MaryanneA Recipe Reviews (Pg. 1) - Allrecipes.com (13787342)

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MaryanneA

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PHILADELPHIA Vanilla Mousse Cheesecake

Reviewed: Nov. 5, 2012
Delicious! I made this to bring to a family gathering, and everyone loved it. I whipped my own cream (with vanilla and a tiny bit of powdered sugar), since cool whip is too sweet for my taste, and I used a sweet topping anyway: I spread canned blueberry pie filling instead of fresh berries on the finished dessert. So yummy!
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2 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Apr. 9, 2012
Everyone really loved this. By some miracle, I actually had all the ingredients on hand, except I used fresh garlic and fresh parsley. I also didn't blend the marinade - I just left it chunky. I marinated boneless pork loin chops for about 24 hours, flipping a couple of times, then we grilled them. They were fantastic.
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World's Best Lasagna

Reviewed: Feb. 28, 2012
Crack on a plate. This is amazing. I make this about once a month for my boys, and there are almost never enough leftovers for lunch the next day. I crush the fennel seeds with a mortar & pestle, to open up the flavor. I also use fresh basil, so I use double the amount listed. I always use no-cook lasagna noodles, and it comes out great - just make sure you leave a bit of liquid in the sauce to cook the noodles if you use that kind! Otherwise you'll end up with a floury mess. The only other change I make is I always use double the amount of ricotta, and 2 eggs.
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Baked Pumpkin Bread

Reviewed: Feb. 28, 2012
This was great pumpkin bread. I topped it with toasted, chopped pepitas, and it tasted just like Starbucks pumpkin bread.
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: Feb. 26, 2012
Have made these at least 5 times (using reviewer ANDYTAMI's no-bread-machine tips), and they came out beautifully each time. The dough is gorgeous and soft, and rises wonderfully. They really do taste just like Cinnabon's buns. Amazing.
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3 users found this review helpful

Spicy Coffeebar Chai

Reviewed: Jan. 2, 2012
Just made this, and it is wonderful. I made a couple of changes, but the basic recipe is great, too - I've made it exactly as written other times before. This time I added a few peppercorns to the boiling water with the cinnamon stick (I use 2 sticks). I used about 1/4 tsp peppercorns - sounds weird, but it really adds a nice, spicy flavor for those people who want more kick. You can also grind fresh pepper right into the mixture instead. Otherwise, I make it exactly as written, and I chill it and serve it over ice. It's great.
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Coffeebar Chai

Reviewed: Jan. 2, 2012
Just made this, and it is wonderful. I made a couple of changes, but the basic recipe is great, too - I've made it exactly as written other times before. This time I added a few peppercorns to the boiling water with the cinnamon stick (I use 2 sticks). I used about 1/4 tsp peppercorns - sounds weird, but it really adds a nice, spicy flavor for those people who want more kick. You can also grind fresh pepper right into the mixture instead. Otherwise, I make it exactly as written, and I chill it and serve it over ice. It's great.
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Spring Biscotti

Reviewed: Oct. 30, 2011
Wow. So good. I'm a much better cook than baker, and these still turned out fabulous - I felt very old-school grandma making these. I kept the recipe the same except I used fresh, chopped cranberries, dark chocolate, and walnuts (that's all I had around so I had to improvise). It was a yummy combo. Next time I might spread some melted chocolate on the bottom of the cookies to harden, or drizzle it on top. Amazing dunked in coffee. This is such a great base recipe, just like others said, and really easy to modify to your tastes. I'm definitely making a few batches to spread the love this Thanksgiving. Thanks for a great recipe, Elizabeth!
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Creamy Au Gratin Potatoes

Reviewed: Oct. 15, 2011
I thought this was a very good recipe. I know that this was the classic way of making au gratin potatoes, but I need more flavor in mine. The first time I made it, I made it according to the exact recipe. It got "eh" reviews from hubby and son. The second time around, I added nutmeg, and a little paprika for color. I also shredded the cheddar with some Gruyere, and doubled the butter. With the modifications, we absolutely loved it.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Sep. 12, 2011
This was delicious. I followed the recipe exactly, except I used gluten-free ziti and strained tomatoes (instead of plum tomatoes), since that's all I had. Hubby and I loved it. Thanks for a great, easy recipe to add to the rotation.
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Pumpkin Pancakes

