Marielle Recipe Reviews (Pg. 1) - (1213672)

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Black Halloween Punch

Reviewed: Feb. 22, 2004
I love this punch for classroom Halloween parties served in a black cauldron with dry ice. I double the recipe as everyone has come back for 2nds or even 3rds. Thanks!
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54 users found this review helpful

Super Al's Cocktail Sauce

Reviewed: Apr. 29, 2006
This is indeed the best cocktail sauce recipe! It's the brown sugar that really ties the flavors together. I used chili sauce in place of the ketchup as I like the chunkiness. Thank you so much, for the recipe, Al...and good-bye to store-bought cocktail sauce forever!
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35 users found this review helpful

Deep Dish Layered Salad

Reviewed: Feb. 22, 2004
This salad is SO good, but it's the dressing that makes it EXCEPTIONAL! I skipped the mushrooms and celery, and used 1/2 parmesan cheese and 1/2 cheddar cheese on top to give it some more color, and then used imitation bacon bits for convenience. I used red onion instead of green for more color, and chopped the water chestnuts first before adding. I will make this salad again and again! I especially love that it keeps well in the fridge if we have leftovers.
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24 users found this review helpful

Fudgy Chocolate Cream Pie

Reviewed: Apr. 4, 2009
I will look no further for a chocolate cream pie recipe. The chocolate flavor of this pie is phenomenal! Fudgy and rich, and holds up very nicely. I accidentally added too much milk the first time, so I was 'forced' to double the recipe. The filling amount was perfect for 2 9-inch (Pillsbury) crusts. This is what I will do from now on as it is too delicious to only make one! Thanks for the recipe!
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20 users found this review helpful

Fresh Pear Bread

Reviewed: Jan. 11, 2005
This pear bread is delicious and moist. I didn't have vanilla pudding mix, so I took a chance and used butterscotch. Yum!! Thanks for the recipe!
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19 users found this review helpful

Caribbean Holiday Shrimp

Reviewed: Jul. 9, 2005
Simply Divine! I made these for a large potluck this week, and people were asking around, "who brought the shrimp-I have to get the recipe!" I made exactly as specified, except substituted brown sugar for the white. Will make again and again - thank you, Sue!
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14 users found this review helpful

Always A Winner Potato Salad

Reviewed: May 28, 2002
This is a great potato salad! I also reduced the celery salt and paprika, increased the mayo, and substituted imitation crab meat for the shrimp. Yum!
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8 users found this review helpful

Arlene's Shrimp Dip

Reviewed: Jul. 31, 2006
This is really good! I ran out of M. Whip (I know, it's a sin) so I used mayo and about 2 tsp. of brown sugar instead. I also used onion powder (to taste) instead of the minced onion. The flavors of the shrimp and curry blend perfectly. The best part is how easy this recipe is to throw together. Thanks for posting, Lisa!
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7 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Jul. 14, 2006
My family loved this - my husband called it 'scary good' because you can't do with just one helping! I served hot with vanilla ice cream on top. I used fresh blueberries, and added cinnamon and nutmeg both. The only thing I'll do different next time is to place berries closer to the edges when I add them as the crust got a little overdone around the edges (I used a glass 9x9 pie plate). I will also try in an 8x8 baking pan to see if this makes any difference. Thanks for this very easy and delicious cobbler recipe!
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6 users found this review helpful

Chocolate Peanut Butter Cup Cookies

Reviewed: Jun. 14, 2006
These are fantastic! My results were big, thick, soft cookies, with the perfect blend of chocolate and peanut butter. My husband, who's not a fan of the peanut butter chips, thought they were going to have too much peanut butter flavor, but he loved them, as did my kids AND the neighbor kids. I didn't change a thing, except I used whole wheat pastry flour in place of the all-purpose flour. As others commented, the dough is very thick, so you have to be patient when mixing as it takes a while to blend until it's workable. I added the flour very gradually, about 1/2 cup at a time or less, and then stirred it in thoroughly before adding more. I even worked the dough by hand at the end to make sure the consistency was moist enough. I also froze the peanut butter cups before chopping as another review suggested, which worked great. Joanna, thank you so much for the recipe - this one's going in the 'family favorites' file!
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5 users found this review helpful

