Marianne Recipe Reviews (Pg. 12) - Allrecipes.com (10848063)

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Marianne

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Whole Grain Banana Pancakes

Reviewed: Feb. 24, 2013
I made this according to the recipe, but I think next time I would add a little more oatmeal and use buttermilk. These do have a great flavor, but they do need a little sweetness. I'm sure my granddaughters will inhale these. I did make mine a little smaller than called for, but that's just because of my "audience." Thanks for the recipe!
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Slow-Roasted Beef for Sandwiches

Reviewed: Feb. 23, 2013
If you are looking for meat for sandwiches, you need look no further! This method of cooking is the bomb! I did purchase the thermometer the author of this recipe mentions, and it works just perfectly! I cooked an eye of the round roast from Costco, but you could use any cut for this. I turned off the oven when the meat reached 115, and when the temperature got to 130 I took it out. The meat was perfect for me, but my hubby and daughter both wanted it done just a little more, so I'll play around with that with the next roast. We ate it like a roast the first night, but now tonight we'll be having sandwiches. I don't have a meat slicer, but I was able to get it cut thin enough with a sharp knife. I'll do a horseradish sauce to go with the sandwiches (we love Frozen Horseradish Sauce from this site)! I can hardly wait! Thanks, bd.weld!
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Anthony's Chicken

Reviewed: Feb. 22, 2013
I don't know why this went so very long without a photo (since 2002!)---let alone a review saying how delicious this was. If you eat this in moderation, I can't imagine that it would be out of the mainstream main dish on many menus! We enjoyed all the bites we took of this! If you just used as much of the ingredients as you wanted for your meal--using the listed ingredients--you would be just fine. I didn't have penne so used another pasta similar in shape. My BBQ sauce was just Sweet Baby Ray's. My mustard came from Phillipe's, a notable Los Angeles eatery. My bacon was from leftovers from last week's breakfast. This was all within the recipe's requirements. It was very yummy. Thanks, Anthony!
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Kale, Swiss Chard, Chicken, and Feta Salad

Reviewed: Feb. 21, 2013
I love this salad with the dressing made exactly as written, using the oregano as suggested! I was thinking that I might add a little Dijon to the dressing for the next time I make this. I love the combination of kale and Swiss chard. Actually this is the first time I've used Swiss chard in a salad, and I will buy it often now, whereas I have LOVED kale in a salad because it holds dressing so well! The raisins I used were golden raisins, but you could easily use any dried fruit--or fresh fruit for that matter--that you like. The cheese I chose to use tonight was blue cheese. I will make this salad again! Thanks!
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Caramel Crispy Treats I

Reviewed: Feb. 21, 2013
I'm rating these before my granddaughters even taste them because I'm sure they will love them! I must caution you to grease the pan as stated. I actually put them on Pam-sprayed wax paper, and the ones that overlapped to the non-sprayed part really stuck. Also I kept a little bowl of water nearby so I could use damp fingers to form the stacks---otherwise, they are way too sticky! Thanks for this nice treat!
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Siri's Heart Sugar Cookies

Reviewed: Feb. 21, 2013
My cookies didn't look like the previous baker's photo! Mine turned out very puffy and were done in 8 minutes--they would have burned in the stated 12 minutes. I knew these cookies were going to be cakey, but I felt that there wasn't enough flavor to the cookie itself---they relied too much on the frosting to make them tasty. I kept going over the recipe to make sure I'd done it correctly, too. Sorry about this review sounding negative. I love cookies!
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Twig Salad

Reviewed: Feb. 21, 2013
This salad was good--not spectacular, but good. I thought the dressing needed something to make it pop. I have some dressing left and will try to see if adding some Dijon mustard to it will help. It's been a long time since I had iceberg lettuce only in a salad, and after I took a few bites, I added some leafy greens. This was a good way to use up a little leftover chicken. Thanks for the possibilities this created for us.
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Nutty Raspberry Chocolate Muffins

Reviewed: Feb. 16, 2013
This was my first time using almond meal, and probably because of the chocolate I couldn't really tell what a difference it makes! These are good muffins, and my hubby enjoyed them. The only thing I did different was to use semisweet chocolate chips for half of the recipe because I ran out of enough of the dark chocolate! The chips tended to settle down at the bottom of most of the muffins, making them just a little soggy at the base. Otherwise, these were good----and were gone quite quickly! Thanks for the recipe!
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Lemon Snow Filling

