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

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mariefnp1

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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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44 users found this review helpful

Mussels Mariniere

Reviewed: Apr. 21, 2008
Very good! The only mussels recipe I use. The only thing I didn't have was the bay leaf! I think the thyme was the key ingredient!
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0 users found this review helpful

Roasted Asparagus with Herbes de Provence

Reviewed: May 25, 2008
I was cooking Rempels meatloaf and Oven Roasted Potatoes also from this site, and put these in an oven proof frying pan with olive oil, the herbes, and salt and pepper at 350 for about 30-40 minutes and it was perfect!!! Thanks!!!
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Oven Roasted Potatoes

Reviewed: May 25, 2008
I have simplified this recipe as follows: a couple to three TBSP of olive oil, some herbes de provence (eyeball it) and some salt and pepper. Bake 350 (convection oven) for about an hour give or take. Depends on how crispy you like it. I was also cooking rempels meatloaf and asparagus and garlic (can't remember the exact recipe ) at the same time.... These are the best oven roasted potatoes I've ever eaten,, so good.
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1 user found this review helpful

Beer Butt Chicken

Reviewed: May 26, 2008
Didn't make this "as is" (I seem to never do!!). Used just minced garlic in a 1/2 can of beer. For the outside, I rubbed the chicken with a little olive oil. Then rubbed on some of Emeril's Essence (recipe found on Foodnetwork, sorry allrecipes... and the result was outstanding. I had a 7-8 pound chicken, cooked it on the grill for 2 hours at a temp of 400, cooked internally to 180. Very good. Thanks!!!
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1 user found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 29, 2008
so moist and flavorful. I didn't change a thing in the recipe! It was great!
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1 user found this review helpful

Boilermaker Tailgate Chili

Reviewed: Dec. 7, 2008
This was awesome. I have used other chili recipes, but this will become my main one. Left out the sausage (preference), used 3 lbs of ground beef and adjusted the tomatoes and paste and beans accordingly. I used kidney beans and black beans. Left out the bacon (again preference). Used O'Doul's beer as that is all I had, couldn't tell the difference. I eyeballed the spices thought that as written it sounded a little too hot for our taste, so I went easy on the hot sauce and cayenne, and I only used one hot pepper. It was perfect. After about an hour, I found I did need to add a little more cayenne. The taste does get better the longer it simmers. Enjoy!!!
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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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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

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

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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Easy and Delicious Chicken and Rice Casserole

Reviewed: Sep. 1, 2009
I ended up adding a bag of Italian frozen veggies, some herbes de provence (eyeballed it), the whole envelope of onion soup mix. Had to bake it covered for an hour, hardly cooked. Used bnls, skinless chicken thighs. Took foil off, baked another 30-45 min at 325 convection to perfection!!!! Hubby thought it awesome!!!!! said very good!!!! he said it was 5 stars all the way!!!!!
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2 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

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

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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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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2 users found this review helpful
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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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

Balsamic-Glazed Salmon Fillets

Reviewed: Apr. 21, 2008
My husband and I cook salmon alot during the warm months on the grill, but I was looking for a different recipe...and voila!! This was it. I wasn't sure of the soy sauce in the recipe and how it would compliment the fish, but I tried this, just eyeballing the ingredients (I hardly ever measure anymore!!) and used every ingredient listed. I had to bake it about 5 - 8 minutes longer than stated, but that was the only difference. We both said it was even better than the recipe we use to cook it on the grill. This will become our main salmon recipe from here on in. Thanks for a great tasting recipe!!
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1 user found this review helpful

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