Mary Anne Recipe Reviews (Pg. 1) - Allrecipes.com (13970206)

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Slow Cooker Taco Soup

Reviewed: Jul. 30, 2015
I loved this there are so many add in's you can do. Instead of tomato juice that I did not have I used bloody mary mix spicy because I had it on hand. The other thing that I did was add some salsa I needed to use that I had in the frig. I had Rotel brand tomato's with chilies and added that. Not hot hot but adds a bit of interest. I even threw a bit of red wine in there. Really what I did was clean out the frig and made a wonderful flavorful meal. I did chop the onions and sautéed the onions to give them a sweet flavor. Gosh this was wonderful. If you want it a bit more soupy then add perhaps broth more wine or tomato liquid. This is a dish that you don't have to make in a crock pot if you don't want too. But if you are a working person you can cook on low till you come home from work. Enjoy!
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Lindy's Bacon and Onion Cheese Spread

Reviewed: May 23, 2015
It is a wonderful base recipe to put various things in it. I added more bacon as we know 1/2 lb. is never enough so I did a little more than one pound because I wanted more inside and outside. Added at least six drops of Sriracha Sauce or to taste for a little kick. Also when you put the cheese spread in the frig scoop it onto saran wrap it makes it easer to mold into a ball without a mess. I did add some garlic powder as well.
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Garlic Butter

Reviewed: Nov. 18, 2014
I have been making this for years. I buy the soft butter in the tub, it is about 15 oz. I take it out of the tub and put it into a bowl. Then I add Italian seasoning, garlic powder, minced garlic packed in water (mash out the water) if you choose to use salt then make it garlic salt. I use Lawry's garlic salt with parsley. It has a green cap. I buy it in a big container at Costco. If you don't want to use salt then use garlic powder. I mix all the ingred. to my taste then I put it back in the original container mark it garlic butter and put back in the frig. I use it for everything. It stays nice and soft so you can use it easily.
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Chicken Broth in a Slow Cooker

Reviewed: Aug. 25, 2014
When I add spices to any broth like recipe I put the spices is a large loose tea strainer, that way you can pull it out without a mess. I also use this when I cook corn beef, no spices mixed in the corn beef just all the flavor. I also use a chinois strainer to strain the broth because it is so very fine and really helps to take all the fine particles out. Sorta like having a reusable cheese cloth.
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4 users found this review helpful

Strawberry Bread

Reviewed: May 13, 2014
This is a wonderful bread. I did make a few changes. I only used 1 1/2 C sugar I added 1 1/2 tsp. vanilla and only 3/4 C. veg oil and 3 Cups of strawberries. Also instead of two loaf pans I used one bundt pan. I used no stick cooking spay in the pan instead of butter then instead of flouring it I used powered sugar. I have a small shaker thingy with small holes that I keep powdered sugar in and it has a lid on it so I always have it handy that way I don't get flour on things that should have something sweet. I mashed up some of the strawberries to get some juice. I cooked it for about 1 hour and 10 minutes. It was really wonderful. I took a kitchen dinner knife and kinda loosened it a bit around put a dinner plate on top turned it over and poof it came out onto the plate with no problem. The nuts were great all was wonderful.
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3 users found this review helpful

Slow Cooker Turkey Breast

Reviewed: Nov. 30, 2013
For those of you that said the turkey was too dry: The reason this turkey is dry is because we were told to cook it toooooo long. So, I dropped the time down the second time I did it and it then was moist. I cooked a whole turkey not just a breast. Cook it six hours not 7 or 8. It turned out moist the second time around. Never give up if something is worth trying to fix.
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6 users found this review helpful

Make-Ahead Turkey Gravy

Reviewed: Nov. 26, 2013
I think that it was a lot of extra work but, it was worth it. Instead of flour I use a product called "Wondra". It is in a tall light blue round container in the flour section. It is really fine flour and is great for all types of sauces and does not lump.
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Tomato-Cream Sauce for Pasta

Reviewed: Nov. 5, 2013
I have been making this sauce for many years! I sometimes add Vodka when I am cooking this sauce. Also, if I want a meat sauce I add pre cooked Italian sausage with all the grease patted out of it. If I want a bit of a kick to this I add either some medium salsa or a third of a 14.5 can of petite diced can of tomatoes with green chilies. If I have half and half on had I use that instead of the whipping cream. I do add the sugar as the sauce can be a bit acidic. I double all the spices that this recipe calls for and use an additional garlic clove and half the onion that is called for. I double this recipe then freeze in several containers so I have it to pull out of the freezer when I want a meal for two.
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Jamie's Cranberry Spinach Salad

