Marianne Recipe Reviews (Pg. 1) - Allrecipes.com (10848063)

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Marianne

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Teriyaki Pork Tenderloin

Reviewed: May 1, 2008
We LOVED this recipe. I bought our tenderloin from Costco and followed the recipe. I started dinner with Jamie's Cranberry Spinach Salad (from this website), sticky rice, and Roasted Asparagus with Herbes de Provence (also from this website). With a little Trader Joe's bread, this was one delicious dinner! Yum!
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5 users found this review helpful

Roasted Asparagus with Herbes de Provence

Reviewed: May 1, 2008
This was a great way to fix asparagus! I didn't have Herbes de Provence, so I used 1 t thyme, 1 t sage, and 1 t rosemary. Everyone loved it! It works great with Teriyaki Pork Tenderloin from this website.
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35 users found this review helpful

Brandy Flamed Peppercorn Steak

Reviewed: May 20, 2008
What a wonderful steak! I used coarsely ground pepper and not as much as called for (personal preference), and I added a basket of mushrooms (I like to slice my own into thirds). Next time I will reduce the sauce a bit more. I think just boiled little red potatoes would be great with this! I would never sacrifice a good cut of meat, no matter how it is cut! (Costco!) As my husband says after a successful attempt at a meal, this is a KEEPER!
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3 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: May 24, 2008
With Jack Daniel's BBQ sauce, this was wonderful. Using Costco chicken breasts, I would next time use only five chicken breasts (they tend to be bigger), and I would use it shredded on a sandwich (rather than on a potato). Flavor plus! Thanks for the recipe!
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2 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jul. 2, 2008
Like some of the others, I feel kind of silly "reviewing" this recipe after so many kudos. But don't you just LOVE it?! You can tweak it any way you want within those ingredients. Talk about easy and ever so tasty! With Pan Fried Asparagus from this site, how can you get better than that!
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1 user found this review helpful

Chocolate Caramel Brownies

Reviewed: Jul. 5, 2008
This recipe has been around for a very long time, but I believe I prefer using 1/3 c evaporated milk with caramels and 1/3 c in batter and increase nuts to 1 c and use the whole bag of chocolate chips! Also, be careful to find the bag of Kraft caramels first because they tend to be seasonal! Maybe changing the name to Bars instead of Brownies would help those who are expecting something not quite so sweet. But, man! We love these!
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2 users found this review helpful

Marinade for Chicken

Reviewed: Oct. 16, 2008
We love this marinade! I use boneless, skinless chicken breasts pounded out to an even thickness. I halved the recipe, left out the salt, and added minced garlic. I BBQ the chicken and make more than needed for dinner because it makes wonderful sandwiches the next day! Be sure to save off a little marinade before adding it to the chicken because it is yummy to drizzle over the cooked chicken and sticky rice (calrose).
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2 users found this review helpful

Olive Pecan Spread

Reviewed: Nov. 11, 2008
We LOVED this easy-to-make recipe. My suggestion would be to halve it since a little goes a long way. Serve it with a more bland cracker, like the heart-shaped ones. I couldn't find any ready-sliced olives, so I chopped up the large, pimiento-stuffed style. We thought it was better the next day, which even makes it an even more attractive choice for a party! Thanks, Lowa!
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11 users found this review helpful

Herb Roasted Pork

Reviewed: Dec. 7, 2008
This is the second time I have made this, and it is absolutely wonderful! There is a package at Costco of three sirloin tip pork roasts that suits us perfectly; each roast would serve between 4-6 people, depending on age, etc. I followed the recipe exactly, using balsamic vinegar (which I highly recommend). The only thing is that I only cooked it for an hour and a half because of the size; you only want to get it to 150 degrees so it doesn't dry out. I think that next time I'll cook it at 350 the first 45 minutes and then turn it down to 325 when starting the basting the last half hour just so it browns a little and doesn't burn the sauce. Ohhh, so yummy!
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2 users found this review helpful
Photo by Marianne

