Marianne Recipe Reviews (Pg. 9) - Allrecipes.com (10848063)

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Thanksgiving Turkey Brine

Reviewed: Nov. 9, 2013
I used Trader Joe's kosher split turkey breast and so cut this recipe to 3 servings. The turkey only sat in the brine in a freezer bag for 4 1/2 hours in the fridge, and when I put it in the oven for just a little less than 2 hours at 350 degrees, I didn't do a single thing to the meat. It turned out just great! I froze the bones from this and will do one more at least before Thanksgiving because I think this will give me the very best turkey stock for gravy on the Big T-Day! I highly suggest that people try this because it was extremely tasty. Thanks so very much, Henry! Excellent!
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Chicken and Artichoke in Lemon Vodka Sauce

Reviewed: Nov. 8, 2013
This was an awesome dinner tonight! There were two changes I made: I used a different pasta (Trader's Vegetable Radiatore), and I used goat cheese rather than feta--personal preferences. Otherwise, I did follow this recipe. I prefer Trader Joe's marinated artichoke hearts because they aren't so overly wrought with salty flavor, and the sun-dried tomatoes were in a pouch already julienned. It was totally excellent. The chicken I used was already in tenders, so that made it even easier to make. Excellent flavor! I will definitely be making this dish on a regular basis! Thank you so much, NELLIE73.
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Ranch Dressing II

Reviewed: Nov. 3, 2013
This is a very tasty dressing. My husband loves this creamy type of dressing to mix with Italian dressing--a throwback to a taste he loved many years ago. Thanks very much for this easy-to-make salad dressing, DAWNIA.
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Foreplay Pasta with Brie, Basil, and Garlic

Reviewed: Nov. 3, 2013
This is so easy to put together and so very tasty! Leftovers will be wonderful! My family loves this! I served this with Crispy and Tender Baked Chicken Thighs tonight for dinner. Thanks very much, MB.
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Crispy and Tender Baked Chicken Thighs

Reviewed: Nov. 3, 2013
I have to admit to using boneless skinless thighs, but if I'd done it with skin I'd have had to taken it off anyway. So here you go. Wonderful way to season chicken and use a heavier side dish to make a really nice meal. We enjoyed our dinner a lot. We had the Foreplay Pasta with Brie, Basil, and Garlic from this site along with the chicken. Thanks a lot for our dinner, Nicole.
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Brown Rim Cookies

Reviewed: Nov. 2, 2013
These cookies were pretty good---maybe not very sweet. It's been a long time since I've made anything with shortening, and I'm not used to that aftertaste that comes with it. I appreciate that your family loves this tradition. What can be better than that?
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Peanut Butter "Snickerdoodles"

Reviewed: Nov. 2, 2013
I liked very much the taste of these cookies. I wish I could have a little of the Snickers bar with every bite of the cookie, however. The dough was easy to work with, and I did cut back the size of the cookie quite a bit. This does give me ideas about how to make these so I get that Snickers taste more often! Thanks, Jamie!
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Stuffing Recipe

Reviewed: Nov. 2, 2013
I'm glad that I read the reviews on this first, although I knew something was amiss with the water/rice proportions. I did use chicken broth to cook my rice in, and I did reverse the rice and liquid measurements. I used Johnsonville's All Natural Ground Mild Sausage which was perfect with this. Otherwise, I followed the directions as given. This makes a really good side dish year round when you are having roast chicken or the half breast turkey that we have so often. Thanks for a wonderful dish. I wish they would fix the recipe so that others would know about the error! Thanks, Christy!
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Best Wild Rice Salad

Reviewed: Nov. 2, 2013
I thought this was a very nice lunch, and I will make this again. I used Trader Joe's Just Chicken so I could use as much as I wanted to add. I am thinking that the walnut olive oil would have been nice, but since I didn't have that I used a combo of lemon olive oil and avocado oil. It was the first time in a very long time I'd used water chestnuts, and I'm glad I did because they were very good in this. I would like a little something with citrus added to this and it would be perfect. Maybe Trader's Orange Muscat vinegar would work. I'll be trying this one again! Thanks, Kimber!
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The Best Artichoke Chicken Buffet

