MARIAN Recipe Reviews (Pg. 1) - (1246658)

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Chicken Enchiladas II

Reviewed: Sep. 26, 2002
I would say that this recipe, as published, is an excellent basic one and quite adaptable. It stands on its own and is really yummy though. My husband, however, didn't really care for the flour tortillas and the ultra creaminess. It just didn't "feel" like enchiladas to him. I loved it. I am now cooking for a large group of people (10...sometimes more) including my grandfather who is on a strict renal diet. After reading some of the reviews here, I decided to give this recipe another try...with modifications. I DOUBLED the recipe as written, EXCEPT for: using 1 can chopped jalapenos (4 oz.), 1/4 cup chopped red bell pepper, and 1/4 cup chopped green bell pepper in place of the green chilies; 4 cups of shredded chicken rather than 3; 2 dozen 6" corn tortillas rather than a dozen 12" flour ones; and a full cup of milk rather than 1/2 cup. I also ADDED to the sauce: 1 tsp of garlic powder, 1 tsp of chili powder, 1/2 tsp of cumin, and a can of cream of chicken soup (to help extend the sauce and add a little more chicken flavor). For color, I added a few more chopped red and green bell peppers on top of the cheese before baking. This made 12 servings, and was a major hit. It also fell within the sodium and potassium restrictions of my grandfather's diet. The added spices and the jalapeno added a more adult kick to them, and they "felt" more like enchiladas to everyone. This is a wonderful dish, good enchilada alternative for those who can't or won't eat tomatoes.
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647 users found this review helpful

Taco Seasoning I

Reviewed: Oct. 2, 2002
This is a fantastic seasoning recipe! Like others have mentioned, no more seasoning packets for me. The flavor was so much richer. I didn't tell anyone of the change (I cook for a family of 10) and got lots of excellent compliments. I did receive one complaint about the dish I made, but it came from from a very picky young man who thinks that Taco Bell is authentic Mexican food. :-) After the first time I used this recipe, I made up a large batch of seasoning to have on hand. It was so easy since I had all of the spices in my pantry anyway. I found that 2 *very* heaping tablespoons of the seasoning equals about one regular seasoning packet. My family likes things a little spicy though, so two regular tablespoons would probably be sufficient.
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2236 users found this review helpful

Crispy Herb Baked Chicken

Reviewed: Oct. 25, 2002
What a yummy recipe! I have done this several times now, to the delight of the family for whom I cook. The first time I made this, I followed the recipe exactly (but doubled for a big family). It was good, but seemed to be missing something. Since then, I have always added some Italian Seasoning, Paprika, and bread crumbs to the dry mixture. This makes the right mixture for me, and still produces extremely good chicken. I usually pour any remaining dry mixture on top of the chicken before putting it in to bake. I usually make this with thighs and legs. This is a regular in my monthly menu for "Fried Chicken Friday" where I generally serve a different fried/oven baked chicken recipe each Friday. Also, I have never had a problem with mushy coating. There will always be a little mushiness because of the juices from the chicken cooking out, but it is usually minimal, and typical of oven baked and coated chicken. I would say it is best to always use foil instead of a greased pan. You don't have to spray the foil either, that will help reduce the moisture in the pan and keep the potato flakes from reconstituting.
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464 users found this review helpful

Garlic Green Beans

Reviewed: Oct. 25, 2002
Gosh...I really hate to put a lower star review on this recipe, but my family and I really did not like this recipe...and we're all garlic lovers, too. I've tried this 3 times now just to make sure I was doing it right, but every time, it has bombed. I think it was really a matter of preferences when it comes to vegetables, too. My family generally likes their vegetables steamed, and with little seasoning. The green bean flavor with the garlic and parmesan just didn't work. My grandmother even said, "What's wrong with these beans? They taste funny." I really tried to make this one work, especially given all the great reviews. Try it for yourself, though. I think this will probably appeal more to those who normally don't like beans, unlike my family...who grows about 5 different varieties in the backyard. :D
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312 users found this review helpful

Best Beef Dip Ever

Reviewed: Aug. 14, 2003
This is a very good recipe! I was honestly VERY hesitant of it at first because of the amount of soy sauce, but it turned out quite well. I did not have any fresh garlic on hand at the time I made this, so I used a tsp of garlic powder as a substitute. I added a little garlic powder later in the cooking, too, to offset the tang of the soy sauce, which was just a personal taste thing. I also used and extra cup of water to the broth because I let this cook for 14 hours - I had a very long day - and didn't want the meat to burn. It turned out great!! Even the guys in my family who normally never comment on anyone's cooking said they loved it. I served the shredded beef on steak rolls with swiss cheese with the au jus in bowls for dipping. I expected to have leftovers for lunch the next day, but it disappeared! The soy flavor *was* pretty intense, but the flavors mixed well and it was really, really good. I'm adding this recipe to my monthly menu rotation.
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57 users found this review helpful

Hamburger Soup II

Reviewed: Oct. 11, 2003
I love this! While I keep to the basic recipe, I try use fresh ingredients instead of canned if I can. I often prepare the veggies the night before, except the potatoes which I slice right before cooking. I cook the beef with Red Robin seasoning (a tomato-based seasoning mix; there's a clone recipe for it on line, do a Google search), and use the seasoning for the layers instead of salt and pepper. Depending upon the weather, I may or may not have to add more water later on, it just depends. We prefer this recipe to be a little thicker, but I think it is a personal preference thing as to consistency.
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8 users found this review helpful

