Marianne Recipe Reviews (Pg. 13) - Allrecipes.com (10848063)

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Marianne

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Amaretto Chicken

Reviewed: Oct. 5, 2013
The only change I made to this recipe was to use dried tarragon in place of fresh. I also halved it and served it over sticky rice. We love this type of dinner! I served this with a garden salad full of veggies, and that's all we needed! The sauce was great. If I didn't have Amaretto on hand, I'd think sherry, brandy, or white wine would go well with this. If you leave out the capers (or the Kalamata olives as some have subbed), then you would have a sweeter sauce----that's the purpose of the capers. Thanks for a wonderful meal last night!
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Bison Fajitas with Guacamole Salad

Reviewed: Sep. 29, 2013
We thought this made a very wonderful dinner choice! The bison cooks up very nice on a BBQ---quickly, too! I did BBQ it as a whole steak and then sliced it for the meal, so I had to change how I followed the directions. Now to find bison flank steak in the market!
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Homestyle Garlic Ranch Dressing

Reviewed: Sep. 29, 2013
We liked this dressing a lot. The egg added more texture than taste. The only change I made besides halving the recipe was to use olive oil rather than vegetable oil. My husband really likes to use part Italian dressing and part creamy dressing, and this is one I'll be asked to make for him again! Thanks for the new choice you've given him!
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Mexican Bison Bake with Cilantro-Lime Cream

Reviewed: Sep. 29, 2013
I made half a recipe of this which served us not only dinner but several lunches for me as well. While it was tasty, it was mostly the result of my having added more spices to the pasta part. The cream sauce was excellent! I made mine using rice. You can use any pasta or rice with this that you happen to have on hand. I would make this recipe again, changing up the spices again. Thanks!
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Ground Bison Breakfast Tacos with Pineapple Salsa

Reviewed: Sep. 29, 2013
We would give the salsa on this a 5 and the taco on this a 4. The taco itself needed a little more flavor, and no matter how good the salsa was, it couldn't make up for that. We really liked how the bison cooked up and how fresh it tastes. I did add quite a bit of seasoning to this---especially using Tajin which was a good flavor enhancer for this recipe! I would try this again! Love the bison!
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West Coast Trail Cookies

Reviewed: Sep. 29, 2013
Here's another 5 star rating! I followed the recipe exactly. It doesn't need any changes, though you could add/subtract any ingredients you wanted to because of what you have on hand. I did end up baking mine for 12 minutes and got 45 cookies from a slightly rounded 2-tablespoon cookie scoop. Thanks for a great new recipe, westcoastmom!
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Easy Turkey Curry

Reviewed: Sep. 25, 2013
I needed something to use up leftover baked turkey breast, so I stopped at Sprouts and picked up some mushrooms and their organic cream of mushroom soup (it has no MSG and ingredients you can read). I used fresh crimini mushrooms, about half the sour cream, added some paprika and some Tajin to "up" the flavor, and subbed white wine in place of the milk. It made for a flavorful dinner tonight----total comfort food when put over sticky rice. I was surprised it didn't have a photo since its first review dating back to 2001! I'd make this again for sure! Thanks, BRNDIRT!
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Angel Hair Pasta with Pignoli

Reviewed: Sep. 22, 2013
I followed the recipe on this except for adjusting it to 2 servings and adding just a little parmesan cheese to the sauce. We really liked it a lot! I think that for people who thought it was bland that they just aren't used to the taste of this subtle type of recipe. I did clarify the amount of butter called for, but I'm not really quite sure what purpose it served. I probably would have to compare all butter to the clarified to see what difference it makes. I would definitely make this again. It's good to serve this along side something that is relatively free of fats. By the way, if you let the pasta sit in the sauce for a little bit of time, the sauce gets soaked up just fine. Thanks for this recipe.
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Grilled Mahi Mahi with Lemon Caper Sauce

Reviewed: Sep. 14, 2013
This deserves MORE stars than just the five! We loved this. Of course, you have to take into consideration the quality of the fish that you get, and we got ours at a high quality restaurant where they have a fresh fish market. This was so good that I want to go back tomorrow to repeat this dinner! I followed the recipe exactly (even using the brand of capers from the recipe submitter!) including the timing of the bbq'ing. We could seriously eat this at least once a week! Thanks so much!
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Fresh Corn Salsa with Orange and Lime

Reviewed: Sep. 14, 2013
We liked this a lot as we ate it alongside a bison taco. It's a nice fresh companion to a variety of dishes. The ingredients were proportioned spot on. Thanks for this recipe!
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Arica's Chicken Piccata

Reviewed: Sep. 11, 2013
We thought this was a very good meal. The one and only change I made was to use a different pasta. I've maybe had a more traditional piccata before, but this was a great meal for us tonight. My hubby is very grateful tonight, Arica! Thanks!
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Stuffed Bison Burgers with Caramelized Figs and Shallots

