Marianne Recipe Reviews (Pg. 10) - Allrecipes.com (10848063)

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Grilled Mahi Mahi with Lemon Caper Sauce

Reviewed: Sep. 14, 2013
This deserves MORE stars than just the five! We loved this. Of course, you have to take into consideration the quality of the fish that you get, and we got ours at a high quality restaurant where they have a fresh fish market. This was so good that I want to go back tomorrow to repeat this dinner! I followed the recipe exactly (even using the brand of capers from the recipe submitter!) including the timing of the bbq'ing. We could seriously eat this at least once a week! Thanks so much!
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Fresh Corn Salsa with Orange and Lime

Reviewed: Sep. 14, 2013
We liked this a lot as we ate it alongside a bison taco. It's a nice fresh companion to a variety of dishes. The ingredients were proportioned spot on. Thanks for this recipe!
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Arica's Chicken Piccata

Reviewed: Sep. 11, 2013
We thought this was a very good meal. The one and only change I made was to use a different pasta. I've maybe had a more traditional piccata before, but this was a great meal for us tonight. My hubby is very grateful tonight, Arica! Thanks!
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Stuffed Bison Burgers with Caramelized Figs and Shallots

Reviewed: Sep. 6, 2013
We loved this recipe! I did use cranberry juice, and because I wasn't sure what kind of dried figs to use I used half black Mission and half Calimyra. Using bison I'd suggest you won't want to overcook it. This made a very excellent meal tonight! Once you figure out how you want to eat this----as a traditional hamburger-type or a more upscale type----you'll enjoy all the varieties you can make. We will have this again!
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Easy Graham Cracker Cookies

Reviewed: Sep. 4, 2013
So I'm going to rate this cookie in the middle of what was our final verdict! I thought these were just OK---a 3. They were good, but they didn't wow me. BUT my granddaughters just LOVED them! I think they loved the graham cracker coating so much! I did follow the recipe exactly, and they didn't exactly crack on top, but they seemed to be done in 10 minutes as suggested. I did use the optional chocolate chips, though I think they probably aren't necessary at all. So I'll split these two reviews with a 4. Kids will love them.
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Ed's Bar-B-Que Bourbon Sauce

Reviewed: Sep. 1, 2013
I am so mad at myself for only making half a batch of this! I now have to make more tomorrow--a batch and a half. I didn't have fresh oranges, so for the zest I used orange juice concentrate along with the orange juice (which I always have on hand). For the vinegar I used white balsamic vinegar. Those were the only changes I made. This is what we used for our pulled pork sandwiches, and they were so delicious! Thank you so very much, Ed! This will be a keeper for us!
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Cuban-Style Picadillo

Reviewed: Aug. 29, 2013
This is what we (two of us with some taste-testing from my visiting daughter) had for dinner, half the recipe, that is, and we agreed that it is a keeper! I do think I would do things just a tad different next time. First, I won't forget to buy the green pepper! I made no sub for that. Second, I would add double the cumin (personal preference). Third, I used regular-sized green olives and cut them in half, but next time I'd either quarter them or slice them in neat little slices (I'd like more of a bite of them more often). Fourth, I'd cut the potatoes a little smaller---about 3/8" to 1/2" cubes and maybe even add just a little tiny bit of butter to the olive oil to make them brown a little better. I loved it when I had a raisin in my fork--just that little bit of sweetness was great! We do have a few leftovers, but we are going to wrap those in flour tortillas with a little cheese and salsa this weekend! I'll let you know how that turns out! Thanks for this new taste treat!
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Whole Grain Breakfast Cookies

Reviewed: Aug. 27, 2013
My granddaughters loved these, and I'm grateful they do because they are a good example of a healthy snack! I did make a couple of minor changes--coconut oil rather than the canola, a mix of dried cherries, blueberries, and strawberries, and fewer chocolate chips. These cooked perfectly in 8 minutes. Thanks for these cookies!
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Burgers with Grilled Onions

Reviewed: Aug. 25, 2013
Yum! Of course, I added Valerie's Herdez Creamy Tomatillo Avocado Salsa and had bd.weld's pickled eggs on the side. Hard not to love this dinner! A few chips and a light green salad finished it off!
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Chicken with Lemon Artichoke Sauce

Reviewed: Aug. 24, 2013
YUM! I used one package of chicken breasts from Costco (just the two of us), so two breasts with all the sauce. I love having too much sauce so I can sop it up either with pasta (capellini in this case) or with bread. For the oil I used lemon olive oil, and because I didn't have fresh parsley I used cilantro. I only had a can of artichoke bottoms, so I did add some marinated artichoke hearts, but only a few for variety because the bottoms are so solid! Otherwise, I followed the recipe. Excellent dinner! This will be repeated for sure! Thanks, shannonferger! Yum!
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Tatyana's Momma's Truly Excellent Shortbread Cookies

Reviewed: Aug. 18, 2013
I'm giving these 5 stars even though I had trouble with the baking time because they are so tender and tasty! I made half a batch just as the recipe suggested, using a small cookie scoop with a yield of about 20 cookies. I smushed them down with my meat tenderizer for the design to about 3/8", and the final product turned out to be about 1/4" high and 2" wide. I say I had trouble with the cooking time, and I don't think it is with my oven, though I will test it to make sure it is calibrated correctly. After about 35 minutes at 250, I turned the oven up to 275 to finish off the first batch. The second batch I cooked for about 30 minutes at 275. You really just want them to start to turn golden brown. The end result is a very tender and light cookie---just perfect with a cup of coffee! I'm surprised these made it with only one review after a whole year of sitting there! I'm glad I found these! Thanks, Proud Albertan!
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Greek Seasoning Blend

