Marianne Recipe Reviews (Pg. 12) - Allrecipes.com (10848063)

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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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Low Fat Buttermilk Ranch Dressing

Reviewed: Aug. 6, 2013
I made this using equal portions of mayo, sour cream, and buttermilk. It would have been way too runny for our tastes otherwise. I cut the recipe in half and used dried dill and parsley but left everything else the same. I will make this again because I know my husband will want it from time to time! Thanks for the recipe!
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Peach Salad with Raspberry Vinaigrette

Reviewed: Aug. 6, 2013
This salad makes me want to have a dinner party because it is definitely a high-end type of salad! It was delicious! I used Fresh Raspberry Balsamic Vinaigrette from this site and used Trader Joe's Pecorino and Romano Parmesan Blend cheese. Of course, it didn't hurt that the peaches were fresh and sweet! We loved this combination! I think I could even eat this for breakfast!
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Confetti Corn Salad

Reviewed: Aug. 6, 2013
You'll notice that no salt or pepper is included in the directions, and it needs some. It could be that a store-bought ranch dressing would have had enough, but I made Low Fat Buttermilk Ranch Dressing from this site, and it did not contain as much salt as the other would have. Still this is really good and would definitely be something to take to a potluck gathering! It would be especially good with BBQ-type food. I love raw corn that is mixed with ingredients like this. I will make this again! Thanks!
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Peach Avocado Salsa

Reviewed: Aug. 6, 2013
This is a very delicious salsa! I used this to go with chicken that I had cooked on stovetop with a few seasonings. Excellent! I would make this again for sure! I like that you can increase the heat with any type of peppers you want because not all jalapenos are created the same! Thanks for this recipe, *Sherri*!
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Fresh Raspberry Balsamic Vinaigrette

Reviewed: Aug. 3, 2013
We give this a 5 star rating, even though after one salad I strained out the seeds. I made half the recipe (you never know if you'll like it or not), and I made it as stated with the exception of the vinegar---I used half regular balsamic and half one that I found at HomeGoods recently--a white raspberry balsamic. Initially I was afraid it would be too sweet with the sugar and the honey, but after it sat in the fridge for several hours, it mellowed out quite well for our tastes. I will make this again for sure. We really liked it! I see other recipes now that would be wonderful using this recipe. Thanks very much!
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Shaggy's Manhattan

Reviewed: Aug. 3, 2013
Yum! I copied the ingredients that the Snake River Grill in Jackson, Wyoming used---Woodford Reserve and Carpano Antica==the best Manhattan we'd had before. And lo and behold---success! If you like your Manhattans strong, then this is exactly what you'd love.
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Low Fat Zesty Baked Chicken

Reviewed: Jul. 24, 2013
My rating comes from making only the marinade and chicken strips because I used several dips that I already had on hand (a sweet jalapeno sauce and TJ's Sweet Asian Sauce). The marinade is a thick, flavorful, and wonderful mixture that stays directly on the chicken strips. The mix of Parmesan cheese and panko is right on the mark. I may have overcooked my chicken (which I had pounded down for an even baking) a touch, so you need to watch it. This is a meal that is easy to make and even easier to inhale! Thanks, Baking Nana!
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Kiki's Mexican Chicken Salad

Reviewed: Jul. 23, 2013
We would probably give this a 4 1/2. According to what I had available, I used no jicama and used Taco Seasoning I (which I keep in my pantry ready for use). For my partial batch of this recipe I cut the corn from a raw cob, and its sweetness was so delicious! There is definitely too much of the mayo/sour cream mix for our taste, so next time I'll cut the mayo back to half and add a little more taco seasoning. This is a great way to use up some of those fresh veggies that are so yummy in the summertime! Thanks, Kiki! We'll have this again!
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REALLY Real Strawberry Cupcakes

Reviewed: Jul. 20, 2013
Want to make 18 cupcakes with a REAL strawberry taste? Here's your answer! I must tell you about my first attempt to make them! I emptied the package of freeze dried strawberries into my food processor and found to my dismay that there is a little freshness packet in there that says DO NOT EAT! So that got dumped! Second go at it was much more successful. If you do use a food processor, be sure to hold your hand over the top feeder because there is a lot of strawberry dust that needs to settle. I did make my own cake flour since Trader Joe's doesn't carry it and I was out (2 tablespoons cornstarch in a measuring cup and then fill with all purpose flour---sift several times before drawing out the 3/4 cup called for). The cupcakes took 18 minutes to bake. And while they were in the oven, I worked on the Real Strawberry Frosting---a total must for these cupcakes! And my verdict is YUM! Thanks so much for a great treat, Candice!
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Wedding Gift Spaghetti Sauce

Reviewed: Jul. 17, 2013
We think this is a 5-star recipe! It lends itself well to whatever meats you care to add because you can always adjust the seasoning to complement them. In my case I used up a little al fresco chicken and apple sausage that I had to go along with the hamburger meat, so I knew it needed a heavy dose of Italian seasoning--a little more oregano and fennel. I thought the base of this (tomato/water/garlic/onion) was right on the mark! Obviously Allison had worked long and hard to get this ratio just right! Well done! This will be a go-to recipe for spaghetti sauce! And I love that I can freeze part of this for those nights I just don't feel like cooking! Thanks, Allison!
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