Marianne Recipe Reviews (Pg. 1) - Allrecipes.com (10848063)

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Marianne

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Perfect Pie Crust II

Reviewed: May 23, 2015
I cut the recipe in half but used part of the second half for my pie because I needed more. I will make the whole recipe the next time for three crusts and freeze two of them for future use. I will make cinnamon crispies out of the leftovers in the morning! My strawberry pie loved this crust! And, of course, the eaters loved it, too! Thanks, Kira Hultsman! I will make this again!
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Strawberry Pie II

Reviewed: May 23, 2015
We thought this pie was delicious! I think I will use more strawberries next time because I wanted more of the mashed and the whole! I went a little short on the sugar and thought it could have used the whole cup, so next time I'll adjust all of that (or use a smaller pan). And there will be a next time! Yum! Thanks, OKBEE!
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Sweet, Sticky and Spicy Chicken

Reviewed: May 23, 2015
YUMMY! I did dredge the chicken strips in flour first but otherwise followed the recipe. I used one of the Uncle Ben's packets of already cooked brown rice for the base of this dinner, and it was perfect to soak up some of the heat from the Sriracha that was pretty hot for my husband. I would think that the grated fresh ginger makes the dish, so I highly recommend that you have some in your freezer ready to grate when you decide on this meal! Next time I may make a little more of the sauce! This will be added to our easy quick mealtime dinners! Thanks, Katemartino!
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Photo by Marianne

Lemon Garlic Chicken Breasts

Reviewed: May 20, 2015
The chicken I bought was thin, so I had to adjust the cooking times drastically---almost just 8 minutes in total. I don't spray my skillet, so I used a little lemon olive oil for the "browning." The broth I used was from the bones from a chicken I roasted using Roasted Chicken Rub by Semigourmet from this site, so it did have quite a bit of flavor to it to begin with. I usually also use Papa's Seasoning also from this site as my salt and pepper. So all in all I did follow the recipe in my mind! I almost cooked out all the broth/lemon juice at the end, and I would have liked a little more if I'd have used vermicelli as suggested by the submitter of the recipe. This is a simple but tasty meal easily done in a short time! I'll do this one again, but I may just have to add a little butter to the broth in the final steps! Thanks, Karina Mitchell!
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Photo by Marianne

Pork Rub Rubbed and Baked Pork Chops

Reviewed: May 19, 2015
I cut this down to two pork chops and then used only 1/4 teaspoon of cayenne (preference for my husband). I'm not used to baking pork chops (I usually grill them), and I did let them get a touch overdone. Be sure to use a reliable thermometer to make sure you get them to no more than 145 degrees! You will have leftover rub to store for another time, and I'm thinking that the rub will be good on almost any sort of meat (chicken or beef come to mind). I will grill these next time and use the rub on both sides. I would definitely use this rub again! Yum! Thanks, Ron Perry!
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Photo by Marianne

Dreamy Sour Cream and Chive Chicken

Reviewed: May 15, 2015
This was tasty, but I did have a couple of questions about the ingredients. For the chicken I used a packet of Costco's organic chicken breasts that I cut into tenders. I cut the rest of the recipe into half. I wasn't sure about what type of bread crumbs to use, so I did use my Progresso Italian crumbs; one cup was too much. Maybe half a cup with the correct amount of ingredients would have been okay (double of the seasonings would be better). Maybe real bread crumbs from a loaf of bread would be best with this. I started to put the flour into the sour cream sauce, but I sprinkled a little in, and it started to seize up, so I probably added at least triple the amount of milk and it was still too stiff. I'd just leave the flour out. When using tenders the 20 minute baking time was just right. It sounds like we didn't care for this, but we really thought it was a good dinner. Next time I think I'll use a couple of slices of bread processed in my food processor and try that. Thanks for our dinner tonight, BLESSEDBYHIM33!
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Bada Bing Pork Chops

Reviewed: May 10, 2015
I cut this down to two servings, and it was just a right amount--a little left of the sauce, but if I'd have had rice or potatoes with it, that would be a great thing to be able to add! The hot sauce I used was Sriracha, and I only marinated the chops for about 3 1/2 hours. The chops grilled up perfectly! I'm so glad to have tried this recipe! We loved it! Thanks, walleye11!
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Photo by Marianne

Breaded Lemon Zest Pork Chops

Reviewed: May 5, 2015
My hubby loved this (I'm more of a leave-the-meat-alone type). I have to agree that this was not only easy but tasty. I did use a teaspoon of dried parsley rather than fresh, and the olive oil I used was lime flavored. I think that between 1/4 and 1/3 cup of bread crumbs would be a great option because I had some of my Progresso Italian crumbs left over. I wondered how I was going to make this breading stay on the pork chop without the usual flour/egg/breading recipe type, but it just did. My pork chops were bone-in and not as thick as I'd have liked them, so they did cook fast in the oven---only about 15 minutes after browning them on stovetop. You need to moosh the breading mixture together with a fork to get it to hang together, but it really does. Thanks for dinner tonight, Fenhoff!
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Photo by Marianne

Joy's Easy Banana Bread

Reviewed: Apr. 22, 2015
I used 2 1/2 bananas that came to 1 1/3 cups of mashed to make this bread, and the sugar I used was Sugar in the Raw organic cane sugar. The bread itself turned out to be a smaller loaf than what I've made in the past, and it was easy to make because of the few ingredients it called for. It is especially good toasted with butter because the outside gets crunchy. I would definitely make this again! Thanks, Joy!
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Photo by Marianne

