Marianne Recipe Reviews (Pg. 8) - Allrecipes.com (10848063)

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Chef John's Smothered Pork Chops

Reviewed: Oct. 27, 2013
I'm sure that the fact that I used boneless pork chops had something to do with my wanting to add something to it for a little more flavor. Bone-in chops add so much, but I wanted to use what I had. I did add a little Tajin to mine when we ate, but hubby liked these as written. I promise that I'll try this again when I get my usual bone-in chops! The onions were yummy! Thanks (again), Chef!
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Kid-Friendly Chicken Nuggets

Reviewed: Oct. 25, 2013
This is a mix for the rating here. Hubby liked them a lot. I was going to rate them a 4 because of the cooking time that I thought was off. I baked them for 20 minutes at 350 and they still weren't really very browned at all. I then turned up the oven to 400 and it still took a little while for them to brown. In the meantime, the chicken was done. It's always hard to get an even cut when dealing with chicken (in my opinion at least), and I think I'd cut these a little smaller so that kids could get a better bite of them. I'm not sure if the measurements of the potato chips was right on because I only used two half chicken breasts, and I kept crushing more chips. I also think you need a really strong potato chip to use. I would not recommend Lay's Classics that I used----I'd think a stronger flavor with onion or garlic or ranch would be much better. I know my granddaughters would like something with more taste than what I produced. I served these with Honey Mustard II from this site. I'll give this a try with the little girls sometime soon. l I know they will like them! Thanks for this recipe.
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Popa's Pickled Eggs

Reviewed: Oct. 25, 2013
This is a perfect pickled egg recipe! Just follow the directions! Don't change a thing! I used Mezzetta's Hot Chili Peppers. The longer they sit, the better they get! I first tasted these eggs at a party hosted for AR members at mauigirl's home in Las Vegas, and I kept telling my husband that he'd like them a lot! I wasn't wrong! We ate them plain, on salads, as deviled eggs, and in sandwiches. Thanks, bd.weld!
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Self-Rising Flour

Reviewed: Oct. 23, 2013
I've used this recipe several times now with great success. I'm always happy to have this recipe close at hand! Thanks!
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Johnsonville Italian All Natural Ground Sausage Stuffing

Reviewed: Oct. 19, 2013
This is a perfect recipe to use as a side for something that is a little lacking in flavor because this has LOTS of flavor! Lots! I do think I would have liked it a little moister, but that's so easy to take care of by adding a little more liquid. I did use red bell pepper rather than green, and I used the white wine option. I cut it down to one-fourth the recipe, and it was ready after about 25 minutes in the oven. I would definitely make this again. Thanks, Johnsonville!
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Apple and Cheddar Stuffed Chicken

Reviewed: Oct. 18, 2013
EVAUGHN69, I think you should put your photo up with this recipe! I do think I would use this next time as a base for something a little different. I was thinking about sautéing lightly the apple with a little shallot and something to add some color to it. I did use my friend ~Lissa~'s Chai Tea Jelly to top my baked rollup for a little moisture. Also, mine did take a little longer than 25 minutes to bake---maybe 10-15 minutes more. I love the idea of this dish, and I'll use it again. Thanks!
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Dry Ranch Mix

Reviewed: Oct. 17, 2013
I scaled this down to 50 servings, and I have some left for other recipes. I like keeping something like this in my pantry in little cleaned-out used jars (be sure to label them, though, because you DO forget!). The only thing I didn't have was onion salt, but I just added a touch of sea salt and that seemed to be just fine. I found it interesting that it called for saltines! I had no idea how that would work. We liked this a lot and will use it again! Thanks for this recipe!
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Pizza Pasta by Johnsonville®

Reviewed: Oct. 13, 2013
Tonight we had the BEST comfort food! The biggest change I made to the recipe was to use Trader Joe's Traditional Marinara Sauce. Then because I was so stoked to find three (yes, three!) Johnsonville products that do NOT contain MSG that I added a little of each of the three---All Natural Ground Mild Italian Sausage, All Natural Ground Hot Italian Sausage, and 3 Cheese Italian Chicken Sausage! I cooked all three sausages and drained them in paper towels before adding them to a wonderful little baking dish that I have been gifted. I combined all the ingredients and baked them for about half an hour at 350. Yum! This is a keeper for us! Thanks, Johnsonville!
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Michelle's Marvelous Mini Meat Loaves

Reviewed: Oct. 10, 2013
These are delicious meatloaves. I must admit, however, that I've made them numerous times using another recipe on this site that uses the same ingredients with a little less sugar in the topping. These are really delicious and easy to put together. Thanks for the recipe!
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Debbie's Amazing Apple Bread

Reviewed: Oct. 6, 2013
Yummy! You just keep wanting to have a little more! I made this as written, using about 1 1/2 Jazz apples. This took about ten minutes longer than the suggested hour, and I'm sure it varies with the temperature of the ingredients and the weather outside! Now you'll have to excuse me while I go back for just a little bite more!
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Homemade Hamburger Buns

