Marianne Recipe Reviews (Pg. 16) - Allrecipes.com (10848063)

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Marianne

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Janet's Rich Banana Bread

Reviewed: Mar. 3, 2013
This review would probably best reflect naples34102's review! Mashed bananas and that little bit of lemon juice were the tweaks I used. I love that the edges of the bread are just a little crystallized with the sugar in them! My granddaughters will decimate this bread easily! Yum!
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Photo by Marianne

Creamy Salmon and Leek Pasta

Reviewed: Mar. 2, 2013
We thought this was really good! I used capellini because that's what I had on hand. I had to add fresh tarragon to the Dijon because I didn't have that style of mustard. Otherwise, this was a perfect dish. Next time I'll make sure to use a sturdier pasta (spaghetti) and make Chef John's Creme Fraiche (delicious recipe). This will be repeated for sure! Thank you for this recipe!
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Photo by Marianne

Steph's Tuna Casserole

Reviewed: Mar. 1, 2013
This recipe is what it is---comfort food. I made it as written except for needing to use two kinds of pasta (elbow macaroni and whole wheat rotini). I went short on the pasta, and I did think one more can of tuna could have been used (I used Costco's 6 oz can, but most of the regular brands now are only 5 oz---so definitely two cans needed there). This was just a good easy meal! Thanks for the recipe!
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Photo by Marianne

Louisville Rice Salad

Reviewed: Feb. 28, 2013
I really liked this rice salad! I used my lemon olive oil for the oil, but then later I was thinking that my blood orange olive oil would have made it even better---so next time. I chose to use red onion, slivered almonds, red bell pepper, and celery for dinner tonight. When I eat the leftovers for lunch tomorrow, I'll add some golden raisins. This has all kinds of possibilities, and that's my favorite thing about this recipe! Thanks!
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San Francisco Pork Chops

Reviewed: Feb. 27, 2013
I should have heeded Baking Nana's warning more about being careful not to overcook these! My chops were an inch thick, so I thought I'd be safe cooking them for only 22 minutes. Wrong! Mine were way overdone---gray all the way through. So sad! I will make these again but not cover the chops with a lid at all, and I'll be sure to use that technique where you test for doneness by touching the meat in the middle---if it feels like that fatty tissue by your thumb when your hands are lightly clenched, then it's done! The sauce was very tasty, so I'll be sure to try this again. I must admit that my hubby liked his pork very well done (I haven't done a very good job of training him in the new ways of pork--where it's good to still have it pink in the middle)! Thanks for this recipe!
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Photo by Marianne

Grilled Balsamic and Soy Marinated Flank Steak

Reviewed: Feb. 24, 2013
LOVED THIS! Yes, truly! I used the exact ingredients except went short on the salt, but I didn't need to. I would not cook this meat as written, however, as you can tell by my photo! When cut in thin slices, this meat as rare is perfect! It is a perfect recipe! Thank you so much! This will be a repeat for sure---maybe this week!
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Photo by Marianne

Whole Grain Banana Pancakes

Reviewed: Feb. 24, 2013
I made this according to the recipe, but I think next time I would add a little more oatmeal and use buttermilk. These do have a great flavor, but they do need a little sweetness. I'm sure my granddaughters will inhale these. I did make mine a little smaller than called for, but that's just because of my "audience." Thanks for the recipe!
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Slow-Roasted Beef for Sandwiches

Reviewed: Feb. 23, 2013
If you are looking for meat for sandwiches, you need look no further! This method of cooking is the bomb! I did purchase the thermometer the author of this recipe mentions, and it works just perfectly! I cooked an eye of the round roast from Costco, but you could use any cut for this. I turned off the oven when the meat reached 115, and when the temperature got to 130 I took it out. The meat was perfect for me, but my hubby and daughter both wanted it done just a little more, so I'll play around with that with the next roast. We ate it like a roast the first night, but now tonight we'll be having sandwiches. I don't have a meat slicer, but I was able to get it cut thin enough with a sharp knife. I'll do a horseradish sauce to go with the sandwiches (we love Frozen Horseradish Sauce from this site)! I can hardly wait! Thanks, bd.weld!
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Photo by Marianne

Anthony's Chicken

Reviewed: Feb. 22, 2013
I don't know why this went so very long without a photo (since 2002!)---let alone a review saying how delicious this was. If you eat this in moderation, I can't imagine that it would be out of the mainstream main dish on many menus! We enjoyed all the bites we took of this! If you just used as much of the ingredients as you wanted for your meal--using the listed ingredients--you would be just fine. I didn't have penne so used another pasta similar in shape. My BBQ sauce was just Sweet Baby Ray's. My mustard came from Phillipe's, a notable Los Angeles eatery. My bacon was from leftovers from last week's breakfast. This was all within the recipe's requirements. It was very yummy. Thanks, Anthony!
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Photo by Marianne

