Marianne Recipe Reviews (Pg. 8) - Allrecipes.com (10848063)

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Marianne

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Stuffing Recipe

Reviewed: Nov. 2, 2013
I'm glad that I read the reviews on this first, although I knew something was amiss with the water/rice proportions. I did use chicken broth to cook my rice in, and I did reverse the rice and liquid measurements. I used Johnsonville's All Natural Ground Mild Sausage which was perfect with this. Otherwise, I followed the directions as given. This makes a really good side dish year round when you are having roast chicken or the half breast turkey that we have so often. Thanks for a wonderful dish. I wish they would fix the recipe so that others would know about the error! Thanks, Christy!
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Best Wild Rice Salad

Reviewed: Nov. 2, 2013
I thought this was a very nice lunch, and I will make this again. I used Trader Joe's Just Chicken so I could use as much as I wanted to add. I am thinking that the walnut olive oil would have been nice, but since I didn't have that I used a combo of lemon olive oil and avocado oil. It was the first time in a very long time I'd used water chestnuts, and I'm glad I did because they were very good in this. I would like a little something with citrus added to this and it would be perfect. Maybe Trader's Orange Muscat vinegar would work. I'll be trying this one again! Thanks, Kimber!
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The Best Artichoke Chicken Buffet

Reviewed: Nov. 2, 2013
I liked this recipe more than my husband did, but I'm more of a rice eater than he is. The soup I used was an organic cream of chicken soup from Sprouts, and it is not very thick (like the popular commercial one is that has MSG in it). Otherwise, I followed the recipe except that I cooked my Wisconsin rice in chicken broth rather than water. I would make this again, but I'd have to cut it back because I might be alone in this meal! :) Thanks, GUEMES!
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Holiday Butter Cookies

Reviewed: Nov. 2, 2013
I tasted the dough before refrigerating it, and I then added a little more almond flavoring. It was better with that but was still lacking a little in sweetness for my tastes. I added a little frosting that I had on hand to make it sweeter. I appreciate that probably people who don't have sweet teeth like I do would like this more than I did. Thanks, though, because I know that there is always something out there for every type of taste!
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Vermont-Style Manhattan

Reviewed: Nov. 2, 2013
Maybe you'd have better luck if you didn't put Manhattan in the name. To me that only means one thing----a very good bourbon whiskey (I know rye is the one that is supposed to be used). This was pretty good. It is a good rum drink.
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Garlic and Basil Baked Chicken Thighs

Reviewed: Nov. 2, 2013
We thought this was a very nice recipe. It really did take one hour to cook because I'd rolled up the boneless skinless thighs. My husband really liked the carrots, too. The only thing I did different was to use dried rosemary because my fresh wasn't good any more. I would definitely make this again! Thanks, scottjolened!
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Nut Loaf Supreme

Reviewed: Nov. 1, 2013
I cut this to 1/4 of the recipe because I had no idea what I was in store for except for the fact that I like every ingredient called for! My biggest issue was finding the right size baking dish, and I didn't really find it. You'll see from my photo that it was very flat. But it is really good. The only substitution I made was to use a mix of Swiss and gruyere cheese. My cooking time was down to half because of the thickness of this. I will look forward to having more of this, as I DO have leftovers! Supreme, indeed, awakeninggoddess66! Thanks!
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Grilled Mushroom Sandwich With Citrus Mayo

Reviewed: Nov. 1, 2013
This was my lunch today! I was really a happy camper! I don't care so much for smoked gouda, so I used a blend of Swiss and gruyere, and the mixed greens turned out to be just arugula. This made a wonderful sandwich for me on Chef John's Homemade Hamburger Buns. I will for sure make this again! Thanks, sierra!
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Old Fashioned Cocktail

Reviewed: Nov. 1, 2013
I don't have sugar cubes, so I had to wing the amount of sugar to muddle with the bitters. I used Jack Daniel's, and this made my husband very happy! Thanks!
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Creamy Hazelnut Martini

Reviewed: Nov. 1, 2013
This is a really good drink for Sunday brunches. It is excellent! You could use any flavor of vodka in my opinion, and it would work well with the Frangelico and cream. Well done, brujah42!
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World's Best Honey Garlic Pork Chops

Reviewed: Oct. 29, 2013
Very tasty, John Chandler! I must admit that I used pork chops that were way too thick! I will promise myself to only use bone-in pork chops from now on! I did brine my chops for a few hours before BBQing them. The sauce is very mild and very delicious! Thanks for a very delicious pork chop that will be repeated in the future. Afterthought: I was thinking about this sauce in the middle of the night. I think next time I'll crush rather than mince my garlic, and I'll mix up the sauce several hours ahead of time so the flavors really have more of a chance to meld.
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Chef John's Cheesy Crackers

Reviewed: Oct. 28, 2013
I used Tillamook Sharp Cheddar and I can't remember which brand of parmesan I used because I had rewrapped the cheese. The video made very clear how easy this recipe was to make. In fact, it was so easy that I think I'll have to make some more tomorrow and cut some of these into little tiny shapes using cookie cutters---like in the shape of fish! These crackers are kind of like that and Cheez-It crackers except you know what in these (like the Chef says in the video). You'll have to try these! Thanks again, Chef!
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Thai Orange Chicken

