mariefnp1 Recipe Reviews (Pg. 1) - Allrecipes.com (18367609)

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Slow Cooker Fifteen Bean Soup

Reviewed: Sep. 3, 2009
I omitted the cabbage, used the carrots, celery and onion without cooking first; omitted sage and used the spice packet from beans. I made a double batch as the bean bag was 16 oz. and adjusted ingred. accordingly. I tossed everything in from the beginning except the ham steaks, which I cut up and added the last half hour. I cooked on low for about 12 hours - Perfect! I did end up blending about 4 c. of the soup to add some substance, it was fantastic this way. A keeper.
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39 users found this review helpful

Round Steak Sauerbraten

Reviewed: Jul. 24, 2010
This is cooking as I type and I snuck a taste. Braised this in 1/2 red wine 1/2 water when I put in the gravy packet. Skipped the bay leaf, eyeballed the rest of the ingredients...it was GOOD!!!! Definitely add the wine, I think that was what was lacking in some reviewers complaints, plus I really loaded up on the cracked pepper - not too much salt though. The house smells heavenly. Serving with fresh green beans and egg noodles - hope they like it!!!! EDIT...ok this is done and it is ever so tender --- remember to cut it AGAINST the grain, that is key to tender steak...and the 1/2 wine 1/2 water was spot on for taste!!!! YUMMY!!!
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22 users found this review helpful

Italian Vegetable Soup

Reviewed: Nov. 11, 2012
Made this today, except subbed ground bison for the beef (barely any fat!) and I doubled all ingredients. I don't understand how anyone said it was bland! I put in the exact amount of spices & it is very hearty! Maybe the bison added a better flavor?
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12 users found this review helpful

Quinoa and Black Bean Chili

Reviewed: Oct. 10, 2012
This was very good; I did add a can of fire roasted tomatoes to the crushed tomatoes because there wasn't enough liquid for the veggies I had in there. I also then added a small can of diced tomatoes (I like a chunkier sauce). Left out the jalapeno - don't really like them & I don't like things TOO spicy. That said, I ended up putting in too many chipotle peppers in the adobo sauce - that made it MUCH too spicy - fortunately I had put in LESS cumin & oregano than it called for. No one else in my family will eat, but I still like it - although too spicy, it's VERY good - I'll make it again though, keeping in mind not to overdo the chipotles!
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12 users found this review helpful

Ginger Veggie Stir-Fry

Reviewed: May 28, 2012
I will admit I did not make the recipe as stated - but I love all the ingredients Jennifer uses, just didn't have some on hand. My version was to saute garlic and cippolini onions, then I added a bag of Birds Eye frozen veggies with the ginger, red pepper and rosemary as Jennifer used. Stir fried until veggies were done, then I added gluten free tamari, rice flour and juice of 1 lime - made a paste and added until it thickened. It was good - I just made the sauce too thick and added a little too much red pepper, but I can't wait to try Jennifer's version!! Thank you Jennifer for this recipe!!
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10 users found this review helpful

World's Best Lasagna

Reviewed: Nov. 29, 2008
I have to say this is the best lasagna recipe I've ever made. I usually alter this by adding an extra can of crushed tomatoes and tomato paste. also, I add 1/2 red wine, 1/2 water, my preference and it gives it a zip. A little extra of the spices, but not too much. I just throw them in, don't measure. I always make 2 of them and a word to the wise, use one of the large lasagna pans you find in the supermarket, a regular 9x13 won't cut it, it will bubble over. I always put it on tin foil or a cookie sheet to prevent spills, but if i use a large extra deep lasagna pan, no problem!!! Great recipe, thanks so much. also i sometimes make it with 1/2 hot spicy sausage and 1/2 sweet italian sausage, just for a zip! Edit: I've made this dozens of times since my orig. review, and usually double the sauce, saving the extras for our "regular" pasta! Great stuff!
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9 users found this review helpful

