Marianne Recipe Reviews (Pg. 5) - Allrecipes.com (10848063)

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Marianne

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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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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Mar. 9, 2014
This rating will reflect the salmon only. It was wonderful. Just make it as written, unless you are a little iffy about the heat from the cayenne---then start with just half that amount and see what you think. The salsa would be really good if it had some kind of liquid in it---olive oil, lemon or lime juice---anything. It just needed something. I had to use something other than grapefruit because of my husband's meds, so I chose to use an orange that came from a friend's tree. That worked well. You could easily get by with 1/4 of the salsa for this amount of fish. I have leftover salsa, so I'll add something to that and make this same dish again this week. It's that good. Thanks, Mazola!
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The Best Lemon Vinaigrette

Reviewed: Mar. 9, 2014
I made half a batch of this (I was almost out of red wine vinegar), but otherwise I followed the recipe as written. I really liked this, but of course I would because it had lemon in it! If this is too lemony or acidic for you, you could easily add a teaspoon of honey or sugar to it. I think this would be a good spread on a sandwich as well as on a salad. So for me, this was thumbs up! Thanks, lukeder101!
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Devilishly Different Green Deviled Eggs

Reviewed: Mar. 9, 2014
I'm wondering where I went wrong! This didn't work for us. I followed the recipe---even setting aside the yolks (which could have helped in retrospect). The flavors didn't come together for me, and so I'm glad that I made only a partial batch. I hope someone else will make this to prove me wrong!
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Vermicelli Salad

Reviewed: Mar. 9, 2014
Certainly this is better when it has time to sit and let flavors meld! I wanted something to extend our dinner last night and so made this because I had all the ingredients on hand except the green pepper, so I used red bell pepper. I was thinking that it needed salt and pepper. I'm glad I didn't add any because today it has wonderful flavor! I would definitely make this again! Thank you, Stephanie Carroll!
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