Marianne Recipe Reviews (Pg. 10) - Allrecipes.com (10848063)

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Pork Carnitas with Cilantro Tomatillo Sauce

Reviewed: Mar. 1, 2014
We thought this resulted in a wonderful dinner. I made it just as directed, though it didn't say how to prepare the tortillas (I just heated them in a touch of oil). I did add a little sour cream. I started out with two pounds of pork shoulder butt, and by the time I cut off some of the fat and let it cook down, it was perfect for four servings. Thanks, Mazola, for a different way of preparing carnitas.
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Cinnamon Vanilla Granola

Reviewed: Mar. 1, 2014
I love all the ingredients of this recipe, and my house smelled wonderful while it was baking. I was hoping for just a little more of a clumpy result in the final product. My granddaughters liked this, and that's good enough for me! Thanks, Mazola!
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Sweet Sriracha Chicken

Reviewed: Feb. 28, 2014
This was very good--served over rice. I'd recommend that first-time users of Sriracha sauce start with the two teaspoons and go from there. You can always add more, but it's hard to tone it down! The only changes I made was to use half orange juice and half water as per Molly's suggestion and to thicken the sauce a little with cornstarch. I would think that apricot jam would also be good in place of the marmalade. This makes good leftovers. I will make this again! Thanks, princesspottymouth!
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Chef John's Ricotta Meatballs

Reviewed: Feb. 20, 2014
This is another Chef John winner! I got close to 30 meatballs using my close to two tablespoon cookie scoop. I used part regular parsley and part basil for the meatballs, but the marinara I used was an organic tomato basil marinara from Trader Joe's. I followed the recipe as written otherwise. I formed the meatballs earlier this afternoon and so they were cold when I added them to the pan. My big mistake tonight was to use only my 10" pan rather than the 13" that would have made it all so much easier and without having to clean up my mess! We have leftovers, and I think that's what I'll have for breakfast tomorrow! Thanks, Chef! EDIT: After eating some of the leftovers, I wanted to add that you don't need to be afraid to add a little more flavor to these meatballs. We thought that they could have used just a little more spice to them. But, still, yum!
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Horseradish Cream Cheese Deviled Eggs

Reviewed: Feb. 20, 2014
I've been on a deviled egg roll this last couple of days! Here is another winner! Yummy combination of ingredients! For the onion I used a shallot (all I had on hand), and otherwise, I followed the amounts in the ingredient list. Yummy! Thanks, ChristinaMarie.
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10 users found this review helpful
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Jalapeno Bacon Cheddar Deviled Eggs

Reviewed: Feb. 19, 2014
Yummy! But then what's not to love? I used a red jalapeno and Dijon mustard and followed the recipe. No salt or pepper needed in these! I want to try these with all different kinds of mustard! Thank you so much, Russell!
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Jenny Allen's Fruit Salad

Reviewed: Feb. 19, 2014
I loved the idea of the fruit in this recipe, and the strawberries I picked up were delicious! I did feel like the dressing was not quite what I was hoping for. The amount of mustard scared me off, so rather than use spicy mustard I opted for country style Dijon---and that could have been my undoing. It was too mustardy for me (and I almost always add mustard to a dressing), and I had to add another teaspoon of sugar to try to offset it. I think I could save the rest of the dressing by doubling the other ingredients but with no mustard. Thanks for a nice refreshing idea for a salad!
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Blueberry Banana Coconut Flax Muffins

Reviewed: Feb. 11, 2014
These are excellent! I cut the recipe to 6 servings, and I got 8 very nice muffins! I followed the recipe exactly except that it took about 22 minutes to bake. Next time I'll make a few more so that my freezer can produce a yummy serving whenever we want! Thanks, Kate!
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RITZ Steakhouse Bites

Reviewed: Feb. 10, 2014
I was hungry for lunch today. I had leftover steak. I had leftover Ritz crackers. I had all the other ingredients listed. I don't do cooked spinach, so I made a substitution of just using arugula. When I got to the Béarnaise Sauce, I panicked when I saw TARRAGON in the instructions! WHAT?!? I subbed fresh thyme because that's all I had on hand. But this is a yummy little munchy lunch for me today. I'm not sharing it with anyone! Thanks, Doug!
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RITZ Hazelnut Gelato Sandwich

Reviewed: Feb. 10, 2014
These are surprisingly great! I used sea salt caramel gelato and had to work quickly because it melts quite quickly! This makes an easy and tasty bite----you just have to think about making them ahead! Thanks, Melissa!
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Book Club Herb Roasted Chicken and Vegetables

Reviewed: Feb. 6, 2014
We had a very nice dinner tonight. I was attracted to this recipe because of the name----I LOVE books! I am not really proficient at cutting up my own chicken, but I did the best I could. I followed the recipe pretty well---didn't use fingerlings but rather diced red potato. And I didn't use all the vegetables called for because this was just for two of us. Otherwise, I cut up an organic Costco chicken and marinated it for four hours. I think I should have used more salt and pepper, but somehow I didn't see that until the chicken was ready to bake. I thought the marinade could have used some. I also think that when I make it again I'll use less olive oil and cut up the garlic to add to the chicken while marinating it. So there are a few changes necessary for my taste, but this was really a good idea. I will use this again! Thank you so much, Risa! I'll look forward to our leftovers!
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Pancetta Reduction

