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

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Cookie Butter Cookies

Reviewed: May 10, 2014
I've been hearing about Cookie Butter, so when I was at Trader Joe's today, I finally picked up some. I knew this would be sweet because of what I've heard, so if you don't like sweet, don't be making this! I know my granddaughters will love this! The directions and amounts are spot on, even down to the amount of sugar for rolling the dough in before baking. I'm not sure if this would be true, but I used natural peanut butter, and I wondered if this would make the cookies go a little flatter than if it were the more traditional type. I did bake mine for 11 minutes, and making half a batch I got 16 cookies with the 4 teaspoon sized scoop. I used my meat tenderizer side of my meat mallet for the design in my cookies. I'm thinking that I would try the cookie again using all peanut butter but the cookie butter for the middle as suggested by the submitter of the recipe. Thanks for a new cookie recipe, mtpgroove1!
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Not Thousand Island Dressing

Reviewed: May 10, 2014
Well, Mike Harvey, since I only had sweet pickle relish but all the other ingredients, I decided that I would make this for our turkey sandwiches today. I have to tell you that this is a wonderful condiment for any sandwich! I didn't even let it sit for the recommended three hours! This will be good with just about anything that you'd use mayonnaise for! You can play around with the amounts of the ingredients--I'm thinking in particular of the horseradish (love that stuff)! I will be buying the dill pickle relish so I'll be ready for when I cook up a corned beef that sits in my freezer right now. My hubby thinks I'm a star for serving this for our lunch today! Thanks ever so much!
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Hugo's Pasta Papa

Reviewed: May 6, 2014
I made half a recipe of this dish, but I used spaghetti rather than the fresh linguini. I think that made a difference in this recipe because with dried pasta it was dry. The only other thing I did differently was to use dried parsley rather than fresh. The flavors in this were really good, but I think that I will have to add some kind of liquid to make this good for my family. I will try it again using the correct pasta because it is worth the flavors! Thank you, richlor!
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Mexican Pesto

Reviewed: May 3, 2014
Ken, this is so very yummy! I made this tonight and just wanted to leave my dinner at that! I did use a jalapeno rather than a Serrano because of the heat. So very yummy!
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Red Raspberry Wine Vinaigrette Dressing

Reviewed: May 2, 2014
There are many different versions of raspberry puree, so I think this recipe needs to be defined a little more as to which kind to use. I thought this was sweet but very good, but maybe too sweet for a salad. So then I mixed it with items that weren't sweet--arugula, red onion, feta, and then blueberries, too. That worked very well. The vinegar I used was some I made from this site--Raspberry Vinegar II--and it had sugar in it, so that may be part of my problem. The bottom line is that I will try this recipe again using a different kind of puree---maybe what you can get from a liquor store that is used in either alcohol or non-alcohol drinks. I WILL be trying this again! Thanks, Chef Ricky!
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Raspberry Vinegar II

Reviewed: May 2, 2014
I made a small version of this the other day and let it sit in the fridge until today, and then I mixed it with Red Raspberry Wine Vinaigrette Dressing from this site. In all reality I think the vinegar could have been just fine on its own without any other ingredients. Someone is asking why there is sugar in this recipe, and that's because I think it offsets the tartness/acidity of the vinegar and fruit in nice style. I do believe that tomorrow with my salad I'll just mix this with lemon olive oil and be just fine with that. I would definitely make this again! Thank you, sal!
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My Chicken Parmesan

Reviewed: Apr. 27, 2014
I'm basing my review on just the chicken. I halved the recipe, but I floured it as written, crumbed it as written, and then just melted a little fontina cheese on the chicken in the pan. I thought the chicken needed a little more moisture than just the tablespoon of oil that it called for, so I did add a little Italian salad dressing to the chicken before adding the cheese. We had this with a good dinner salad, and it was perfect for us tonight. Thank you so very much, Janice Tofuri! The chicken was superb!
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Clone of a Pretzel Dip

Reviewed: Apr. 26, 2014
Loved this! I used Trader Joe's Spicy Brown Mustard and otherwise followed the recipe. It wasn't quite spicy enough for me, so I added another little bit of mustard that I have that has a little more bite to it. This is excellent! I made it to serve alongside some pork chops that we had for dinner. I can't wait to share this with friends! Thank you so much, SHORECOOK!
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Raspberry Applesauce Squares

Reviewed: Apr. 26, 2014
I did so want to have these turn out well! The first problem I had is that I do believe these would be better served to make them in an 8x8 pan because there isn't enough of either the topping or the filling to get a good square. I mixed the raspberries with the other filling ingredients, but I didn't realize I should have mixed it with a mixer until it was well blended, so that could probably be just my error. When I looked at the filling after putting it onto the baked crust, I tried to mix it up there, so that was another of my errors. My applesauce was maybe too runny because the filling just made everything soggy. I love the idea of these, and maybe it is just the way I made them this time. I'm sorry, Cheerios! I hope someone will show a photo of how they really should look! I will give them another try!
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Graham Cracker Carmelitas

Reviewed: Apr. 26, 2014
At first I thought this wouldn't turn out well, but after sitting for several hours, it really tastes great! Sweet, but isn't that the point? My caramel sauce turned out a little grainy, but I'll overlook that this time. I used one packet of graham crackers in a 13x9 pan to make them. These make nice bite-size candies! Thank you very much, Mary Smith!
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Chicken con Vino e Aglio (with Wine and Garlic)

