MamaMary Recipe Reviews (Pg. 1) - Allrecipes.com (13296269)

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Vicki's Hush Puppies

Reviewed: Jul. 13, 2013
This is my "go to" recipe for hushpuppies. I rated it shortly after I started using it but want to throw in that I started using two green onions chopped up and it adds just that little extra. You can cut down on some of the other onion if you want. The green color also adds to the presentation. Little bits of green onion. Yummy. If I could give this a 10, I would. Oh, and also, Not to sweet at all!
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1 user found this review helpful

Dried Beef Cheese Ball

Reviewed: Apr. 7, 2012
RINSE THE BEEF! If you use the real DRIED BEEF, rather than the cheaper smoked beef, it is very salty. I ruined a double batch by not rinsing. It was just to terribly salty. Headed back to store for more beef and rinsed it. Ahhh, success. I don't use MSG. I did pick up some horseradish the 2nd trip to the grocery store and added a bit. Emmm, good. The green onions are a must. They add nice color and a bit of sweetness. I use all of the onion, white and green. This is so addictive. I've had before but never made. At work there was a carry-in for Easter and I could have sat down with a spoon and consumed the whole thing. I asked for the basic receipe, stopped at the store and then checked out allrecipes.com. This is a winner!
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7 users found this review helpful

Sausage Gravy I

Reviewed: Sep. 11, 2011
Delish! I've made "my own" sausage gravy for years by the old throw some flour in with the sausage and then add milk and this is basically what this is. I had never added bacon drippings though. I tripled the recipe and got a little heavy handed with the bacon drippings so though a good gravy, the bacon flavor was more prominent than I'd have liked. Not bad flavor, but not as sausagey. I use Tennesee Pride sausage and it's rather mild so used a good half a palmful of sage and as other readers commented, the sage really added some good flavor. I had some evaporated milk that needed to be used to I threw that in along with my skim milk and it bumped up the creamyness and flavor. All in all, this is a keeper. Hubby enjoyed it for brunch and just came back (it's 7:30 PM) and just grabbed a bowl of it. The rest will go in the freezer for an quick meal another day.
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5 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Aug. 6, 2011
OMG! My only suggestion is DOUBLE or TRIPLE the recipe because people are going to want to sit down with a spoon! I made this for 5 Adults and doubled the recipe. I wanted the leftover but it was such a rave that I split the remaining in two and sent some chips home. Next time, I'll make triple and send more with my guests. THAT'S HOW GOOD THIS IS!
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4 users found this review helpful

Traditional Macaroni and Cheese

Reviewed: Jul. 29, 2011
WOW! One reader wondered why the rave reviews. Duhh. This is a great Mac and Cheese. We haven't even gotten it to the table yet but Husband and I have tasted it and it ROCKS. I think I may have added a bit to much salt to the cooking water for the mac, but it's still great. Hubby is a cheese-a-holic so I added probably 3 cups of Extra sharp cheese that I grated in my processor. I find the stuff you grate at home is MUCH better than the bagged stuff. I didn't bake. Just put in a warm oven with a little more cheese sprinkled on top. I like my mac and cheese creamy so I don't bake it. Yum! This way, it's almost instant mac and cheese! Update 08/06/11 I made again tonight and realized I forgot the butter. No problem. It's not quite as smoothy creamy but tastes just the same. Again, I shredded my own store brand extra sharp cheese. Don't measure, but about 3/4 of my food processor bowl and it's just heaven. This is definitely a cheese lover's dream come true! Oh, cook your mac only 8 minutes with still a bit of a bite to it and it will hold up well even if you bake it. I don't like mush pasta (who does?) and this is plenty of time. Hold off a little on the salt in your water as the extra cheeae adds the salty taste. Couldn't be any better or easier.
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6 users found this review helpful

Emma's Belgian Waffles

Reviewed: May 17, 2011
Awesome. I hadn't made Belgian Waffles for a while and had lost my recipe. I didn't have self rising flour so checked out Claudia's version. I think they turned out better than my old version. Hubby was late getting home so batter sat about an hour and a half with no reduction in performance. Nice and light and pleasingly sweet. OMG I just realized I only used 2 C of flour rather than 2 3/4!! Just saw it on my left as I was writing this. Well, just goes to prove, this one is a keeper. It still came out light and fluffy. Next time I'll pay more attention. They may turn out more full-bodied with the "extra" flour but they'll still be as good! Sooo if you only have 2 C of flour, they will still work ;~)
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1 user found this review helpful

Irish Lamb Stew

Reviewed: Mar. 18, 2011
Prep time needs to be listed longer than 20 minutes~! My time spent between the bacon and browing all the meat was at least an hour. I haven't gotten the stew finished yet. Still simmering but it smells wonderful. I will take the advice and put the veggies in way more than 20 minutes ahead of time so they will be tender. I am an experienced cook but I have to say that prep time has taken I didn't have boneless shoulder but got some sholder chops and had some lamb stew meat so we shall see (I'll be back when it's done!) I even flowered and browned the bones from the sholder as anything simmered with bones gets a wonderful flavor. Now I hope I find the bones before dear hubby bites into one by mistake :~) I'm not using the wine. Don't like wine and don't want that taste in the stew so that's the only change I will make. More later!
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Oct. 1, 2010
This is a classic dish.If you are concerned that your potatoes won't get done, drop them in boiling salted water and bring them back to boil for a minute or so. Drain, and continue. Another good tip that I've been doing is use a can of Cream of Mushroom soup (10 OZ) and the remainder of the milk (3/4 cup) to make a very rich, creamy sauce. Use a good extra sharp cheddar and avoid the packaged shredded cheddar from the dairy case. This will give you the most decadent comfy dish ever. Just give the sauce a taste and you won't be able to wait to bake it and get it to the table!!! Enjoy
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8 users found this review helpful

Fierro Chicken

Reviewed: Jun. 5, 2009
For a lighter version but no sacrifice on taste, try fat free half and half. I use it always and can't tell the differance. Awesome!
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53 users found this review helpful

Sour Cream Enchiladas

Reviewed: Jun. 5, 2009
You will love this. I use a little cream cheese in the sour cream mixture to make an even richer taste. I also use a extra chicken breast and make HUGE enchiladas. When you do this, it's hard to get them out of the pan without them falling apart, but by the time they make it out of the oven, no one cares. Try it. You'll like it!
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46 users found this review helpful

Whole Wheat Beer Bread

Reviewed: Apr. 9, 2009
After using Tastfully Simple mix I was bound to find something similar I could make from scratch. Straight off, I made two loves and like the reviews, cut back the salt nut not the baking powder. The bread was HORRIBLE. It tasted metallic. I used Clabber Girl double acting baking poweder. It was so bad, I spit out the first piece. Not to be deterred, I immediately started up a single batch with half the baking powder and the loaf turned out just as good as the expensive mix. I used Heineken and I'm not a beer drinker so stood at the beer section scratching my head, but think I'll try a wheat honey beer next time. Anyway, with the revissions on the salt and baking powder, this is a winner!
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2 users found this review helpful

 
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