Cake Mix Cookies VIII

Reviewed: Jan. 27, 2005
These have become our family's favorite cookie! These are the softest cookies, even days later (if they're around that long!) I ommitted the chocolate chips, and added 2 tbsp. vegetable oil and 1 tsp. vanilla. I also shaped them into balls, rolled them in powdered sugar, and flattened them with a fork. My eight year old son and four year old daughter helped, and we had a blast with very delicious results! Thank you so much for the recipe, Kristi!
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4 users found this review helpful

Sarah's Roasted Red Pepper Dip

Reviewed: Feb. 21, 2011
Very flavorful! I was out of sour cream, so substituted with cream cheese, but I should have softened it a bit first before putting in the food processor as the dip turned out a little lumpy. I will definitely use sour cream next time. I used a jar of roasted red peppers rather than going through the hassle of roasting my own, and on the recommendation of other reviews, I used balsamic vinegar. I would say the balsamic vinegar is the star 'secret' ingredient as it brings out the best of all the other flavors. Thank you for sharing, Sarah!
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1 user found this review helpful

Butterscotch Cake I

Reviewed: Feb. 21, 2011
Delish! From reading other reviews, I would agree that this would work in a 9 x 12 pan, but I would recommend the pan the recipe states - jelly roll pan, 15 1/2 x 10 1/2 x 1 - for 2 reasons. 1) the baking time is only 20 minutes in a jelly roll pan, and 2) since the cake is thinner, you get more flavor from the chips per bite! I opted for 1/2 butterscotch chips and 1/2 semi-sweet chocolate chips to balance the sweetness (tossed chips in a little flour before sprinkling on top to keep them from sinking to the bottom) and skipped the almonds. I also added 1 tbsp. of veg. oil as I was skeptical about this recipe not having any 'shortening', and used Jell-O brand instant pudding (prepared). The white sugar sprinkled on top adds an interesting crunch, similar to that of a coffee cake. The kids love this recipe - it is definitely a keeper, and I look forward to trying this with other flavors of cake mixes and puddings!
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1 user found this review helpful

Sarge's EZ Pulled Pork BBQ

Reviewed: Jul. 5, 2006
This recipe was perfect for our annual 4th of July camping trip. The day before we left, I roasted the meat (I used a 6 lb. pork loin roast) in my Nesco roaster on the 'slow cook' setting for about 8 hours. I followed the recipe exactly, and added garlic powder. I fork-pulled the pork, and then packaged it up and put it in the cooler. The next day at our camp site, I made a BBQ sauce on the Coleman stove, then added the meat and heated thoroughly. I served on buns, with smashed potatoes and salad on the side. Leftovers the next day were even better! Thanks for the deliciously simple and easy recipe!
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1 user found this review helpful

Waffles I

Reviewed: Jan. 14, 2006
I've been looking for a waffle recipe that tastes good with whole wheat flour, and this is THE one! Delicious!! My kids, 5 and 9, gobbled them up. The only change I made was replacing the white flour with whole wheat pastry flour. I might try less baking powder next time as they have a slight aftertaste. Thanks so much for the recipe post!
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1 user found this review helpful

Easy Creamy Pork Tenderloin

Reviewed: Oct. 23, 2004
This is so easy, and so delicious!! I used one can of cream of celery soup, and one can of cream of onion, and served the pork with egg noodles. Yum! Thank you for this practically effortless recipe!
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1 user found this review helpful

Buffalo Chicken Dip

Reviewed: Apr. 24, 2004
This dip is addictive! As others suggested, I used cooked chicken breasts, used blue cheese dressing instead of ranch, skipped the cheese and baked at 350 for 20 minutes after mixing all ingredients. All the flavor of buffalo wings, but much more satisfying. Thanks for the posting!
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1 user found this review helpful

Creamy Rice Pudding

Reviewed: Feb. 14, 2009
In a word - fabulous!! I replaced the milk with lite vanilla soy milk, and risked using Minute Rice (1 cup rice to 1 cup water)to cut down on the cooking time. Also, while the rice was cooking in the milk and sugar, I soaked the raisins in the egg and vanilla to further plump the raisins before adding them to the rice. Thank you so much for the delish and satisfying recipe!
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0 users found this review helpful

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