Marianne Recipe Reviews (Pg. 18) - Allrecipes.com (10848063)

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Marianne

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Grilled Salmon with Lemon Hazelnut Sauce

Reviewed: Mar. 8, 2013
This was good salmon! I do wish I had added more salt and pepper, and it probably could have used more than the whole day of marinating I gave it. I found myself wanting a little of the sauce over the finished salmon, but the hazelnuts did make this very tasty. Thanks for the recipe! EDIT: In thinking more about this dish, I wish I would have saved off a little of the marinade in the beginning, thickened it a little, and poured it over the finished fish. I'll have to try that!
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Ham Salad for Two

Reviewed: Mar. 7, 2013
This was excellent! I used leftover Honeybaked Ham for this. I also used fresh pineapple since I had that on hand. The creamy dressing I used was Honey Mustard II dressing from this site, and because of that I combined the honey mustard requirement with the creamy dressing requirement to make this. I was thinking that this will be good tomorrow on a sandwich for lunch along with a couple of slices of ham. I would definitely make this recipe again! We loved it!
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Ham Sauce

Reviewed: Mar. 7, 2013
Hubby really liked this a lot---which totally surprised me because I didn't think he'd like a sweet sauce like that. I wasn't quite so enamored of it because of the sweetness. I was thinking that maybe with less sugar and making it brown sugar would help it out. I did have to strain it for lumps from the egg, even though I followed the recipe to the T. I'll try the brown sugar next time. In the meantime, hubby thanks you a lot for this recipe! :)
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Ham Steak Over Mixed Greens

Reviewed: Mar. 7, 2013
This was a good way to use a small amount of ham. I loved all the idea of it, but the dressing didn't quite work for me. I thought the acid was too much and needs a little tiny bit of sweetness to match the sweetness of the ham---maybe a dab of honey or brown sugar. Otherwise, this is a nice salad. I'll try it again because I love ham in salads!
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Baked Split Chicken Breast

Reviewed: Mar. 4, 2013
We have a meal like this basically once every ten days using Trader Joe's kosher chicken. The difference with this one was the garlic and the herbs since I usually just use salt and pepper along with my lemon olive oil. This was very nice, and I'll change to this more savory style now. Very good! We loved it! Thanks!
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Hot Artichoke and Crab Dip

Reviewed: Mar. 3, 2013
I forgot to put the bell pepper and onions on the top of this dish, but I don't think it would have made that much difference in the overall taste of this recipe. It was pretty good, but maybe I'd try to add a few things to enhance the flavors. I mixed cracker crumbs with the last of my bread crumbs, and that was a good topping! Thanks for this recipe!
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Baked Crab and Artichoke Dip

Reviewed: Mar. 3, 2013
I loved all the flavors that go in to this dish. I used some crabmeat that I got from Costco, and we all thought it was quite fishy tasting, so that kind of ruined what I know would be a perfect dish! That didn't really stop us from eating it, however. I love using the artichoke bottoms rather than the quarters that most recipes call for. Thanks again, Chef!
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Irish Brown Bread

Reviewed: Mar. 3, 2013
I loved the rugged texture of this bread. It makes really good toast with butter and honey. Next time I will make it in a loaf pan for ease of cutting. Thanks for this recipe!
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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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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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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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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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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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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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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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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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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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