MaryTeresa08 Recipe Reviews (Pg. 1) - Allrecipes.com (13091672)

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MaryTeresa08

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Fried Pork Chop

Reviewed: Feb. 4, 2010
Yum. I used more seasoned salt (maybe 3/4 t) and sprinkled in a little onion powder, garlic powder and sage. Cooked it up in the ol' cast iron with lard instead of veggie oil (I'm bad). Very easy, very tasty, very fast. :)
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5 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: May 8, 2013
I had only frozen peaches, and the dish was spectacular despite that. This is the best ever cobbler topping. It's worth the bit of work. I'm going to make another today using different fruit, maybe cherries.
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0 users found this review helpful

Creamy Coconut Cake

Reviewed: Dec. 25, 2011
I could not find coconut cream anywhere. It would have been helpful to know that it's a cocktail mixer. I substituted 1 cup heavy cream, 1/2 teas. coconut extract. I used about half the sweetened condensed milk, and about 4 ounces of coconut milk. It seemed too thin so I added a few tablespoons of instant vanilla pudding mix. The result was fantastic! Surprising light, moist and creamy. It was super yum. I forgot to add that I substituted coconut milk for water in the prepared cake mix. Anyway, apparently this recipe is extremely forgiving and comes out five-star even if you don't have the right ingredients. :)
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16 users found this review helpful

Swiss Chicken Casserole II

Reviewed: Aug. 28, 2011
It's important to note that "6 skinless, boneless chicken breasts" means "6 HALF skinless, boneless chicken breasts." If you use full sized breasts, you will have WAY more than six servings and the result is dry. If you use breasts that are halved (which is how they are commonly sold), this recipe is the BOMB! So very good - and amazingly quick and easy.
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2 users found this review helpful

Baked Ziti II

Reviewed: Oct. 1, 2010
My favorite new comfort food. Easy to make, easy on the tummy, so yummy, and even better the next day. I used 30 ounces of whole milk ricotta because they came in 15 ounce containers. I couldn't find a 32 ounce jar of spag. sauce, but it equates to 1 1/2 cups mixed with the pasta and 2 cups on top.
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3 users found this review helpful

Sarah's Applesauce

Reviewed: Mar. 9, 2010
I've never been a fan of applesauce because I've never had the real McCoy before. Use Granny Smiths if you want fabulous, complex flavor. I followed the recipe exactly but uncovered the last 7 minutes because it seemed watery. The texture was perfect. The flavor was wonderful! And it's so easy.
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1 user found this review helpful

Hot Bacon Dressing

Reviewed: Feb. 4, 2010
This was amazingly good over spinach salad (just spinach, red onion and mushrooms). I can't wait to try it over cukes.
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0 users found this review helpful

Better Than Best Fried Chicken

Reviewed: Feb. 4, 2010
Made as directed using lard instead of oil and cooked it in cast iron. Fab. My family scarfed it down in no time (next time, I'll make more).
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1 user found this review helpful

Easy Mushroom Rice

Reviewed: Jan. 26, 2010
For the amount of effort involved (almost none) this recipe packs wonderful flavor! I tripled the amount of canned mushrooms. They settle to the top which makes the dish as tasty-looking as it is tasty.
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0 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Jan. 26, 2010
My husband doesn't even like coleslaw but he adored this. I've always loved coleslaw, and this is the best I've ever had. I added a lot more onion (maybe used half a red onion) but that was the only change.
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Honey Baked Chicken II

Reviewed: Jan. 26, 2010
This was so good. I didn't change a thing and am not likely too. Really tasty, very easy and, since it browns nicely, it looks yummy too!
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Double Layer Pumpkin Cheesecake

Reviewed: Dec. 31, 2009
My family adored this and so did I . . . after I got over the idea that it's much less pumpkiny than pumpkin pie. It's much more like cheesecake with a pumpkin undertone. It's a nice, mellow, yummy, creamy flavor, and the pie did not last ten minutes on my table (serving only four people that night).
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Old Fashioned Coconut Cream Pie

Reviewed: Dec. 31, 2009
I cook a lot, and there are not many recipes that truly knock my socks off. When I first tasted the filling for this pie, I dang near swooned. I did not change one thing. It's simple ingredients - but the whole is *so* much more than the sum of the parts. Thanks, Carol. This one is a treasure.
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1 user found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Dec. 13, 2009
This was the best turkey I've ever roasted. It wasn't the prettiest bird because the skin pulled away where I cut it. Who cares, I'm not cooking for a state dinner here, and I've never had breast meat come out so juicy and flavorful! And I used a cheap store brand turkey. Won't roast turkey any other way.
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1 user found this review helpful

The Best Chicken Fried Steak

Reviewed: Aug. 10, 2009
I love chicken fried steak and order it from every restaurant we try - trying to find the perfect one. This is isn't perfect, but it's dang close. I had to turn up the heat on the oil (maybe because we are at high altitude). Otherwise, I didn't change a thing. Pounded the heck out of our cube steak though. I made two steaks and reduced the grave accordingly. LOTs of yummy, browned bits. Thanks for a winner! :)
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Cocktail Meatballs

Reviewed: Aug. 4, 2009
A friend gave us a bunch of ground venison, which I don't like. But, this recipe made it fabulous! I've tried it since with ground beef and will make it for years to come. It's also good as an entre served over steamed rice. The cranberry flavor just rocks.
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Absolutely Ultimate Potato Soup

Reviewed: Aug. 4, 2009
I love potato soup and this recipe is just evil. I made it exactly as written and am forever spoiled. My husband was ill at the time, and he wouldn't eat much of anything else but he gulped down the soup. You could dress it up, jazz it up - but as written, it is the epitome of "comfort food." Simple flavors combine into a rich, thick, cozy kind of soup. Thanks Tricia. :)
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1 user found this review helpful

Parmesan Baked Potatoes

Reviewed: Aug. 4, 2009
Wow! These were soooo good and so very easy. I used russets and they came out great. Don't use cheap parmesan - the good stuff makes the dish (not "blah" at all). Works great as an appetizer too. People just scarf them up. Thanks, Ruth!
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1 user found this review helpful

Clark's Quiche

Reviewed: Aug. 4, 2009
This is five-star fantastic. I made it with high-end ingredients: Neuske's hame and bacon, and real parmisiano reggiano. It was stellar - the best quiche I've ever had. Makes a ton. I had to poke holes through the cheese and meat to get the egg mixture in there, but it was well worth the messiness. Freezes very well and is even better that way!
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World's Best Lasagna

Reviewed: Nov. 10, 2008
When I first got married 30 years ago, my husband said that his favorite dish was lasagna. I've tried many recipes and this has been - by far - the best. I've used many recipes from allrecipes but had to register to add my support to this one. I didn't change a thing hen cooking the recipe. There is no improving on perfection.
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2 users found this review helpful

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