Meyer Lemon Olive Oil and Honey Chevre Spread

Reviewed: Apr. 16, 2015
This is my review from 2/24/10---and it STILL remains a favorite of ours! This is a spread I have made countless times. The flavor is subtle and delectable and is suited to a variety of breads or crackers. I usually make it in small batches, using the 4- or 5-oz packages of chevre because there are usually just the two of us! It is a perfect accompaniment to a glass of wine before dinner. When my youngest granddaughter sees it now, she just goes nuts because she can hardly wait for tastes! I could never thank Celeste enough for aiding my new addiction to meyer lemon olive oil--could never be without it! And this is a perfect way to use it!
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Photo by Marianne

Quick Cinnamon Rolls

Reviewed: Apr. 11, 2015
Rolls turned into coffee cake because I couldn't make the dough roll up! I spread the dough on a very well floured piece of parchment paper using a spatula because there was no way of rolling it because it was so wet. I ended up just plopping pieces into the prepared pan and baked it as written. In her personal recipe Shauna said that she has trouble rolling out dough. I usually don't, but with this recipe she is not alone! I loved the crunch of the generous cinnamon sugar on the bottom of the "rolls" and the taste is good, though I was a little put off by not having the usual yeast rolls. I know this will be gone in a heartbeat as soon as my family gets hold of it! This was an experiment worth making!
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Photo by Marianne

Mark's Surprise Meatloaf

Reviewed: Apr. 3, 2015
I used red bell pepper rather than green (personal preference), and I did cut back on the pepper, salt, and cayenne to a level that I thought my granddaughters could handle. Otherwise, I followed the recipe. If you read the first review, you'll see that AR fixed a typo in their ingredients!
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Photo by Marianne

Cinnamon Nutella® No-Bake Cookies

Reviewed: Apr. 3, 2015
The girls who will be eating these will LOVE these! The cookies are easy to make and taste yummy. I followed some ideas given by Marie C. on the Buzz and used the recipe as a liner for bird nests for Easter. I used a small cookie scoop with the dough leveled off and then free-formed a nest with them. After they cooled, I used a recipe for the nests found here on AR and put some of that in a muffin tin, placing the nest inside that. Using a knife I pushed up the chow mein noodles to hold around the nest. They came out from the muffin tin easily after refrigeration with a nudge from a table knife. These will be place cards for Easter dinner. Thanks, sueb for the yummy recipe!
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Photo by Marianne

Raspberry Balsamic Vinaigrette Dressing

Reviewed: Mar. 29, 2015
I did make one change: I used lemon olive oil in place of the vegetable oil. Otherwise I followed directions. Yummy stuff! Do not try this if you are iffy about balsamic vinegar! I loved this and know that I have other family members (not hubby, however) who'll love this! Thanks, WeatherMaven!
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Photo by Marianne

Grilled Chicken Marinade

Reviewed: Mar. 28, 2015
Excellent! I had one chicken breast left over from our previous dinner, so I grilled this one as written with the exception that I didn't slice the chicken. I'd think that had I thinly sliced the chicken and cooked it for that long on each side that it'd have been way overcooked. As it was, this was wonderful! This time I cut the recipe to 1 serving, but I almost wish I had a little more marinade that I could save off before adding the chicken so that I could drizzle it over some of the side dishes. I'll do that next time. You don't need to change a thing in the proportions of this recipe! Thanks, Jennifer!
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Photo by Marianne

Chicken Francesa

Reviewed: Mar. 26, 2015
We very much enjoyed our dinner, and we have some leftovers! That's good for us! I used a package of Costco organic chicken breasts that I cut in half horizontally and did not pound out. I cut the other ingredients in half, and they were just right. I used panko crumbs, and I used 2 tablespoons of Grand Marnier on top. I do think that 25 minutes at 350 would be too much for what I made, so if the chicken were to be pounded out to 1/4 inch, I wouldn't want to bake it for that long. As it was, I baked mine for about 15 minutes at 350. We will definitely have this again, and I'd serve it for company any time! Thanks, NANNYMM!
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Photo by Marianne

Raspberry Dream Cocktail

Reviewed: Mar. 24, 2015
Yummy after dinner drink!
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Photo by Marianne

Quick and Easy Strawberry Shortcake

Reviewed: Mar. 23, 2015
This was a big hit with my family! I followed the recipe exactly except for cutting it down to 6 servings, and those servings fit into 3 cups as shown in my photo. Perfect! This was easy, and it really was best served either right after making it or within several hours (overnight made it soggy). This would be a great and easy dessert to serve after a heavy meal! Thanks, Brittany (and your mom)!
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Photo by Marianne

Quick and Yummy Strawberry Shortcake

Reviewed: Mar. 23, 2015
I can understand why this recipe would catch the fancy of eaters because who doesn't love all those ingredients? For some reason it just didn't "do" it for us. I'm not sure if it was merely our taste buds on that day or what, but we said that it was OK. I don't want to turn anyone away from making this because what is good for one may not be for another. So give this a try!
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Photo by Marianne

Strawberry-Basil Compote

Reviewed: Mar. 23, 2015
When I made this as written, I served it over some angel food cake. I think the flavors got lost in there and that it would be much better served over ice cream so that the flavors didn't get absorbed into the cake. I loved the brightness that the white balsamic gave this, and the basil was just perfect with it! Thanks, jen!
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