Marne Recipe Reviews (Pg. 2) - Allrecipes.com (1010334)

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Sugar Cookie Icing

Reviewed: Mar. 20, 2008
I really like the taste of this icing - I was a bit leary of it because I didn't want anything with a strong powdered sugar taste. It turns out that I like the taste, but I need to get used to the consistancy. It's runny - and I don't think I had it too runny, it that's just the way it is. I find it harder to work with than a butter based frosting, but the taste and look after it dries is really nice.
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Scalloped Corn III

Reviewed: Feb. 11, 2008
This recipe, for me, is just ok. I think it has too many crackers. It tastes like wet crackers with corn mixed in. I left out the onions and added pepper - there's just something else missing that other scalloped corn recipes I've tasted had. Back to the drawing board.
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Luscious Slush Punch

Reviewed: Feb. 4, 2008
I made this for a baby shower with 18 people. I made it (like many other people) in two gallon sealable bags. I will play with the servings next time because one bag was not enough, but two was too much. That said, it was fabulous punch. I think if it had been frozen more than 20 hours or so it would be too frozen. I put it into the freezer for 3 hours before I was going to serve it, then when I put it into the bowl, I mixed in half the lemon-lime soda and broke it up with ice tongs and added the rest of the pop - that worked great. I loved the slushy consistency and everyone raved about it!
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Brown Sugar Meatloaf

Reviewed: Jan. 31, 2008
Liked the meatloaf, hated the glaze. I guess I like more of a tomato taste with my meatloaf, rather than pure sugar. I'll try the meatloaf again - I added garlic and liked the crackers - not usually what I make it with, but it was a nice change other than the syrup on top.
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1 user found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: Dec. 19, 2007
Yum! I had some buttermilk around after making a cake so I thought I'd give these a try. Usually, I use the "complete" mixes from the store that you just add water to. I think this will be a permanant addition to my cookbook - these were great! One of the few recipes I didn't have to change at all!!
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Lemon-Lime Crackle Cookies

Reviewed: Dec. 15, 2007
I've never made a cookie with such interesting ingredients! These cookies are great - I made them at Christmas time, but they would be great in the summertime. They're super light and refreshing! Don't be afraid to try these because of all the crazy non-traditional ingredients! They are awesome!
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11 users found this review helpful

Red Velvet Cake I

Reviewed: Dec. 15, 2007
I thought this cake was pretty good. I was a little disappointed with the texture of it, however. It was pretty heavy - moist, but heavy. Maybe that's how red velvet is supposed to be. Anyhow, the taste was very good. Now to the frosting. I was TERRIFIED to make something that sounded so crazy! Am I glad I did! It's the best frosting I've ever made. This will now be my go-to frosting for cakes. I'm willing to bet that you could add cocoa powder to it and make it chocolate frosting too. The only thing I will try next time is to warm the milk before adding the flour. It seemed like I stood there 15 minutes stirring it - maybe warming it first will cut back on that time.
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5 users found this review helpful

Michelle's Soft Sugar Cookies

Reviewed: Dec. 4, 2007
If you're looking for the best tasting cut-out cookie recipe, look no further. I used butter because I didn't have any margarine, and they were exactly what I was looking for. Make sure you refrigerate them for a while. I did for about 2 hours and they could have gone longer (the recipe says overnight, but I couldn't wait). These cookies are soft, they puff up a little bit, and they taste great. I could eat them plain but you sort of have to frost Christmas cookies!
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Decorator Frosting

Reviewed: Dec. 4, 2007
I used this recipe on "Michelle's Soft Sugar Cookies". It was pretty good. I like the fact that this frosting is made with butter instead of shortening - it doesn't have that greasy aftertaste. I just didn't think it spread very well. It seemed sort of like a chore to frost my cookies - something I usually like doing. BUT it tastes good, I will use it again.
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Tangy Chicken Fajitas