Reviewed: Apr. 18, 2014
Excellent! I had a packet of Costco's organic chicken breasts so they are smaller than just regular chicken, and because of that I halved the marinade. It worked perfectly, and I marinated them for about five hours. I used Allrecipes' recipe for the herbs de Provence and AR's Papa's Seasoning Salt for the salt and pepper called for. It was an excellent easy meal for dinner! Thank you, shark77!
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Chicken Parmesan Casserole

Reviewed: Apr. 9, 2014
I totally cheated. Well, maybe just a little bit. I had some leftover Johnsonville Mild Ground Sausage that needed to be used, and this recipe came up because of the other ingredients I needed to use up. Very good indeed! I do think that this recipe can adapt to any leftover protein that you happen to have, so USE it! Yum! Thank you so much, morgens_aunt!
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Wild Rice Spaghetti Chicken

Reviewed: Apr. 7, 2014
This turned out very nice! I used all the ingredients listed but maybe cooked them just a little differently. I seasoned the chicken with Papa's Seasoning Salt, a recipe from this site that I always keep on hand and a generous sprinkling of Trader Joe's 21 Seasoning Salute. I rinsed my wild rice before adding it to the pan along with the broth. This time I had to use my emergency supply of TJ's Organic Chicken Broth because I was out of my homemade broth. I let that cook down for about 15 minutes and then added the onions and peppers and cooked for a few minutes. I had to add about another cup of broth when I added the chicken and spaghetti back in. At the very end I added in some more chopped onion because we love it crunchy! It was really tasty! I'm going to be very happy with having leftovers! Thank you so much, Katie Mines, because I never would have thought of putting wild rice and spaghetti together!
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Avocado Sauce Eggs Benedict

Reviewed: Apr. 6, 2014
I know that I will be making this again because my hubby has mentioned it several times this afternoon. I think that I would have liked it more had I taken the half with the thinner slice of tomato. I followed the recipe exactly except for not pureeing the sauce (I just used a fork). That was a new way to poach eggs for me, though I had heard of the method before. I'll try it again to see if it is any easier, but I may go back to my old way of cooking the eggs. Be sure to season the guacamole with salt and pepper because it really does make a difference. I was happy to use Avocados from Mexico because that is what I usually buy from my store! Thanks for the recipe!
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Pesto Turkey Burgers

Reviewed: Apr. 5, 2014
Now don't get upset with me! I changed the meat from turkey to Johnsonville Mild Italian Sausage! I needed to find a good way to use it up, and this fit the bill exactly because I had the pesto, I had the feta, and the bread crumbs. When I put those ingredients into the Search, this is what popped up! This was a very yummy lunch that my husband and I shared. I do think that the next time I make it I will mix the sausage with the turkey half and half so that it's not quite so rich, but that's neither here nor there. This was delicious!
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Lemon Basil Grilled Chicken

Reviewed: Mar. 26, 2014
I followed this recipe exactly, marinating the chicken for about five hours. It was easy to grill, and we had leftovers for salad the next evening. This is a dish to be repeated! Thank you so much, Mazola!
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Chicken a la Pizza

Reviewed: Mar. 26, 2014
I used the Mediterranean version, making two slight changes in the ingredients. I used jarred roasted red peppers because I had some opened in my fridge, and I used farm fresh tomatoes and added a little garlic and Italian seasoning to them. Otherwise I followed the directions and ingredients--sherry vinegar was my choice. The chicken I used was Costco's organic, and those two chicken pieces were perfect for the two of us. I would definitely make these again! Thanks, Mazola!
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Braised Corned Beef Brisket

Reviewed: Mar. 25, 2014
After all my years of cooking I finally made a corned beef brisket! Why did I wait? I didn't think I had any takers! And probably had I followed any other recipe that would have been the case. I followed the triple-wrapped method, and it served us well. So well that I picked up another brisket for my freezer so that in the summer we can enjoy some more of the yummy sandwiches that we had! Thanks so much, mauigirl!
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Perfect Lemon Curd

Reviewed: Mar. 22, 2014
I made my curd using the exact ingredients of this recipe, but I changed the way I put them together based on recommendations I received from someone on the Buzz. And it worked PERFECTLY! I creamed the butter and sugar just like I was going to make cookies or cake. Then I added the eggs one at a time, beating until very fluffy each time. Then I added the lemon juice and zest. When it was fully mixed, I poured it into a pan and heated it on stovetop, stirring constantly. It gave me perfect curd with no egg curdles! Like magic! Oh, yum! Now it's used as a filling in a birthday cake with some leftovers for my toast! Yummy! Yummy!
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Chicken Salad With Pine Nuts and Raisins

Reviewed: Mar. 12, 2014
I gave this four stars and hubby gave it five, but I'm the one making the review! I thought the mayo/sour cream mix was really good--the rosemary was just wonderful in this we thought. And the raisins were great! Otherwise there were a lot of ingredients in the list, and we love them all. I didn't think they were all necessary. The chicken I used was leftover Lemon Basil Chicken from this site. My celery wasn't good, so I left it out. We thought this gave us a great dinner tonight. I would definitely make this again. Thanks, MARBALET!
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