Roasted Curried Chicken with Couscous

Reviewed: Jan. 18, 2010
I just made the couscous part of this recipe and it was VERY good....I had made "plain" couscous before, it was awful! This was flavorful and satisfying. I eyeballed the spices, using probably less than called for as we are not fond of curry, but it was pretty darn good!!! I will make this again! Thanks for a great recipe greennie!!!
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7 users found this review helpful

French Canadian Tourtiere

Reviewed: Sep. 16, 2009
Husband is French Canadian and he thought this was better than what he remembers his family making, as theirs was too dry, this one was moist. I used all pork only, kept everything else the same to a T! Very good!
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7 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

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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6 users found this review helpful

Pork Chops Deluxe

Reviewed: Apr. 5, 2008
I did change around the recipe based on other's reviews.....I omitted the mushrooms, added white wine instead of the water to scrape up the brown bits, it gave it more flavor... Added more onion, seasoned the chops with the salt before browning... I didn't have dijon mustard, but spicy brown mustard which was just as good... Added a touch more white wine to the cooking...everyone thought it was good, but son-in-law thought it was so-so, he's very picky.... But it was excellent in all the rest of our opinions.. Thanks for a great recipe!!!!
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6 users found this review helpful

Slow Cooker Lentils and Sausage

Reviewed: Jun. 19, 2010
OK this is not completely done yet - but it is oh so good!!! I did what a reader suggested and added tomatoes just now - the lentils are cooked almost all the way through - since this is the first time I'm making this dish, I hope this was a wise decision!! I added some minced garlic and some homemade taco/chili seasoning (can't remember what is in the container!) and it tastes divine!!! I believe it is taco seasoning that I compiled from this site! Adding fresh green beans as a side dish and we are golden for tonight's pre - Father's day/birthday dinner!!! Thank you SORSHA24 for your recipe!!!
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5 users found this review helpful

Easy Meatloaf

Reviewed: Jan. 18, 2010
I made this tonight on a whim, it was very good, used less milk than called for, guesstimated the amount of bread crumbs, and added worcestershire sauce to meatloaf mix - very good, not too dry, just right!!! Sauce was great!!! A keeper!
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5 users found this review helpful

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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5 users found this review helpful

Best Carrot Cake Ever

Reviewed: Nov. 24, 2006
I followed this recipe to the letter and it turned out fantastic. I had a carrot cake recipe (which I lost) that the family always loved, but they like this one better, this is not as oily as my last one. Instead of making a cake with this recipe. I made muffins - baked @ 325 in my convection oven for 23 minutes. It made about 30 muffins and they were awesome with the cream cheese frosting also from this site.
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5 users found this review helpful

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

Cabbage Roll Casserole

Reviewed: Dec. 5, 2009
I'm rating this as I made it, I thought the original recipe would be bland. I added garlic salt, onion salt, oregano and worcestershire sauce, salt and pepper to the browning ground beef. Put all ingredients into a large crockpot. Cooked on high for 6 hours...after 4.5 hrs, checked it out - cabbage still crunchy, rice good. Still needed more seasoning - added hot sauce to it - just right!. Easy comfort food! Great for a cold wintry day!! Thanks for the recipe Buchko!
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3 users found this review helpful

Wild Rice Casserole

Reviewed: Mar. 30, 2008
WOW this is scrumptious, according to my DH. He LOVED it!!!! I added 2 packages of rice to it, as other other readers suggested, and left out the almonds. but other than that, it is great. I cooked it for 1 1/2 hours and it was perfect!!! Soooo good... thanks for the recipe... Updated 3/31/08, just to add, this was salty, probably too much so, but I think that could be taken care of by adding just one of the packets of the seasoning mixes that comes with the rice, instead of adding two. Just a thought - I will do that next time I make this, and there WILL be a next time!!!
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3 users found this review helpful

Grilled Swordfish with Rosemary

Reviewed: Jun. 2, 2006
This is our family's favorite swordfish recipe, but you do have to marinate longer than what recipe calls for to get the flavor of the marinade. Excellent recipe!!!
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3 users found this review helpful

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