Marianne Recipe Reviews (Pg. 1) - Allrecipes.com (10848063)

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All American Meatloaf

Reviewed: May 25, 2012
If you are looking for a striking, unique recipe for meatloaf, this isn't your answer. But if you are looking for a very nice meatloaf that everyone in the family will want seconds of, this is the one for you! I followed the recipe with the exception of using dried parsley rather than the fresh. I also added an extra minced garlic clove. With this basic recipe you can do whatever you want to meet your taste requirements, but this is a very wonderful place to start. I can tell you that this is very family friendly and will be made again in my kitchen!
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269 users found this review helpful

Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Apr. 25, 2009
This is my recipe, and I have an update for you. I made this tonight using a replacement for the chicken broth: the dark, wonderful, gelatinous broth that is left from the Roast Sticky Chicken from this site. It made the sauce rich and more flavorful. I highly recommend it! You may need to add a little more broth for the ratio of vinegar:broth because it is thicker. Very tasty indeed!
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183 users found this review helpful
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Baked Split Chicken Breast

Reviewed: Mar. 4, 2013
We have a meal like this basically once every ten days using Trader Joe's kosher chicken. The difference with this one was the garlic and the herbs since I usually just use salt and pepper along with my lemon olive oil. This was very nice, and I'll change to this more savory style now. Very good! We loved it! Thanks!
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173 users found this review helpful
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Crispy and Tender Baked Chicken Thighs

Reviewed: Nov. 3, 2013
I have to admit to using boneless skinless thighs, but if I'd done it with skin I'd have had to taken it off anyway. So here you go. Wonderful way to season chicken and use a heavier side dish to make a really nice meal. We enjoyed our dinner a lot. We had the Foreplay Pasta with Brie, Basil, and Garlic from this site along with the chicken. Thanks a lot for our dinner, Nicole.
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133 users found this review helpful

Simple Carnitas

Reviewed: Sep. 28, 2009
Ken, this is a winner, a five star! I bought that huge package from Costco that contains about 15 lbs of boneless pork shoulder. That meat is a pain in the neck to cook with because of all the fat, but it's the fat that makes it tasty, too, so I endure the misery of cutting it off. I actually cooked this according to directions in my Magnalite roaster on stovetop, and it took two batches to get the job done. For the first batch I used all the salt, and then the second batch I used half that amount. For my family, it will probably rest in between the two amounts. Otherwise, the ingredients are just perfect because one flavor doesn't outdo another, and the resulting meat is very yummy. I made a double batch of Mexican Rice II from this site to go with it, and I used the broth from the meat for half of the recipe. Next time I will use the broth for ALL of it because it makes a spectacular replacement for the chicken broth, adding a depth of flavor to the rice that can't be duplicated. Now I am glad that I saved the broth for my freezer for future uses. What a perfect recipe! Thank you!
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Milky Way® Cupcake Icing

Reviewed: Aug. 21, 2010
You have to know going in to this recipe that it will be sweet. That's the point, isn't it! This recipe very nicely covered 35 of my Sweet Vanilla Cupcakes in mini size. I'm glad I followed MySweetCreations's advice and used a piping bag (well, a quart-sized Ziplock freezer bag) because it just made it easier to handle. I'll be glad when I get better at decorating so they look more professional! My granddaughters are going to LOVE these!
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113 users found this review helpful
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Candied Bacon

Reviewed: Apr. 15, 2012
Candied bacon is exactly right! It took an hour to get to the point of doneness in my photo, and that was turning it up for the last 15 minutes. I did everything that was listed in the recipe, and the results were worth it. Interesting. I had a package of bacon that weighed 1.25 pounds, and half I used for this and half I fried as usual. The ingredients for the candied part was just right for that amount of bacon. The saltiness of the regularly fried bacon was so pronounced after tasting the candied bacon! We had friends over for brunch, and the guys preferred the regular, but we gals loved the candied. We were thinking of cutting the bacon in half, skewering it on pretty little sticks, and serving it for a party. Trust me, it would be a hit! Thanks again, as usual, Chef John!
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Chicken Piccata with Artichoke Hearts

