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

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Marianne

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Sauza® Golden Margarita

Reviewed: Apr. 30, 2013
You cannot argue with the ingredients of this recipe! I served this to people at a party in a small shot glass, and everyone agreed that it was really really good! I used Sauza Blue Agave Tequila---a drink that I'd use again in a heartbeat!
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Sauza®-Rita

Reviewed: Apr. 30, 2013
For a party we hosted I made this recipe as written, using Pacifico for the beer and Sauza Blue Agave for the tequila. I was surprised at how many had not had a beer margarita before. Everyone was totally impressed with the taste, and I think there will be many a Sauza-Rita after that party! How could you resist? I'll be anxious to try some of the variations I've read about here!
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Photo by Marianne

Merry Mango Sauza®-Rita

Reviewed: Apr. 30, 2013
I didn't even know that there WAS such a thing as mango rum, but I couldn't pass up the chance to find out about it. This was a really good drink! I used Sprite for the soda, but I think I could just as well use a three-way mix of lemon juice and simple syrup. I used Sauzo Blue Agave Tequila for this drink. Very good!
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Photo by Marianne

Simply Classic Sauza®-Rita

Reviewed: Apr. 30, 2013
This is a really good margarita! For a party I served a number of shot-glass-sized tastes, and this one was a favorite of many. I had to make one for us later in the week because it is so good! I did use the Sauza Blue Tequila for this. Yum!
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Photo by Marianne

Snakes in a Blanket

Reviewed: Apr. 30, 2013
We thought these were good---not really good, but not bad, either. I put the olive oil and Italian seasoning on top before baking them. They did take 20 minutes to bake. I liked the idea of them, and the name is spectacular! Thanks for this idea!
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Spicy Garlic Lime Chicken

Reviewed: Apr. 27, 2013
This was so good! I used a package of Costco boneless skinless chicken breasts (2 of them) cut horizontally to make them thinner but kept the recipe exactly the same. The only other change I made was to use two cloves of pressed garlic rather than garlic powder for the cooking part. Talk about an easy and delicious meal! Thanks! I don't know why I waited so long to make this!
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Photo by Marianne

Green Goddess Dip

Reviewed: Apr. 24, 2013
I made only half of this, but because I only had a little fresh tarragon left, I had to use a part of the dried version. I also used 1/2 teaspoon of anchovy paste rather than the fillet. The first night I used it as a salad dressing, and it didn't go over that well. The next night I used it as it as written---a dip----and it was a good success! This will definitely be a repeat for company! Thanks for this recipe!
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No-Knead Artisan Style Bread

Reviewed: Apr. 16, 2013
TIt didn't work for me at all! I followed the recipe's directions, too! It was watery. I'll keep with my other bread recipes in the future. Sorry! It certainly smelled good!
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Honey Roasted Carrots

Reviewed: Apr. 15, 2013
I made these for a dinner I served this evening, and there wasn't a piece of carrot left on any plate! Very delicious! I followed the directions except to use only 3 tablespoons of honey. Thanks for this recipe! I'll definitely make these again!
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Photo by Marianne

Fast and Easy Chicken Tetrazzini

Reviewed: Apr. 14, 2013
I cut back on the milk in this recipe and added a few mushrooms that I had in my fridge. When you are putting this together, make sure you check to be sure that there is enough seasoning in this because I thought it was a little on the bland side. This was easy to make and would be a good dish for a busy night! Thanks for the recipe!
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Photo by Marianne

Apricot Brandy and Peach Schnapps Pound Cake

Reviewed: Apr. 11, 2013
What a very yummy cake this is! I halved this, cooking it in a mini Bundt pan (an 8 cup size). I can't imagine making the whole thing unless you have a super-sized crowd to sample it. I skipped step 6 (which isn't even listed in the ingredients anyway), and I chose to include the zest IN the final glaze while leaving off the almonds on top. I did use twice the amount of zest for each of the three segments. I consider those changes to be minor ones. If making the smaller cake, check for doneness at about 50 minutes (the touch test--if the top springs back lightly at touch, it's done). I used a chop stick to make the holes to let the syrup seep in. I thought this was a very good cake! Thanks for this recipe! EDIT: I made a reduction of apricot nectar mixed with a little limoncello. I served the cake with a little vanilla ice cream on top with the reduction drizzled down over it. There wasn't a drop left on anyone's plate!
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Photo by Marianne

Paleo Lemon Tarts

Reviewed: Apr. 5, 2013
This recipe certainly has promise of being good. I made these tarts for my son, who is on the paleo diet. I used Bob's Red Mill Almond Flour/Meal for the crust (his favorite part), and for the custard I used raw honey which I had to double to keep from being too tart. He liked the crust better than the custard. His family preferred the custard! I thought it was perfect that this recipe makes a small amount--in keeping with the idea that someone on a diet doesn't want to incorporate large amounts of sweets. There is probably something out there in the paleo world that could be added to these ingredients to make them a little more like sugar-induced lemon tarts, so I'll have to do a little searching.
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Photo by Marianne

Sherry Chicken and Mushrooms

Reviewed: Apr. 2, 2013
We loved this chicken! I halved it (just two of us), and I used sherry rather than cream sherry---otherwise all the same. This is easy, delicious, and definitely a repeater! Thanks for this recipe!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 30, 2013
I cannot possibly believe that I have never reviewed this recipe---one that I have made on at least a dozen occasions and even wrote a blog about! Definitely a 5 star cookie! My family and friends all love them! Love this recipe--as written!
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Chef John's Turkey Burger

Reviewed: Mar. 29, 2013
I am deferring this rating to my hubby who gave it a 5! He said this was really tasty, and he only wanted it as a patty with melted cheese for his dinner tonight. He kept saying that it had a lot of different flavors, and he really liked that about it. I would definitely make this again but as a sandwich the next time! Thanks, Chef!
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Photo by Marianne

Sparkling Sex on the Beach

Reviewed: Mar. 29, 2013
To me this is a brunch-type drink for people who don't really want very much alcohol. I used Chambord and the rest of the ingredients called for. I think this drink definitely has its place in the repertoire of brunch drinks, but then I usually don't have those! This is a perfect drink to recommend to others!
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Amaretto Sauce for Carrots

Reviewed: Mar. 28, 2013
I'm reviewing this for my hubby who loves cooked carrots. He thought this was outstanding. I cut the recipe down to serve two, and I still had an awfully lot of the sauce left over. I'd think it could be cut almost in half and still offer you the great flavor that goes with it. He thanks you for a nice vegetable dish, BOJIBLUE!
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Photo by Marianne

Quick and Easy Parmesan Noodles

Reviewed: Mar. 28, 2013
This is an easy, tasty way to get a side dish ready in minutes---at least for me, since I have these ingredients on hand all the time. Thank you!
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Photo by Marianne

Rocket and Parma Ham Salad

Reviewed: Mar. 28, 2013
This dressing is pretty much how I fix my salads every night, though I do use lemon olive oil. I think my only problem with this is that I would like to have a little more crunch to the salad with the addition of other types of greens and maybe a vegetable or two. There is a wonderful bite when you roll up a piece of the meat with the perfect amount of arugula! I would not have thought of this combo before now, but it is something I will do again. Thank you, Vikil!
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Photo by Marianne

Potato and Egg Casserole

Reviewed: Mar. 28, 2013
We thought this was a very tasty side dish, easily capable of becoming a main dish with the addition of meat. I scaled down this recipe by two-thirds for just the two of us, and we still have some left over. Even though it's rich, you don't eat that much of it! I was surprised at the few ingredients that led up to such a tasty dish! Thanks!
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