Mothercrone Recipe Reviews (Pg. 1) - (10330243)

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Three Packet Slow Cooker Roast

Reviewed: Oct. 8, 2013
My brother made this for dinner tonight and it was outstanding! He used a bottom round roast and added an extra cup of water. During the last 3 hours of cooking time he added cubed potatoes, sliced carrots, fresh string beans and sliced celery. He cooked on low for 9 hours. The meat was fork-tender. He made gravy with the juices and it was out of this world. Definitely a keeper of a recipe.
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Best Ever Blueberry Cobbler

Reviewed: Jun. 20, 2013
The orange juice was a nice addition to this blueberry cobbler. I changed up the flour, salt and baking powder to simply 2/3 cups of self-rising flour. Sprinkled a little of cinnamon sugar over the topping. The only downside for me was that baking at 375° made the topping a little too dark. Next time I'll cut the temp down to 350°.
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Mom's Zucchini Bread

Reviewed: Aug. 14, 2012
I made this recipe today and it's wonderful. The bread is moist and tender and the top has a nice ever-so-slight cinnamon/sugar crisp to it. I added a handful of dried cranberries and I processed the walnuts to a fine crust. I will defnitely make this again. Very proud to serve this bread to others.
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3 users found this review helpful

Rich White Bread

Reviewed: Dec. 2, 2011
I have made this bread many times and always enjoy it. I like to call it EZPZ because it's so easy and fast. I enjoy the consistency and the crust of this one-loaf recipe. The bread has a nice texture, is moist and is great with jam, toasted with butter, or served with a stew. Since it is a slow rising loaf, I let the dough rise at least one hour or until the rise is about 1/2" from the top of the pan and I bake it in a greased 9" stoneware loaf pan at 375* for 30 minutes. When it comes out of the oven, I brush the top with butter while it's still hot. I have never been disappointed with this recipe.
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Reviewed: Feb. 6, 2009
OMG This was wonderful! I pretty much followed the directions exactly except: I added a small bunch of chopped basil rather than dried I added three small cans of Hunt Tomato Sauce I added one can of chopped clams w/broth I added more clams, mussels and shrimp I did not add fish or crab I first added the clams and mussels and let them cook until opened. Then I added the scallops and shrimp at the last minute. The reason I added three small cans of tomato sauce is because my brother, Chris, wanted it served over linguini. It was his birthday and I was excited about preparing this for him. Don't add salt. I added a pinch and it really didn't need it. This was a wonderfully easy and tasty dish to prepare. I will definitely make it again and again. Thank you for sharing it with us. MC
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Tomato Risotto in Minutes

Reviewed: Feb. 1, 2009
This is a terrific recipe. Being the Doubting Thomas that I am, I really didn't think the risotto would cook up so easily so I halfed the recipe. I prepared the recipe using the exact same times as indicated and I have to tell you that the end result was a very rich, creamy and tender tomato risotto. I was clearly impressed. This is an easy recipe to follow and I imagine that you could change the tomato to plain chicken stock with mushrooms and get the same delicious results. I will definitely be making this lots. Note to file: When the risotto cools down and thickens just add a tablespoon of water or liquid to thin it out. Yummers!
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Bar-B-Que Sauce

Reviewed: May 12, 2008
I loved this recipe and only made a few minor changes. 1. I sauteed 2 tablespoons of finely chopped onion in 2 tablespoons of butter until tender and then added the other ingredients. 2. I also added 2 tablespoons of orange juice. I don't like smoky flavored BBQ sauce which is what most store brands are so I decided to try this sweet and tangy homemade version. It's not quite one cup of sauce so I changed the ingredients to two cups. Great!
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Pierogi (Polish Dumplings)

Reviewed: Mar. 13, 2008
This recipe was tasty. I added garlic powder and a pinch a cajun seasoning to the filling. However, I must admit that I did have a problem with the dough. It was much too sticky and I had to keep adding flour. The recipe says to cut it into 3" circles. I made the circles larger because even putting a small amount of the potato mixture into the 3" circle filled it to overcapacity when folding over. I had no problems with the pierogi bursting open. It's just that they weren't exactly the prettiest specimens I ever made (guess because the dough was so sticky). I'll keep trying because these dumplings were tasty and tender. I just need more practice.
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French Breakfast Muffins

Reviewed: Apr. 1, 2007
After reading everyone's reviews on this French Breakfast Muffin, I decided to make a few minor changes. First, I added 1/4 cottage cheese to make it moist and light and I also added golden raisins for substance. This is a recipe that I would definitely make again but I would add fruits, nuts, coconut, whatever I was in the mood for. I like this recipe. The only thing is that it took longer than 25 minutes to bake. I let the muffins bake for 35 minutes and they still didn't appear golden brown. It could have been because of the cottage cheese. Thanks for the tip about brushing the baked tops with the melted butter and, yes...1/3 cup of melted butter is way too much for the topping. Enjoying this website very much. I've found alot of great recipes. Thanks!
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