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

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Marianne

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Julie's Chicken Salad

Reviewed: Oct. 23, 2012
This makes for a very nice lunch for us. I poached my boneless skinless chicken breast in about 1/4 cup water and about the same amount of very garlicy Italian salad dressing. I pan roasted the walnuts and used a mix of golden and regular raisins and Granny Smith apple. I did not use all of the mayo mix. We ate this with a slice of toasted sourdough bread. I left out the avocado because mine was looking a little sad, and many of the reviewers said they left it out. When hubby was eating, he asked what I'd think of adding avocado! So for the leftovers tomorrow I will do just that! Thanks for a nice lunch!
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Cheesy Bacon Crescents

Reviewed: Oct. 23, 2012
We thought these were just OK. I had problems keeping the specified ingredients locked into the Crescents, and they crumbled on me. They needed a little more in the flavor area! I did add more cheese to the top to make them cheesier. Thanks for the idea of these.
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Bacon, Egg and Cheese Sandwiches

Reviewed: Oct. 23, 2012
These were a good way to present bacon and eggs. They are easy to make and easy to eat. Thanks for this idea!
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3 users found this review helpful
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Walnut-Tarragon Chicken Tenders

Reviewed: Oct. 23, 2012
I used my moule to grind up the walnuts, and I think the size was too small because the taste of the walnuts pretty much got lost in the flour (maybe there was too much flour for this?). I followed the recipe exactly, and it made for a nice dinner, but our leftovers really didn't cut it. I will try this again but make the changes that I have written about. Thanks for the idea!
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Classic Caramel Corn

Reviewed: Oct. 23, 2012
This is extra special delicious stuff! The directions are easy to follow! I had no idea how easy it was to make this. That's a problem! I would tell you to follow the advice of others and mix the caramel over the popcorn in a deep pan and then put onto the flat sheets to pop into the oven. That step will save you cleanup and loss of fallen popcorn kernals! Also, be sure to pick through the popped corn for unpopped kernals so as to avoid that problem! Yum!
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Spooky Homemade Marshmallows

Reviewed: Oct. 23, 2012
I loved trying to make my own marshmallows! They are delicious--much better than store-bought! The only thing I didn't like was the mess I had from making it. I must admit that I made only half a batch, so my Kitchen Aid didn't do a very good job of mixing it up, so I'd recommend making the full batch. I wouldn't be at all surprised if I end up making these again at Christmas time for my granddaughters' hot chocolate! I'm glad I tried these!
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Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust

Reviewed: Oct. 23, 2012
I marinated the pork for only 2 1/2 hours and otherwise followed the directions as written. We thought this was good, but when it came to the leftovers, there were no takers. We use that as a hallmark of a recipe. I love all the ingredients, but for some reason they seemed like they'd do better with chicken tenders rather than pork tenderloin--and maybe they were just a little dry. I appreciate the recipe and would try it again with a little sauce over the top made with lemon juice and butter.
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Minnesota Real Wild Rice Stuffing

Reviewed: Oct. 23, 2012
I really really wanted to like this rice more, and I think I'll try it again with a few changes. I made Cranberry Walnut Bread from this site so I could make this rice, and I let the slices dry out as much as they could. But when I added the bread, the rice became gummy. I used mushrooms rather than water chestnuts, and I omitted the pine nuts (until the price comes down) but otherwise followed the recipe. I'll make this again because I do like the other ingredients with the rice.
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Fresh Mushroom Rice Pilaf

Reviewed: Oct. 23, 2012
This was very good rice, but then I love mushrooms! I wish I would have seen the line at the end of the recipe that I could have added garlic to it because that would have been a nice touch. I followed the recipe except to use the red, yellow, and orange peppers rather than the green pepper called for. Thank you for a nice side dish!
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French Pastry Pie Crust

Reviewed: Oct. 22, 2012
This is a delicious pie crust and will be made again for sure! I believe that I'll make it 1 1/2 recipes next time so I can have a little more to decorate the edges of my pie with little cutouts. Very good! Thanks for the recipe!
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Apple Pie by Grandma Ople

Reviewed: Oct. 22, 2012
I made this, my first apple pie (and not the last!), for my hubby's birthday, and it was a hit. I did add a teaspoon of cinnamon and of vanilla, too, but otherwise stuck with the easy directions. I used the French Pastry Pie Crust recipe as suggested by others. I'll look forward to having a piece of pie with my morning coffee! Delicious!
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Pan-Poached Alaskan Salmon Piccata

Reviewed: Oct. 22, 2012
We had decided last night to make this a 4 star rating, but because I kept thinking of making it again for tonight, it had to be a 5 star! I followed the recipe except for adding a little white wine at the end. We didn't need another thing except a green salad to go along with this meal (it's been an eating weekend!). I'll try it with some chicken broth next time rather than the bouillon, but otherwise, this is a great recipe!
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Double Bean Soup

