Marian Recipe Reviews (Pg. 6) - Allrecipes.com (1129695)

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Cranberry Pistachio Biscotti

Reviewed: Jan. 3, 2007
1/3/07: Fantastic recipe! I didn't have any pistachios so I used walnuts and they turned out spectacular. I did have to bake them a little longer, but they were superb. The next day I made lemon almond biscotti using the same recipe, but with the obvious substitutions and used lemon extract. Really, really good! There are so many possible combinations to this simple, but sophisticated cookie that I can't wait to try them out. 12/19/09: Didn't realize I had made these before until now! I made them with pistachios this time and then drizzled them with white chocolate and milk chocolate ganache. They look incredible and taste phenomenal! Tried and true recipe that deserves to be made more than once a year. I also find that it is easier to slice them all at the same time and then move them instead of doing one by one. The support of the entire "log" seems to prevent them from falling apart. When you remove them from the oven on the second bake, they will still feel somewhat like regular cookies. Let them sit on racks and they will dry like biscotti fairly fast. Made another batch yesterday: lemon blueberry (using dried blueberries) with lemon extract and lemon glaze. Yum!
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Peanut Butter Haystacks

Reviewed: Jan. 3, 2007
Someone made these for us a few years ago and when I tripped across this recipe, I made them instantly and we handed them out with our Christmas cookies. At Christmas, it was an easy project to make with my nephew and my daughter and they enjoyed "cooking" something together. They are really sweet so I might try tweaking these a little more to appeal to more than just the kids.
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3 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Jan. 3, 2007
Great peanut butter cookie recipe! I used a little more peanut butter (organic crunchy) and flattened them with a glass dipped in sugar. Yummy!
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Sugar Cookie Glaze

Reviewed: Jan. 3, 2007
Quick and easy glaze for cookies. I used it on the Gelatin Spritz Cookies from this site with great results.
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Sausage Barley Soup

Reviewed: Jan. 3, 2007
In my never ending attempt to find different ways to use Italian sausage, I stumbled across this recipe and I am so glad that I did. I used garlic cheese seasoned Italian sausage and the only changes I made was to add chickpeas and a package of frozen veggies that contained spinach, but also green beans, peas, and edamame. My kids loved it and my husband couldn't get enough of it, which is always a good sign! Great recipe!
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Gelatin Spritz Cookies

Reviewed: Jan. 3, 2007
My cookie spritz machine is sorely underused and so as I was looking for a recipe, I came across this one and thought, "Strange, but interesting." I used cranberry/raspberry Jello and made little pink stars and this recipe makes a whole lot of cookies. When they cooled, I drizzled them with Sugar Cookie Glaze from this site that I made light green and they looked so cute. These were very popular in my Christmas tins that I handed out and my kids loved them!
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13 users found this review helpful

White Chocolate Orange Cookies

Reviewed: Jan. 3, 2007
Great recipe! I love the orange flavor with the white chocolate and I think it is a sexy adult cookie. Kids may not like it, but c'mon -- they have enough cookies of their own! :) Included this in my Christmas cookie baskets and people loved them.
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Magic Peanut Butter Middles

Reviewed: Dec. 21, 2006
LOVE, LOVE, LOVE this recipe! I have to say that this is one of the easier Christmas cookies I have ever made. I made the filling first and stuck it in the fridge while mixing up the cookie batter. Based on suggestions and opinions here, I added 2 T. sour cream to the batter and to make it more chocolatey, I added 1/2 cup semi-sweet chocolate chips. Once that was done, I then rolled the filling into balls and put them back in the fridge. I floured my hands and made small patties in the palm of my hand with a dent in the middle for the filling, put the filling in, and then rolled them like when you make meatballs. No filling seeped out, 30 cookies, and incredibly delicious. I am just trying to figure out how to hide them from the kids and me before handing out to friends and family.
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102 users found this review helpful

Peking Pork Chops

Reviewed: Dec. 13, 2006
Fantastic! I used 1/4 cup tamari, 1/4 cup teriyaki as I had run out of soy, a little honey and red wine vinegar as previously suggested and it came out wonderfully. I did add sesame seeds and used not only pork chops, but some chicken thighs that I had on hand and everyone loved it. I started with the pork and chicken frozen and 4 hours later -- perfect! Nothing was dry and there was sufficient sauce to go around although I did thicken it up with cornstarch. I will definitely make it again.
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Super Moist Pumpkin Bread

Reviewed: Dec. 4, 2006
This is a fabulous recipe to which I only made a few minor revisions based on the recommendation of others. I, too, substituted 1/2 cup applesauce and 1/2 cup oil for the 1 cup of oil. I also used 1 tsp. vanilla and 1/2 tsp. pumpkin pie spice to the mix. The best part was that I used organic shredded coconut from Whole Foods and it is finely shredded and unsweetened and the perfect addition to the recipe. I think it would change the consistency to use regular shredded coconut so if you can find unsweetened shredded coconut, use it. The bread smelled wonderful baking and I made one loaf and one 8x8 pan and only needed to bake them for 50 minutes. When I made 6 mini-loaves, I baked them for 30 minutes. I brought this to Thanksgiving dinner and was shocked when a picky eater of the kid variety bypassed everything on the table and went straight for the pumpkin bread and even ate two slices. My kids love it and I have even made small muffins to tuck into lunches. YUMMY!
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London Broil I

Reviewed: Dec. 4, 2006
Today was the very first time I have ever tried to make London Broil and what a great recipe this is! Easy to make and the marinade absolutely penetrated the meat. I had a 1.25 lb. piece of meat which I scored on both sides before marinating. I put all of the marinade ingredients directly into a Ziploc bag and then added the meat and marinated the meat all day. I followed the suggestion of adding the balsamic vinegar and added 1 T. Worcestershire sauce and 1 tsp. rosemary. I grilled the meat in my Cuisinart Griddler for 9 minutes total and let sit for 10 minutes before slicing. Rare in the middle, tender, and juicy. Everyone loved it and I will definitely make this again!
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4 users found this review helpful

