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

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Marianne

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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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58 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 14, 2009
While this was good, it didn't meet the family's great expectations! I used all beef broth and two salad dressing packets like others had suggested. I think to the leftovers I'll maybe add some Worcestershire sauce and horseradish! UPDATE: We had this for the Fourth of July dinner, and it was outstanding. I believe the difference was that I cooked it in three cups of the leftover broth from Ken from CA's Simple Carnitas (I always keep that in one-cup portions in my freezer!). It was really good on Honey Wheat Sandwich Rolls from this site. I added carmelized onions and roasted red peppers to the sandwiches! YUM!
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1 user found this review helpful

Whole Wheat, Oatmeal, and Banana Pancakes

Reviewed: Jun. 14, 2009
I'm rating this on behalf of my granddaughters--they both loved these. I liked everything about them except the banana (a major part of the taste). What I found most appealing about these is the plumpness/texture. I think next time I'll just leave out the banana when I make them just for us.
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2 users found this review helpful

Beer Margaritas

Reviewed: Jun. 21, 2009
When I made this for about the fifth time, I realized I hadn't ever rated it! Since I like my drinks strong (and short), I don't add the water--just serve it on the rocks. Corona is my choice for the beer. It's nice to have a jar of this in the freezer, ready to go!
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2 users found this review helpful

Avocado Ranch Salad Dressing

Reviewed: Jun. 21, 2009
This is very tasty. I made it with white balsamic vinegar and one garlic clove in lieu of the garlic powder. Even as I wrote this, I changed it from a 4 to a 5 because I think it reminds me of tat2's No Guilt Ranch Dressing in that with thinning it could be used as a salad dressing. I loved the taste. I'll play around with it a while to make it fit whatever comes to mind. In the meantime, I'll use it for dipping carrot sticks, pieces of red cabbage, celery, etc.
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Greek Chicken Pasta

Reviewed: Jul. 1, 2009
This is a very tasty dish that we will have again! I halved it and maybe added a little more garlic than called for. I also used some of the liquid from marinated artichoke hearts. But otherwise, I followed the directions. This is a wonderful, light pasta meal. I agree with one of the reviewers who said that it is not supposed to have a thick sauce on the pasta. Very tasty!LATEST REVIEW: I think this would be best with half the pasta recommended. I made the whole recipe tonight, and it seems that it just had too much pasta. That could solve the problem of taste for most diners.
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2 users found this review helpful

Romesco Sauce

Reviewed: Jul. 4, 2009
Angie, this is one of those dishes that grows on you. I made it yesterday and had some of it last night as a dipping sauce for Italian-marinated chicken. I think it will be splendid with Jo's Rosemary Bread from this site or over capellini with some capers. It has a unique flavor. Thanks for broadening my taste experience!
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2 users found this review helpful
Photo by Marianne

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Jul. 28, 2009
We loved everything about this cake. I followed the directions, using the advice of others to start with the curd. When the cake was baked, I wrapped the two layers individually in Saran wrap and refrigerated it for a couple of hours, and that helped me to be able to cut it in half easier. I doubled the frosting so I could crumbcoat it, and after the final frosting, I added yellow food coloring to the remainder so I could decorate it. Next time I will try 1 1/2 of the frosting. This is a beautiful cake, and the only reservation I have is that it is very sweet/rich (even for someone with more than one sweet tooth like me!). I want to make cupcakes like reviewer Wenderbell suggested.
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5 users found this review helpful

Caribbean Zucchini Bread

Reviewed: Aug. 4, 2009
We are always trying new things to have with coffee in the mornings, and at least semi-healthy is a must for us. This will fit in nicely for us. I goofed and mixed up the flour amounts and so did 2 c whole wheat and 1 c white, and I made one loaf with nuts and the other without and both without coconut (trying to please the extended family's tastes). They turned out great. I found that when the toothpick came out clean, though, it could have used a little more cooking time, so next time I'll use the method where you touch the top of the bread and it's done if it springs back up quickly. I like that the recipe was already made in a healthy way so I didn't have to change things.
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14 users found this review helpful

