MARYSUNSHINE1 Recipe Reviews (Pg. 1) - Allrecipes.com (1438233)

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MARYSUNSHINE1

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The Original Treats™

Reviewed: Apr. 25, 2015
Everybody loves Rice Krispy Treats!
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Kielbasa and Cabbage

Reviewed: Apr. 20, 2015
I substituted red wine for the water and it was a delicious addition! I did remove the cabbage, then browned and cooked the kielbasa and when it was good and browned, I added the cabbage back and warmed it all. It was wonderful.
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Baked Teriyaki Chicken

Reviewed: Apr. 8, 2015
Awesome!! The sauce was so easy to make and much better than any bottled sauce. I cooked 6 thighs and kept the sauce amount the same. I cooked them bone side up, (at 350 in a glass pan) for the first 30 minutes then flipped them over for the last 30 minutes. In a smaller pan, I didn't even have to baste it. I sprayed my pan with cooking spray for easy clean-up. With steamed rice and a crisp salad it was a great meal!
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Asian Beef with Snow Peas

Reviewed: Apr. 7, 2015
What's so good about stir fry's is, what ever vegetables your family enjoys seems to fit right in. Be sure to adjust the sauce if you add a lot of extra's.
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Mini Cheesecakes I

Reviewed: Apr. 4, 2015
Fast, easy and delicious! There are two sizes of mini pans and mine are 2" The cookies fit perfectly, although I may have to shave a bit off with a serrated knife. With people becoming more health conscious, these are the perfect size to enjoy just a taste ... if that's possible! Thank you Janice!
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Salsa Chicken

Reviewed: Apr. 2, 2015
This is easy, quick and so good! I made as directed, only slightly pressing down on cheese a bit to make sure it didn't slid all off the chicken. I served it with Best Spanish Rice here on Allrecipes and some refried beans. A quick and delicious dinner!
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Best Spanish Rice

Reviewed: Apr. 2, 2015
Yum! I made a slight addition of green bell pepper to give it some color and a little crunch. I sautéed it in with more onions than recipe calls for. This was perfect with the Salsa Chicken recipe here on Allrecipes. I served the chicken and rice with refried beans and it was all so good.
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Broccoli Garlic Angel Hair Pasta

Reviewed: Mar. 19, 2015
Chef John, You always come through! I had a couple of boneless chicken breasts I wanted to use, so I cut them in medallions, dusted them in some flour and then sautéed them with the garlic. It helped to make a thicker sauce. I also sautéed mushrooms and threw them in with the pasta, chicken and broccoli. It was a wonderful meal! Thank You!
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Braised Corned Beef Brisket

Reviewed: Mar. 15, 2015
We absolutely loved this! I used my Dutch Oven from Food Network and didn't use a rack, or wrap the beef or pan in foil. It's a great pan with a snug fitting lid. I followed the recipe as Mauigirl submitted it. I cleaned and cut cabbage, potatoes and carrots before the corned beef was done. As soon as the meat was done, I wrapped it in heavy duty foil and set it aside. I added about 2-3 cups of water and the spice package to the juices in the pan. I added chopped carrots and cabbage wedges. Then a few minutes later, I added potato halves. I cooked them all on top of the stove. When the vegetables were almost done, I used my bread knife and thinly sliced the corned beef and the meat was so tender, it was like slicing bread. The flavoring from the packet worked well on the vegetables. The meat was still hot when I unwrapped it. I read one complaint about a reviewers meat being dry and crispy on the outside. Although my beef was a rich deep brown, it was as tender as can be. I think the Kitchen Bouquet is an absolute must. With a snug fitting lid, I couldn't see wrapping the meat in foil as others did. My search for the perfect corned beef is over. Thank you Ms Maui!
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Cream Puffs

Reviewed: Jan. 13, 2015
I have made these many, many times and forgot to review them. I follow Mommy From Seattle's hints and it couldn't be easier. If they are the only dessert being served, I make them larger. If they are for a party or a holiday where there are several desserts, I make them smaller. No matter what size, everyone loves them.
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Homestyle Turkey, the Michigander Way

Reviewed: Jan. 10, 2015
This is the one! Tender, juicy and delicious. Thank you Robin C
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White Chocolate Gorp

