Mary N. Recipe Reviews (Pg. 1) - Allrecipes.com (10324490)

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Mary N.

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Rhubarb Crunch

Reviewed: Jun. 30, 2008
The flavor balance was excellent, but the juice from my rhubarb soaked up into the "crunch" layer and made it wet. Next time I think I'll bake the crunch alone on a cookie sheet then sprinkle it generously on top of rhubarb cooked on stovetop and served warm.
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Spring Lime Tea Cookies

Reviewed: Jun. 30, 2008
These are the right cookies for cookies-and-milk! They're tasty, the lime flavor's there but doesn't knock you down, and 24 hrs later the texture is just as good as fresh out of the oven. I used the ingredients as written. I used my small (#100) "ice-cream" scoop to put the cookies on the sheets, and it made me 4 dozen 2-bite cookies. I set the cup of glaze down in very hot water and stirred it since the sugar wasn't dissolving completely, and it worked. You can be generous with brushing the glaze on - it makes a lot. ... These would be equally good using lemon zest and juice; and I think they'd also be good with no zest or juice using just water for the glaze, plus a couple drops peppermint flavor (to taste).
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Braised Lamb Shanks

Reviewed: Jun. 16, 2008
Sauce is much too strong-flavored overall, way too sour, MUCH too lemony.
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1 user found this review helpful

Earth, Sea and Fire Salmon

Reviewed: Apr. 20, 2008
This is a wonderful recipe. Very tasty, easy to make, and looks attractive. I used one enormous sweet onion, fresh red pepper strips, and canned mushroom pieces instead of the portabellos. I baked it on the lowest rack to be sure the potatoes cooked through (and sliced them less than 1/2" thick). The onion was slightly undercooked, crisp-tender and sweet. The baking dish was nearly full, and made a very appetizing appearance on the table. Love this recipe!
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Favorite Banana Blueberry Quick Bread

Reviewed: Mar. 19, 2008
This is an excellent quick bread! The banana flavor is just right, and the blueberries add a delicious tang. I used dried blueberries, which I soaked in hot water for 15 min then drained well and added last. .... My only problem was that the baking time is understated. I kept adding 10 min again and again, for a total of at least 90 min. The top was getting too brown by that time, but it's good eating though not so pretty.
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Cinnamon Raisin Crescents

Reviewed: Feb. 26, 2008
BEWARE: Do not make this recipe as it stands - there is a line missing that will break your heart. The only liquid named is to soak the yeast in - there should be another amount (a cup or so) of milk or water too! You get bricks if you bake it as written.
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7 users found this review helpful

Mincemeat Quick Bread

Reviewed: Feb. 5, 2008
This is a good idea but the suggested pan is too big (my loaf came out squat) and the length of baking too long (loaf was dry). Probably a 4 1/2 by 8 1/2 pan would be better, and 55 or even 50 minutes bake time. Maybe adding soaked raisins or a chopped fresh apple would help with the dryness too. As is, I'll use it for snacking instead of giving it as a present.
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4 users found this review helpful

World's Best Peanut Butter Fudge

Reviewed: Jan. 14, 2008
All I can say is more of the same - it's marvelous fudge, came out just perfect, didn't have to be refrigerated, and you absolutely can't detect the flour that guarantees success! I did take previous reviewers' advice and mix flour with other ingredients instead of waiting to add it last, and cooked it as prescribed even though I'm a dyed-in-the-wool thermometer junkie, and it came out just perfect. Cuts easily, does not shatter when pieces are removed.
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Chocolate Walnut Strudel

Reviewed: Jan. 1, 2008
I would give this six stars if I could! It was simple to make, impressive to serve, and scrumptious to eat. Ingredients easy to find, directions easy to follow. I even made it at my house and drove it across town and put it in the oven there. Everyone loved it, including some very good cooks. It made 6 big servings, could easily make 8, or even 10 if following a heavy meal. I used a serrated knife in a sawing motion to cut the strudel, and it stayed intact instead of squashing. The only thing I did differently was to add a little sugar, because the "bittersweet" 60% chocolate I bought was more bitter than sweet. So I sprinkled on about 3 Tbsp powdered sugar after I spread the chocolate on the pastry dough, just before the nuts. Then it was just right for eaters aged 14 to 70 on New Year's Day.
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