mariefnp1 Recipe Reviews (Pg. 2) - Allrecipes.com (18367609)

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mariefnp1

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Balsamic and Rosemary Grilled Salmon

Reviewed: Feb. 14, 2009
I didn't have lemon juice, but that omission wasn't a problem. This was the first time I used sea salt (coarse) and I think it added awesome flavor to the dish. I was also cooking swordfish along with the salmon, and marinated both together for about 20 min and baked for 25 min at 350. Superb!!!
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Quick Quiche

Reviewed: Feb. 14, 2009
This was my first attempt at making quiche. I followed the recipe with the exception of sauteeing the onions and added some broccoli (sauteed that slightly with the onions just to soften). Then followed the recipe exactly. 4 eggs was plenty as it nearly overflowed the 9" plate. Bake in convection oven at 350 for 40 minutes and it was set perfectly. My husband never had quiche before and he said it was excellent! Thanks for a great recipe!!!
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2 users found this review helpful

Zucchini Bread IV

Reviewed: Feb. 13, 2009
This had great flavor and unbelievable moistness!! Excellent recipe. My husband said this was the best zucchini bread I've ever made. I ended up using 4 mini loaf pans baked at 325 for about 55 mins and they were perfect. For any novice bakers, if your mom was like mine and taught you how to grease a pan by using folded wax paper or saran wrap, here's an easier way - use a sandwich baggie, just put your hand in it, grease the pan and throw away the baggie - no mess on your hand!
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6 users found this review helpful

Turkey Pot Pie I

Reviewed: Feb. 11, 2009
I pretty much kept this recipe as is, with the exception of adding frozen mixed peas and carrots to the turkey mixture for a little while to soften them up. It was great, thanks for a great recipe. DH loved it!!!
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Turkey Potato Casserole

Reviewed: Feb. 10, 2009
I pretty much followed the recipe, except to saute the onions with a little garlic to avoid the raw taste, and mixed a little milk in with the cream of mushroom soup to be able to spread it. It is missing something. There are no spices in this recipe and I think that is the problem. I may try it again using herbes de provence maybe mixed in with the soup, or otherwise, mix all the base ingredients in the dish then top with potatoes. I also didn't add the cubed cheddar , thought that was overkill with the cheese, and glad I didn't. It was cheesy enough with just the 8 oz shr. cheddar that I used. I think I'll make it again, but I've got to doctor it up. Hubby agrees that something is missing.
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Photo by mariefnp1

Jo's Rosemary Bread

Reviewed: Feb. 8, 2009
I don't know that it tastes like the Macaroni Grill's Bread, but I do know that it is very good...I made a 1 lb loaf in my bread machine, but hope that I can double the ingredients to make a 2 lb loaf as that will last much longer (AHA about 4 hours instead of 2) in my family!!!!!
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2 users found this review helpful
Photo by mariefnp1

Rosemary Roasted Turkey

Reviewed: Feb. 8, 2009
Yes this recipe is soo good, moist and tender. I didn't alter a thing in the ingredients and it came out perfect for a 13 lb turkey in about 4 hours. Thanks for a great recipe!!!!
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Alison's Slow Cooker Vegetable Beef Soup

Reviewed: Feb. 5, 2009
I did alter this a little (not a lot) by doubling the recipe, I used 8 cubes of boullion for a double batch (didn't want it too salty), petite diced tomatoes for the crushed tomatoes, as I like chunky tomatoes in my stew, and even tho I used a 7 qt slow cooker, I had no room for the potatoes, so I poured off some of the broth from the soup and added it to potato water and partially boiled the potatoes I had for about 5 min (they were cut small) and then we added them to our soup as we spooned out our dishes. Hubby said this was the best beef soup I have ever made, and coming from him, that says a lot!!! Everyone loved it!!! Thanks for a great recipe!!!
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Roasted Vegetables

Reviewed: Feb. 3, 2009
I used red skinned potatoes, onions and peppers as that is all I had, with dried rosemary and thyme and it was very good. I don't believe you only have to have fresh herbs, the dried worked very well in this case. I will however try them with fresh to compare...Baked at 375 for about an hour as I was making some baked pork chops also. ***UPDATE*** 2/14/09 I made this also as the recipe states and added broccoli for recommended time (maybe a little longer) and they came out sorta crispy but it lent itself a unique taste to the mix, think I will add broccoli again, just not for so long...
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4 users found this review helpful

Venison Steak with Peppers and Onions

Reviewed: Feb. 3, 2009
I found out at the last minute that I didn't have dry sherry, curing salt or steak seasoning, but I proceeded with the recipe. I had about 2 lbs of venison steaks to contend with and it turned out really well. Unfortunately there were a few tough pieces, but that wasn't the recipes fault. It was very good, and I would make this again. Family really liked it.
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4 users found this review helpful

Veggie Chicken Rice Casserole

Reviewed: Jan. 31, 2009
As written, this would be a bit bland. I added some herbes de provence and that added just the right touch of spice. I also used basmati brown rice, not white, definitely a heartier flavor. For mixed veggies, all I had was some mixed green beans and carrots, and these were fine. Overall a quick tasty treat for a cold winter's day. Thanks!!!
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Baked Ziti

Reviewed: Jan. 28, 2009
still need to add more basil and oregano and hot sauce. Go heavy.
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Baked Ziti I

