Monty's Momma Recipe Reviews (Pg. 1) - Allrecipes.com (11081997)

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"Spa"ctacular Frozen Grapes

Reviewed: Jul. 4, 2013
You can also put the frozen grapes in a glass of sangria, and it won't water it down like ice cubes. Yum!
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1 user found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Sep. 30, 2012
My husband and I made this last week for dinner. Wow...it was terrific! We made it as written and loved it. Next time we may add some toasted sesame seeds and sliced scallions just before serving. I shared it on FB, and about 10 people commented on it...in a positive way. 3 of those people have since made it, and loved it! Thanks for that yummy recipe.
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0 users found this review helpful

Melt-in-Your-Mouth Pecan Rolls

Reviewed: May 6, 2012
So, so good! I had corn syrup, but couldn't get tha bottle opened. I used molasses instead. Oh my goodness, they had a wonderful old-fashioned flavor to them that rocketed them to the moon! Thanks for sharing this terrific recipe.
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1 user found this review helpful

North German Gruenkohl (Kale) and Sausage

Reviewed: Jan. 3, 2012
Ser gut! This was exactly what the doctor ordered on our first frigid night of the winter season. Filling, hearty and flavorful.
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5 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 25, 2011
This stuffing was the hit of our family Thanksgiving dinner. As suggested by other reviewers, I used fresh herbs (double quantity of fresh herbs). The highest compliment...there were no leftovers! Thanks for this truly awesome recipe!
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1 user found this review helpful

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

Reviewed: Nov. 4, 2011
I enjoyed this soup tremendously. I did add 1 Tbs. of minced garlic with the vegetables. Maybe a little fresh thyme would give it a flavor boost. It really was delicious though.
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3 users found this review helpful

Slow Cooker Split Pea Sausage Soup

Reviewed: Jan. 18, 2011
I made a few changes to this recipe. To cut down on the salt, I used two quarts of low sodium chicken broth instead of the water and chicken bouillon cubes, minced garlic not garlic powder and 1 lb. of the Boston butt my husband smoked over the weekend. I also cooked it on low in the crock pot for 8 hours. This soup was easy to prepare and an outstanding meal on a cold January night.
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8 users found this review helpful

Banana Cream Pie I

Reviewed: May 24, 2010
I should have followed the recipe exactly as it was written. I strayed a little bit and did not bake the pie as one reviewer suggested. It was chilling all day long and looked firm and set as I took it out of the refrigerator to serve it. Sadly as I cut the first piece, I realized that it was going to be kind of soupy. I'm giving it 5 stars though, because the flavors were outstanding. I made a ‘Nilla Wafer cookie crust for the pie and that was really an asset in pulling the flavors together. Next time I make (and I will make it again), I'm going to bake it for the prescribed time to firm up the pudding. Hopefully my husband will love it even more. Thank you for sharing this wonderful recipe.
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1 user found this review helpful

Sam's Famous Carrot Cake

Reviewed: Apr. 5, 2010
I made this just as the recipe was written. It came out fabulous! I frosted it with the Cream Cheese Frosting II from this site as recommended by other reviewers. The whole family loved it, and there was only a sliver left over. Thank you Sam for sharing your most excellent carrot cake recipe.
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2 users found this review helpful

Lemon Yogurt Muffins

Reviewed: Mar. 28, 2010
I used fat-free vanilla Greek yogurt in this recipe. I was nervous, because the dough/batter was glutinous like a soda bread. I ended up baking the muffins for 19 minutes in the 400° and they browned up nicely. Since I had some extra lemon zest, I mixed it up with some sugar to a crumbly consistency. After I drizzled the lemon syrup over the slightly cooled muffins, I sprinkled the lemon sugar on top of them. The slight tartness of the lemon zest and the sweetness of the sugar put these muffins right over the top. Thank you for sharing your recipe with all of us.
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2 users found this review helpful

 
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