch of seasoning mix to have on hand rather than run to the store if it's not in your pantry...ask me how I know! Plus, I like having control over the seasonings/heat/salt and don't have to worry about msg or other preservatives. I've already made several batches of this and will be keeping it "in stock" to use in my chili from now on and will not be using the pre-packaged chili seasoning mixes any more. I definitely recommend making several recipes at once if you make a lot of chili.
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4 users found this review helpful

Banana Crumb Muffins

Reviewed: Mar. 18, 2012
Delish!! Made these for my Super Bowl Party, using mini muffin tins and they were a hit! Very easy to make. I didn't make any changes and think the recipe is perfect as written! Will be making these again and again!
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4 users found this review helpful

White Cake Frosting II

Reviewed: Mar. 18, 2012
Made this to put on 24 Rainbow Cupcakes and had plenty left over. I used clear vanilla and butter flavored shortening. The icing came out off-white, so if you want pure white icing, use white shortening. The flavor was really good and the butter flavor was a welcome addition. I didn't think it was too sweet - granted each person will have a different perspective on what constitutes "too sweet". If it helps, I'm more of a carb-addict than a sugar-addict, so I would say my taste buds are more sugar sensitive than those of you who crave sweets. I needed to add more water because it was just too difficult to ice the cupcakes w/o destroying them with just the 4 T of water as the recipe called for. Easy enough though. All in all, I'd definitely use this again.
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4 users found this review helpful
Photo by mary_o

Rainbow Clown Cake

Reviewed: Mar. 18, 2012
Yummy fun! Made cupcakes from this recipe with my 6 & 4 yo niece and nephew and they had a blast! (Although, I'm not sure if their favorite part wasn't licking all the bowls!) We used a Duncan Hines white cake-mix and made the cake according to the recipe on the box, using egg whites. Used gel paste, neon and regular, and they turned out very bright! We also made 3 different color icings and topped with sprinkles. The kids were so excited about being a part of making them and couldn't wait to see the end results so they stayed very engaged in the project. YMMV. I was originally concerned the colors would blend together, but that wasn't an issue at all since the batter was thick enough. I used cupcake liners, but would not use them in the future. The ones I used were thin and their lack of weight caused them to ride up in the muffin tins until they were full, and it made filling them more tedious. My experience was they created an extra step/expense that just wasn't necessary. Used the White Cake Frosting II recipe from this site, but used butter flavored Crisco i/o plain. The flavor was great, but it made the color of the icing off-white, so if you're wanting white icing, don't substitute. I also needed more than the 4 T water the recipe called for. I'm not a cake mix kinda gal, but I must say, they tasted great!
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4 users found this review helpful

Lentil Soup

Reviewed: Jan. 20, 2012
DELISH!!! I made this yesterday and just had my first bowl and WOW...so yummy and hearty! I made the recipe pretty much as is. I didn't have Oregano (thought I did) and added a small amount of pre-cooked Italian Sausage the last 30 minutes. I didn't add the Spinach because I simply forgot to add it before heating up bowl today. I will throw some in next time just to see what that does for the recipe. As it is, living alone, I'll eat on it a couple of days then freeze the rest for re-heating later. Next time, I'm going to cut way down on the Olive Oil to reduce the fat and will probably omit the sausage for the same reason. Excellent, Outstanding! This one is going to be in my permanent rotation!
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4 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

Smokin' Scovilles Turkey Chili

Reviewed: Mar. 18, 2012
Excellent recipe! I made 2 double recipes of chili for my Super Bowl Party...this one and Debdoozie's Blue Ribbon Chili. My preference was this recipe and it was was preferred by the majority (60% - 70% ??) of the guests, although the beef chili was really tasty as well. I prepared both chili's the day before and warmed them in a crockpot for serving the following day. I was leary of the hot chocolate mix, but it was a nice touch. Knowing it was there, I could faintly taste it, but none of the guests could tell. The only alterations I made were to use the chili seasoning mix recipe from this site and to omit the habanero peppers as I didn't want to make it too hot since I was serving a large group with varying tastes. This is going in my regular rotation!
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3 users found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Mar. 18, 2012
Made a double recipe of this for my Super Bowl Party and had a friend grab my caterer to "find" the bag for the Carmel Corn so she could find out where I purchased it. Needless to say, the Carmel Corn was a hit! It was fairly easy to make...more tedious stirring and separating the kernels than anything. I added Spanish nuts and think the little bit of salt was a nice addition. I popped my own corn using Amish Country Blue Popcorn and a Nordic Ware Microwave popcorn popper using no oil. I will definitely be making this again and again!
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Dec. 12, 2011
YUM!! I've made this recipe 3 times now and it's definitely a keeper! Each time, the people who I was serving it requested the recipe. I used muffin tins for first batch and a 9" cast iron skillet for the other 2 batches. (I didn't have an 8" and the 9" was just fine). Based on reviews, I put the skillet the pre-heating oven while while I prepared the ingredients. I highly recommend doing this if you have cast iron as the slightly browned, crispy crust is a nice touch for both appearance and texture. If you don't have cast iron, don't fret as the cornbread will still taste fantastic! In terms of the "sweetness" - I suppose that is a matter of taste/preference. As a native Texan, I guess that means I'm not supposed to be a fan of "sweet cornbread", so after reading the reviews...I was a bit leary of using the entire 2/3 cup of sugar. My fears were unfounded, though, and I'm here to say this recipe is "Dee-lish" as written! Oh...I didn't have buttermilk on one occasion and used low-fat milk and fresh lemon juice. I took out 3 Tbsp of milk and added 3 Tbsp of lemon juice. Still came out fantastic!
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3 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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