Juicy Roasted Chicken

Reviewed: Mar. 18, 2009
This is FANTASTIC. Don't be tempted to embellish on this one, folks... it really doesn't need any help. The chicken is amazingly moist and tasty. The only thing that I did differently is that I rubbed some of the margarine and spices under the skin of the chicken as well as on top. Once you're done and have only a carcass left, be sure to save it for making stock later!
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37 users found this review helpful

World's Best Lasagna

Reviewed: Apr. 5, 2009
This is a FABULOUS recipe. Is it really the 'World's Best'? Eh, that's debatable, but it sure could be a contender. Everybody raves about it when I make it. After making this several times, I've learned that I need to double the ricotta mixture. By doing this, I make three layers and use all of the sauce. I always throw in fresh mushrooms to the meat sauce, too. Also, to save time and energy, I use the Barilla flat no bake lasagne noodles. In a 9x13 dish, use 6 noodles on each layer -- which means you'll use one full box and part of a second. The noodles bake up just fine and are wonderful. No soaking or boiling needed at all.
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6 users found this review helpful
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Hamburger Pie

Reviewed: Apr. 7, 2009
This recipe is a great base, and it really is one of those staples that just about all of our mothers probably made at some point. It's also, obviously, a variation of Shepard's pie. I've tried the recipe as-is and while good...I just felt like it needed some help. I use a can of tomato sauce instead of the soup and I toss in some sliced fresh mushrooms. The real change is in the potatoes. I roast 2 heads of garlic with olive oil and rosemary. While that's roasting I cook the potatoes, unpeeled, in chicken stock, then drain... and reserve some of the cooking liquid. I add the garlic to the potatoes, then mash that up with some Kosher salt and cracked peppercorns. Then I heat the butter, some sour cream, heavy cream (or crème fraîche if I have it...whole milk if I have neither) and the reserved stock from the potatoes until it forms a nice, warm sauce (don't boil it!). The warm sauce is then mashed in with the potato and garlic mixture. Once that is done, I mix in some chopped green onions and cubed cheddar cheese. It's a lumpy, gooey mess of mashed potatoes, but it is amazingly good and helps add a little something to the dish that everyone seems to really like. So, really... it's essentially the same dish but I just do a much fancier mashed potato dish on top.
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Apr. 9, 2011
I made only a few modifications based on some of the reviews. It is disturbing to me (and rather wasteful) to create a broth and then throw it away just to add canned broth later. WHAT??? First, I cooked three large chicken breasts whole with the veggies and 4 cups of chicken broth that I had on hand (I usually make my own broth/stock and freeze it for later use). This way, I could put away half of the cooked chicken and broth for another meal the following day. After the chicken was cooked, I saved the broth for use in the gravy. For the gravy, I doubled everything and added garlic powder as I cooked the onions. Other than that, I followed the recipe as written. It was wonderful! Doubling the gravy was essential, I think. This is also a great way to use leftover chicken. If that's what you've got, just cook the veggies in your broth for a few minutes before setting aside and continuing. Don't waste your broth... use it. It adds plenty of flavor.
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5 users found this review helpful

Pat's Mushroom Saute

Reviewed: Jul. 28, 2012
Very good! I've made this a few times and I've found a good shortcut to the garlic and oregano is to use some garlic butter (see recipe by Denyse on this site), something I keep on hand all the time. With that, I've got the garlic, butter and herbs in one. When I make some dishes, such as pot roast, I've also taken to using a mix of veggies, with an 8oz container of sliced mushrooms and some frozen harvest veggies. I saute the frozen veggies first for a few minutes, then toss in the mushrooms for the last 15 minutes. The garlic butter also comes in handy to serve with dinner rolls or bread sticks.
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2 users found this review helpful

Mushroom Spinach Omelet

Reviewed: Apr. 6, 2013
This is really quite good. It's more of an omelet/fritatta hybrid than a true omelet, though, because the ingredients are incorporated in to the egg mixture. I had an 8 oz container of sliced mushrooms and a bag of wilting baby spinach that needed to be used. I also had all of the other ingredients on hand, so decided to try this for dinner. The thing is, I don't use egg substitute, so I just used real eggs. 4 large eggs can be used for the 8 oz of egg substitute listed in the recipe. Because I had so many mushrooms, though, I just doubled the recipe and cooked this is in an extra large skillet - that means for a standard 8 oz container of mushrooms you'll want to use 6-8 eggs. I used 6 because that's all I had left. Everything else was doubled, as written. It turned out quite nice. The pepper flakes gave it a nice little kick without being too spicy. Be sure you chop up the onions, mushrooms and spinach in to small, even pieces. Don't toss them in whole. This is a good, simple and FAST dish for any meal. I ate my portion with a little sour cream and additional shredded cheese. This would really work well if you've got little bits of other vegetables or even proteins like leftover chicken that need to be used up. If you're having trouble getting the top to finish cooking without burning the bottom, consider placing it in a pre-heated oven
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4 users found this review helpful

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