Reviewed: Apr. 26, 2009
We enjoyed this dish as specified in the recipe. It does need a little more flavor to it. I added the zest of the lemon, but it still needed a bit more. I would try this again but with only 1/2 c flour and more spices added to it, and I would try it with a teaspoonful of bouillon powder. Maybe a couple tablespoonfuls of red pepper bruschetta or sundried tomatoes would do the trick for me. But this recipe is a good start to a good dish!
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88 users found this review helpful

Herbed Greek Roasted Potatoes with Feta Cheese

Reviewed: Jun. 28, 2009
Very good recipe, Cyndi! I scaled it down quite a bit, but I wish I wouldn't have with the mint. My family discovered they liked feta, so thanks for that, too! I would recommend cooking this in foil that has been sprayed because it burned a little in my pan. I think next time I'll cut the potatoes in rounders rather than wedges, and I'll add the feta for the last minute or so of cooking time.
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69 users found this review helpful
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Japanese Restaurant Cucumber Salad

Reviewed: Jun. 9, 2012
This is a very good recipe--just like what you get in a restaurant! I had some Persian cucumbers that needed to get used up, and I was lucky to find this recipe! Thank you!
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66 users found this review helpful

INCREDIBLE Raspberry Cheesecake Cookies

Reviewed: Aug. 20, 2011
Two days ago the raspberry tidbits came in the mail, and I set about making the cookies right away. They disappeared very quickly. I made the recipe just as directed, baking mine for 11 minutes, which left them golden brown on the bottom. The photo looks just how mine did. Don't overbake them. Bet you can't eat just one!
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65 users found this review helpful

No-Guilt Zesty Ranch Dip

Reviewed: Jun. 4, 2009
KEEPER! I must admit that I made it without the low-fat mayo and sour cream but with the non-fat Greek-style yogurt, and I also left out the bacon bits (preference). Don't even think about leaving out the horseradish (I love the Inglehoffer brand)! I had to make it in the 10 minutes I had this afternoon, and it was ready tonight with full flavor. We started out dipping our carrots and broccoli in it--yum! Then we had it on our salads (mixed with a little Italian dressing). We are now thinking that it will be ever so yummy in something like gyros. And the mind keeps working on new ideas of how to use this new addition to our recipe box! Thanks, Tat2! PS: In reading my review, I wanted to make sure that you knew I used regular mayo and sour cream!
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61 users found this review helpful
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Creamy Bacon-Wrapped Chicken

Reviewed: Dec. 27, 2012
Jenkin, you are right about the getting requested part! Hubby will request this one again for sure! I followed the recipe exactly, but next time I'll do a couple of other things. First, I'll try very hard to get my chicken pounded out a little more---I have such a hard time with that without getting holes in it---but maybe I just need to pound it out and then roll it with a rolling pin after it gets looser. Second, I would use Papa's Seasoning Salt on the chicken before putting on the filling. It needed just a little more seasoning I thought. I wrapped one piece of bacon lengthwise because I was afraid of the filling coming out, and so I needed one more piece of bacon to wrap crosswise (in my opinion). Hubby thinks I'm too picky, but that's just what I'll do the next time I make it. Oh, one more important thing. I didn't think one hour at 400 was going to work for me, so I did the first half hour at 350 and then moved it up. That was perfect! Yum! Thanks for the recipe!
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60 users found this review helpful

