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

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Marianne

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Carrot Salad

Reviewed: May 21, 2013
This was just OK. I shredded my carrots and apple by hand, and I think it would have been better to have used my food processor because it got mooshy. We are so used to seeing raisins with this type of salad that it's hard to get past not using them. The combination of apple and carrots is an interesting one. Thanks for the idea of this.
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Megan's Granola

Reviewed: May 20, 2013
I cut this down to 8 servings, and that will give me plenty for a while! I used coconut oil and raw honey but otherwise followed the recipe exactly. I think next time I won't chop the nuts so finely, and I'll try boiling the liquid part a little longer to see if it does help it clump better. I baked this at 300 for about 22 minutes, and that seemed right for this amount. The taste is excellent! I think extended family members will like this a lot!
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Chef John's Lemon Bars

Reviewed: May 18, 2013
This recipe is almost like the one I've made for many years with three exceptions: no vanilla in the crust, only two eggs, and baking soda in the custard. I have to say that I really like how this version turned out and will replace my old recipe with this one. I did double it because I have to gift at least half of it to someone else, and I knew my family would be very sad if they didn't get any. I wish I had a kitchen torch so I could have tried the meringue option! (I do not need another kitchen tool!) Thanks, Chef John, for another winner!
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Chicken Newburg

Reviewed: May 15, 2013
This recipe definitely needed some ooomph for me. Hubby thought it was good, but I found myself wanting some depth to it. Maybe marsala would have been better than the sherry. I ended up adding a lot of Tajin seasoning to it (as you can see from my photo), but it could be any seasoning that you wanted it to be. I did not add the avocado because I couldn't imagine the flavors together, so maybe that's the reason for my thinking it was bland. This is a very quick and easy meal to make using leftover chicken. Thanks for this idea!
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Korean BBQ Galbi

Reviewed: May 12, 2013
This made a delicious dinner for us. I did have to change a few things (sorry review purists!) because of personal preferences. I had bonesless short ribs, but this was the recipe I wanted to use. I only used one cup of sweeteners (about 7/8 cup of brown sugar and a tablespoon or so of honey), and went short on the sesame oil. I only marinated this for 8 hours, and the taste was very delicious. I loved how they grill because you get crunchy parts on the edges and the insides were perfectly medium rare and perfect. I served this over sticky rice, a perfect complement to the meat! I have more to BBQ waiting for us, and I can't wait! Thanks for this recipe!
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Angel Butter

Reviewed: May 11, 2013
What's not to love with this recipe? I made it as written and immediately adorned my morning toast with it! Yum!
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Currant Nut Drop Cookies

Reviewed: May 6, 2013
These cookies are so yummy. I will love having one with a cup of coffee! The frosting is something I'd put on other cookies, too, because it is just wonderful. I made a small batch of these so I could try to use up my currants, but I will just have to buy more now. I did make one change, and that was to use all butter rather than the shortening. They were perfectly done in 8 minutes. Thanks for posting this recipe that's been a little lost around Allrecipes for a while! Yum!
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Light Avocado Egg Salad

Reviewed: May 3, 2013
I was so hungry for an egg sandwich, so when I saw this one, I HAD to have it! I used a little more avocado than called for, and I made two substitutions: Dijon instead of the yellow mustard and Tajin (chili powder with dehydrated lime) for the paprika. I ate this open faced and loved it! I think my son would like this without the bread because he is on the paleo diet, and this would work. This is delicious!
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South of the Border Shrimp Gazpacho

Reviewed: May 1, 2013
This is a recipe that Baking Nana brought to my house for a gathering, so I didn't even have to make it----just taste it! And taste it I did--again and again! The thing I like about this recipe is that you can make it just as hot as you want (or not). You could obviously taste the delicious Herdez cooking sauce in it lending its unique flavors. This was a winner! Thanks, Baking Nana!
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Caramel Chewy Oatmeal Cookies

Reviewed: Apr. 30, 2013
These did not work at all for me. The cookie part was good (and I used the parts of them that I could for another recipe), but the caramel was so hard that it was inedible. I think the caramel needed to have some cream or butter added to it so that it would stay softer.
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Cherry Oatmeal Cookies

Reviewed: Apr. 30, 2013
These cookies were much better after a day of sitting on the counter in a ziploc baggie. The flavors were able to meld together much better, and we all thought they were quite good. I did like the taste of the cherries, and my granddaughters loved to pick those out to eat them first! Thanks!
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Sauza® Raspberry Margarita

Reviewed: Apr. 30, 2013
I used Chambord in place of the Razzmatazz (which I couldn't find). This was a good drink---everyone at my party loved this one, but I wanted to have it a little stronger---maybe less margarita mix. It was a little sweet for me. I will make this again but make my own lime-simple syrup mixture. I used Sauza Blue Agave Tequila for this drink.
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Light Delight Sauza®-Rita

Reviewed: Apr. 30, 2013
When I made this drink, I wanted to add another shot of tequila! It was very good, but I do like my margaritas strong! I used Sauza Blue Agave Tequila----a very good drink.
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Sauza® Golden Margarita

Reviewed: Apr. 30, 2013
You cannot argue with the ingredients of this recipe! I served this to people at a party in a small shot glass, and everyone agreed that it was really really good! I used Sauza Blue Agave Tequila---a drink that I'd use again in a heartbeat!
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Sauza®-Rita

Reviewed: Apr. 30, 2013
For a party we hosted I made this recipe as written, using Pacifico for the beer and Sauza Blue Agave for the tequila. I was surprised at how many had not had a beer margarita before. Everyone was totally impressed with the taste, and I think there will be many a Sauza-Rita after that party! How could you resist? I'll be anxious to try some of the variations I've read about here!
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Merry Mango Sauza®-Rita

Reviewed: Apr. 30, 2013
I didn't even know that there WAS such a thing as mango rum, but I couldn't pass up the chance to find out about it. This was a really good drink! I used Sprite for the soda, but I think I could just as well use a three-way mix of lemon juice and simple syrup. I used Sauzo Blue Agave Tequila for this drink. Very good!
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Simply Classic Sauza®-Rita

Reviewed: Apr. 30, 2013
This is a really good margarita! For a party I served a number of shot-glass-sized tastes, and this one was a favorite of many. I had to make one for us later in the week because it is so good! I did use the Sauza Blue Tequila for this. Yum!
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Snakes in a Blanket

Reviewed: Apr. 30, 2013
We thought these were good---not really good, but not bad, either. I put the olive oil and Italian seasoning on top before baking them. They did take 20 minutes to bake. I liked the idea of them, and the name is spectacular! Thanks for this idea!
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Spicy Garlic Lime Chicken

Reviewed: Apr. 27, 2013
This was so good! I used a package of Costco boneless skinless chicken breasts (2 of them) cut horizontally to make them thinner but kept the recipe exactly the same. The only other change I made was to use two cloves of pressed garlic rather than garlic powder for the cooking part. Talk about an easy and delicious meal! Thanks! I don't know why I waited so long to make this!
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Green Goddess Dip

Reviewed: Apr. 24, 2013
I made only half of this, but because I only had a little fresh tarragon left, I had to use a part of the dried version. I also used 1/2 teaspoon of anchovy paste rather than the fillet. The first night I used it as a salad dressing, and it didn't go over that well. The next night I used it as it as written---a dip----and it was a good success! This will definitely be a repeat for company! Thanks for this recipe!
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