Reviewed: Oct. 27, 2013
I do know that I'm rating this recipe with my changes, but I did keep the integrity of the submitter's recipe! I used twice the garlic and ginger, replaced the water with orange juice, replaced the orange juice with orange juice concentrate, and added a touch of sambal oelek. I served this over calrose rice and had a green salad on the side. Talk about delicious. We are already talking about who should get the leftovers! Thanks for this recipe, COOKINGQUEEN75!
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Bowties with Italian Sausage in a Cream Basil Sauce

Reviewed: Oct. 27, 2013
There is a reason this recipe is getting 5 stars! It is delicious! Make a whole batch so you have enough leftover for lunch the next day because you will want some! I love to use a combo of Johnsonville All Natural Mild and Hot Ground Sausage because it gives it just the right amount of heat for even little guys to savor--in which case I didn't add the red pepper flakes. Fresh basil is an absolute must in this recipe! This will be on my menu for next week for sure! Thanks, Johnsonville!
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Easy Sausage Pizza by Johnsonville®

Reviewed: Oct. 27, 2013
For my pizza crust I used a product I got from a traveling show at Costco---Mediterranean Focaccias---that come in different flavors. If you see that demonstration, be sure to pick some up because they were the perfect base for this! They are 7" rounders that make for perfect individual pizzas! I used a combo of Johnsonville All Natural Mild and Hot Ground Sausage for the meat and Trader Joe's Marinara Sauce for the base. I did precook the sausage. Yum!
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White Nacho Cheese Sauce

Reviewed: Oct. 27, 2013
I love the flavor of this sauce. Since I was making it for young ones, I used half pepper jack and half Monterey Jack cheeses. When I make it for myself, I'll use all pepper jack. I made this for Ore-Ida's Veggie Totchos, and it was perfect! I used the recipe for Self-Rising Flour on this site, cutting it down to 1/4 cup. I'd like to use this as a base for pizza sometime. Very tasty!
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Amazing Muffin Cups

Reviewed: Oct. 27, 2013
I used the type of hash browns I had on hand---Ore-Ida's that are cubed rather than grated. That made it hard to form the cups, and then they were very hard to get whole from the muffin pan even though I greased it heavily. I used a mixture of three Johnsonville products---All Natural Mild Ground, All Natural Hot Ground, and Three-Cheese Italian Sausage (all of which are MSG-free, I must add). These were good---not great---but good. Be sure not to overbake these because they get rubbery otherwise. I'll try these again when I have the correct hash browns. I loved the sausage mix! Thanks, Johnsonville! EDIT 4/6/14 I made more of these today. I cut down the recipe to 4 servings (just hubby and me), and I got 5 perfect muffins! I used Mild Italian Ground Sausage (no MSG) and cut the cheese down a little but otherwise followed the recipe. I'm changing my review to 5 stars because I think using shredded hash browns (Ore-Ida) makes all the difference in the world. I greased my muffin tins and they just came out beautifully! I hope the little girls in my life will like these, but I can always tailor these to fit their desires--that's the beauty of recipes like this! Yummy! Thanks, Johnsonville!
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Chef John's Smothered Pork Chops

Reviewed: Oct. 27, 2013
I'm sure that the fact that I used boneless pork chops had something to do with my wanting to add something to it for a little more flavor. Bone-in chops add so much, but I wanted to use what I had. I did add a little Tajin to mine when we ate, but hubby liked these as written. I promise that I'll try this again when I get my usual bone-in chops! The onions were yummy! Thanks (again), Chef!
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Kid-Friendly Chicken Nuggets

Reviewed: Oct. 25, 2013
This is a mix for the rating here. Hubby liked them a lot. I was going to rate them a 4 because of the cooking time that I thought was off. I baked them for 20 minutes at 350 and they still weren't really very browned at all. I then turned up the oven to 400 and it still took a little while for them to brown. In the meantime, the chicken was done. It's always hard to get an even cut when dealing with chicken (in my opinion at least), and I think I'd cut these a little smaller so that kids could get a better bite of them. I'm not sure if the measurements of the potato chips was right on because I only used two half chicken breasts, and I kept crushing more chips. I also think you need a really strong potato chip to use. I would not recommend Lay's Classics that I used----I'd think a stronger flavor with onion or garlic or ranch would be much better. I know my granddaughters would like something with more taste than what I produced. I served these with Honey Mustard II from this site. I'll give this a try with the little girls sometime soon. l I know they will like them! Thanks for this recipe.
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Popa's Pickled Eggs

Reviewed: Oct. 25, 2013
This is a perfect pickled egg recipe! Just follow the directions! Don't change a thing! I used Mezzetta's Hot Chili Peppers. The longer they sit, the better they get! I first tasted these eggs at a party hosted for AR members at mauigirl's home in Las Vegas, and I kept telling my husband that he'd like them a lot! I wasn't wrong! We ate them plain, on salads, as deviled eggs, and in sandwiches. Thanks, bd.weld!
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