Marilyn Recipe Reviews (Pg. 1) - Allrecipes.com (18987272)

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Mushroom and Spinach Ravioli with Chive Butter Sauce

Reviewed: Oct. 29, 2010
Absolutely love it! I skipped the mushrooms (hubby won't eat them) and I added chardonnay and lemon juice to the sauce. Came out perfect. I'm making more this weekend.
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34 users found this review helpful

Famous Butter Chicken

Reviewed: Mar. 16, 2011
Absolutely love it! Although, to be honest, I took the advice of other reviewers before trying it as is like I normally do - it just sounded so good with all the other stuff in it too. I do intend on trying as is and will update when I do. So here's the changes I made: I used 1/2 stick of butter (1/4 cup) 1 tube of Ritz crackers 3 breasts because they were HUGE and I cut them into strips 1 tsp garlic salt 1/2 tsp pepper 1/2 tsp italian seasoning (might try less next time) 1/2 tsp onion powder 2 tsp grated parmesan cheese all mashed up in a bag like shake-n-bake I did use the egg then put it in the bag, had no problem with the crackers sticking. Took about 35-40 minutes to bake at 375, but again, the breasts were huge, even cut up. It was delicious and my husband doesn't want me to change anything... except maybe make more next time.
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12 users found this review helpful

Jalepeno Cheese Dip

Reviewed: Oct. 7, 2007
Loved it! I added scallions and an extra jalepeno, and next time I might skip the olives.
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12 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Aug. 1, 2011
I always make a double batch. Always. I use half hamburg and half pork. I followed many suggestions and added (to my double batch) 2 tsp worcestershire, 2 tbsp lemon juice, 2 tbsp brown sugar and 8 oz tomato sauce to the mixture. I also use about 10.5 oz of tomato sauce plus a half can of water to pour over to rolls. I put extra leaves on the top and bottom to keep everything moist - I always get 2 heads of cabbage so I can be picky. Baked at 350 for about an hour, and it came out great. I had never had these and my husband asked me to make them - he said they were just like Mom used to make. I've made them several times since and the recipe gets a little less precise each time, but still fabulous.
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8 users found this review helpful

Hazelnut Chicken in Prosciutto-Cream Sauce

Reviewed: Jan. 26, 2010
I skipped the hazelnuts and mushrooms and made this as a pasta sauce - it was great!
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6 users found this review helpful

Citrus Garlic Cranberry Chicken

Reviewed: May 4, 2011
The cranberry flavor was overpowering. It wasn't bad, but it was very strong. Usually I would try to tweak a recipe for next time if it isn't to my taste, but not this time. It looked so good on paper!
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5 users found this review helpful

Best Egg Rolls

Reviewed: Jun. 19, 2012
I used a fry daddy and these came out great. I doubled the garlic and ginger, used coleslaw mix and added bean sprouts, and sauteed it with soy sauce. These were fantastic and I will be making them again.
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4 users found this review helpful

Beef Barley Vegetable Soup

Reviewed: May 30, 2011
LOVED IT! I did take advice from other reviewers and used stew meat, replaced water & bullion with beef broth and skipped the sugar. Also put everything in at once and cooked for 10 hours on low, adding pearl barley an hour before it was done. The flavor was amazing and I will be making this again and again. It was so easy! i was a little concerned at how thick it was, but it was perfect.
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4 users found this review helpful

Chicken Danielle

Reviewed: Mar. 24, 2011
Not sure what I think of this - I made it as is except the button mushrooms (my grocery was out) and it was good, but something tasted off. I haven't decided yet what to do differently next time. I do intend to make it again, but something needs to be adjusted a tiny little but. Consistency was great, very tender....
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4 users found this review helpful

Slow Cooker Ham

Reviewed: Jan. 1, 2011
This was SO good and easy! I used a smoked bone-in ham butt, and after reading all the reviews I had no idea what to do about time, so I used a thermometer. I was using a 6.5 pound cut and it took approx 4.5 - 5 hours on low to get to 160 degrees. It made plenty of juice, which I drizzled over the meat when serving. Will definitely make again, but will use a larger cut since I don't seem to have leftovers.
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4 users found this review helpful

Spinach Basil Pasta Salad

Reviewed: Aug. 26, 2010
Love it - doesn't really need meat though, it's perfect without. I have made this so many times now - we have it as dinner, not as a pasta salad. It's just that good.
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4 users found this review helpful

Taco Seasoning I

Reviewed: Mar. 18, 2008
Very good - I used approx 2 tablespoons per pound of meat, and I could have used more.... mixed spice in with a little water at the end & let it simmer... made for yummy tacos
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4 users found this review helpful

Garlic Prime Rib

Reviewed: Feb. 18, 2013
Wonderful! Although I prefer my meat a little rare so next time I'll take it out around 110 I think. It was a light pink in the middle and grey around the edges at 125, so a bit medium for my preference, but still so juice and delicious. By the way, I cooked it at 460 for 12 minutes as suggested by many others, and then it took about 2 hours at 325 before it got to 125 degrees. I had a 4 pound rib roast, so I really expected it to be faster.
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3 users found this review helpful

Ziti Chicken and Broccoli

Reviewed: May 19, 2012
I've been making this a while now and after tweaking a bit, I am using: 32 oz box of broth, 3 chicken breasts, about 10 garlic cloves, 1 quart heavy cream, 2 pounds broccoli, 4.5 tsp chicken bouillon, 1 tsp black pepper, 4 tbsp cornstarch, 3/4 cup parmesan, 3/4 box of pasta. We like outs to be mostly broccoli, obviously so this isn't for everyone, but I think it's perfect.
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3 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jul. 11, 2011
Tried it as is for my husband who "hates" zucchini. He loved it. Need I say more?
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3 users found this review helpful

Barbie's Tuna Salad

Reviewed: May 19, 2011
It was OK.... it seemed like a lot of stuff to add for just OK, so I think I'm going back to my way, with the addition of the curry powder, so thank you for that.
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3 users found this review helpful

Guinness® Corned Beef

Reviewed: Jan. 16, 2008
not bad - my brisket didn't come with a seasoning packet, and I think that would have made it perfect. Next time I will make sure to get seasonings, and I'm sure it will be 5 star
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3 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Oct. 7, 2007
Fantastic! Only thing I will do different next time is make more!
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3 users found this review helpful

Hasselback Potatoes

Reviewed: Oct. 29, 2013
add bacon, cheese and garlic
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2 users found this review helpful

Chicken and Bowtie Pasta with Asiago Cream Sauce

Reviewed: Nov. 20, 2012
This was excellent. Next time I will use the entire package of mushrooms - why not? I also used at least double the amount of prosciutto (I had a package to use up), and it was still delicious.
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2 users found this review helpful

Displaying results 1-20 (of 67) reviews
 
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