MarleneO Recipe Reviews (Pg. 1) - Allrecipes.com (13352410)

cook's profile

MarleneO

Reviews

Menus

 
View All Reviews Learn more

Cheddar Bay Biscuits

Reviewed: Jan. 10, 2014
My brother-in-law's best friend, a chef at a major corporation, started his culinary career as a chef at Red Lobster. He said the real secret to making the busicuts is using club soda for the liquid. Amazing results!
Was this review helpful? [ YES ]
2 users found this review helpful

World's Best Lasagna

Reviewed: Oct. 4, 2013
This recipe, exactly as written, lives up to it's name. The tomato sauce is the best! I double the sauce so I can freeze half to save time for the second lasagna. I use it for several pasta dishes. Deserving of at least 12 stars.
Was this review helpful? [ YES ]
4 users found this review helpful

World's Best Pasta Sauce!

Reviewed: Jan. 23, 2013
John's 'World's Best Pasta Sauce' really is the best. Wish he would publish one that doesn't use meat that I could cook meatballs in. What about it, John? Maybe I'll use the same recipe, use pork neck bones rather than ground meat. Hm-m-m-?
Was this review helpful? [ YES ]
5 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Jan. 22, 2013
This actually is *very good* 5-star recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Orange Soy Pork Loin

Reviewed: Jul. 26, 2012
Absolutely perfect! This is definitely a keeper. I used my mandolin to slice the onion very thin and dried minced garlic, so it was oven ready in about five minutes. I served it with salt potatoes and fresh-from-the-garden sweet corn and finished dinner off with a quick no-bake lemon pie. It took less than 20 minutes to cook the whole meal. Guess I'll go reward myself with a cold pork sandwich. Yum! Yum!
Was this review helpful? [ YES ]
1 user found this review helpful

Tunnel of Fudge Cake IV

Reviewed: Jul. 18, 2012
Better yet if you add a teaspoon of vanilla.
Was this review helpful? [ YES ]
2 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Jun. 30, 2012
The inner membrane of the egg, the translucent skin that envelops the albumen, shrinks away from the egg white once you plunge the boiling hot eggs in ice water. We use eggs directly from the coup and never have trouble peeling the hard boiled egg under running water. What I like about Ken's method is placing the eggs directly in the boiling water. I couldn't believe they wouldn't crack. I use kitchen tongs to put them in the water. And, 14 minutes is just perfect for large eggs, whether refrigerated or not. I don't use vinegar or salt, and it works perfectly. We try to get unwashed eggs and we don't refrigerate them. You know how eggs spatter when you fry them? It's because refrigerated eggs absorb moisture through the shell. Unwashed eggs left on the kitchen counter don't splatter. We're one of the few countries that refrigerates eggs.
Was this review helpful? [ YES ]
1 user found this review helpful

Rich Mashed Potatoes

Reviewed: Dec. 13, 2010
This recipe has long been a family favorite.
Was this review helpful? [ YES ]
2 users found this review helpful

Chicken and Broccoli Braid

Reviewed: Sep. 2, 2010
This is a great recipe as is, but it's also a good "jumping off point" Curry for dill is how we likie it. Or, omit the herbs and broccoli and add dried cherries and celery. Very good. Great picnic sandwich. Use ingredients for a reuben sandwich (my personal favorite-remember to add caraway seeds), or use pizza toppings, for example. Bake it on the lowest shelf in your oven and the bottom will be baked perfectly.
Was this review helpful? [ YES ]
12 users found this review helpful

Chicken Fettuccini Alfredo

Reviewed: Aug. 24, 2010
Wish I could have given it six stars. I couldn't imagine Italian spices in a cheese sauce. But, wow! I made it exactly as written and it was just perfect. I cut the tomatoes in 12ths and put the pieces over the fettuccini then put the sauce over it and sprinkled it with parsley. Very pretty presentation. I would think using grape tomatoes would work well, expecially if they were leftovers.
Was this review helpful? [ YES ]
0 users found this review helpful