Reviewed: Nov. 2, 2013
I liked this recipe more than my husband did, but I'm more of a rice eater than he is. The soup I used was an organic cream of chicken soup from Sprouts, and it is not very thick (like the popular commercial one is that has MSG in it). Otherwise, I followed the recipe except that I cooked my Wisconsin rice in chicken broth rather than water. I would make this again, but I'd have to cut it back because I might be alone in this meal! :) Thanks, GUEMES!
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Holiday Butter Cookies

Reviewed: Nov. 2, 2013
I tasted the dough before refrigerating it, and I then added a little more almond flavoring. It was better with that but was still lacking a little in sweetness for my tastes. I added a little frosting that I had on hand to make it sweeter. I appreciate that probably people who don't have sweet teeth like I do would like this more than I did. Thanks, though, because I know that there is always something out there for every type of taste!
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Vermont-Style Manhattan

Reviewed: Nov. 2, 2013
Maybe you'd have better luck if you didn't put Manhattan in the name. To me that only means one thing----a very good bourbon whiskey (I know rye is the one that is supposed to be used). This was pretty good. It is a good rum drink.
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Garlic and Basil Baked Chicken Thighs

Reviewed: Nov. 2, 2013
We thought this was a very nice recipe. It really did take one hour to cook because I'd rolled up the boneless skinless thighs. My husband really liked the carrots, too. The only thing I did different was to use dried rosemary because my fresh wasn't good any more. I would definitely make this again! Thanks, scottjolened!
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Nut Loaf Supreme

Reviewed: Nov. 1, 2013
I cut this to 1/4 of the recipe because I had no idea what I was in store for except for the fact that I like every ingredient called for! My biggest issue was finding the right size baking dish, and I didn't really find it. You'll see from my photo that it was very flat. But it is really good. The only substitution I made was to use a mix of Swiss and gruyere cheese. My cooking time was down to half because of the thickness of this. I will look forward to having more of this, as I DO have leftovers! Supreme, indeed, awakeninggoddess66! Thanks!
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Grilled Mushroom Sandwich With Citrus Mayo

Reviewed: Nov. 1, 2013
This was my lunch today! I was really a happy camper! I don't care so much for smoked gouda, so I used a blend of Swiss and gruyere, and the mixed greens turned out to be just arugula. This made a wonderful sandwich for me on Chef John's Homemade Hamburger Buns. I will for sure make this again! Thanks, sierra!
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Old Fashioned Cocktail

Reviewed: Nov. 1, 2013
I don't have sugar cubes, so I had to wing the amount of sugar to muddle with the bitters. I used Jack Daniel's, and this made my husband very happy! Thanks!
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Creamy Hazelnut Martini

Reviewed: Nov. 1, 2013
This is a really good drink for Sunday brunches. It is excellent! You could use any flavor of vodka in my opinion, and it would work well with the Frangelico and cream. Well done, brujah42!
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World's Best Honey Garlic Pork Chops

Reviewed: Oct. 29, 2013
Very tasty, John Chandler! I must admit that I used pork chops that were way too thick! I will promise myself to only use bone-in pork chops from now on! I did brine my chops for a few hours before BBQing them. The sauce is very mild and very delicious! Thanks for a very delicious pork chop that will be repeated in the future. Afterthought: I was thinking about this sauce in the middle of the night. I think next time I'll crush rather than mince my garlic, and I'll mix up the sauce several hours ahead of time so the flavors really have more of a chance to meld.
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Chef John's Cheesy Crackers

Reviewed: Oct. 28, 2013
I used Tillamook Sharp Cheddar and I can't remember which brand of parmesan I used because I had rewrapped the cheese. The video made very clear how easy this recipe was to make. In fact, it was so easy that I think I'll have to make some more tomorrow and cut some of these into little tiny shapes using cookie cutters---like in the shape of fish! These crackers are kind of like that and Cheez-It crackers except you know what in these (like the Chef says in the video). You'll have to try these! Thanks again, Chef!
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Thai Orange Chicken

Reviewed: Oct. 27, 2013
I do know that I'm rating this recipe with my changes, but I did keep the integrity of the submitter's recipe! I used twice the garlic and ginger, replaced the water with orange juice, replaced the orange juice with orange juice concentrate, and added a touch of sambal oelek. I served this over calrose rice and had a green salad on the side. Talk about delicious. We are already talking about who should get the leftovers! Thanks for this recipe, COOKINGQUEEN75!
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