Reviewed: Apr. 9, 2011
I've made these several times now, and both my toddler son and hubby gobble them up! Delicious as is - I don't change anything. Not sure what the vinegar does, but don't leave it out; the recipe is perfect with it. Don't forget to spread the batter around a bit with a spoon once you pour it into the pan, otherwise the pancakes will be too think. I also ran out of ginger when I made these this morning, and I added nutmeg instead - still delicious! Thanks, Ruth, for getting my boys to eat pumpkin!
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Watermelon Agua Fresca

Reviewed: Mar. 27, 2011
Delicious & refreshing! I actually preferred lots more lime in mine. Hubby wasn't a big fan, but I drank both our portions, so it worked out for me!
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Tzatziki Sauce I

Reviewed: Mar. 25, 2011
Probably the closest to the real Greek way of making it, since this uses dill. Most recipes say to use mint, and my family (we're Greek) never made it with mint. It would be a good idea to use strained yogurt, or strain your own using cheesecloth - it's worth the effort, I promise! This was definitely yummy.
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Champagne Punch III

Reviewed: Mar. 25, 2011
Loved this punch! Made this exactly as stated (except subbed limes for garnish instead of lemons, since that's what I had on hand) for Christmas, along with an ice ring made by freezing cranberries, a few mint leaves, and lime slices in a bundt cake pan. My grandmother had about 3 glasses, and was happier than I've ever seen her before. =) Thanks for an awesome recipe!!
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15 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Feb. 5, 2011
Ribs were so tender & delicious. I made this twice - the first time as stated in this recipe, but I didn't like the sauce too much, so I made it the 2nd time w/ Big Al's KC sauce from this site. Love the cooking method though, and I'll def make again!
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4 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Nov. 2, 2010
Delicious & super easy! Spicy and juicy. I used frozen chicken breast cutlets, since that's all I had. I cooked it exactly as stated above. I popped a bulkie roll with jalapeno jack cheese to melt, then spread the bun with blue cheese and added some escarole for color/crunch. Me, my husband, dad, and brother-in-law loved it! Will definitely make again.
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Bacon-Wrapped Scallops

Reviewed: Feb. 9, 2010
I love these, although they're usually gone by the time I'm out of the kitchen. I like my bacon crispy, so I pre-cooked it for a few minutes (make sure it's still soft, or else it'll break when you try to wrap the scallop). I didn't have spinach when I made these, so I used basil leaves instead. Loved it! I also brushed them with just a touch of butter mixed with fresh lemon juice, and then I topped with a fresh basil leaf and wrapped them in bacon.
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Southwestern Egg Rolls

Reviewed: Feb. 9, 2010
Love, love, love these...these taste like the egg rolls at Chili's. Even my mother-in-law asked where I bought them (she thought they were frozen). She was impressed when my husband told her that I made them from scratch! Easy to make - I just have to remember to be more careful when I'm freezing them, because the toothpicks went into the egg rolls on top of them, and I had to separate them after they were fried, which made kind of a mess.
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Raspberry Lemon Muffins

Reviewed: Feb. 9, 2010
Delicious and lemony right out of the oven, but after a few hours the outside got really tough, and I followed the recipe exactly (though, in all fairness, I'm not the most experienced baker). They were tasty, though, and I would try them again.
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Baked Fettuccine Lasagna

Reviewed: Feb. 9, 2010
Delicious...my husband and I both loved it! I only made a few changes to work with what I had on hand: fresh oregano, fresh mushrooms, frozen chopped (red, green, yellow) bell peppers, and I didn't use butter (skillet was still greasy enough from meat). I also added ground Italian seasoning. I'll definitely make this again.
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4 users found this review helpful

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