Reviewed: Nov. 27, 2007
There used to be a Mexican restaurant called Chi-Chi's - I used to love their fajitas - nobody made fajitas like they did - until now. These are the best fajitas I've had in a long time. I make them inn a cast-iron grill pan. Yum.
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2 users found this review helpful

Rum Cake I

Reviewed: Nov. 11, 2007
I have made this recipe for years - except I do mine a little differently.. I take the cake out of the oven poke holes in it and pour the glaze all over the cake while still in the pan. Then I let it sit at least two hours before inverting it. The whole cake is infused with the glaze and the top is nice and crunchy.
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193 users found this review helpful

Seven Minute Frosting II

Reviewed: Nov. 3, 2007
This is really good frosting. I made it to top an angel food cake for a birthday. My dad said it tasted just like when he was a little boy, and the kids loved it. It was a little sweet for me, and I added only 1 3/4 c sugar. The only thing about this recipe that I didn't like was that it made way too much frosting for one cake and you can't really save it for another time. I ended up throwing a lot of it away. I would make it again, but probably cut it down by 1/3.
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13 users found this review helpful

Chocolate Macaroon Cupcakes

Reviewed: Oct. 7, 2007
These cupcakes are really good - people are really surprised when they bite into them! Personally, I thought they were just ok, but I don't really like almond extract - I'll use coconut next time. BUT everyone else that ate them raved and asked for the recipe. I frosted them with a chocolate ganache and stored them in the refrigerator - it just seemed better with the filling cold.
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4 users found this review helpful

Scalloped Corn

Reviewed: Aug. 30, 2007
This was good - but a bit dry. My husband took one look at it and said "you made cornbread?". It was totally like eating cornbread for me - but the flavor was good. I think it just needs a little tweaking to be a "5".
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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jul. 22, 2007
This is such a nice change to pan-fried or grilled fish! I used walleye filets but you could use any white fish. It was easy to prepare and tasted like something you would order at a restaurant. This is definately something I will prepare for guests.
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Rhubarb Dream Bars

Reviewed: Jul. 18, 2007
I loved these and so did everyone that tried them. They are sweet - I used 2 c. of sugar and next time I think I'm going to try 1 1/2 c. just to see if I like it that way. One other thing - I used frozen rhubarb from my garden. Because it was frozen, it had to bake for A LONG TIME. I would say at least an hour and a half. But, it was well worth the wait - they were fantastic!
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Frosted Rhubarb Cookies

Reviewed: Jul. 4, 2007
I really like these cookies - it's nice making something different with rhubarb! Mine turned out a little flat - look nothing like the picture. Also, I can't imagine putting frosting on them! They're so good plain and I think frosting would really take away from the taste of the cookie. I think they taste like the best part of a rhubarb muffin - the top! They're crunchy on the outside and soft on the inside. I could eat lots of these!!!
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Absolutely Fabulous Greek/House Dressing

Reviewed: Apr. 21, 2007
I thought it was really delicious. I changed the servings to 12 and it gave me a perfect amount of dressing. It's exactly what I was looking for!
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Basic Microwave Risotto

Reviewed: Mar. 2, 2007
I have made this twice now and really like it a lot. My husband didn't like it the first time so I made a few changes and he really likes it now. I used 2 1/4 c. of broth and 2-3 Tbsp of wine - just enough to taste. I also cook it for a lot longer than the recipe states. I followed the directions the first time and it was just too hard still, so I go about 10 more minutes in the microwave. This recipe has great flavor, and the best part is that you don't have to stand in front of the stove stirring!
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Blueberry Coffee Cake I

Reviewed: Mar. 2, 2007
Seriously, this is one of the best things I have ever baked (and I bake A LOT!). I made it in a pretty bundt pan and used 3/4 c. of milk. I mixed the blueberries into the batter right before putting it into the pan. I thought it was a perfect amount of streusel in the recipe - enough for a top layer and a middle layer. The streusel seems to have a caramel taste to it - it's just awesome! I can't wait to make this again to share with other people - me, my husband and kids ate this whole one ourselves!
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