marcy2 Recipe Reviews (Pg. 1) - (10784983)

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Beer Bread I

Reviewed: Feb. 24, 2014
I have made this recipe for nearly 40 years, long before it was available in a box. It is very good, however not a match for the popular mix. I mix it in a bowl with a wooden spoon just until it is blended, but still lumpy, then pour into a greased pan. The butter can go on when it goes in the oven or about 10 minutes before it is done. I have stirred in bread mix add-ins or sprinkled garlic herb dip mix on over the butter 10 min. before done. I keep self rising flour on hand mainly for this. Great with chili or stews!
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Boston Baked Beans

Reviewed: Aug. 12, 2012
This was my first attempt at baked beans and eveyone loved them! Since we were in the midst of a heat wave, I soaked beans overnight, drained and, using fresh water, cooked in slow cooker set at 3 1/2 for about 5 hours till tender. I drained, reserving 2 cups of liquid, added the rest of the ingredients and baked for about 1 1/2 hours without a lid. I was a little upset because they were pretty runny, but didn't want to overcook them, so just turned off the oven. When I went to take them out an hour later, they had a nice dryness on top, but were almost too thick! (Quickly remedied by adding some reserve liquid...) Will definitely make again. Even though there are only 2 of us, they freeze well and much prefer homemade to anything in a can!
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Maryland Crab Cakes I

Reviewed: Mar. 9, 2012
Very Good! I used 1/2# crab, reduced the Old Bay and Wor. sauce to 1/2tsp. and kept the other amounts the same. I also shaped into balls as another reviewer suggested and fried in EVOO. I rated as 4 stars since mine were very mushy inside. They didn't hold together at all when I used less bread. Also, same problem when I used imitation crabmeat another time. Looking at the photo, I do notice that the picture shows them much flatter than I made. I do wonder if the white bread turned to mush once it hit was mixed in?? My husband and I liked them, but I probably won't make for company.
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Mulligatawny Soup I

Reviewed: Mar. 5, 2012
Very good recipe! I was looking to duplicate the soup at my favorite restaurant so I made this with a few changes. I made my own broth with a couple of chicken thighs, added some chopped red and green peppers and left out the salt, butter, flour and didn't have any heavy cream. Instead I added a can of cream of chicken soup (lowerfat & sodium) and cooked the rice separately. If you are not accustomed to curry, add a little at a time and test.
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Zucchini Bread IV

Reviewed: Aug. 9, 2006
Very good! I used this recipe because I couldn't find my mom's. Of course I found it after I made this and it was very close(4 eggs, 3 1/2c flour, 3c. zucchini, 1c. nuts). I would include cooling at least 10 minutes on a rack before removing from pan. Next time I may line pans with wax paper to ease removal when adding raisins. Also, check after 45 min. since oven temps differ. At 50 min. mine were done and would have burned if left in any longer.
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