Reviewed: Nov. 29, 2014
I use Quispix cereal and the grandkids like Reese's Peanut Butter & Chocolate cereal. You can always put your own spin on according to what you, family & friends like. I like mixed nuts, tiny pretzel twists & thin sticks, red & green M & M's, with & without nuts, whatever, it's all good. Just make sure you melt enough white chocolate to cover ingredients without it pooling on the wax paper. I use two forks to separate it all. We only make it at Christmas so we changed the name to Reindeer Chow.
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Frosted Cranberries

Reviewed: Nov. 28, 2014
Wanting to try this recipe for years I finally have. I wasn't sure how to rate them. For garnishing they were a solid 5+. I put part of the sugar in a foil pie pan and swirled them around and it couldn't have been easier. I removed them with a slotted spoon to a piece of parchment paper. I continued adding more sugar and more cranberries. They were beautiful! When they dried, I promptly popped one in my mouth and thought, oh oh! Although they were sweet & tangy at the same time, I didn't like biting into all the hardened sugar. They just weren't my cup of tea to snack on. I will continue to make and decorate with them, but I prefer not to eat them. I guess it's just me, ha ha.
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Roasted Broccoli

Reviewed: Nov. 15, 2014
I absolutely loved this recipe. I didn't measure the broccoli and I know I had much more than 2 cups. Also, I forgot the yellow pepper. I read many reviews and decided to cut the amounts of the seasoning down a little. I disagree with other reviewers that felt the chili powder "just didn't belong" It was a wonderful combination of spices. I would just cut the spices in half and try it out. I also drizzled the broccoli with the olive oil, then mixed the spices together, then mixed in really well with the broccoli. Yum!
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Frito® Corn Salad

Reviewed: Aug. 13, 2014
This is so good! I made a couple of changes. I used mayo and more corn and Fritos. I made it the night before, but I added Cheese Chili Fritos and the cheese the next morning. Everyone loves this one.
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Chef John's Salt Roasted Chicken

Reviewed: Aug. 10, 2014
Who knew that I could make chicken taste this good with so few ingredients and just a little bit of effort? Chef John you are amazing! Thank you.
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3 users found this review helpful

Sunday Best Fruit Salad

Reviewed: Aug. 10, 2014
Yum! I was pleasantly surprised. I was skeptical of the pie filling. Make choices in the fruit, but the pie filling is what makes this recipe unique. I also used green grapes, black cherries and fresh pineapple. I mixed the fruit with the pie filling and put it in a huge container. I saved the canned pineapple for a stir-fry the next night, but used the juice for soaking as directed. With the huge amount of fruit, one can of pie filling was perfect. By the time I took it to the party, the fruit had released a little juice and it thinned the pie filling a bit. Everybody loved it and the addition of apples gave it a bit of crunch. Don't worry about making it ahead of time and adding the fragile fruit right before serving.
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How to Make Dulce de Leche

Reviewed: Jul. 28, 2014
This is excellent! It's helpful to have a large pan of simmering water on the stove to maintain the water level in the small pan without changing the water temperature. I simmered mine exactly for 3 hours because I wanted it somewhat thin to spread on top of a Tres Leche cake. 3 hours is a long time, but as long as I checked it often and maintained the water level to an inch below the top, it was as easy as it gets. It was so delicious that I had to stop myself from eating it right out of the can! Much better than anything in the store.
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Maggie's Fresh Raspberry Pie

Reviewed: Jul. 28, 2014
I entered it in a baking contest at my Parks & Recreation and won a Silver Medal with it. Yum!
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Lemon Square Bars

Reviewed: Jul. 15, 2014
Yum! I've never made lemon bars before and I was concerned after checking reviews and all the changes. I decided to follow the submitter's instructions and make any changes, if needed, after tasting. The first time I made them, my crust was a little to dark and a little too crispy for my liking. They were excellent and the sifted xxx sugar on top hid the browning. The 2nd time I made them, I did decrease the butter by 2 tablespoons and lowered the temp to 325 and did everything else as instructed. I gave most of them (minus 2 pieces) to my friend that loves lemon bars, and he thought they were the best ever. Try this one, it's so easy and so good.
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