Reviewed: Aug. 17, 2013
This is a very wonderful blend. I will keep it in my pantry to use for many things---from chicken to pork. It's really good. It was especially good on the Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad that I made from this site. You should try it!
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Peppermint Lace Cookies

Reviewed: Aug. 15, 2013
Here's a new cookie for your Christmas cookie plate! These turned out very nicely! I made half a batch of these, fitting 12 cookies easily onto each baking sheet with parchment and baking for 12 minutes. I got 23 cookies using a small cookie scoop. These are very tasty! Thanks for the recipe!
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Oven Roasted Parmesan Potatoes

Reviewed: Aug. 15, 2013
What's not to love about this recipe? I followed the directions well except only had 1.5 lbs of potatoes. I'm glad I will have leftovers so that we can enjoy them again tonight! The tablespoon of oil that I used to douse the potatoes with was a rosemary infused olive oil. Thanks for a very wonderful side dish!
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Lightning Gravy

Reviewed: Aug. 13, 2013
This was good but needed just a little tweaking. I had some leftover turkey in my freezer and wanted to make a gravy to go with it. I took some of it and added it to water and cooked it down so it would have the taste of turkey. Then I added the bouillon and cornstarch, but it was still quite runny so had to add more cornstarch. I also added a little Kitchen Bouquet to give it a little color. In a bind this works, but be prepared to add more flavor(think salt and pepper) and more thickening agent. I did make only half the recipe, and what is left over will be added to a little mayo and mustard tomorrow for a turkey sandwich for lunch. There certainly is a place for a recipe like this! So thanks for that!
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Pick of the Piccata Sauce

Reviewed: Aug. 13, 2013
I had no chicken broth and had to sub wine for this sauce, and it didn't say what kind of artichoke hearts to use, so I used Trader Joe's marinated hearts. I also added another little dab of butter to it when it was finished. I put this over chicken that I sautéed with butter and olive oil seasoned with Papa's Seasoning from this site and a little Tajin. We practically inhaled this dish! Very yummy and very easy, too. Yum!
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Two Meatballs in One

Reviewed: Aug. 12, 2013
I halved this recipe and came up with 19 meatballs, making sure to have no leftover parts. I used 2 Italian sausages and 1 pound of hamburger, using a small cookie scoop for the sausage (and that cut in half) and a larger scoop for the hamburger. It was a little difficult to get the sausage meat to stick together, but they held up well with the boiling method. For the sauce I used only one 28 ounce can of San Marzano tomatoes with basil, otherwise following the recipe. This all turned out well, and we (hubby and I) enjoyed the dinner, as did my son's family, who received all the leftovers. I don't think that if I were to make these again that I would bother with making the little meatball in the middle because in the end you couldn't tell the difference between the two----it would have been fine just to mix all those ingredients together. Maybe it would be fun if there were a different color to one or the other after cooking. We did have a nice dinner, so thank you, lynn socko!
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Baked Corn on the Cob

Reviewed: Aug. 12, 2013
I had to try this recipe because of the cooking method! Since I had the oven on already anyway and since I had one cob of corn, I figured I'd give it a whirl. I halved the ingredients and left it to brine for about two hours before placing it in the oven. I am sorry not to have taken a photo of the cob before cutting it away! It was a little dried-out looking, like corn gets when you leave it on the counter too long after taking it from boiling water. The taste was good and didn't need to have any extra seasoning. I probably won't make it again this way, but I'm anxious to have someone else make it and see if it was just something I did wrong. I really wanted to like this! EDIT: Talking to the author of this recipe on the Buzz, I discovered that the directions to his recipe were supposed to inform us to LEAVE THE HUSKS ON! I'm so glad to see that Naples did that, and so now I really need to try this again so I can change my rating! EDIT AGAIN! I felt the need to try this method again! And I did another photo, too! We did like this method, and the corn was good and it was sweet---not quite like back in the old days when my dad raised his own corn and you could taste the natural sugar crystals in the corn. This does in a pinch. I still like when I put my corn in boiling water for just a very few minutes--just enough to warm it up. That's how I like mine! Thanks, Ed. I am done with corn for this season now!
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The BEST Raspberry Margarita!

Reviewed: Aug. 11, 2013
We really did love this drink. Sweet? Yes. I did wipe the salt off the rim as I do whenever it is served this way. I think that when I make my next drink like this I'll cut the sweet and sour mix to 3 or maybe 4 ounces and add one more ounce of tequila (I like a strong drink). We liked this a lot!
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Tanya's Boneless Short Ribs

Reviewed: Aug. 6, 2013
My hubby would not let me share the leftovers of this dish with our family who live nearby! That should say it all. He loved this, and so I did, too! The only thing I did different was to leave off the cloves (personal preference). I cooked it in my Magnalite pan in the oven for about 3 hours after the broiling process. The meat was tender and very delicious! Thanks, Rebelmom!
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