Marianne Recipe Reviews (Pg. 19) - Allrecipes.com (10848063)

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Creamy Chicken Marsala

Reviewed: Jan. 29, 2013
I made half of this recipe, and we thought it was very good! I served it over sticky rice for a very satisfying meal! I would definitely make this again. It was easy and tasty. Thanks for this recipe!
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Baked Chicken Marsala

Reviewed: Jan. 29, 2013
I made a partial recipe of this using fresh mushrooms rather than canned. We thought this was good, but the sauce wasn't as satisfyingly rich as we would have liked. It was easy to make, and so that is definitely a plus. Thanks for the idea of this recipe!
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Thick and Chewy Chocolate Chip Cookies

Reviewed: Jan. 29, 2013
These cookies were just OK for me, but my granddaughters liked them a lot. I followed the recipe as is, and the cookies did come out thick and chewy---just not buttery enough for me.
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Chicken Cordon Bleu Sandwich

Reviewed: Jan. 29, 2013
I made this just as directed by Chef John, and everyone loved them. They made the perfect lunch for us as we greeted out-of-town visitors. I did think that they were just a tad on the bland side, a fact that could be that I used some Honeybaked ham rather than the smoked ham called for. I am surprised that Chef didn't add a little cayenne to this, since that is present in so many of his recipes! :) I would definitely recommend this sandwich!
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Green Bean "Almondine" with Garlic and Blue Cheese

Reviewed: Jan. 29, 2013
These beans were loved by all who ate them! Just follow the recipe, and you won't be sorry! Very good, once again, Chef!
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Wild and Brown Rice

Reviewed: Jan. 29, 2013
I had just received some wild rice straight from Wisconsin and then found this recipe. I cut it down to one-third the amount, and that easily was enough for six servings. My problem with this was that the vegetables were total mush by the time it was done, so I'd caution people to add them just near the very end. I felt it was bland, so maybe one could up the seasonings and add some crunch from toasted almonds. I really do like the idea of the combination of the two rices. I'll give this another try with a different method of cooking. Thank you for this!
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Grandwich Breakfast Sandwiches

Reviewed: Jan. 29, 2013
I made these for lunch, and while they were OK with just the addition of cheese, they begged for more to be added. I would definitely add some condiments or some tasty vegetables to the sandwich. I do like how easy they are to make.
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Grands!® Monkey Bread

Reviewed: Jan. 29, 2013
I made this for morning coffee when friends came over to join us, and it was a hit! I opted for the raisins and used pecans rather than walnuts. This is very rich, so a little goes a long way. It turned out wonderfully sugary and gooey and tasty! Yum!
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Banana Chocolate Meal-in-a-Muffin

Reviewed: Jan. 29, 2013
I totally goofed with this recipe which I had halved, but still they turned out OK. They definitely need some butter with them when heated to help with the lack of moisture. I was going to make these into mini muffins but after I'd put them in the oven for a few minutes I realized that I'd left out the sugar! Horrors! So I took them out, scraped them from the liners, added the sugar, and then decided to just make them into regular sized muffins. Thank you for the idea of this recipe!
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Sheila's Grilled Pork Tenderloin

Reviewed: Jan. 27, 2013
This was declared a winner tonight! Yum! I had one pound of tenderloin in my freezer, and this recipe was chosen for it, cutting the recipe exactly in half! I marinated it only two hours. How lucky we were! I would say that you should salt and pepper the pork as you prepare to BBQ it. It was delicious! Thank you so much, sooz!
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Lemon Ginger Loaf

Reviewed: Jan. 27, 2013
Delicious bread! This has been lost somewhere in the depths of the Allrecipes archives! Besides the method of preparing, the only change I made was to add the zest of the lemon I used for the teaspoon of lemon juice. I don't have a bread maker, so I did this the old fashioned way. I proofed the yeast in half the water with a little of the sugar. I mixed the dry ingredients with a cup of the flour, and then I added that and the remaining ingredients to the yeast and mixed it well with my handmixer. I added the next cup of flour and mixed it with the mixer, and then with the last cup of flour I kneaded that in by hand until it was smooth and elastic. I let it rest in the oven with only the light on for about half an hour. Now this next part is what I SHOULD have done! I should have rolled the dough out in a size that would fit the length of the 9x5 loaf pan but triple the width, sprinkle over it the very finely cut crystallized ginger, and push it into the dough, and then fold it in thirds to put into the loaf pan to rise the final time. What I DID do didn't work well, and that was to try to add the ginger to the ball of dough and then make it the size for the pan. The ginger didn't get well distributed. But no matter! It makes the BEST toast to have with morning coffee! Thank you for this recipe!
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Grands!® Ham and Cheese Melts

