Marian Recipe Reviews (Pg. 1) - Allrecipes.com (1129695)

Easy Mexican Casserole

Reviewed: Dec. 22, 2010

Super easy, which is what I need this time of year. I made this with the meat from Charley's Slow Cooker Mexican Style Meat recipe from this site. I added one can of kidney beans to the meat with about 1 cup of salsa and a can of tomatoes (that's all I had) and didn't bake with the sour cream. Came out great and everyone kept going back for seconds. Thanks!

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3 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Dec. 20, 2010

Excellent! I substituted one bottle of Corona for the water and that was sufficient. Otherwise, I followed recipe exactly and let it cook on high for 6 hours and on low for only about 1 hour. Shredded the meat and served it on tortillas with lettuce, tomato, cheese, and guacamole. Super spicy and not for the faint of heart, but I did use fresh chiles, really hot sauce, chipotle chili powder, and cayenne.

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Easy Broccoli Quiche

Reviewed: Nov. 16, 2010

Easy recipe to follow that makes a great quiche. I made two quiches by increasing the eggs and adding in some turkey bacon (4 slices crumbled) and some crab meat. Used swiss and shredded cheddar, too, and seasoned with Italian seasoning and red pepper flakes. My husband and son both loved it - what a surprise!

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5 users found this review helpful

Beezie's Black Bean Soup

Reviewed: Nov. 7, 2010

Absolutely the BEST black bean soup I have ever made. I only made a few minor modifications based on what I had available. Instead of putting the beans in the crockpot after cooking with water, I used vegetable stock. When I added the vegetables (carrots, onions, 1 yellow pepper, 2 stalks celery, garlic, and a can of chopped green chiles) and lentils, I did NOT add the tomatoes or vinegar based on the advice of prior reviews. I used chipotle chili powder and red pepper flakes in addition to the other seasonings. For the last hour, I turned the heat back up to high and added brown rice, tomatoes (2 cans fire roasted tomatoes with garlic), and the red wine vinegar. The result was a soup, but when I pureed half with a stick blender and added it back into the crockpot - well, WOW! This made it so much better. This was so good and had such depth of flavor, I don't think I have ever tasted a better soup anywhere. This is my new favorite soup!

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10 users found this review helpful

Berry Oatmeal Muffins

Reviewed: Nov. 7, 2010

Great recipe! I expected a heavy and unappealing muffin based on the reviews, but it wasn't at all. Muffins were light and the topping was delicious. I used strawberries from our garden that I thawed from the freezer and added in. The only change I made beside using strawberries was that I was out of walnuts so I substituted sunflower seeds. I will absolutely make these again.

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4 users found this review helpful

Banana Muffins II

Reviewed: Nov. 7, 2010

Super easy muffins to make with very little mess. Added a little vanilla and cinnamon, but otherwise stayed true to the original recipe. Great to do in a pinch.

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4 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Nov. 3, 2010

I was super busy and needed to get something going as Tuesday nights we are all in and out of the house at different times. I put one large turkey breast and two chicken breasts in the crockpot with the Italian dressing mix and two tablespoons of butter. I let that cook on low for about 2 1/2 hours since the chicken breasts were frozen and I cubed them about 1 1/2 hours into cooking. At that point I added 1 chopped onion and 1 can of roasted garlic cream of mushroom soup. A half hour before serving I combined 4 oz. of cream cheese with another can of cream of mushroom soup and about 1/4 cup of milk (that's all I had left!). I whisked before adding it in along with some peas and let it heat through before serving with mini-farfalle. It was a huge hit and an unexpected one at that. This was so easy to make and with the little changes I made, I think it might even work as filling for a pot pie.

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1 user found this review helpful

Spinach and Potato Frittata

Reviewed: Oct. 27, 2010

Great quick dinner when you don't have a lot of time to cook. Used regular onion and added sliced carrots and a few slices turkey bacon, chopped, to the pan. Added some spices to the mix such as cumin and transferred vegetables to an ovenproof dish that I sprayed with Pam. Poured in the egg, topped with cheese, and baked at 375 for 30 minutes. Cut it into wedges and served and everyone loved it.

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7 users found this review helpful

Broccoli Chicken Divan

Reviewed: Oct. 19, 2010

Simple and quick! Took the advice of others and cooked the chicken with onion and seasonings including garlic and tarragon. I mixed in some sour cream with the milk and soup and a little fresh parmesan in the crumb topping. Served it with noodles and rolls and it my son and husband loved it! Thanks for an easy Monday night meal!

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1 user found this review helpful

Fruit Muffins

Reviewed: Oct. 17, 2010

Great muffins! I needed something to make this morning and they worked out great! I added the two eggs per someone's suggestion and made a crumble on top with sugar, cinnamon, and oats. They rise up beautifully, too.

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1 user found this review helpful

Slow Cooker Split Pea Sausage Soup

Reviewed: Oct. 12, 2010

Super easy and super fast! Added one sweet potato, but otherwise followed recipe exactly using a little less chicken stock instead of water because of the size of my crock pot. Big hit in this house!

