Maryann Recipe Reviews (Pg. 1) - Allrecipes.com (10802487)

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Maryann

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Golden Sweet Cornbread

Reviewed: Aug. 13, 2010
I thought that these were amazing. With a constant need to tweak a recipe I did change a couple things. First I used 2 large eggs in the recipe, 1/2 c. canola oil, 2 tsp salt and I added a can of white shoepeg corn to the batter. I baked them in muffin tins and filled almost the whole way to the top and they all domed beautifully. I baked at 400 for 15 minutes and they were delicious. They could have stood to be in another 3 - 5 minutes if you like them a little bit drier. My 2 and 3 year old boys both gobbled up 2 whole muffins without any added butter, jam or maple syrup so they are delish! I will definately make again both for savory additions and definitely for sweet additions. I am already cooking up a new batch that I mixed in strawberry chunks to the batter. Yum!
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Photo by Maryann

Authentic Mexican Tortillas

Reviewed: Dec. 2, 2007
I had high hopes for this recipe. I followed all the suggestions, cutting the shortening back to 1/2 c, cutting salt back to 1 1/2 tsp, using boiling hot water, dividing the dough up ito balls before letting it set for an hour, keeping the done tortillas in a plastic zip bag to retain pliability. Nothing worked. They were rather hard and not bendable, had a bland taste. I will definately look for a better recipe. Sorry.
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Best Toffee Ever - Super Easy

Reviewed: Nov. 20, 2007
*UPDATE* I made this again after not making for awhile (to many lbs gained when I made it often) but I used 1 c butter to 2 c. sugar and I think it has been my favorite yet. It is solid and brittle but has more of a true caramel flavor than a heavy butter flavor/feel. It was amazing. Also, tips and tricks, use a wooden spoon and never leave out the salt, even if you are using salter butter! This is a fabulous recipe. I cannot mess up making it. IT has become my default toffee recipe. I have made it as gifts for Christmas and birthdays and Tuesdays and it is great. I experiment lots. For Christmas I like using white mint and dark mint andes chips and personally I love using white chocolate chips with coconut flakes and crushed macademia to top it off. So many possibilities and always wonderful!
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Fairy Food

Reviewed: Nov. 20, 2007
This was very good but had a funny baking soda-y after taste... I dont know if I will make again or look for a better recipe.
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Pesto Lasagna

Reviewed: Nov. 20, 2007
This was fabulous! I am not a HUGE marinera sauce lover but pesto is my second love lol! I used shredded chicken, ricotta chesse and lots of shredded monterey jack cheese. Will make over and over again!
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Shrimp Scampi Bake

Reviewed: Nov. 20, 2007
This was good but not really up to par with sauteed shrimp scampi. Will use this when in a time crunch but otherwise will go for the little bit of extra work for the real, better thing.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Nov. 20, 2007
This is absolutely delicious! I always add garlic and mushrooms and comes out superb. I use extra cheese as well and sprinkle cheese on top of the mix before baking. Easy to make and superior to restaurants, IMO
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Spinach and Mushroom Frittata

Reviewed: Nov. 20, 2007
This was really good. I think I would like it a little bit more as a quiche and my husband wasn't too fond of it. Very easy to make, and a good way to masque vegetables too! Thanks for the recipe!
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Tres Leches (Milk Cake)

Reviewed: Nov. 20, 2007
This was wonderful! I used white cake mix and still it was fabulous!
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Rick's Special Buttercream Frosting

Reviewed: Nov. 20, 2007
This was delicious! I was "remaking" my husband and my wedding cake for our 1 year anniversary. It didnt look quite as wonderful as the bakery that we went to but it tasted wonderful. I tweaked the buttercream only by mixing in a cup of fresh raspberries. It was fabulous. Thanks so much for the recipe, I will most definately make it again for those special cakes I make!
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Easy Yet Romantic Filet Mignon

Reviewed: Nov. 20, 2007
This was delicious. I followed the recipe to a T except that the supermaket was fresh out of shallots so I used green onion and it was fabulous. It didnt look as wonderful as it could of ONLY because I didnt have toothpicks to secure the bacon but I made the most of it by garnishing it with fresh parsley to give it color and served with a side of garlic baked asparagus on a bed of rice pilaf and it looked perfect "Like a restaurant" is what my husband said :)
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Photo by Maryann

