Molly Recipe Reviews (Pg. 1) - Allrecipes.com (12816367)

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Darra's Famous Tuna Waldorf Salad Sandwich Filling

Reviewed: Nov. 23, 2014
A nice change for tuna salad. Really enjoyed the Granny Smith addition to the salad. I used tuna in spring water rather than oil and omitted the sweet relish due to personal taste. I used this in our lunches and served it on shredded lettuce rather than a croissant. Next time I will use only enough mayonnaise to bind the ingredients. A tuna salad recipe that I will be using again.
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Key West Chicken

Reviewed: Nov. 23, 2014
We really enjoyed the chicken breast in this marinade. I did let them marinade 24 hours before grilling. The flavor is very good, but the next time I'm going to up the lime juice, just a little. We did squeeze fresh limes slices over the chicken before eating. A nice change for a grilled chicken.
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Ham Skroodle Salad

Reviewed: Nov. 22, 2014
This is very good, but it does make a lot of dressing for the amount of other ingredients used. I used wagon wheels as opposed to the spiral pasta listed. After reading the reviews first, I cut the dressing back to 3/4 cup of oil, but kept the vinegar amount the same. This makes a nice main dish salad with all the meat and veggies in it. I served 'Paula's Bread Sticks' from AR to complete the meal.
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Caribbean Zucchini Bread

Reviewed: Nov. 22, 2014
I had great success in baking six mini loaves (3.5" x 6") of this quick bread. By baking in the mini pans, the bread is done at the 35-40 minute mark. The texture was great, and my DH and DS could not detect the coconut used in this recipe. We thought the flavors complimented one another well. We like it as bread, but our favorite way to eat this is toasted with a little butter. Thanks for sharing, tahoegirl!
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Grilled Cheese De Mayo

Reviewed: Nov. 21, 2014
This is the ONLY method I use for making grilled cheese sandwiches. The bread is not near as greasy using mayo as it is with butter - and it is delicious! I used this method to make 'Pico De Gallo Grilled Cheese Sandwich' from AR.
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Corn with Jalapenos

Reviewed: Nov. 18, 2014
Fantastic corn dish - we loved it! I didn't have corn on the cob, but did have frozen corn. I just eye-balled the amounts of ingredients that I used. I mixed it all up in a skillet and cooked on the stovetop rather than the microwave. I used the last of the garden jalapeños in this recipe along with the last orange bell pepper in place of the pimento. This was packed with flavor and the jalapeños added a wonderful zip. Most certainly will be gracing our table again.
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Chocolate Pudding Fudge Cake

Reviewed: Nov. 18, 2014
This cake had rose beautifully when it was removed from the oven. After resting for 10 minutes it had sunk into the Bundt pan. Luckily, it flipped out okay. I found this cake very hard to judge when it was finished baking. At the 40 minute mark the tester came out clear in 3 different spots, but it clearly wasn't done baking. I removed it from the oven at the 55 minute mark. My family enjoyed the cake, but I was not pleased with the appearance. Lots of chocolate cakes to choose from, not sure if I'll try this one again.
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Banana Plum Bread

Reviewed: Nov. 11, 2014
My family really liked this bread with a tad bit of tartness. After reading the reviews, and respecting mis7up, as a fellow buzzer, I took her advice and added a little extra sugar. I added an additional 1/4 cup, making my total 3/4 cup. Butter (all I use) was used in place of margarine. I decided to bake in 5 mini (6x3 1/2) loaf pans rather than a 13x9 pan. They rose beautifully and were done at the 35 minute mark. I served this bread with 'Christmas Morning Egg Casserole' from AR. As with all quick breads, my family enjoys them as bread, but our favorite way to eat them is toasted. It seems to really make the flavors pop, and it did so with this recipe. I would definitely make this recipe again.
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Christmas Morning Egg Casserole

Reviewed: Nov. 11, 2014
Recipe Group Selection: 08, November 2014 ~ A very good basic breakfast casserole dish. I only had 6 slices of bread, so I did not cut the crust off the 6 pieces I had, to make up for the seventh piece. I used 1 cup of milk and 2 cups of Half and Half for the liquid. This baked up nicely and set up perfectly. I did let is rest for about 8 minutes before cutting. This was served with fresh fruit and 'Banana Plum Bread' from AR.
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Chinese Spareribs