Kale, Swiss Chard, Chicken, and Feta Salad

Reviewed: Feb. 21, 2013
I love this salad with the dressing made exactly as written, using the oregano as suggested! I was thinking that I might add a little Dijon to the dressing for the next time I make this. I love the combination of kale and Swiss chard. Actually this is the first time I've used Swiss chard in a salad, and I will buy it often now, whereas I have LOVED kale in a salad because it holds dressing so well! The raisins I used were golden raisins, but you could easily use any dried fruit--or fresh fruit for that matter--that you like. The cheese I chose to use tonight was blue cheese. I will make this salad again! Thanks!
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Photo by Marianne

Caramel Crispy Treats I

Reviewed: Feb. 21, 2013
I'm rating these before my granddaughters even taste them because I'm sure they will love them! I must caution you to grease the pan as stated. I actually put them on Pam-sprayed wax paper, and the ones that overlapped to the non-sprayed part really stuck. Also I kept a little bowl of water nearby so I could use damp fingers to form the stacks---otherwise, they are way too sticky! Thanks for this nice treat!
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Siri's Heart Sugar Cookies

Reviewed: Feb. 21, 2013
My cookies didn't look like the previous baker's photo! Mine turned out very puffy and were done in 8 minutes--they would have burned in the stated 12 minutes. I knew these cookies were going to be cakey, but I felt that there wasn't enough flavor to the cookie itself---they relied too much on the frosting to make them tasty. I kept going over the recipe to make sure I'd done it correctly, too. Sorry about this review sounding negative. I love cookies!
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Photo by Marianne

Twig Salad

Reviewed: Feb. 21, 2013
This salad was good--not spectacular, but good. I thought the dressing needed something to make it pop. I have some dressing left and will try to see if adding some Dijon mustard to it will help. It's been a long time since I had iceberg lettuce only in a salad, and after I took a few bites, I added some leafy greens. This was a good way to use up a little leftover chicken. Thanks for the possibilities this created for us.
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Photo by Marianne

Nutty Raspberry Chocolate Muffins

Reviewed: Feb. 16, 2013
This was my first time using almond meal, and probably because of the chocolate I couldn't really tell what a difference it makes! These are good muffins, and my hubby enjoyed them. The only thing I did different was to use semisweet chocolate chips for half of the recipe because I ran out of enough of the dark chocolate! The chips tended to settle down at the bottom of most of the muffins, making them just a little soggy at the base. Otherwise, these were good----and were gone quite quickly! Thanks for the recipe!
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Photo by Marianne

Lemon Snow Filling

Reviewed: Feb. 15, 2013
Lemon is my favorite flavor next to vanilla. I've made this twice now, always hoping that maybe the next time will be even better. I really like it when it's first made, but something happens to it later. I can't quite put a finger on what it is. I have used it on my Swedish pancakes (think crepes), and it is tasty. I love the name of it, too!
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Photo by Marianne

Raspberry Lady Martini

Reviewed: Feb. 15, 2013
This is very yummy! It's good with ice cubes, but it's also good with hot coffee! Five star for sure!
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Photo by Marianne

Gazpacho Slaw

Reviewed: Feb. 15, 2013
This was OK, not great, not bad. I probably cut my cabbage too thick, but that's how I tend to like it. We didn't think the flavors blended all that well. There just wasn't a lot of flavor for us.
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Photo by Marianne

Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers

Reviewed: Feb. 14, 2013
This is just so very tasty! Delicious! This is definitely a keeper. The only thing that I did different (sorry, those of you who want a totally perfect representation) was to use an Al Fresco sausage to stuff in the peppers. I also couldn't find fresh oregano or margoram--just basil. Thanks for another winner, Chef!
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The Best Parmesan Chicken Bake

Reviewed: Feb. 11, 2013
I'm giving this five stars because it is an easy, satisfying dish to make when you are in a big hurry. It's great when you know ahead that you have little time to prepare dinner! I needed it to be done in an hour, so I left the chicken breast halves whole along side of the chicken thighs. I put it in a cold oven, turned it on, and put a sheet of foil across the top to keep the croutons from burning. When I got home, I removed the foil to let it brown up and it was done! Perfect for us! I will make this again sometime.
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Photo by Marianne

Snickers® Martini

Reviewed: Feb. 8, 2013
I made this early today so that I could get a picture of it, and some of it ended up in my coffee! Yum! This is a wonderful dessert drink! Definitely 5 stars!
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