Insanely Amazing Jalapeno Cheese Dip

Reviewed: Aug. 11, 2009
Finally I made a baked dip in a bread bowl! How lucky I am that it was happywife's! It is SOOO good! The only thing I did different was to add the whole 7 oz can of diced green chilies I had. The first few bites are hot, but after that it goes down easy! I can't wait to share this with my friends/family! Loved it! Happywife, thanks!
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4 users found this review helpful

Absolute Best Pancake Syrup

Reviewed: Aug. 16, 2009
Oh, my! I must give the remainder of this away!! Otherwise I fear I'll drink it!! Yum!
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5 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Aug. 16, 2009
This was very good! I will use whole wheat flour the next time (as per the submitter's comments), and I will go just a tad short on the sugar. You can make changes as you see fit, but this was just delicious--and easy! I'll be making this one again! UPDATE: I used this recipe to make corn dog muffins for my granddaughters. It turns out that my son and wife also like them, so I have a request for a repeat. The first time I made them by cutting up the hotdogs into the batter (thinking it would be better for the 18-month-old), but this time I'll make them by just cutting the boiled Hebrew National hotdog to fit into the middle of the muffin.
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5 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Aug. 23, 2009
Just so you know upfront, I did change this just a little. I cut up one packet of Costco boneless skinless chicken breasts into chunks, marinated it in the juice and zest of one lemon for about half an hour. I cooked the chicken as described in the recipe and removed it from the pan. I added the lemon juice from the marinade and sauted 2 minced garlic cloves. I doubled the cream, used 3 tablespoons of capers, added the chicken back, and served it over capellini. It was SOO good that I can't wait for leftovers! EDIT AGAIN: with Costco's chicken breast tenderloins this is easy to make just as directed with two exceptions. I sauteed the chicken in half olive oil, half butter and then added a squirt of lemon juice to the cream at the end. So easy! Fifteen minutes from beginning to end. Served with corn cut from the cob--absolutely yummy!
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3 users found this review helpful

Scrumptious Frosted Fudgy Brownies

Reviewed: Aug. 25, 2009
Yes, rich, fudgy, and scrumptious absolutely describe this incredible dessert. A pan full of these will go a long way, but to pull one of these from the freezer when you want something to carry you off into Sweet Heaven will be pure nirvana. Thank you, sweet Celeste ♥ ♥ . It's been worth the long wait to have these hit the AR archives.
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3 users found this review helpful

Catherine's Pickled Blueberries

Reviewed: Sep. 13, 2009
I just finished making a quarter batch of this recipe (I am not a canner), and all I can say is that I will now spend this day looking for new ways to delight in this very yummy recipe! I am not a huge lover of the spices used in this delicacy, but is this ever tasty! I'm glad I bought the bigger size of chevre yesterday! *****+!!!
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11 users found this review helpful

Mexican Rice II

Reviewed: Sep. 28, 2009
This rice is very good! I made a double batch to go with Simple Carnitas from this site. And I'm sure that the way I made the rice was even more spectacular because I used the broth from the carnitas recipe for half of the chicken broth. Next time I will use the carnitas broth for all of it--it was just that good.
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4 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Jun. 14, 2009
We love this slaw! Every time I have made it, I've tried a different vinegar--this time with rice vinegar. I always go short on the mayo and way short on the sugar. Very tasty dish! Thanks, Sandi Johnson!
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2 users found this review helpful

Antipasto Pasta Salad

Reviewed: Jun. 9, 2009
This is a 5 for sure! I used rotini and chunk salami (8 oz) and pepperoni (10 oz), and instead of green pepper I used a combo of orange, red, and yellow peppers. At first I was hesitant to use all 2 tablespoons of oregano, but the dressing as written is absolutely perfect! It does make a lot, but what a great dish to share with others!
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Halibut with Rice Wine

Reviewed: Jun. 5, 2009
THIS WAS WONDERFUL! Make this as stated and you will NOT be disappointed. With a pound of halibut to serve three, I doubled the sauce but had some left over (froze it for later use on anything I can think of!). It was perfect with sticky rice. I almost wish I had put just a tad more sesame oil on the fish, but how can you quibble about perfection?!
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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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60 users found this review helpful

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