Mari S. Recipe Reviews (Pg. 1) - Allrecipes.com (13842673)

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Mari S.

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Beer Batter Fish Fillets

Reviewed: Nov. 16, 2009
You won't believe how well the batter adheres to the fish! I added a bit more flour because it seemed too thin and I think next time I would add more salt. Make sure your oil is hot!
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Kay's Spaghetti and Lasagna Sauce

Reviewed: Nov. 16, 2009
Great sauce! Depending on how much your family likes the taste of green bell pepper, you may want to reduce this to one pepper. You really taste it with two. I added even a little more sugar than the recipe called for.
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Sinfully Delicious Chocolate Pie

Reviewed: Nov. 16, 2009
Yum! This recipe is everything it claims to be! The hardest part is holding the mixer for so long (I don't have a 'standing mixer'), but WELL worth it!
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Scalloped Potatoes I

Reviewed: Nov. 16, 2009
I was looking for easy when I chose this recipe. Not only is it easy, but it's delicious! I made a mistake by choosing too deep a pan and heaping on too many layers, so I had to bake it forever. The taste was great, though, and it's probably the easiest Scalloped Potato recipe I've seen.
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Grandma Ruth's Stuffing

Reviewed: Oct. 12, 2009
This is a fantastic recipe! I've used it for the past few years and one year even substituted cornbread and a cornbread stuffing mix for the white bread. It's excellent both ways. I echo what another reviewer wrote - this is what stuffing is supposed to taste like!
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Restaurant-Style Prime Rib Roast

Reviewed: Dec. 20, 2008
I followed the recipe but roasted with the rib bones attached. It did exactly as described, with the fat ending up in the bottom of the roaster and the juices sealed inside. Now, a word of caution. The larger the roast, the less time per pound this beast needs to roast! My 20lb roast only took about 2 to 2 1/2 hours to reach 120 degrees. I started it way too early and let it get a bit too done. Even then, it was still slightly pink in the middle and juicy, juicy, juicy - not to mention tasty! So I would say for anything over 15 pounds, you really don't need to adjust the time. Just be sure to use a meat thermometer and you can't go wrong with this one!
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Stuffed Shells I

Reviewed: Nov. 16, 2009
Great stuffed shells recipe! The second time I made these I added about a tablespoon of garlic salt and ran the mixture through my food processor. The shells are easier to stuff when they're cooked just enough to separate, about 6-7 minutes. Definitely a keeper!
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Apple Crisp with Cranberry Sauce

Reviewed: Nov. 16, 2009
Great flavor! Next time I'll follow the recipe and use Granny Smith apples - I think they produce less juice. At any rate, I'll probably toss the apples in a little flour to thicken up any juice that's produced.
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2 users found this review helpful

 
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