Lentil Loaf

Reviewed: Nov. 22, 2006
Just finished making this and I must say I am optimistic. I have tried multiple lentil loaves that have turned out mushy nothing like a loaf. I followed the suggestions of others and substituted ketchup for tomato paste, & whole wheat bread for white. I used crimson lentils as well and the color of the loaf and consistency going into the pan was far firmer than other attempts. Instead of bread crumbs, I put a little barbecue sauce on before putting it in the oven and cheese for the last 10 minutes. Overall, it looks and smells terrific. It sliced easily and everyone in my family loved it, although we all love lentils. This was a great recipe although I might try using egg replacer instead of the egg next time.
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29 users found this review helpful

Loaded Potato Soup I

Reviewed: Nov. 13, 2006
As previously suggested, I cut the recipe in half, but used twice the amount of potatoes. I used leftover baked potatoes from the night before and placed the potatoes and the onion in a crockpot and then add the milk mixture over top and let it cook on low for about 1 1/2 hours. I wasn't really watching as I made it mid-morning and it was for lunch. I needed to add more milk as it cooked to prevent it from scorching and I used a potato masher to mash some of the chunks. Toward the end of cooking time I added in the sour cream and the cheddar cheese. Soup was served at the table with salt and pepper and more sour cream and cheese, but no one used anything other than the salt and pepper. It was good, but I want to play around with the seasoning a bit. Perhaps some white pepper, salt, and garlic added during cooking time might round out this otherwise rich and tasty soup.
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3 users found this review helpful

Homemade Wonderful Bread

Reviewed: Nov. 9, 2006
This is a fabulous recipe and I do think the secret is that the yeast, water, and sugar sit for a while before being added to the machine. The crust was fantastic and the bread truly was one of the best I have made. Thank you for a great recipe!
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Cheesy Brat Stew for the Slow Cooker

Reviewed: Nov. 9, 2006
Wow! Everyone loved this with only minor modifications. Sorry -- it's a bad habit of mine to tweak things as I make them. I didn't add the cheese until the end of cooking time and I probably used 3/4 cup. shredded sharp cheddar. I cooked the bratwurst, sliced them, and put them in the crockpot with diced onion, some chopped frozen tri-color peppers slices, fresh garlic, the green beans, a can of chicken mushroom soup, and the potatoes. As it was cooking, I was afraid that it looked a little bland so I added fresh baby carrots. My son tasted it and said it tasted good, but I knew I needed to do something about the seasoning. I added about 1/2 jar of banana pepper rings and that seemed to do it. My husband loved it and said I could probably add even more veggies. Served it with bread from my bread machine and it was a hit. I will definitely make it again.
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Garlic Yeast Bread

Reviewed: Oct. 26, 2006
What a wonderful recipe! I made it exactly like the recipe stated and it came out perfectly. The whole house smelled of garlic and herbs. It wasn't too garlicky and I used 2 cloves of garlic put through a garlic press. If you like more garlic, use more. Came out with a golden, crisp crust and cut beautiful, even slices without crumbling. Definitely a keeper and thank you for sharing this great recipe.
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28 users found this review helpful

Bread Pudding II

Reviewed: Oct. 5, 2006
Fantastic and super easy! I used a pull apart loaf made of apples, raisins, and walnuts from Great Harvest Bread as the base. It was sitting in the fridge and no one was eating, but when I turned it into bread pudding -- it was a goner! I used brown sugar, 3 eggs, and sprinkled a little brown sugar on top and my picky eater daughter couldn't resist it and wants some for breakfast. I served it with vanilla cream sauce from a mix from of all places, Ikea. Great recipe!
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Slow Cooker Adobo Chicken

Reviewed: Sep. 26, 2006
Wow! So many conflicting reviews! I followed JC Perez's suggestions from 12/29/05 and used 1/3 cup soy, 1/4 cup red wine vinegar, and 1 cup water, but followed the recipe otherwise. I used chicken legs and thickened up the sauce with cornstarch at the end. My husband who normally does not like chicken, really enjoyed it enough to take it to work with him for lunch. I made it with white rice and Colombian frijoles and it was gone quicker than I would ever expected. Thank you for a great recipe!
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5 users found this review helpful

Mango Salsa

Reviewed: Jul. 25, 2006
How do you say addictive? Mango Salsa! This is absolutely to die for! I bought a huge box of mangos from Sam's Club and everyone was getting tired of eating them just cut up for breakfast. Before they went bad I thought I would make this salsa to serve with fish. My husband is not a huge fan of fish and I thought this might make it more enticing. I ended up grilling some fish and serving it with this salsa and he ate made fish tacos and LOVED the fish. I truly think it was because of the salsa. If you want it spicier, turn up the jalapeno and add more salt, if necessary. I also added a little cumin as someone mentioned and I could eat this everyday. Thanks for a great recipe!
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Roasted Beets and Sauteed Beet Greens

Reviewed: Jul. 13, 2006
Not being a lover of beets, I saw something on television the other day for a roasted beet salad. I decided to go to Allrecipes.com and found this recipe and I am so glad that I did. I bought organic beets and they were in the oven just a little over one hour due to their size. I only had a dipping olive oil that had bleu cheese in it (strange, I know!) and I used that for both the roasting of the beets and the wilting of the greens. Although I was skeptical, I am so glad that I tried this recipe because I actually like beets now and both of my kids ate them up although the greens were probably more of an adult taste for them. We ate them without the additional butter or red wine vinegar, too. Delicious!
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