Grilled Pork Tenderloin with Balsamic Vinegar

Reviewed: Jun. 16, 2009
This was VERY tasty! I had half of a Costco tenderloin (so pretty big), and I marinated it as medallions (cut in 1 1/2" slices) for about two hours, using half the recipe for marinade. Grilling it on my gas grill on indirect heat took about 15 minutes, and I only wish I had the whole thing! It was very tasty. It was a perfect marinade for us! UPDATE: My recommendation would be to halve this marinade unless you are grilling a huge amount of tenderloin. Costco has cut down on the size of their tenderloins, so half did one package just fine!
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60 users found this review helpful
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Ex-Girlfriend's Mom's Salsa Fresca (Pico de Gallo)

Reviewed: May 4, 2012
I made this earlier today but waited to really eat it until tonight so the flavors would meld together. There will be none of this left after tonight! I made it exactly as the recipe stated, using a red jalapeno (which I prefer) and kosher salt. The measurements are right on the money. This is great by the spoonful or as an accompaniment to something else. For those who aren't used to using jalapenos, be sure to read how to handle them, and know that each jalapeno has its own level of heat even by the kind of variety. So you may want to tread carefully. Thanks for the recipe!
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57 users found this review helpful
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Chef John's Lemon Bars

Reviewed: May 18, 2013
This recipe is almost like the one I've made for many years with three exceptions: no vanilla in the crust, only two eggs, and baking soda in the custard. I have to say that I really like how this version turned out and will replace my old recipe with this one. I did double it because I have to gift at least half of it to someone else, and I knew my family would be very sad if they didn't get any. I wish I had a kitchen torch so I could have tried the meringue option! (I do not need another kitchen tool!) Thanks, Chef John, for another winner!
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Perfect Roast Chicken

Reviewed: Sep. 7, 2012
We thought this was delicious! I 3/4'd the recipe for an almost 5 pound chicken (Trader Joe's), and it was plenty! I did put most of the butter (not margarine) either under the skin or in the cavity, otherwise following the directions. You could add whatever you wanted to the cavity (onion? garlic?), but whatever, this is delicious. Most of the butter doesn't stick to the chicken, but it certainly makes a great chicken, let me tell you! And right now I've had the carcass and all the other bones, carrots, celery, and onion in a pot so that I will have the best broth in the world. We will have several meals from this chicken! Thanks so much for the recipe!
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Salmon with Brown Sugar Glaze

Reviewed: Aug. 15, 2009
This is a recipe I'll make again for sure! Not only is it quick and easy, but the flavors are perfect together. I didn't pay this recipe very much attention until I saw it printed on a card on the counter where I buy my fish--which also happens to be a very popular fish restaurant in my area. If I change anything, it may be just to bake it at 425 rather than broil it. Thanks! UPDATE: I baked it at 400 for about 15-18 minutes, and we liked it best that way. Very good!
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54 users found this review helpful
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Quick Chicken Piccata

Reviewed: Jul. 16, 2012
Once again, Chef, a winner recipe here. The proportions are just perfect for us! Yum! We used this with one packet of Costco's boneless skinless breasts, and because it's just the two of us, we'll have enough left for a delicious sandwich tomorrow. Thank you ever so much! Love this stuff! No changes!
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52 users found this review helpful
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Fast Salmon with a Ginger Glaze

Reviewed: May 25, 2012
OMG!!! Soooo yummy! I have to tell you that I did not use all the ginger or all the chile paste it called for---maybe only half of each---and even then I thought it was going to be so spicy that I couldn't serve it! And I even added a little bit more water to the pan before it was reduced. But I was so wrong! I kept going back to put a little bit more on my fish. Of course, it doesn't hurt that Costco just got in their Wild Fresh Copper River Salmon at a paltry $9.99 per pound! I grilled up a little less than a pound for the two of us, and we ate it all. I went easy on the sauce for my hubby, but I added a whole bunch more for myself--kept going back for more. I just may have to go get more salmon because I'm not done eating this stuff! EDIT: I sauteed pounded down boneless skinless breasts in olive oil with a little butter and made this sauce for it. At the very end of the sauce, I put in about a teaspoon of butter to swirl around. We literally licked our plates! So very very yummy! Talk about an easy meal to fix!
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