Reviewed: Feb. 15, 2013
Lemon is my favorite flavor next to vanilla. I've made this twice now, always hoping that maybe the next time will be even better. I really like it when it's first made, but something happens to it later. I can't quite put a finger on what it is. I have used it on my Swedish pancakes (think crepes), and it is tasty. I love the name of it, too!
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Raspberry Lady Martini

Reviewed: Feb. 15, 2013
This is very yummy! It's good with ice cubes, but it's also good with hot coffee! Five star for sure!
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Gazpacho Slaw

Reviewed: Feb. 15, 2013
This was OK, not great, not bad. I probably cut my cabbage too thick, but that's how I tend to like it. We didn't think the flavors blended all that well. There just wasn't a lot of flavor for us.
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Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers

Reviewed: Feb. 14, 2013
This is just so very tasty! Delicious! This is definitely a keeper. The only thing that I did different (sorry, those of you who want a totally perfect representation) was to use an Al Fresco sausage to stuff in the peppers. I also couldn't find fresh oregano or margoram--just basil. Thanks for another winner, Chef!
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The Best Parmesan Chicken Bake

Reviewed: Feb. 11, 2013
I'm giving this five stars because it is an easy, satisfying dish to make when you are in a big hurry. It's great when you know ahead that you have little time to prepare dinner! I needed it to be done in an hour, so I left the chicken breast halves whole along side of the chicken thighs. I put it in a cold oven, turned it on, and put a sheet of foil across the top to keep the croutons from burning. When I got home, I removed the foil to let it brown up and it was done! Perfect for us! I will make this again sometime.
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Snickers® Martini

Reviewed: Feb. 8, 2013
I made this early today so that I could get a picture of it, and some of it ended up in my coffee! Yum! This is a wonderful dessert drink! Definitely 5 stars!
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Chef John's Italian Meatballs

Reviewed: Feb. 7, 2013
I made these for dinner tonight following the recipe exactly. They are great meatballs! I will look forward to having meatball sandwiches tomorrow night using some of the leftovers. The rest will go to my extended family, and will they ever love these! Thanks once again, Chef!
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Frozen Horseradish Sauce

Reviewed: Feb. 1, 2013
I am totally shocked that this has gone five years without another review. This was really great---just like what you'd get at a Lawry's restaurant. I would maybe add a little more horseradish next time, but that's just a matter of taste. I loved that it was frozen! I don't even know why----it's just a neat twist, and it worked for us! Very good! Just goes to show you that some things stand the test of time very well! Thanks to the grandma who came up with this! UPDATE: I kept this in the refrigerator after removing it from the freezer, and it holds its consistency very well. Yum!
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Slow Roasted Beef for Sandwiches

Reviewed: Feb. 1, 2013
I used a Costco eye of the round for this recipe. I am the lucky owner now of one of the probe thermometers that goes outside the oven! I turned off the oven when the meat reached 115, and when it got to 130 I took it out. The meat was perfect for me, but my hubby and daughter both wanted it done just a little more, so I'll play around with that with the next roast. We ate it like a roast the first night, but now tonight we'll be having sandwiches. I don't have a meat slicer, but I was able to get it cut thin enough with a sharp knife. I'll do a horseradish sauce to go with the sandwiches! I can hardly wait! Thanks, bd.weld!
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Chicken Asparagus Pasta with Cream Sauce

Reviewed: Jan. 29, 2013
I used the submitter's suggestion of using mushrooms only because of the cost of asparagus at this time of year. I made half a recipe using capellini (desired by my hubby). I sauteed the mushrooms in butter before adding them to the sauce, and I probably would have done the same thing had I used the asparagus. My one suggestion would be to double the sauce because keeping everything in proportion, there just wasn't enough sauce. However, that being said, this was a very good meal. I will admit to one other digression (sorry to those recipe purists who stick to the total recipe as written)----I used leftover chicken from another recipe, but I did sautee it in butter and olive oil with the garlic, very similarly to the recipe requirements.
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Russian Quaalude

Reviewed: Jan. 29, 2013
This is a very delicious drink----very sweet and very strong. It makes a wonderful dessert drink.
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Creamy Chicken Marsala

Reviewed: Jan. 29, 2013
I made half of this recipe, and we thought it was very good! I served it over sticky rice for a very satisfying meal! I would definitely make this again. It was easy and tasty. Thanks for this recipe!
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