Mother Ann Recipe Reviews (Pg. 2) - Allrecipes.com (11756597)

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Mother Ann

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Brussels Sprouts with Mushrooms

Reviewed: Mar. 24, 2015
I have just started loving Brussels sprouts in the past few years. This recipe is fantastic! I used about 2 Tablespoons olive oil in place of all that butter and added about 1/4 tsp. dried thyme. I do believe these were the hit of my dinner!
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1 user found this review helpful

Shannon's Smoky Macaroni and Cheese

Reviewed: Mar. 11, 2015
Made this tonight to go with hamburgers off the grill. It had good flavor, though I think maybe the smoked gouda was too overpowering; next time I'll cut back on that a little. I was craving macaroni and cheese and this certainly took care of that craving!
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2 users found this review helpful

Classic Herb Stuffing

Reviewed: Mar. 8, 2015
This had good flavor, but was sort of mushy. I'll try this recipe again but I'll use less broth.
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3 users found this review helpful

Oven-Roasted Turkey Breast

Reviewed: Mar. 8, 2015
I'll give it 5 stars as it was very moist and tasty. Hubby liked the gravy a lot. I did not use the half 'n half, I did not feel it was needed.
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1 user found this review helpful

Slow Cooker Chicken Pot Pie Stew

Reviewed: Feb. 21, 2015
Delicious! The only change I made was I only used 3 bouillon cubes, no extra carrots, and less celery. I'm not sure how you would get 16 servings out of this - there were 4 of us and there was not a single bite leftover; I would say it was more like 8 servings since we all had seconds. I served this over hot, flaky biscuits. This was definitely a comfort food!
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2 users found this review helpful

Italian Cheese Bread

Reviewed: Feb. 19, 2015
Just sampled a slice of this and I can't wait for dinner so I can have more! Absolutely delicious. I did not use my bread machine but instead used my kitchen aid. I let it rise about an hour, then punched it down, shaped it into an "artisan" loaf on a stone, let rise another 30 minutes, and baked for 35 minutes at 350 F. I love the slight taste of the pepperjack cheese and the Italian seasoning in this. This was simple to make and came out fabulous!
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Fresh Cherry Crisp

Reviewed: Feb. 16, 2015
This was delicious! I did cut back on the sugar just a bit - I used just one cup. I also used tapioca in place of flour for the thickener. I will make this again.
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4 users found this review helpful

Reservations

Reviewed: Jan. 31, 2015
While not something I'd recommend on a nightly basis, it is wonderful every once in a while! Definitely a keeper in my book!! :) :)
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2 users found this review helpful

Slow Cooker Ribs

Reviewed: Jan. 19, 2015
I'm giving this 5 stars, though like other reviewers I increased the amount of dry rub dramatically. I used a teaspoon of each seasoning and only had 3# ribs. It was just enough to cover all the ribs just fine. When my husband got home tonight, he said whatever I was making sure smelled good! We sat down to eat and we both agreed it also tasted fantastic.
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Grandma Rita's Soft Butter Rolls

Reviewed: Jan. 19, 2015
I give this 10 stars! Lela - your Grandma made awesome rolls! These were easy to make and baked up so nice and brown, yet are so soft. I pulled them out of the oven and couldn't even wait until dinner to try one. I believe I will use this recipe to make hamburger and hot dog buns, as well. Thank you!
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3 users found this review helpful

Italian Breaded Pork Chops

Reviewed: Jan. 16, 2015
We enjoyed these a lot. I was looking for some way to make my pork chops that would go well with baked macaroni & cheese. I love Italian seasoning, so this was my choice. It was quick & easy!
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2 users found this review helpful

Szechwan Shrimp

Reviewed: Jan. 8, 2015
OK, nothing special. I thought the sauce was a little too "ketchupy" for our likes. I don't think we'll make this again - I like shrimp too much to use it in a "just ok" recipe.
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2 users found this review helpful

Rosemary French Bread

Reviewed: Jan. 7, 2015
I didn't make this in my bread machine, but did it the "old-fashioned" way instead and baked it in the oven. I did not need any extra flour, in fact I followed the recipe exactly, and it turned out perfectly! I baked in the oven at 450 degrees for 20 minutes, then turned the heat down to 400 and cooked an additional 17 minutes. It came out a beautiful golden brown color, nice and crispy on the outside and soft on the inside. I was worried it wouldn't turn out after reading some reviews, and after I discovered my yeast had expired in October, but I needn't had worried! I'm afraid I might eat the entire loaf before dinner!
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Grandpa's Oyster Stew

Reviewed: Jan. 6, 2015
We loved this! I had been using a recipe out of a cookbook and decided to give this one a try. I don't know Grandpa - but his oyster stew is fabulous! Two of us ate every last drop! We had fresh-harvested oysters from the Eastern shore and I also added just a pinch of Old Bay for some added flavor. We'll use this recipe from now on.
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3 users found this review helpful

Thanksgiving Leftover Turkey Salad

Reviewed: Dec. 30, 2014
This was especially good on a pretzel bun.
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Butterscotch Fruit Salad

Reviewed: Dec. 25, 2014
This was not very good at all. Most of it went uneaten. It was also not a very appetizing dish to look at. I'm just glad I did not spend a lot of money on ingredients. Sorry.
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2 users found this review helpful

Sugar Coated Pecans

Reviewed: Dec. 15, 2014
These could be addicting! I made some to give as a hostess gift and "Stole" a few for me to taste. They are delicious! I am making another batch right now - for us. Several years ago my son made candied pecans in a cooking class and we liked them a lot. I lost the recipe, but these are far better. We will add these to our holiday "goodies" for sure!
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3 users found this review helpful

Southwestern Turkey Soup

Reviewed: Dec. 1, 2014
We thoroughly enjoyed this soup! I was looking for a different recipe to use some of the leftover turkey from Thanksgiving and this fit the bill. Didn't change a thing except I added some fresh chopped parsley for some color. Today was a cold day and soup was just what we needed. Thank you, Doug Matthews!
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Dark Rye Bread

Reviewed: Nov. 16, 2014
This bread was nothing that I would call rye bread. It was more like a sweet brown bread of some sort. I will not be making this again. I made it for reubens and we were sorely disappointed.
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3 users found this review helpful

Displaying results 21-40 (of 295) reviews
 
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