Reviewed: Nov. 9, 2014
I had a huge package of ribs so I tried two different recipes. This was my favorite of the two. I really enjoyed the taste of the hoisin coming through in this sauce. I did change the cooking method. I baked the ribs in the oven for an hour and then finished on the grill. Served these with baked beans and garlic cheese bread.
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WV's Finest Boneless Ribs

Reviewed: Nov. 9, 2014
I had a huge package of ribs, so I tried two different recipes. This was my DH's favorite. The sauce smells really good when simmering, but I was surprised that the flavor didn't shine through more on the ribs.
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Quick and Easy Summer Limoncello Cake

Reviewed: Nov. 8, 2014
No company to impress with these wonderful little cakes, but I did impress my family! Allie - these are wonderful. I didn't have Limoncello, but I did have Orangecello, so that is what I used. I also used 1 zested orange in place of the lemon. I used my mini Bundt pans and the recipe made 22 delicious treats. We ate some, gave some to friends and family and I froze 6 of them. They thawed beautifully and were delicious months after they were made. I plan on making them again, using the Limoncello, but the Orangecello worked great, also.
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BLT Cups

Reviewed: Nov. 8, 2014
Recipe Group Selection: 01, November 2014 ~ Who doesn't love a BLT? I made up a small portion to have as a side with our soup and DH gobbled them up. I then took the leftover shells to school the next day, along with the toppings in one container and the mayo/mustard combo in another container. At lunchtime, I quickly assembled the ingredients and had a delicious treat for our lunch. Everyone LOVED them and it was very easy to transport and whip them up in under 10 minutes. Thanks Raquel, for a fun hors d'oeuvre that was enjoyed by all.
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Georgia Cracker Salad

Reviewed: Nov. 6, 2014
First time for trying a salad recipe like this one. I actually made a small batch of this and a small batch of 'Cracker Salad' from AR. My husband and the neighbor man both liked this recipe the best. It is good and different. I added the crushed crackers right before serving so that there would still be texture to the salad.
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Cracker Salad

Reviewed: Nov. 6, 2014
This is a very different salad from any we've ever tried. I actually tried a small portion of this recipe and a small portion of 'Georgia Cracker Salad' from AR. I preferred this one with the green peppers and cheddar cheese. I added the crackers right be before serving so that the crackers would not get too soggy. It is definitely best when it is eaten the day it is made.
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Airport Bob's Green Beans

Reviewed: Nov. 3, 2014
A simple, tasty green bean recipe. I had fresh green beans from our garden in our freezer, so that is what I used. The brown sugar added a nice sweetness to the beans. Serve these beans with 'Artichoke Chicken' and 'Out of the Hat Rice' both AR recipes.
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Out of the Hat Rice

Reviewed: Nov. 3, 2014
A very good side dish that went well with 'Artichoke Chicken' from AR. I did make in the steamer rather than on the stove top. The one ingredient change I did make was to use chicken stock rather than water for the rice. I also serve 'Airport Bob's Green Beans' from AR and we had a delicious meal.
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Artichoke Chicken

Reviewed: Nov. 3, 2014
Yum, we liked this chicken. It is very simple to put together, but is really loaded with flavor. I didn't have garlic pepper, so I used garlic salt and fresh ground pepper in its place. The two chicken halves I used were pretty thick so I cut them in to two pieces each. They took 40 minutes to reach the internal temp of 180°. Served this with 'Out of the Hat Rice' and 'Airport Bob's Green Beans', both AR recipes.
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Quick Yeast Rolls

Reviewed: Nov. 2, 2014
A simple yeast roll to make. The dough is a little sticky, but don't add extra flour. That will result in a heavier roll. My muffin pans are smaller, so my yield was 12 rather than 8. DH is the bread eater and he loved them. They are best eaten warm on the day they are made.
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Andouille Sausage and Corn Chowder

Reviewed: Nov. 2, 2014
Delicious! I didn't measure my chopped veggies, just cut them up and threw them in the pot. I had one lone carrot in the vegetable drawer, so that also, went in the pot. Before adding the heavy cream (although I used Half and Half) I ladled out a large bowl full to make it dairy-free for a friend at work. She is gluten and dairy intolerant, but I know she will enjoy the flavor of this chowder. I then proceeded with the recipe and we really enjoyed it. After looking at two grocery stores for andouille sausage, I had to use 4 Pepper Spicy Kielbasa. Upon Googling it, it told me kielbasa was a good sub. The soup is delicious and has a nice spice to it, but not too spicy. Thanks Wyattdogster, for sharing your recipe. It is a keeper in our house. Can't wait to see how the girls at work like it.
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