Cilantro and Garlic Potatoes

Reviewed: Nov. 20, 2007
I REALLY liked this recipe. I cut the potatoes and cooked them like you would fries and added a little more garlic tha called for after i tossed the fries in the garlic cilantro mix i sprinkled fresh ground garlic salt over them and tossed them again. It was wonderful! My husband was a little wary to try them but once he did, he LOVED them!
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Spaghetti Squash I

Reviewed: Nov. 20, 2007
I tweaked this a bit and it was fabulous! I didnt have olives or cheese. I used a can of crushed tomatoes and a can tomato paste with sauteed onions and mushrooms. It tasted like spaghetti and I will most definately use this to trick my baby boy into eating veggies When he is older!
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Juicy Butt Steaks

Reviewed: Nov. 20, 2007
This was absolutely wonderful! I didnt have 2 cups ketchup so I used about 1 cup along with Hoisin Sauce and a Chili Garlic Sauce that I originally found in a Vietnamese restaurant with about 1 - 1 1/2 c water. Cooked it for about 3 hours and it was wonderful. My husband said it was just so-so but I think he is crazy lol
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Dutch Babies II

Reviewed: Nov. 20, 2007
Very good. Not too sweet so i can have these for several diffrent things, like with sausage or with fruit compote. Followed the recipe to a T and it was beautiful!
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Sauteed Apples

Reviewed: Nov. 20, 2007
This was a little liquidy, per other ppls suggestions and not so caramel-y as i was hoping for. Next tim I will make it to a T as the recipe calls for and hopefully it turns out more to my expectations.
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Photo by Maryann

Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 20, 2007
This was really good. I wanted to make it once before I made it for Thanksgiving. At first, when I couldnt wait to have a slice before letting it cool ni the fridge overnight, I was a little disappointed. But the next day I had a slice and it was divine. I used walnuts instead and since we are in a temporary house I was only able to crush them in a blender so therewere some pretty big chunks. Despite my worries over that, I think I actually prefer the bigger chucnks of nut. It gives the crust a great texture. I will use less butter (used 5 tbsp instead of 6... next time will cut down to 4 tbsp) and will use 4 packs of cream cheese instead of 3 as I like more of a cheese flavor. Hopefully it turns out as good or better!
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Photo by Maryann

Pan-Seared Ahi Tuna with Blood Orange Sauce

Reviewed: Nov. 20, 2007
This was a really good recipe. I was looking for something to eat with a good light crisp champagne and this was it. The tuna was wonderful, although I lightly salted and peppered the steaks then seared in olive oil. I could not find blood oranges (Limited Selection at military commissary) so I used orange juice with a little bit of lime and lemon juice and some sugar, along with the white wine and a pat of butter with chopped shallot and garlic. It was a little sour, but that Im sure is just becaus of the lemon/lime. When I find the blood oranges, or juice I will try again because it sounds so delisicous. And in contradiction to the last review, I seared the tuna for about 3 - 4 minutes on one side and 2 - 3 on the other. IT wasnt flaky at all, just delicious.
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Apple-Stuffed Acorn Squash

Reviewed: Nov. 7, 2007
This was really good. A great way to get in some vegetables, as well as TONS of fiber. My husband liked it the first "sweet" layer, then he gave the rest of the squash to me. I did it a little different though. I rubbed the seeded squash with about 1 tbsp brown sugar per side then tossed the diced apples in the melted brown sugar, butter, cinnamon and added nutmeg, clove,and ginger spices. After that I drizzled a little butter over the top of that. Very good and I will make again. Although next time I think I will pierce the flesh to let the sweet juices get all throughout the squash as well as let it get more tender.
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Creamy Mashed Potatoes II

Reviewed: Nov. 7, 2007
This was really good. The only thing off for me was how thick it was. I used 8 oz cream cheese, 8 oz sour cream and about 4 - 8 oz ranch sauce along with 1/3 cup butter AND about 1/4 - 1/2 cup half/half. And I topped it with about a cup of mozzeralla cheese before I baked it. Only after ALL those additions was it a good texture for me. My husband LOVED it and so did I with the changes. Next time, in addition to the ranch dressng I will use a packet of the ranch.
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