Reviewed: Sep. 1, 2013
I make the dressing the day before I need it. I frig it overnight that gives the ingred. a chance to marinate together. The sugar is way too much. You don't need to use all of the dressing you put it on the salad according to how much salad you have. When I have a large group I have them put their own dressing on that gives them the opportunity to use the amount that they want. I always have this dressing on hand just to use at my time on other types of salads. This salad does not save well if leftovers because of using the dressing on it.
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Guacamole

Reviewed: May 25, 2013
I am just offering a hint on unripe avocados. You can buy them and use them in 24 hours. Just put them in a brown bag with a banana and fold the bag close I clip it shut, the banana releases ethylene gas which ripens the avocados. Go for it, it works.
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Irish Coffee Cocktail

Reviewed: Mar. 18, 2013
This is a wonderful drink which originated in SF at the BV or Buena Vista on Hyde St. If you are in SF it is a fun place to go and watch the bartender make them in a long row at the bar. A note about the whipping cream: when you whip your cream don't whip it firm leave it a little soft then pour it over the back of a spoon on top of your hot coffee this will place the cream on top of your coffee not go down into the coffee. Also when whipping your cream add some sugar to the whipping cream. The presentation is lovely with the whipping cream floating on top....Enjoy!!!!!
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Spinach Roll-Ups

Reviewed: Sep. 18, 2012
I added a few things to this recipe. First of all I used "Spinach flour tortillas" but there are many flavors to choose from other than just flour. I added one small can of waterchestnuts chopped small, Italian seasoning about 3 tablespoons and pepper to taste. I put it all together in a bowl and let it sit for a day. Then I put it onto the tortillas, it took only 6 tortillas not 10 but it worked out well as 6 only came in one container. I used a spatula and worked the mix to slightly before the edge rolled tight then wrapped in clear-plastic wrap. It makes it easier to transport if you are taking to another location.
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Irish Cream Creme Brulee

Reviewed: Mar. 16, 2012
TIP: To get superfine sugar just use regular sugar and put in a blender for just a short time and you will have fine sugar instead of buying it in the store.
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6 users found this review helpful

Lucky's Lucky Corned Beef and Cabbage

Reviewed: Mar. 2, 2012
This is good I just have a HINT: When puttimg in the spice packet I don't put it into the pot I put it into a tea ball then put that into the pot that way you get the flavor but not the mess of the spices. I also do that when making broths and I want some flavor for my broth. There are various sizes of balls small to large.
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Bermuda Spinach Salad

Reviewed: Feb. 16, 2012
When cooking the bacon put it in the freezer for about 15 min. then pull off the amount of bacon you desire, slice the bacon in small peices before cooking rather than breaking it up after it is fryed. Also I use a smaller amount of sugar the reciepe calls for way too much sugar which is not really necessary.
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2 users found this review helpful

Real Chicken Stock

Reviewed: Dec. 17, 2011
This a really good stock I make mine the same the only thing that I do different is I use a large tea type ball and put all the spices in there that way I don't have to use the cloth. I also use the ball when I cook corned beef I put the spices in the ball that way I don't have to plow through all of the spices still have the flavor but no mess. I also strain the just of the chicken broth with a chinois....It is a very fine strainer really really fine.
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24 users found this review helpful

Grandma's Doughnuts

Reviewed: Jul. 31, 2011
I made these many years ago when my adult children were little. The easy way instead of cutting a hole in the middle is to poke my clean finger through the center of the purchased can biscuits and whirl it around my finger. The fun of this is to let the children do it then when you have cooked the donuts I let the children shake them in a bag with either powederd sugar or cinnamon and sugar or just plain sugar. Kids had a great time and I had fun just watching them. They have passed this on to their own children.
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Nanna's Banana Bread

Reviewed: Feb. 13, 2011
I changed a few things...I did not put the bananas in a blender I just mashed them. Then I only used 3/4 cup of sugar. The vanilla I put one tablespoon and one teaspoon of rum flavor extract.
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Bacon, Egg, and Cheese Strata

Reviewed: May 24, 2010
I used whole wheat bread, for the cheese I used one cup jalapeno pepper jack cheese along with one cup sharp chedder cheese. Instead of 2 1/2 cups of half and half I used 1 1/4 cups 2% milk and 1 1/4 cups half and half. Used one pound of bacon or you can use part bacon and part sausage to jazz it up.
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