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

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Homemade Chicken Soup

Reviewed: Aug. 24, 2005
Absolutely wonderful recipe! I used about 2 1/2 lbs. of cut up chicken and used 4 packets of Goya Chicken Bouillon and I think that probably was the secret to seasoning this soup. I used baby carrots and put two whole (scrubbed with the peel on) potatoes in the bottom of the pot with chicken. I followed the instructions and let it cook, took the chicken off the bone and returned everything to the pot after I cut up the veggies. I then added some frozen vegetable soup cut veggies (celery, peas, onion, potatoes, okra, etc.) and ditalini pasta. My son has a cold and this soup really hit the spot with him, even in 110 degree weather! I really recommend this soup recipe! I put half in individual containers in our freezer and my son, who wants soup every day, will be set for at least a few days!
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1301 users found this review helpful

Easy Sausage Strata

Reviewed: Oct. 4, 2005
09/05: Love, love, love this recipe! It was so eay to make, even when I had to change it to accomodate 100 people! I made several: a few following the recipe exactly; a few with ham and swiss cheese; a few with sausage, caramelized onions, and mushrooms; and one with spinach and the caramelized mushrooms and onions. I made them all ahead of time and let them sit in my refrigerator (always helps to have a second one!) and although transporting them wasn't easy, cooking them was! I had to extend the time in a commercial oven because of the number I had, but other than that, they were a hit! I cooked up some sausage links on the side and also had a tray of caramelized onions and mushrooms if people wanted any on the side. For something quick, hot, and tasty -- you cannot go wrong with this recipe! 5/3/09: If at possible, I think I might have even improved on this recipe, a family favorite at our house. I was making this last night and discovered I was short on eggs. What to do? I searched fridge and found ricotta cheese. Followed the recipe exactly using Jimmy Dean Hot & Spicy sausage, some rosemary foccacia bread that had started to get a little stale, which I cubed, 4 eggs, and 1/2 cup of the ricotta cheese. Everything else was the same. I let it sit overnight in the fridge and cooked it in the morning. A total hit and my husband said he couldn't believe how creamy it was. Nice change, but true to the original.
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825 users found this review helpful

Irish Soda Bread

Reviewed: Mar. 11, 2002
This bread is PHENOMENAL! I was a little nervous at its consistency as during the preparation phase, it doesn't resemble a typical bread loaf. It was more like very loose chocolate chip cookie dough, but that's ok -- that's the way it should be. This was delicious beyond words and is now a part of my permanent recipe collection.
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225 users found this review helpful
Photo by Marian

Thai Curry Tofu

Reviewed: Jun. 6, 2007
FANTASTIC! Granted, I made several modifications, but this was an easy dinner recipe that looks like it takes far longer to prepare. I used Nasoya extra firm tofu cubes, which I drained in a towel inside a colander for about 2 hours to make sure that the tofu was dry before frying. I had some shallots that I substituted for the onion and used extra garlic. Then I added the curry powder (3 tsp.) and 1 1/2 heaping tsp. of green curry paste and let it cook for about a minute on the stove before adding the coconut milk and stirring before adding the tofu, one head of cauliflower cut into florets, and a package of cut butternut squash from the produce section. Lastly, I added 2 pieces of lemongrass that I bruised first and then cut into about 4 inch sections. I put the cover on it and let it cook until the squash and cauliflower were cooked, but not mushy and then added the cilantro -- an entire bunch of cilantro chopped. Served over white rice and my house smelled super fantastic. Definitely a keeper and I will make it again.
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211 users found this review helpful

Vegetarian Tortilla Soup

Reviewed: Jun. 13, 2007
Love it! I used 2 T. of cumin, 2 cans of chopped green chiles, 2 14.5 oz. cans of diced tomatoes (one plain, one with sweet onion), a 32 oz. container of organic vegetable broth and 14 oz. of water with 2 vegetable bouillon cubes, one can of black beans, and about 1/4 of a bag of frozen Trader Joe's roasted corn. Everyone loved it and my husband had some at 10 pm because he couldn't get the taste out of his head. Great as is, but when you serve it with Chile Lime Tortilla Chips and the avocado and cheese, it takes it to a whole new level. Thanks for a great recipe!
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199 users found this review helpful

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

Peanut Butter Cookies IX

Reviewed: Sep. 3, 2007
Great cookie! I followed the suggestion of others and cut the sugar down to 1/2 cup each for the brown and white sugars, increased the vanilla, added an extra egg, and increased the peanut butter to one cup and it was great. I also baked for about 10-11 minutes and they came out perfect and didn't crumble at all.
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80 users found this review helpful

Eggless Tofu Spinach Quiche

Reviewed: Apr. 17, 2003
This is a delicious recipe for vegetarians and non-vegetarians alike. I have played around with it a bit at times adding different seasonings or different cheeses, but have remained true to the original poster. This is a keeper and great for breakfast, brunch, lunch, dinner, picnics, you name it. As a vegetarian, it was an easy to make meal that tasted great and I couldn't taste the tofu. In fact, I don't necessarily like the taste of raw tofu, but if you compare that to say chicken or any other meat that you simply stuck in the oven without proper preparation or seasoning, you probably would say it tasted pretty bad, too. If you are unsure about it, honestly try it once before saying that you don't like it. It's a great dish that everyone will enjoy. Just save yourself some grief and don't tell anyone that it has tofu in it. :) UPDATE: I highly recommend prebaking the crust for at least 10 minutes to get your crust to hold up well for this recipe. If you don't, it's ok, but it is even better when it is prebaked.
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78 users found this review helpful