Big Soft Ginger Cookies

Reviewed: Dec. 9, 2008
Oh, these are just too good for words! Make them just as the recipe states! I think that the air temperature/weather has something to do with the batter consistency. I made mine in a warm morning, letting the cold ingredients come to room temperature, and they were not sticky. Then I helped a friend who didn't bring the ingredients to room temp, the weather was cold, and the batter was sticky. But whatever, these are just plain delicious! I didn't roll them in sugar but rather sprinkled some on the tops.
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: Dec. 25, 2008
So perfect! I don't have a bread machine, so I used my 30-year-old Sunbeam. I put a dash of the sugar into the milk to proof the yeast. When I mix the dough, I add all the sugar, two cups of the flour, and the salt to the wet mixture; I mix it thoroughly before I add the rest of the flour. I use AP flour, dry active yeast in the same proportions as the recipe calls for. When I roll them out, I flour my granite countertop; I rub about 1/2 teaspoon of flour on wax paper to roll them out on top. Works like a charm. This time I made them yesterday afternoon, refrigerated the dough, and baked them this morning. Next time I'll try a lower temp and longer cooking time. But no matter what I've done to these, they always turn out great. Thanks for the recipe!
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1 user found this review helpful

Delicious Ham and Potato Soup

Reviewed: Dec. 29, 2008
Wow! This was so good! My DH said he doesn't like soup and didn't want this for dinner, but I knew better. He said it was a keeper. I stuck to the recipe as written--absolutely delicious! It lends itself to alterations that suit the individual tastes. Thanks for the recipe!
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2 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Jan. 16, 2009
Made this with only one change, brown sugar. Served it over sticky rice. Very good!
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1 user found this review helpful

Oatmeal Banana Cupcakes

Reviewed: Jan. 16, 2009
These muffins are very good and very versatile. Made as is, they turn out very rich-tasting. Sometimes I add a few more things, like wheat germ or flaxseed, or finely grated carrots or raisins. Sometimes I mix white and brown sugars or just one or the other. They take a little more cooking time for me than noted. We really like these!
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2 users found this review helpful

Easy Mexican Casserole

Reviewed: Jan. 19, 2009
This recipe doesn't pretend to be anything it isn't. If you look at the ingredients, you know what you'll get! It could use a little more oomph to it, as many have stated. It is a good place for new cooks with younger children to start their cooking experience. For others, it's a good starting place.
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4 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Jan. 19, 2009
We have salads every night, and this dressing will be part of our regular rotation (we like a variety). The flavor is as pure as dried herbs will allow--much better than anything else store bought. One part of the directions caught me by surprise--the part where you add the vinegar last. I'm used to whisking the oil in slowly to emulsify the mustard.
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French Bread

Reviewed: Feb. 1, 2009
We are hooked on this bread! It handles so easily, makes a perfect crust, and fills the house with wonderful aroma! I use 5 tsp yeast and 2 tsp sugar to proof in the water. Then I add 2 tbsp vital gluten and 2 tsp salt to 3 cups of the flour. When all that gets mixed together really well in my trusty old Sunbeam with dough hooks, I add the next two cups of flour and then turn out to knead. I end up using only about 1/4 c more flour. I grease the inside of plastic wrap to cover it with (with both rises). I highly recommend using a lightly floured rolling pin to roll it out--about a 15" by 11" rectangle suits us just fine. Then all the rest is the same. Oh, man!! Thanks, Jenn Hall! Update: I forego the egg wash now. Instead, I use a spray bottle with water and spray the inside of the oven and the bread itself about 5-6 times during the baking. It makes a wonderfully crunchy crust!
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5 users found this review helpful

Heavenly Halibut

Reviewed: Feb. 2, 2009
We love halibut, and this is a good rendition to add to our repertoire. I think the next time I make it we'll add some capers! We use about half the recipe for our pound of fish. I bake it first for 15 minutes with a little of the sauce, then add more sauce and broil it until browned. It is yummy!
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1 user found this review helpful

Creamy Italian Dressing II

Reviewed: Feb. 2, 2009
Salads being a staple in our meals, we are always looking for dressings. This was a great dressing--tasty and very satisfying.
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1 user found this review helpful

Crispy Orange Roughy

Reviewed: Feb. 2, 2009
I tried to like this, honestly. I've never used potato flakes before, so maybe I messed that part up. I will look at future reviews to figure out what I may have done wrong.
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2 users found this review helpful

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