Reviewed: Sep. 6, 2013
We loved this recipe! I did use cranberry juice, and because I wasn't sure what kind of dried figs to use I used half black Mission and half Calimyra. Using bison I'd suggest you won't want to overcook it. This made a very excellent meal tonight! Once you figure out how you want to eat this----as a traditional hamburger-type or a more upscale type----you'll enjoy all the varieties you can make. We will have this again!
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Easy Graham Cracker Cookies

Reviewed: Sep. 4, 2013
So I'm going to rate this cookie in the middle of what was our final verdict! I thought these were just OK---a 3. They were good, but they didn't wow me. BUT my granddaughters just LOVED them! I think they loved the graham cracker coating so much! I did follow the recipe exactly, and they didn't exactly crack on top, but they seemed to be done in 10 minutes as suggested. I did use the optional chocolate chips, though I think they probably aren't necessary at all. So I'll split these two reviews with a 4. Kids will love them.
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Ed's Bar-B-Que Bourbon Sauce

Reviewed: Sep. 1, 2013
I am so mad at myself for only making half a batch of this! I now have to make more tomorrow--a batch and a half. I didn't have fresh oranges, so for the zest I used orange juice concentrate along with the orange juice (which I always have on hand). For the vinegar I used white balsamic vinegar. Those were the only changes I made. This is what we used for our pulled pork sandwiches, and they were so delicious! Thank you so very much, Ed! This will be a keeper for us!
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Cuban-Style Picadillo

Reviewed: Aug. 29, 2013
This is what we (two of us with some taste-testing from my visiting daughter) had for dinner, half the recipe, that is, and we agreed that it is a keeper! I do think I would do things just a tad different next time. First, I won't forget to buy the green pepper! I made no sub for that. Second, I would add double the cumin (personal preference). Third, I used regular-sized green olives and cut them in half, but next time I'd either quarter them or slice them in neat little slices (I'd like more of a bite of them more often). Fourth, I'd cut the potatoes a little smaller---about 3/8" to 1/2" cubes and maybe even add just a little tiny bit of butter to the olive oil to make them brown a little better. I loved it when I had a raisin in my fork--just that little bit of sweetness was great! We do have a few leftovers, but we are going to wrap those in flour tortillas with a little cheese and salsa this weekend! I'll let you know how that turns out! Thanks for this new taste treat!
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Whole Grain Breakfast Cookies

Reviewed: Aug. 27, 2013
My granddaughters loved these, and I'm grateful they do because they are a good example of a healthy snack! I did make a couple of minor changes--coconut oil rather than the canola, a mix of dried cherries, blueberries, and strawberries, and fewer chocolate chips. These cooked perfectly in 8 minutes. Thanks for these cookies!
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Burgers with Grilled Onions

Reviewed: Aug. 25, 2013
Yum! Of course, I added Valerie's Herdez Creamy Tomatillo Avocado Salsa and had bd.weld's pickled eggs on the side. Hard not to love this dinner! A few chips and a light green salad finished it off!
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Chicken with Lemon Artichoke Sauce

Reviewed: Aug. 24, 2013
YUM! I used one package of chicken breasts from Costco (just the two of us), so two breasts with all the sauce. I love having too much sauce so I can sop it up either with pasta (capellini in this case) or with bread. For the oil I used lemon olive oil, and because I didn't have fresh parsley I used cilantro. I only had a can of artichoke bottoms, so I did add some marinated artichoke hearts, but only a few for variety because the bottoms are so solid! Otherwise, I followed the recipe. Excellent dinner! This will be repeated for sure! Thanks, shannonferger! Yum!
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Tatyana's Momma's Truly Excellent Shortbread Cookies

Reviewed: Aug. 18, 2013
I'm giving these 5 stars even though I had trouble with the baking time because they are so tender and tasty! I made half a batch just as the recipe suggested, using a small cookie scoop with a yield of about 20 cookies. I smushed them down with my meat tenderizer for the design to about 3/8", and the final product turned out to be about 1/4" high and 2" wide. I say I had trouble with the cooking time, and I don't think it is with my oven, though I will test it to make sure it is calibrated correctly. After about 35 minutes at 250, I turned the oven up to 275 to finish off the first batch. The second batch I cooked for about 30 minutes at 275. You really just want them to start to turn golden brown. The end result is a very tender and light cookie---just perfect with a cup of coffee! I'm surprised these made it with only one review after a whole year of sitting there! I'm glad I found these! Thanks, Proud Albertan!
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Greek Seasoning Blend

Reviewed: Aug. 17, 2013
This is a very wonderful blend. I will keep it in my pantry to use for many things---from chicken to pork. It's really good. It was especially good on the Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad that I made from this site. You should try it!
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