maryef27 Recipe Reviews (Pg. 1) - Allrecipes.com (13567339)

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Puff Pastry Salmon

Reviewed: Oct. 28, 2009
As a fan of beef wellington I just loved this idea! Changes were: I used 5 good sized salmon fillets placed them onto one sheet of puff pastry piled on the feta cheese, the powders as mentioned, and LOTS of fresh spinach then placed the second patry sheet on top of the fillets, stretched it out a bit and sealed it with the tines of a fork with the bottom pastry sheet. Moving it onto the baking sheet and off takes some doing this way, but it saves on the calories. Cook this on a cooling rack placed on baking sheet, otherwise the bottom may get soggy. This recipe is SO simple and EVERY person I have served this to loves it. Thanks!
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6 users found this review helpful

Nauvoo Gingerbread Cookies

Reviewed: Oct. 28, 2009
Excellent! I make several batches of these during the holidays and the guys just eat them up. I drizzle them with mom's thin butter, milk, and powedered sugar frosting and it makes them even better - if that is really possible. My mother has even abandoned her old gingerbread recipe for this one!
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3 users found this review helpful

Too Much Chocolate Cake

Reviewed: Nov. 28, 2012
Very good. I have made this several times as a bundt cake and it didn't ever need any frosting. It doesn't last long around here!
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2 users found this review helpful

All American Roast Beef

Reviewed: Nov. 28, 2012
Tried this last night with great success. I read a review mentioning adding water to the bottom of the roasting pan, which I did, but I think that was unnecessary. The roast was plenty juicy on its own. I may add a bit more garlic powder next time just because I loved the garlic flavoring. I can't wait to make a sandwich with the leftovers! I will definitely make this again.
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2 users found this review helpful

Pumpkin Spiced Latte

Reviewed: Jun. 30, 2010
Pretty darn good, but I took out the coffee (I know it's SUPPOSED to be a latte but...) I heat 2% milk add 1/2 tsp sugar 1/2 tsp vanilla and 1 tsp. pumpkin pie spice. A nice, easy morning treat in the winter.
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2 users found this review helpful

Chocolate Pecan Pie III

Reviewed: Nov. 28, 2012
I made this for Thanksgiving. We were so curious we dug into it the night before and even the nut-haters in my family loved it! It was gone by Friday, so I made another this week. Everyone I served this to loved it. Only change was I used unsalted butter instead of margarine. This is an excellent pie that I will be making many many more times.
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1 user found this review helpful

Almond-Crusted Tilapia

Reviewed: Oct. 14, 2011
We really enjoyed this recipe. My brother and I love this, but hubby thought it needed a bit more flavor so I was sure to season the fillets more (I normally use less seasoning than a recipe calls for) the second time and that did the trick. I like to pair this with steamed vegetables. Thanks for sharing the recipe!
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1 user found this review helpful

Grandma Ople's Apple Pie

Reviewed: Jun. 30, 2010
Used this recipe in my first attempt at an apple pie and brought it to Thanksgiving at my mother in-laws. I must admit my mother in-law's pie is a little better, but this pie was good and I was pleased with it.
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0 users found this review helpful

Mint Chocolate Cake

Reviewed: Oct. 28, 2009
Sadly these tasted like am incredibly potent chocolate candycane. I was curious as to why these are called mint brownies and are colored green when the recipe calls for peppermint extract? I used only the 1/2 teaspoon peppermint extract in the frosting and none in the topping and it was still overpowering and just plain bad. We all ended up scraping the green frosting off and just eating the cake :( I did take the advice of one user and used the Hershey's classic chocolate cake recipe for the first time and will forever use that as my chocolate cake because it was so deliciously moist. At least something good did come out of this recipe. It was a great idea though.
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Tres Leches (Milk Cake)

Reviewed: Jul. 15, 2009
Very tasty! Changes I made were: I beat the eggs by themselves very well before adding them to the batter. Once cooled puncture the cake with a fork to help the milk mixture soak in. Used 2 cups heavy whipping cream instead of whole milk in the milk mixture which makes it a bit thicker. I used cool whip for the topping and squeezed caramel ice cream topping over the coolwhip for a nice presentation. Don't worry, the milk mixture seems like alot, but it is just right. Once it is poured over the cake refrigerate it and it will almost completely soak in. The only person that didn't like this was my brother who "doesn't like soggy cake" everyone else loves it! Delicious!
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