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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Aug. 23, 2010

Super easy even for someone worried about cooking fish. My husband could not stop raving about the taste. I used Shannon's suggestion from 10/30/06 and added paprika, garlic powder, and panko break crumbs. Seriously the easiest fish dish I have ever made and quite a good reaction from the family. From start to finish in under 10 minutes!

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1 user found this review helpful

French Beef Stew

Reviewed: Feb. 4, 2010

Fabulous! I have made beef stew many times using many recipes, but this one is a hit. I coated the beef stew meat with half flour and half masa harina, a little trick from another recipe on this site, Southwestern Chicken Roulade. I also added garlic powder and Adobo seasoning, which has salt, pepper, and yes, more garlic! Seared that in the pan, then I removed the meat and put in one sliced onion and sauteed that for a bit before adding sliced mushrooms, which I then sauteed that for a few minutes more before deglazing the pan with some white wine I had left over from the night before. I put the meat, potatoes, and carrots back in the pot along with the beef broth and 1 can of tomatoes (garlic and onion), and thyme and cooked over low heat for a few hours. Just before serving, I added green beans and the Dijon mustard and didn't need to add any extra salt and pepper. This went over very well and no one could taste the Dijon although they admitted it was different than traditional beef stew. My husband loved the way the meat cooked and I do think the masa harina is what keeps the meat moist on the inside so I will definitely do that again. Great recipe!

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1 user found this review helpful

Southwestern Chicken Roulade

Reviewed: Feb. 2, 2010

Great recipe although I will admit I made changes. I didn't have chorizo and I was looking to use up some chicken breasts and found this recipe. I used two links of cilantro chicken sausage from Whole Foods, 1/2 cup Italian cheese blend, and 1/2 cup goat cheese. I pounded the chicken breasts down and spread the sausage mixture over top. Rolled them up and let them sit in the fridge until I was ready. Then I rolled them in the masa harina (you don't really need 1 1/2 cups -- 1 cup or less will do) and put them on the lightly oiled cookie sheet and sprayed with Pam. Baked for 20 minutes at 375 degrees and raised temperature to 400 for last 15 minutes and then broiled for a few minutes before serving to get it slightly brown. My son loves chicken although my husband is less inclined to eat chicken and they both loved this. The masa harina forms a crust on the outside that keeps everything moist inside. The sausage and cheese cooked evenly as did the chicken while staying moist. They loved it! I didn't serve it with salsa -- just plain although I think a balsamic reduction would be fantastic with this. Thanks!

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3 users found this review helpful

Quick and Almost-Professional Buttercream Icing

Reviewed: Jan. 6, 2010

Smooth and creamy! Easy to make as long as you follow the recipe. If your icing tastes granular, you didn't give it enough time to incorporate the butter and sugar. I added cocoa powder to make a chocolate buttercream and it came out great. Thanks for a great recipe that was so easy to make.

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Dark Chocolate Cake I

Reviewed: Jan. 6, 2010

Great cake! Made a wonderful birthday cake for my husband who loves chocolate. It was easy to make and stayed moist. Did a crumb coat with the quick and almost professional buttercream recipe from this site and covered it in fondant. Yum!

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4 users found this review helpful

Cranberry Orange Cookies

Reviewed: Dec. 21, 2009

A wonderful holiday cookie! These are easy to make drop cookies and I don't alter them in any way except for the frosting, which I drizzle on instead of spreading on. Everyone loves the way that they look and taste. I made these last year for the first time and again this year. These are now part of my regular Christmas cookie rotation.

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1 user found this review helpful

Molasses Cookies

Reviewed: Dec. 19, 2009

I like to make not-so-sweet cookies for the holidays because everyone seems to be on sugar overload. My husband loved molasses and milk as a kid so these seemed like just the kind of cookie he would eat. I made the dough and let it sit overnight and baked the cookies the next day. When my husband saw them, he asked if I bought them because as he said, they looked so "perfect!" That's a great compliment if I do say myself! I was concerned as to how people would respond to a somewhat old-fashioned type of cookie, but everyone who tried them, loved them. The large batch I made on Thursday is gone and I have another batch of dough in the refrigerator so I can make them tomorrow.

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Easy Lemon Cookies

Reviewed: Dec. 19, 2009

A super easy cookie recipe that could not be any easier. I used 1 1/2 tsp. of lemon extract and baked the cookies first on a Silpat and then on parchment paper. The ones on parchment paper came out so much better (crispier) so I continued with the parchment paper. They came out identical to the picture as well. I found that if I rolled them in a ball, dropped them in the sugar, rolled them around in the sugar, then rolled them again, dropped them again in the sugar, and then placed them on the cookie sheet, they retained the sugar more than just one roll in the sugar. Absolutely no need to refrigerate this dough as it is light and doesn't stick too much. I can't wait to try them with other types of cake mix and flavorings.

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6 users found this review helpful

Ritz Cookies

Reviewed: Dec. 19, 2009

Nice and easy cookie to make and took the suggestion of adding cinnamon. I had quite a few leftover eggs from making "coquito" (eggnog) and used this recipe to use the egg whites. I baked some on parchment paper and some on a Silpat and the ones on parchment turned out far superior. I baked them for about 8 minutes each, let them sit on the cookie sheet for about 1-2 minutes, and then transferred to a wire rack to cool. Thanks!

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5 users found this review helpful