Marianne Recipe Reviews (Pg. 4) - Allrecipes.com (10848063)

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Scot-Tini

Reviewed: Mar. 9, 2014
This was an interesting combination. I made only half the recipe and still have some left for tonight (I removed the ice). This was OK, but probably not my favorite. I'd rather either have all vodka or all scotch. But it was worth the try! Thanks, Dr. Falk!
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Chocolate Chip Banana Nut Muffins

Reviewed: Mar. 9, 2014
These are really good! I added a teaspoon of vanilla (couldn't help myself!), the chocolate chips I used were just regular sized, and the oil I used was lemon olive oil. Otherwise, I followed the recipe. These baked for exactly 25 minutes, and I got 16 muffins. I'd imagine that rather than the mayonnaise that you could use yogurt or sour cream, and next time I'll try white whole wheat flour. These are ingredients I always have on hand, so whenever I have ripe bananas, I now have several healthy muffins to choose from. Thank you so much, Happy Mama.
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Sriracha Cheese Bread

Reviewed: Mar. 6, 2014
Delicious! I don't have a mixer other than my handmixer, and I don't have a bread machine, so this was just up to me! I used the handmixer up until I was ready to add the last cup of flour, and it worked out just fine. I had to use buttermilk (all I had on hand) but otherwise followed the recipe. Maybe because of the buttermilk, I only had to add about a tablespoon more of that last half cup of flour. It didn't take very long to knead this by hand, and it was very easy to handle. I baked it for half an hour, and the internal temperature according to my Thermapen was 196 degrees. So far all I've done is toasted a piece with butter, but it will make such delicious sandwiches! Thanks so very much, BigShotsMom!
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Blue Cheese Chicken

Reviewed: Mar. 4, 2014
I was happy to find this recipe because I was able to use some leftovers from other dishes to complete this meal. I had some Bacon-Bleu Cheese Balls from this site left over from the other day, and I felt that was close enough to make this recipe using that. Without the bacon in the cheese ball I'm not sure there would have been enough flavor in this dish as written. Even then it needed some salt and pepper added to it, and I even sprinkled a little of Trader Joe's 21 Seasoning Salute (an herb mixture) on the chicken. As I cooked it according to the recipe, this turned out very nicely with those additions. I also had some leftover rice/vermicelli mixture from the other day (SHORECOOK's A Homemade San Francisco Treat from this site) to use. So we were totally happy with this dinner tonight. Thank you, Elizabeth Saben!
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Bacon-Bleu Cheese Ball

Reviewed: Mar. 3, 2014
This is a yummy recipe. I halved it and then made two balls, putting onions in one and not the other. The change I made was to use real bacon, almost six strips of Safeway's thick sliced. I covered them differently so that the non-onion eater among us could distinguish hers. We thought these were very yummy, though the one with the onions definitely had more flavor. I would definitely make this recipe again! Thanks, marion!
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A Homemade San Francisco Treat: Chicken Vermicelli Rice

Reviewed: Mar. 2, 2014
Hey, SHORECOOK, you'll never believe what I did to your wonderful recipe! I made it as directed using a basmati brown rice mixture. Then I added a touch of salt and pepper, a can of tuna (yes, I said tuna fish--from Costco), and just a very small amount of mayo. It was wonderful! So I made your side dish into a main dish that way, and I've already been told to make it again that very same way. Who knew?! I loved the smell of the rice cooking because it took me way back in all those years when we first started using Rice A Roni! Thanks so much!
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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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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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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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