Reviewed: Oct. 5, 2013
These buns are so easy to make! What an easy way for beginners with yeast to start! I followed the recipe except to add one tablespoon of the sugar to the yeast/flour/water mix in the very beginning. I weighed the dough of each of the buns at 3.5 ounces, and they handled a quarter pound hamburger perfectly. I think we would perhaps like them just a tad smaller, so next time I'll do what another suggested and make 10 buns from the recipe. They were perfect. I like to slightly undercook my rolls like this (see my photo) so that when I toast them with butter they don't get too dry. We had delicious hamburgers tonight with organic hamburger meat from Costco! Yum! Another winner, Chef John!
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Amaretto Chicken

Reviewed: Oct. 5, 2013
The only change I made to this recipe was to use dried tarragon in place of fresh. I also halved it and served it over sticky rice. We love this type of dinner! I served this with a garden salad full of veggies, and that's all we needed! The sauce was great. If I didn't have Amaretto on hand, I'd think sherry, brandy, or white wine would go well with this. If you leave out the capers (or the Kalamata olives as some have subbed), then you would have a sweeter sauce----that's the purpose of the capers. Thanks for a wonderful meal last night!
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Bison Fajitas with Guacamole Salad

Reviewed: Sep. 29, 2013
We thought this made a very wonderful dinner choice! The bison cooks up very nice on a BBQ---quickly, too! I did BBQ it as a whole steak and then sliced it for the meal, so I had to change how I followed the directions. Now to find bison flank steak in the market!
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Homestyle Garlic Ranch Dressing

Reviewed: Sep. 29, 2013
We liked this dressing a lot. The egg added more texture than taste. The only change I made besides halving the recipe was to use olive oil rather than vegetable oil. My husband really likes to use part Italian dressing and part creamy dressing, and this is one I'll be asked to make for him again! Thanks for the new choice you've given him!
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Mexican Bison Bake with Cilantro-Lime Cream

Reviewed: Sep. 29, 2013
I made half a recipe of this which served us not only dinner but several lunches for me as well. While it was tasty, it was mostly the result of my having added more spices to the pasta part. The cream sauce was excellent! I made mine using rice. You can use any pasta or rice with this that you happen to have on hand. I would make this recipe again, changing up the spices again. Thanks!
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Ground Bison Breakfast Tacos with Pineapple Salsa

Reviewed: Sep. 29, 2013
We would give the salsa on this a 5 and the taco on this a 4. The taco itself needed a little more flavor, and no matter how good the salsa was, it couldn't make up for that. We really liked how the bison cooked up and how fresh it tastes. I did add quite a bit of seasoning to this---especially using Tajin which was a good flavor enhancer for this recipe! I would try this again! Love the bison!
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West Coast Trail Cookies

Reviewed: Sep. 29, 2013
Here's another 5 star rating! I followed the recipe exactly. It doesn't need any changes, though you could add/subtract any ingredients you wanted to because of what you have on hand. I did end up baking mine for 12 minutes and got 45 cookies from a slightly rounded 2-tablespoon cookie scoop. Thanks for a great new recipe, westcoastmom!
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Easy Turkey Curry

Reviewed: Sep. 25, 2013
I needed something to use up leftover baked turkey breast, so I stopped at Sprouts and picked up some mushrooms and their organic cream of mushroom soup (it has no MSG and ingredients you can read). I used fresh crimini mushrooms, about half the sour cream, added some paprika and some Tajin to "up" the flavor, and subbed white wine in place of the milk. It made for a flavorful dinner tonight----total comfort food when put over sticky rice. I was surprised it didn't have a photo since its first review dating back to 2001! I'd make this again for sure! Thanks, BRNDIRT!
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Angel Hair Pasta with Pignoli

Reviewed: Sep. 22, 2013
I followed the recipe on this except for adjusting it to 2 servings and adding just a little parmesan cheese to the sauce. We really liked it a lot! I think that for people who thought it was bland that they just aren't used to the taste of this subtle type of recipe. I did clarify the amount of butter called for, but I'm not really quite sure what purpose it served. I probably would have to compare all butter to the clarified to see what difference it makes. I would definitely make this again. It's good to serve this along side something that is relatively free of fats. By the way, if you let the pasta sit in the sauce for a little bit of time, the sauce gets soaked up just fine. Thanks for this recipe.
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Grilled Mahi Mahi with Lemon Caper Sauce

Reviewed: Sep. 14, 2013
This deserves MORE stars than just the five! We loved this. Of course, you have to take into consideration the quality of the fish that you get, and we got ours at a high quality restaurant where they have a fresh fish market. This was so good that I want to go back tomorrow to repeat this dinner! I followed the recipe exactly (even using the brand of capers from the recipe submitter!) including the timing of the bbq'ing. We could seriously eat this at least once a week! Thanks so much!
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