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    MaryMc

    Seattle, Washington, United States

    Recipes on this site have gotten a little--okay, a lot--screwed up lately. Proceed with caution.

    Chef #20395

    Seattle, Washington, United States

    Joined: Oct 02, 2001

    Birthday: Mar 12

    53 reviews by MaryMc

    1 - 10 of 53 sorted by Date | Rating | Helpful

    Reviewed Home-Style Mexican Rice
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      |  By Ginny Sue

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    "This is a great, simple recipe that I've been making regularly. It's not aggressively flavorful, but I'm not looking for that in a side dish. It's very tasty, and I love that it uses only ingredients that I generally keep around the house. The only thing I've changed is that I use chicken stock in place of the water and..."

    Mar 27, 2013 on Food.com

    Recipe #151740

    Reviewed Potato and Coriander Samosas
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      |  (1 person found this helpful) |  By Fairy Nuff

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    "Dang, these are good! I don't always have good luck with fiddly little pastries--I've had them fall all apart and make a mess--but these came out great. The only thing I changed was to add 1/2 tsp. salt to the filling. The potatoes took longer to cook for me--more like 25-30 minutes. I made the pastries larger (6" circles and probably rolled ..."

    May 9, 2011 on Food.com

    Recipe #111690

    Reviewed Sour Cherry Tart: Pizza di Visciole alla Romana

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      |  By MaryMc

    "We didn't much care for this one. It's WAY too sweet (and that's not something I often complain about! and the flavor is just kind of flat. If I were going to make it again, I might squeeze the lemon and add the juice to the jam, to give it another dimension. I would also substitute almond flavoring for some of the vanilla. But I probably won' ..."

    Jan 30, 2011 on FoodNetwork.com

    Reviewed Toffee Nuts
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      |  By katew

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    "Not sure if I did something wrong, but these didn't turn out at all like I'd hoped. I was looking for a crunchy hard coating on the nuts--what I got was a runny caramel sauce with big lump of chewy crystals. The part of the instructions where it says "spoon over pound cake" makes me think maybe it was supposed to be a sauce--but that still doesn..."

    Aug 24, 2010 on Food.com

    Recipe #400735

    Reviewed Apple Chutney from the Duck Soup Inn
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      |  (1 person found this helpful) |  By lazyme

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    "This was a big hit with the pork roast at Christmas dinner. I'll definitely be making it again! The only thing I changed was to add about 1/4 tsp. of ground cardamom and 1/4 tsp. of white pepper."

    Dec 25, 2009 on Food.com

    Recipe #177147

    Reviewed Cheesy Apple Bacon Muffins
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      |  By ratherbeswimmin'

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    "Really tasty! I used a giant-sized muffin tin and the recipe made six of those--froze them for weekday breakfasts. Thanks!"

    Oct 20, 2009 on Food.com

    Recipe #153675

    Reviewed Tangerine Stir-Fried Beef With Onions and Snow Peas
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      |  (2 people found this helpful) |  By Scoutie

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    "This has a really nice flavor. I bumped up the amount of beef (DH wouldn't know what do with all those veggies! but otherwise I wouldn't change a thing. He wants me to try it with pork next time."

    May 3, 2009 on Food.com

    Recipe #357280

    Reviewed Hazelnut Blondies
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      |  By TattooedMamaof2

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    "OH MY!!! These are SOOO good! They're wonderful plain, but spread with Nutella...I don't think that pan I just made is going to last very long!"

    Apr 22, 2009 on Food.com

    Recipe #337482

    Reviewed Bolo Negro De Loriga = Darken Cake from Loriga
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      |  By Mia #3

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    "This was a really tasty bread--cinnamon-y and light! I baked it at 375 degrees F. for an hour and 15 minutes, which turned out to be a little long--I'd go with closer to an hour next time."

    Apr 17, 2009 on Food.com

    Recipe #336263

    Reviewed Chicken Oporto
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      |  By Mia #3

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    "This was REALLY good!! The port and the mushrooms gave the sauce a lovely flavor. My only complaint (and it's minor! is that the sauce was a little bit thin--I might cut back a bit on the cream next time, or else cook the sauce a little longer after the chicken was done to reduce it."

    Apr 15, 2009 on Food.com

    Recipe #339530

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