Reviewed: Oct. 21, 2012
This is a delicious, very yummy bean soup! And this comes from someone who has not in the past been a big lover of bean soup! The only thing I did differently from the directions was to change how I soaked the beans. I forgot to start them the night before, so with only four hours in a soak, I put them into my slowcooker for about six hours on low before adding the other ingredients. This made a lot, so it was very nice pulling some from the freezer two weeks later! Thanks for this recipe! It will remain on my "best" list just like it has on yours!
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Easy Crescent Danish Rolls

Reviewed: Oct. 19, 2012
We thought these were good----and very easy, too! I made them as single pieces rather than the double triangles. I put about 2 teaspoons of the filling from almost the large end to about 1 1/2 inches from the pointed end and then about 1/2 teaspoon of Smucker's jam on top before rolling. I smushed up the ends to try to keep the filling inside, which didn't quite work (but I loved mopping up the part that spilled onto the parchment paper). These baked for 18 minutes. For the glaze I used a little lemon flavoring. This would be an easy recipe for beginners (think kids). Thanks for the recipe.
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Best Baked French Fries

Reviewed: Oct. 15, 2012
This is definitely a 5-star recipe! I made 1/3 a batch---two larger Yukon potatoes is all. I used about 1 1/2 tablespoons of oil, a teaspoon each of sugar and garlic powder, 1/2 teaspoon each of kosher salt and pepper. These were really yummy and disappeared quickly between me and my hubs. We thought these were a keeper! Thanks for the recipe!
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Pinot-Glazed Mushrooms

Reviewed: Oct. 14, 2012
These are so very yummy. I almost liked them more before I added the wine, but they are good either way. I did use cabernet sauvignon, but I don't think that would make that big a difference in the final product. The browned butter is what really made the difference. I've always cooked mine in butter, but the browned is really great. Thank you ever so much!
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Bacon and Caramelized Onion Rolls

Reviewed: Oct. 14, 2012
These are not rolls you want to make when pressed for time, but they are so totally worth any time it takes! I didn't use the smoked Cheddar cheese, but I will next time---the sharp Cheddar is good, but the smoked would be best! Port wine, a fortified and thus storable wine, is perfect for these rolls. I added a tablespoon of flour to my dough but could easily have used one more (it always depends on the atmosphere as to how much flour is needed). The process of making these is just like making cinnamon rolls. I would urge you when rolling out the dough to stretch the ball of dough to the length you want it and then roll it out on a well-floured surface from there. It's hard to start it from a ball and hope to get it into a rectangle because it wants to keep finding its own shape! I like to leave the rolls just slightly at the golden brown stage so that when I go to heat them in a hot oven without a cover they will brown just a tad more. My house smelled so wonderful from baking these! And it was the perfect complement to a ham and bean soup! Oh, yum!
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Cranberry Walnut Bread

Reviewed: Oct. 9, 2012
We love this bread, especially as toast with a touch of honey with morning coffee. I don't have a bread machine, so my Kitchen Aid helped me out! My cranberries were looking a little stiff when I pulled them out, so I let them soak in Triple Sec while I made the dough. I let the yeast proof in the water (heated to 105 degrees) while I measured out all the rest of the ingredients. I added the egg, oats, honey, butter, and buttermilk to the yeast and mixed it really well. Then I added the dry ingredients, a little at a time and let the mixer go at it for about 8 minutes. My flour, by the way, was a mix of bread flour and white whole wheat flour. The dough is very sticky, but don't add any more flour! It all works out just fine! I let it rise for about 1 1/2 hours and then added the nuts and drained cranberries. I poured the mixture into a 9x5 loaf pan and let it rise again for about half an hour. This is a bread I'll make again for sure. I think that regular whole wheat flour would be better than the white whole wheat because of the nutty flavor it will give it. Definitely a keeper! Thank you for the recipe! Hubby thanks you, too!
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Cherry Chocolate Shortbread Cookies

Reviewed: Oct. 8, 2012
These are very good cookies! I only made a half a batch of them. I used Theo's Chipotle Spice Sipping Chocolate for the chocolate part and otherwise followed the recipe. I use my meat tenderizer side of the mallet for flattening my cookies to get the mottled look. These are easy and an interesting change for my cookie repertoire. Thanks for the recipe!
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Jean's Marinated Mushrooms

Reviewed: Sep. 30, 2012
These are very good. I could see the whole mushroom sitting on a platter of appys with toothpicks in them. Making them several days ahead would make it even more desirable. I'm using the leftover dressing to add to other things---including cooked rice! I love tarragon and garlic! Thanks for the recipe! EDIT: I am changing my rating to a 5 star because as these sit, they become VERY wonderful! I would absolutely make these two days at least in advance!
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