Reviewed: Jan. 27, 2009
I made this pasta according to LP's review, layering like the suggestion and it came out very good like that, nice and moist, covered it too. I also used the ricotta/egg instead of the sour cream. However I give it 3 stars according to my "doctoring" of the recipe. I thought from the start that it would be bland - no spices, what's with that, onion is not enough!!!! So I added oregano and basil to the sauce and a few dashes of Louisiana pepper sauce, just 5 or 6. Mind you I DOUBLED the recipe to fit a large All- Clad turkey roasting pan. The result - bland sauce. I didn't add enough of the spices. My fault. But I also put 8 cups of mozz. cheese in this thing, no way 6 oz for a regular batch would be enough if you like cheese!!!! and the 8 c. I used was still not enough in my husband's eyes. (What can I say, he loves mozz. cheese). There will be a next time, but I think I will add more oregano and basil to the sauce, and a bit more hot sauce as I want to have a "kick" to the recipe. Made plenty, and I froze the rest, reheat frozen in the casserole covered at 350 for 1 hour. Good recipe - thanks!!!!
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Cream Puff Shells

Reviewed: Jan. 27, 2009
My husband's Canadian family has had this recipe for a couple generations, and it is always a hit with guests. We fill with vanilla ice cream, and he makes his own caramel sauce to go over that - delectable!
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 24, 2009
OK so it's still in the crock on warm, waiting for DH to get home but I had to review---the roast is moist, not overpowering of garlic or salt I might add. I don't think the wine did anything to it, altho I eyeballed the ingredients and may have been a bit shy on the wine...I'm definitely liking that it is moist, but given the fact that I cooked my 6+ lb tenderloin on low in an AllClad 7 qt slow cooker for almost 9 hours on Lo, it should be moist!!!! :) I used 4 small onions in the bottom, quartered, and about 4-5 pounds small red potatoes in the crock, potatoes were a tad overdone tho.. :( I think I might make it again and play with the ingredients. Update: I had DH try it and he said it was excellent! The jus is actually very good on the meat, I didn't make a gravy, as he doesn't like gravy. I made this and Sauteed Garlic Asparagus with Karen's suggestion to add the balsamic vinegar and use olive oil - very good!!!
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Broiled Tilapia Parmesan

Reviewed: Jan. 20, 2009
Made this exactly(almost) as it calls for - just didn't have any lemon juice, so left that out, otherwise followed recipe and used about 4 heaping tsp of mayo instead of what it calls for. Everyone loved it, including picky daughter. Out of 2 pounds, there are like 2 small filets left!!! Also made Baked Sweet Potatoes from this site as a side dish. Awesome recipe, will use again, and try haddock and cod too!!!
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Baked Sweet Potatoes

Reviewed: Jan. 20, 2009
I made these with white sweet potatoes as I don't like the orange ones, and followed the recipe, and they were very good. I shook all the ingredients in a plastic bag - so much easier than dirtying a bowl. Turned halfway - 40 min later they were done!!! Thanks for a great recipe. Update 1/21/09: I tried these again tonight with herbes de provence as I wanted to try the rosemary, but was out, and they were better than the oregano version!! Cut into approx 1" chunks, baked 325 in conv. oven for about 40 min, but prob could have done them for 30+/- min as they were too soft.
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Lime Garlic Chicken

Reviewed: Jan. 19, 2009
First off I did change the recipe, so I'm rating it as I made it, but kept the basic gist of it. I used about 1/2 stick of butter and some olive oil, added minced garlic and cooked a little. Threw in chicken strips. When almost done I deglazed the pan with a little white wine, then when fully done, I added some lemon and herb seasoning and it was very good. I just didn't feel that adding the flour would do anything to this recipe, and it made it a little healthier. Very good, thanks for the recipe. Also I never added the lime, I didn't have any.
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Chicken Pot Pie IX

Reviewed: Jan. 9, 2009
I had to make a couple substitutions due to what I had on hand. First, I had a deli roaster chicken, so I cut up the meat from that. When making the gravy, about the last 5 min of simmering, I added 2 c. of froz peas/carrots mix to the gravy to soften the veggies. I did not have celery seed, so used a little poultry seasoning and added about 1/2 tsp dried thyme. Used a ready made crust. End result - perfect. And using the froz veg. mix and already cooked chicken saved me time. I just added the chicken to the gravy once it was thickened then poured the whole thing into prepared tin, moist and flavorful!! Thanks for a great recipe.
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Oven Baked Jambalaya

Reviewed: Jan. 3, 2009
I had made this once before following recipe to a T and it turned out great. Today I decided to try it again. I did a couple of changes due to availability of certain items, and a couple of tweaks of my own. I sauteed the veggies in a little bit of butter, but no way near 1/2 c., I think that is excessive. I also added a pinch of the Creole Seasoning Blend (made according to the recipe and I highly recommend you use this rather than store bought) to the sauteeing veggies and it added just the right hint of taste to them. Used 2 cans of diced tomatoes (easier than breaking up whole ones), followed the rest of the recipe. But as far as meats go, I used a rotisserie chicken bought at our grocery's deli, used fully cooked chicken sausage with garlic and herbs (can't find andouille in these parts), 3 large ham steaks, fully cooked already, just sliced them up, and kept the frozen shrimp. I put some of the recipe w/o the shrimp (son-in-law allergic) in a separate casserole dish, and the rest fit into a large roasting pan (an All Clad turkey roasting pan without the rack) However I found out while cooking the roasting pan jambalaya was no where near as hot (temp wise) as the smaller casserole I'm presuming due to the thickness of the pan. It worked better with a tin foil roaster I bought in the grocery store. The rice cooked up beautifully, I did not have a problem with it at all. I did put the shrimp in right at the beginning as they were still partially frozen, they tasted fine, n
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