Fig and Olive Tapenade

Reviewed: Oct. 14, 2003
I love this recipe! I have to make some appetizers for an upcoming party and chose a few safe ones and decided on this one for a change of pace. I did a test run of all the recipes and at first, I truly wasn't sure about this one, but after I let it sit overnight -- fabulous! It's one of those tastes that at first you might seem skeptical, but once it hits your tastebuds, you actually crave it. Definitely will keep this as a permanent part of my recipe collection. Yummy!
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58 users found this review helpful

Spicy Mexican Style Zucchini Casserole

Reviewed: Sep. 13, 2007
Great jumping off point, but I made a few changes. Instead of garlic salt, I used fresh minced garlic. While cooking, I used salt and pepper to release some of the zucchini and onions natural juices. I also cut the oil down from 2 T. to 1 T. I didn't have pinto beans, but garbanzo beans and I only put cheese on the top. We devoured the entire casserole and it was a great way to use up some of my garden's zucchini. Thank you for a tasty recipe!
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49 users found this review helpful
Photo by Marian

Delicious Pineapple Muffins

Reviewed: Jun. 24, 2007
I followed Tunisianwife's suggestion and added pineapple to the batter along with nutmeg and vanilla. I also did not melt the butter for the topping but used room temperature butter. Baked the large muffins for 37 minutes, regular size for 30 minutes and they were all gone in minutes. Delicious! I am so glad that I added the extra pineapple to the batter as it was a light, sweet flavor. Thanks!
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39 users found this review helpful
Photo by Marian

Tuna Salad with Cranberries

Reviewed: Jun. 7, 2007
Great twist on an old recipe. The tuna, of course, is soft and I knew my family wouldn't like it that way so I added about 2 T. sliced almonds and omitted the dill. Great lunch box addition for my husband and the kids. Instead of the same old, same old carrots or celery, the cranberries add an unexpected twist. My husband called me from work to tell me that he LOVED the tuna -- thank you for getting my husband to eat his lunch!
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33 users found this review helpful
Photo by Marian

Bean Relish

Reviewed: Jun. 7, 2007
Scaled it down to 3 servings and used 2 cans of beans. Unfortunately (or fortunately), I only had 1 can of kidney beans and 1 can of garbanzo beans. Let it sit overnight and had some as a salad for lunch. Fantastic! I will try it with crackers as an appetizer, but it was real yummy!
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30 users found this review helpful

Banana Berry Smoothie II

Reviewed: May 19, 2003
Fantastic recipe! Simple, yet so incredibly good! I used frozen bananas that I had stashed in the freezer along with some frozen strawberries. I used Stonyfield Farms french vanilla yogurt to round it out and what a perfect smoothie this was. All I can say is YUM!
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30 users found this review helpful

Pineapple Lemonade Spritzers

Reviewed: Jul. 16, 2002
This is one of those drinks that you make when you want to treat yourself. Sometimes I want more than lemonade or a soda. This does the trick and is so good! For an adult version, I added a shot of gin and there were raves all around.
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29 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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28 users found this review helpful

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
Photo by Marian

Lunch-Box "Handwiches"

Reviewed: Apr. 16, 2008
So good! I used a pizza dough recipe for the bread machine to which I added some fresh garlic. I then used the cheese that I had on hand, which was some Colombian white cheese and the ham. Packed these for lunches for both my husband and son and they were a hit. My son said the kids at school asked where he got it and if it was a Hot Pocket. They looked good and traveled well. I can see so many variations of this recipe and it was easy to prepare. Using the homemade dough was also a bonus. The second time making this I used the dough from the "Honey Wheat Sandwich Rolls" and made them smaller into empanadas and baked for about 11 minutes in the oven. Came out great -- see the picture for yourself!
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27 users found this review helpful

Super Soup

Reviewed: Jan. 10, 2007
This is a great soup, but I did make some minor changes. I had 2 frozen turkey legs that I partially cooked on the stove with the 4 cups of water and some chicken bouillon. While that was cooking, I chopped the carrots, celery, and onion and put them in a crockpot. I added the turkey legs (whole) and the broth and let that cook on high for a few hours. I then cut the meat off the bone and added it back to the crockpot along with frozen corn and a bag of frozen broccoli and cauliflower and some rice. Just before serving, I added the can of cream of chicken soup, but no cheese. My kids loved it and it is definitely a comfort food type of soup that I will make again.
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27 users found this review helpful
Photo by Marian

Coconut Lentil Soup

Reviewed: Apr. 28, 2006
If I could give more than 5 stars, I would! This was incredible! However, as is always the case with me, I did make modifications. I only had 1 1/4 cups red lentils and I ended up using 1/4 cup regular lentils (as you can see in the picture I am submitting, the color of the soup was not uniform, but that was unimportant). I did add salt to the water when cooking the lentils and ended up adding probably close to 1 more cup of water. I used the suggested coconut milk and used Jamaican Curry Powder along with (as suggested) red pepper flakes, cumin, and cinnamon. I then prepared some Jasmine rice and steamed some broccoli, cauliflower, and carrots as that is what I had in the freezer. I spooned some veggies and some rice in a bowl and ladled the soup over top. This makes a lot of soup and I thought for sure we would have substantial leftovers, but my son ate 4 huge servings and he is only 12 years old! It was delicious and I could easily make it again and have it tonight. Be warned, however, that meat eaters may not find it substantial enough to their liking. I am a vegetarian and my husband is not and although he ate it, I do not think he will request it again any time soon. That's ok because there will be more for my son and I! Thanks for a great recipe!
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25 users found this review helpful

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