Reviewed: Jan. 24, 2013
Hubby gave this a 5, and I gave it a 4 on taste alone--for concept a 5. I will make these again for lunch, but next time it will include some mustard and some pepperoncinis. I used some leftover Honeybaked ham for these. Thank you for this! I think my granddaughters will love these, and like I've said in reviews before, what else matters than that?!
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Winter Green Salad

Reviewed: Jan. 24, 2013
Oh, YUM! What a deliciously wonderful salad! The dressing is just perfect! The only change I made was to omit the collard leaves. Otherwise this recipe is plain perfect! I want to arrange a dinner party just to present this salad! Thank you very much for the recipe!
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Cinnamon Spice Drop Cookies

Reviewed: Jan. 18, 2013
I did use all butter instead of shortening in this recipe, so my cookies were flatter than what is pictured. The cinnamon chips I used are from King Arthur Flour, and those are the best-tasting ones I have tried. I didn't use the pecans because of the little girls I was making these for. These are delicious, buttery cookies! They are a big hit with my audience! Thanks for the recipe!
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Sugar Spiced Almonds

Reviewed: Jan. 12, 2013
These almonds would be great if the sugar coating would stick to the nuts! (My photo shows the sugar mix just spooned on top of the nuts.) I wondered how that was going to work when they were tossed onto dry nuts. I saved the coating and will try to dip the almonds in some honey and shake them in the sugar coating and return them to the oven for a little bit to see if that will help. The sugar mixture is good, so I hope that will work.
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Sweet and Spicy Roasted Almonds

Reviewed: Jan. 12, 2013
I made a third of this recipe to see how I'd like it, and I will make some more. The directions are very easy to follow, and the nuts turn out just like you think--evenly coated with the mixture. You could easily change out the seasonings in the sugar, and I'm thinking I'd like a little cayenne to accompany the flavors next time. Thank you for the recipe!
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High Roast Chicken

Reviewed: Jan. 3, 2013
OMG! You HAVE to try this recipe! I did three things differently from the instructions: I used only half a chicken (used the other half for a different recipe) even though I followed the instructions for brining and cutting----I put foil in a 13x9 pan and used a small grate rather than a broiler pan---and I put a sheet of foil over the top (just laid it on) of the chicken after about 15 minutes so it didn't burn. We don't eat the skin, so that is used only for moisture and flavor. The timing on this was just about right on--within several minutes. I don't even want to know how many calories the potatoes have in them because we plan on eating all of them tonight. They are so yummy. Thank you for this technique, Cara!
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Chocolate Wafer Cookies

Reviewed: Dec. 31, 2012
These are good but do not give a wow factor. Rather than chocolate covered mints, I used Andes Peppermint Crunch Mints that I had left over from Christmas baking. The dough was very sticky coming from the fridge after several hours, but wetting my fingertips I was able to form the healthy one tablespoon of dough around the mint. After 10 minutes they were done. I'll see what my little tasters think of these! They are my meter for whether something gets made again!
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Roast Chicken by Kevin Sbraga

Reviewed: Dec. 30, 2012
The only changes I made were to go a little short on the sesame oil (which I didn't really need to do but didn't want to ruin it for me) and to use scallions rather than chives. I was hesitant at first to use all the garlic, but it worked out great. Because of my timing of preparing this, I mixed up the spread, put most of it on the bird, and then refrigerated it. When I got ready to bake it, I took it from the fridge but didn't really let it come to room temperature. The downside of this was that it took a little longer to bake than if I'd have followed the directions exactly. I did save off a couple tablespoons of the butter spread to baste it after taking off the foil. Moist, tender, and yummy! I don't know how much butter you actually ingest because there was a lot in the bottom of the pan, but I didn't really worry about that. Very yummy!
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Chef John's Pumpkin Scones

Reviewed: Dec. 30, 2012
These were just OK for me. I thought the pine nuts didn't really meld well with the pumpkin. I did a heavy glaze because I thought they needed a little extra flavor, and I wasn't in awe of the texture. Maybe had I baked them a little longer (I did 17 minutes) they would have had a crunchier bite to them.
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