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    Marie

    Rochester, NY, United States

    Chef #24386

    Rochester, NY, United States

    Joined: Nov 21, 2001

    672 reviews by Marie

    41 - 50 of 672 sorted by Date | Rating | Helpful

    Reviewed Margaret's Sour Cream Coffee Cake
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      |  By Katherine in Alberta

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    "I made this to take to an Easter brunch and was very disappointed in that it was too dry a cake even though I was very careful to not overbake it. Also, there is way too much sugar in the sugar cinnamon mixture in my opinion. I used only half the amount and it was plenty."

    Apr 9, 2010 on Food.com

    Recipe #120598

    Reviewed Parmesan Sage Rice
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      |  By E. Margrit

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    "This was a nice side dish for our fish dinner. The only problem is in the cooking time - it needed all of 20 minutes to complete and also had to add more liquid. Used just 1/8 teaspoon of cayenne and it gave it just the right amount of kick for us. Thanks for posting."

    Apr 6, 2010 on Food.com

    Recipe #376592

    Reviewed Herbed Orange Roughy
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      |  By ratherbeswimmin'

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    "Weather wasn't great tonight so had to broil these in the oven. Cooked them for 10 minutes on broil and they were perfect. Only change I made was to omit the thyme - personal preference. I felt that it needed more of the butter lemon mixture so I would increase the amounts next time. Wonderful flavor, wonderful dinner. Thanks so much for shar..."

    Apr 6, 2010 on Food.com

    Recipe #34076

    Reviewed Butterflied Lobster Tails
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      |  By Renee Redman

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    "This is a wonderful way to prepare lobster tails for a restaurant style presentation. I had a little trouble with the shells cracking too much so I need a little practice. However, the lobster was delicious! Be sure to use unsalted butter for the marinade or it will be too salty. Thanks so much."

    Feb 16, 2010 on Food.com

    Recipe #406867

    Reviewed Chili's Spicy Garlic & Lime Shrimp
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      |  (2 people found this helpful) |  By ms_bold

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    "Adding the lime juice to the shrimp too early produced a shrimp that was more like steamed. I would prefer to saute the shrimp first to brown them and then add the squeeze of lime at the end. Also adding the juice at that time washed the spices off the shrimp. I would not make this again. Sorry."

    Feb 12, 2010 on Food.com

    Recipe #76470

    Reviewed Lentil & Escarole Soup (Cook's Illustrated
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      |  By Twiggyann

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    "Excellent soup! The only change I made was to add some scrambled Italian sausage and left out the tomatoes. Adding the escarole was new to me and a great idea. Will definitely use this recipe again. Thanks for sharing."

    Feb 1, 2010 on Food.com

    Recipe #407680

    Reviewed Lemon Butter Tilapia
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      |  (1 person found this helpful) |  By Peg629

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    "Bought some tilapia at a seafood market here in Florida and found this recipe to prepare it. The combination of the freshness of the fish and the silky smooth sauce that this produces was absolutely awesome! Could have used a little more seasoning, but will be an easy fix next time I make it. Thank you so much for posting this super easy and de..."

    Jan 25, 2010 on Food.com

    Recipe #147551

    Reviewed Sour Cream and Lemon Pound Cake
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      |  By Bev

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    "I am not rating this, but just want to comment on the order the ingredients are added. All of the pound cakes I have made add the sour cream when creaming the butter, sugar and eggs. When I added it at the end of the recipe as stated, I apparently did not mix it enough, even though I used my Kitchenaid mixer. The cake rose up beautifully in the..."

    Nov 29, 2009 on Food.com

    Recipe #41670

    Reviewed Barefoot Contessa's Perfect Pie Crust
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      |  By Juenessa

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    "Made two recipes for pie crusts for Thanksgiving and this one was the best. Extremely easy to work with when chilled for half an hour. Will definitely go into my favorites cookbook. Thanks so much for posting."

    Nov 29, 2009 on Food.com

    Recipe #202546

    Reviewed Garlic Green Beans
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      |  By Lavender Lynn

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    "These are great! Only thing I did different is cook the beans for a longer time because that is how we like them. Few ingredients but full of flavor. Thanks so much for posting."

    Nov 29, 2009 on Food.com

    Recipe #261583

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