Meat-Lover's Slow Cooker Spaghetti Sauce

Reviewed: Apr. 17, 2010
To make dinner even quicker, prepare and freeze the pasta ahead of time. Thaw it in boiling water, and in less than 2 minutes it's ready to use. I always boil the whole package of pasta when I cook it then freeze leftoverrs. What a time saver.
Was this review helpful? [ YES ]
294 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 23, 2009
I respectfully disagree with MJG1940 who said with this method of preparing a prime rib it doesn't continue to cook once out of the oven because it doesn't have a bone. Think about it: Potatoes, cookies, cake, hardboiled eggs, pasta, casseroles, etc. all continue to cook once they are out of the oven/boiling water, and they don't have a bone. Not only does the roast continue to cook because of the internal heat, but as it cool a little the juices run slower and give a more juicy roast when it is carved. I never buy a prime rib with bones, it seems like a waste of money to me. BUT, this recipe needs to be adjusted for larger cuts of meat After you have baked it for one hour, let it set, then turned the oven back on, the recommend times for :. 3-5 lbs. 30-35; 6-7 lbs, 40-45; and 8-10 lbs, 50-60 minutes. Be sure to let it sit for 10-15 minutes before carving it. AND make sure you DON'T open the oven door during the entire process. If you need an oven, remember, that is why God made Crock Pots, microwaves and electric fry pans!
Was this review helpful? [ YES ]
103 users found this review helpful

Fabulous Wet Burritos

Reviewed: Nov. 1, 2009
It's perfect just the way it is.
Was this review helpful? [ YES ]
0 users found this review helpful

Turkey Pot Pie II

Reviewed: Oct. 5, 2009
My mom has made this recipe for years. This recipe needs a little "punch," Try adding a teaspoon of ground sage and some freshly ground black pepper. That would make it a 5 star recipe.
Was this review helpful? [ YES ]
4 users found this review helpful

Green Goddess Salad Dressing

Reviewed: Aug. 1, 2009
This is a wonderful, true-to-the-original green goddess dressing, my personal favorite, and this recipe deserves 5 stars!
Was this review helpful? [ YES ]
143 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Jul. 29, 2009
This is fabulous. If your breading was soggy, check the temperature of your oven; it may not heat as high as the setting indicates. And, if you thought it was dry, you most likely left it in the oven too long.
Was this review helpful? [ YES ]
4 users found this review helpful

Dad's Hamburger Gravy

Reviewed: Jul. 22, 2009
One of the best memories of my childhood was the time I spent at Camp Barakel near Fairview, Michigan. I always looked forward to the hamburger gravy. Thinking about Camp and the hamburger gravy, I perused this site for a recipe. This one I chose, and it is absolutely fabulous! Didn't/wouldn't change a thing. Your dad must have been a really good cook!
Was this review helpful? [ YES ]
0 users found this review helpful

Prosciutto Parmesan Pasta

Reviewed: Jul. 19, 2009
Definitely a five-star recipe! I agree with Mary Sheridan, it's unfair that someone substitutes ingredients then gives the recipe a mediochre review. As it is written it is wonderful. I'm going to try it with asparagus one time and broccoli another. But, if I didn't like it with asparagus I wouldn't blame the person who submitted the recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Honey Wheat Sandwich Rolls

Reviewed: Mar. 10, 2009
Excellent! Just plain perfect!
Was this review helpful? [ YES ]
0 users found this review helpful

Honey Wheat Bread I

Reviewed: Mar. 10, 2009
I'm glad my husband bought the top-of-the-line Cuisinart food processor. It did a great job of kneading this bread. And the bread? Probably the only wheat bread I'll ever make now. You know how it is when you want the "perfect" recipe? This, without a doubt, is the perfect honey wheat bread. My husband, who doesn't care for whole wheat bread, thought it was the best bread I've made. For white bread with an amazing texture try the Amish White Bread recipe on this site. That is also amazing--especially if you use half the sugar.
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 24) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States