Reviewed: Feb. 1, 2014
I actually made this to liven up some leftover turkey I had for dinner. I knew that it wouldn't really be a match for what I had, but I needed it for something later on in the week. I did use a cabernet sauvignon rather than merlot, though I doubt it made a lot of difference in the recipe. I used my immersion blender to mix it, and as you can see from my photo, it left it a little chunky---just like I like it! This sauce gives a rich, deep flavor that I really think I would like on pasta with some Parmesan added to it. Thanks, Lora, for giving me ideas of what to do with extra pancetta when I have it on hand.
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Lemon Poppyseed Dressing

Reviewed: Jan. 27, 2014
This is delicious even without the poppy seeds (dietary restriction). I used my immersion blender to complete this yummy dressing! Thanks, Lisa.
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5 users found this review helpful
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California Tacos

Reviewed: Jan. 23, 2014
These tacos were really tasty. I did use flour tortillas (personal preference), using avocado oil for the frying (it has a high heat capability). I did use a little sour cream on the base except for the one vegan eater here tonight. I even added a little chicken for two of the eaters. I made up the salsa mix an hour before serving, using red onion (since the recipe didn't state a preference). It was very tasty. I would make this again in a heartbeat! Thanks, WHIRLEDPEAS!
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Delicious Vegan Spelt Muffins

Reviewed: Jan. 21, 2014
I'm going to rate these muffins first based on MY taste as a non-vegan, and then when my vegan niece comes and tries them, I'll make an addition to this review as to her viewpoint. This was my first experience with spelt flour, and it tasted grainy to me. However, the flavor of the muffin itself was very good. I took the liberty of using the addition of sweet potato and dried plums since the submitter suggested possibilities of additions to this basic recipe. There is another recipe here submitted by the same person using sweet potato. The twelve muffins cooked up perfectly and took exactly 18 minutes to bake. I do think adding nuts to these would be wonderful. Thanks, Mandi!
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Bourbon Whiskey BBQ Sauce

Reviewed: Jan. 20, 2014
I needed an emergency bbq sauce because the one I had was "gone." This was easy to make and very delicious. I cut it to 4 servings and left out the two ingredients I didn't have available--the tomato paste and liquid smoke (which I never ever use anyway). I bet it's even better when you let it sit and let flavors blend well. I will definitely make this again! Thank you so very much, Kevin.
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Garden Meatloaf

Reviewed: Jan. 18, 2014
This meatloaf fit the requirements for the ingredients I had on hand. It is easy to put together because of the few ingredients. I think I'm not good at judging how much bread crumbs it takes to hold something together because mine was pretty loose. I think I'm more of a fan of using oatmeal rather than the Progresso-type crumbs. This will make yummy sandwiches for us tonight! Thanks, Ann!
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Roasted Wild Mushrooms and Potatoes

Reviewed: Jan. 15, 2014
Upfront here: I had to change up things here because of ingredients available to me. I've eyed this recipe for a long time now, and there is no way I could find the mushrooms called for. But I needed to try this recipe (it has been calling to me). So I had to use dried mushrooms that Trader Joe's has available this during the holidays (porcini, shiitake, black & oyster mushrooms), and they are a far cry from those called for. And I used red potatoes. Other than that I used the recipe as written. I thought it could have used a little more garlic and maybe more seasoning. It's possible that the other mushrooms would have added that flavor---and I'd love to try them. I'll keep looking for them. Thanks, Chef!
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Crispy Chicken Nuggets

Reviewed: Jan. 12, 2014
Kids will love this! Adults will want to add more seasoning (I like Papa's Seasoning Salt from this site). I made this as directed. It took me 30 minutes from start to finish, but that was with interruptions and fixing other things, too. So this is an easy dish to make on a busy night. My husband really liked it! Thanks, Bryon Dean Thomas! EDIT: If you use a combo of butter and coconut oil to fry these little gems in, your house will smell wonderful, and little kids will lick their plates clean!
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Grandma's Povitisa (Po-vuh-teet-zuh) Povitica Croatian Nut Bread

Reviewed: Jan. 10, 2014
My husband just took a look at this creation as I was getting ready to photograph it, and he said it brought back many memories of his Croatian grandma's work! It is a good thing that I'm about to leave the house, too, because otherwise I'd sit and eat the whole thing! Well, not really because it is very big, as you can tell from the amount of the ingredients. This is one of those recipes that looks better each time you make it because it does take practice. I had a difficult time rolling it out to 30x20, but that's my fault because the only thing I did different from the recipe was to use butter rather than Crisco in the dough. I hope the submitter of this gem will post her photo because it is so MUCH better than this one. But I'll keep trying! This is delicious! Now I don't know if I want to give away part of it as planned! Thanks, StephaniCCP!
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