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

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Quick and Easy Mini Salsa Pizzas

Reviewed: May 31, 2014
This made for a really good lunch for me. I wondered how the salsa would work when it's placed on the bottom of the muffin, but it soaked in just perfectly. I did add some bacon (a piece that was already cooked from the day before), but it really wasn't very necessary. The muffin, salsa, and cheese was perfect as it was. Thanks for lunch, SgtSquishy!
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Pork Chops with Sweet Mustard Sauce

Reviewed: May 29, 2014
The only change I made was to grill the pork chops rather than cook them on stovetop. The onions were really good done that way, but I felt that the mustard sauce was missing something---I can't really put my finger on what it was. It could be that the onion wasn't really sharp enough to add the needed flavor that I thought it needed. Maybe I've been eating too many full-flavored foods lately! We did enjoy our dinner tonight, so thanks, Shelbylyn!
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Gunnar and Raven's Burgundy Sauce

Reviewed: May 27, 2014
This was excellent! I cut the recipe in half but followed the recipe except for using a Cabernet Sauvignon rather than a burgundy (that's what was on hand). I must admit that while I was heating it for the photo tonight I was distracted and almost ruined it! It was still totally yummy. I would make this again for sure! Great stuff! Yum! Thank you, CRANKYDOLL!
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Apple Crisp Muffins

Reviewed: May 27, 2014
I cut this recipe to 4 servings and got 8 muffins. I used bread flour in place of the kamut flour since that is supposed to be a good sub according to sources on the Internet, and I left out the cardamom. When I tasted the batter, I added some salt because it seemed lacking. I was surprised that there was no baking soda added since I'm used to that when using buttermilk; I do realize that the baking powder was upped probably to cover that. I wanted more sweetness--not a lot, but some. They definitely need the crumble on top that was mentioned in the cook's notes.
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Malaguena Lemon and Dill Vinaigrette

Reviewed: May 26, 2014
This is excellent! I have used it to brighten up several recipes lately that lacked flavor, and it made a HUGE difference. I love that it is full flavored. That being said, I don't think I want it on my salad every night, but it is perfect to add to pasta, to meat that lacks flavor, to anything that needs flavor! Thank you very much, Don, because I'll use it on many occasions!
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Delicious and Easy Corn on the Cob

Reviewed: May 24, 2014
I thought this was going to be way overcooked by leaving it in the water for that long. It was PERFECT! I really liked this, and it was good without any salt or pepper on it----just some butter. Yum! Yum! Thank you, caquilter!
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Quick Creamed Ham and Eggs

Reviewed: May 14, 2014
This is exactly what the recipe is supposed to be! I did add a little Tajin to mine. I could have used a little more flavor, but that's not what this was advertised to be. So in that respect, this fit the bill. I do think that you could use less sauce for the amount of egg and ham. A biscuit would maybe have produced more flavor, too, than my English muffin. I'm thinking one of those biscuits with thyme or rosemary in it. We did enjoy having this, and it served us well tonight for dinner. Thanks, jeffy!
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Cream Cheese Cupcakes with Sour Cream Topping

Reviewed: May 13, 2014
I was a little surprised at the texture of my finished product for these cupcakes--I thought they'd be creamier than they turned out to be. When they were done baking, they were standing up way above the liners and I wondered how I was going to put the sour cream topping on them, but they calmed down and made a perfect little dent for me to fill them (were mine not done enough?). I was able to put two teaspoons of the sour cream onto each of the cupcakes using the ingredients called for. I think I would cut the eggs to 4 and add more vanilla to the mix. I liked that these came out gluten free for some of the people I was serving. Thanks, Poppy127!
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Chef John's Flour Tortillas

Reviewed: May 12, 2014
Five stars here. I made them as written except used lard since I happened to have some left from another project. I think the rest time is important to give the flour time to incorporate the liquid to it, so don't skip that. I was able to roll them out with a rolling pin very easily. I used my cast iron griddle to make them. I lined the raw tortillas on a sheet of parchment until I rolled them all to cook them. This was my first time to make my own tortillas, so I am a proud new tortilla maker! Thanks, Chef! Again.
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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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