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

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Zesty Slow Cooker Chicken Barbecue

Reviewed: Aug. 18, 2005
This is one of those recipes that when you first look at it, you wonder why someone would put these ingredients together. I was desperate to find something to make for dinner at 1:30 pm that I could quickly throw in the slow cooker. I used four skinless frozen chicken breasts and then mixed the other ingredients over the top and put it on low for a few hours. My son and his two cousins were my dinner guests and they devoured all of the chicken possibly faster than I have seen them eat anything and asked for more! Great recipe!
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7 users found this review helpful
Photo by Marian

Banana Muffins with a Crunch

Reviewed: Jun. 6, 2007
Love this easy banana muffin recipe. I did make a few changes. I used 1 1/2 sticks of butter instead of 2 and increased the milk slightly to compensate for the reduced liquid. Next time I might use 1 stick of butter and applesauce to reduce the fat content. I didn't have coconut, which would have been fantastic and instead I used 1/2 cup peanut butter chips and 1/2 cup chocolate chips. I used my Bear Naked granola that I loved and the results speak for themselves. This is a muffin that everyone will love because it is so different. The granola adds a surprisingly good texture and unexpected taste that I just love!
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1 user 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

California Grilled Veggie Sandwich

Reviewed: Jun. 7, 2007
Incredibly good! I added 1 eggplant and 1 zucchini when grilling for a little more variety. Be careful with the bread because I took my eyes off of it for one second and they burned. Regardless, the were so good and everyone loved them.
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1 user 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

Smooth Sweet Tea

Reviewed: Jun. 7, 2007
Super easy, tastes great. Only change is that I increased sugar to 1 cup as per previous reviewer. If you are looking for sweet tea from the South, this is not as sweet, but still is very good.
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3 users found this review helpful
Photo by Marian

Deviled Ham Muffins

Reviewed: Jun. 7, 2007
Great recipe! I decided to make a few less muffins and make them bigger. Next time I will make them as instructed and I might put half the muffin mix in, deviled ham filling, and then the rest of the muffin mix on top so that the meat is sealed inside. I ended up putting a little provolone on top just before pulling it out of the oven to keep the filling somewhat inside the muffin. I was making them for tomorrow morning's breakfast when my husband came home and stole 2 of them! He said he loved the combination of the carrots and the deviled ham and said that they would be good for dinner or breakfast. I will post another review and a new picture when I make them again.
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5 users found this review helpful
Photo by Marian

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
Photo by Marian

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

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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209 users found this review helpful
Photo by Marian

Butter Bean Burgers

Reviewed: Jun. 18, 2007
Great recipe! Instead of the egg, I used silken tofu that I whipped smooth in my mini-chopper. I definitely used too much as it was difficult for the burger to maintain its shape while cooking, but that is my fault. I used about 1/2 cup of tofu and I will definitely reduce that to about 1/4 cup. Another reviewer suggested refrigerating the burgers before cooking. I refrigerated the mixture briefly (about 15 minutes) before forming patties and breading them and then I refrigerated them again. (See photo). They browned, but were sticky, but again -- not the fault of the recipe. My husband and son, the meat eaters absolutely loved the burgers. My son ate 2! Definitely a keeper!
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Sheboygan Grilled Brats

Reviewed: Jun. 21, 2007
Oh I should have taken a photo like I usually do, but they didn't last long enough to photograph. I used 4 brats with the regular amount of onions and other ingredients and they were gone so quickly you would never have known I cooked dinner. Fabulous recipe and easy to make. Thanks!
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1 user found this review helpful

Ultimate Maple Snickerdoodles

Reviewed: Jun. 21, 2007
Fabulous and then some! I wanted a quick cookie to make since today is the first day of summer vacation and the kids are around. These took absolutely no time to make and came out great. I didn't have maple sugar so I just added maple syrup to sugar and a little cinnamon and stirred that up and rolled the cookie dough in it. I baked them for a little longer, about 12 minutes and they are going to be gone in no time at all. Thanks!
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1 user found this review helpful
Photo by Marian

Watermelon Fire and Ice Salsa

Reviewed: Jun. 21, 2007
I could easily eat this every day! Fresh and light, it tricks everyone into thinking it is tomato salsa, but IT'S NOT! Great with chips, but delicious with quesadillas, fish, or chicken. A great recipe that you just have to try.
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2 users found this review helpful
Photo by Marian

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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1 user found this review helpful
Photo by Marian

Amish Meatloaf

Reviewed: Jun. 8, 2007
Per previous poster's suggestion, I added 1 chopped red pepper and some shredded cheese and increased the cracker crumbs by 1/2 cup. I also used 2 1/4 lbs. of ground beef and decreased the brown sugar in the sauce on top to 1/4 cup. Filled my meatloaf pan and is now cooking in the oven. I use a Williams-Sonoma meatloaf pan with removable insert. This keeps the meatloaf moist, but seperate from the oil. Totally worth the money that I put into it. Moist, looser meatloaf than prior recipes, but I expect it to firm upon standing or refrigeration. My son ate 4 servings and both guys want it included in the regular rotation. Will make great meatloaf sandwiches tomorrow.
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Guacamole

Reviewed: Jul. 5, 2007
YUMMY! My husband has been craving guacamole lately and I have been tired of buying Whole Foods' yummy, but expensive small tub of guacamole. Easy to prepare and I used my own fresh cilantro from my herb garden and cherry tomatoes. I served it with Whole Foods' Restaurant Style tortilla chips (which are heaven!) and my husband and kids wanted to devour it and skip dinner altogether. Thank you for a glorious recipe!
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4 users found this review helpful
Photo by Marian

Basic Ham and Bean Soup

Reviewed: Jun. 4, 2007
I was short on carrots so I used what little I had and added 1 chopped red pepper. I, too, used 1/2 chicken bouillon and 1/2 water. I followed the recipe, but instead of letting it cook on the stove after adding the ham hock, I threw everything in the crock pot and let it cook all day. Beans weren't mushy and the house smelled like heaven.
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2 users found this review helpful
Photo by Marian

Ham and Bean Soup

Reviewed: May 17, 2007
Awesome recipe with a few minor changes. I used a bag of 16 bean soup and followed the directions for cooking the beans. I didn't have onions or green peppers, used 8 oz. cubed ham and 4 bratwursts and instead of the canned tomatoes, I used salsa which has the onions and peppers in it. When I added the salsa with 30 minutes left on the clock, I also added a bag of Trader Joe's roasted sweet corn and about 3/4 cups of cooked Lunenburg rice (wild and brown mix). My family devoured this quickly and my husband said on a scale of 1 to 10, he would give it an 8.5 - great for someone who usually isn't a big soup person. It was thick and more like a stew, but well received.
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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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3 users found this review helpful

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