MARYSUNSHINE1 Recipe Reviews (Pg. 6) - Allrecipes.com (1438233)

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Best Carrot Cake Ever

Reviewed: Apr. 17, 2011
Excellent cake. I love carrot cake and found if I use the bags of "matchstick cut" carrots rather than grating my own, I avoid the problem of having to drain out the carrots. I do chop them up a little because some of the cuts are rather long. I baked mine in 3 smaller pans since I don't own 10" cake pans and adjusted the time and it turned out great.
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3 users found this review helpful

Broccoli and Cauliflower Casserole

Reviewed: Feb. 25, 2011
I did modify this one quite a bit, but it's a 5 star recipe anyhow. I ran the frozen vegetables under cold water to break up the big chunks. I melted 1/4 cup of butter, grated 1/2 of a large stick of Cracker Barrel sharp cheddar and used 1 cup of minute rice. I mixed all ingredients in a large bowl, dumped it all in a baking dish and baked at 350 for about 40 minutes, and forgot the crackers, haha, but it was wonderful. I was in a hurry. This was so good, even without the crumb topping and so easy to put together with my modifications. Thanks BRIDG
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7 users found this review helpful

Chicken Florentine Casserole

Reviewed: Feb. 25, 2011
Yum! Wonderful recipe! I cooked my own bacon and browned the chicken in some of the drippings. I also used 2 bags of fresh spinach. After I sauteed the spinach, then the mushrooms, I made the sauce and layered in pan as directed. I baked at 350 for 20 minutes, sprinkled with the cheese and baked again to melt the cheese. One of my new favorites!
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3 users found this review helpful

Angel Chicken Pasta

Reviewed: Feb. 24, 2011
Another Keeper! Thank you Marian. This was so flavorful and very easy. If I'm in a hurry, I will cook it on the stove and it's just as good. As long as we are given a great combination of ingredients, like yours, it's easy to adapt to our own families tastes, to what ingredients we have on hand and how many we are cooking for. When I double the recipe, I use the original amount of the dressing mix and wine. I then add 1/2 cup of chicken broth. My only and very minor complaint would be that it needs a little color to make it more appetizing, so I sprinkled a bit of fresh parsly on top.
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3 users found this review helpful

Fried Broccoli

Reviewed: Feb. 20, 2011
I have never fried broccoli in my life ... boy, did I miss out! This was unbelievably good. I don't know what I was expecting but it certainly wasn't anything as good as this. Who would have thought that 3 simple ingredients, along with a little salt would taste so darn good? I did use lightly steamed, fresh broccoli and I threw in a little crushed garlic with the pepper flakes. I really disliked frozen broccoli until I tried it with this recipe. It's a nice alternative when fresh broccoli is priced so high in the off season. I just love allrecipes and all the great cooks here. Thank you!
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4 users found this review helpful

Fried Cabbage II

Reviewed: Feb. 20, 2011
Wonderful Jen, thank you so much! I made this exactly as written and was simply amazed at how good this really is. Lately I have been cooking and eating more fresh vegetables and this is a keeper for sure! So much better than plain old cooked cabbage with a little butter on it. I do try to go easy on the bacon fat though. Yum!
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1 user found this review helpful

Chocolate Covered Strawberries

Reviewed: Feb. 18, 2011
What more could I possibly add to this wonderful recipe? Just allow plenty of time making them. They are always so elegant looking, to say nothing of the wonderful taste.
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9 users found this review helpful

Garlic Green Beans

Reviewed: Feb. 17, 2011
Delicious! I prefer fresh green beans to canned so I steamed mine for a few minutes before continuing on with the recipe. I did use a little less olive also. Thank you for the great and simple recipe.
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3 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Feb. 17, 2011
The Best !! This has been our Christmas dinner favorite along with Foolproof Rib Roast, crisp salad and roasted asparagus. No one ever wants to try anything else, haha ha!
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4 users found this review helpful

Honey Bun Cake I

Reviewed: Feb. 17, 2011
Excellent! I usually make it in a bundt pan and cut the frosting in half. You don't need that much if you drizzle it on and let it run down the sides. You do need to let it cool completly before drizzling the icing. So pretty and good too!
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1 user found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Feb. 16, 2011
This is so much better than broccoli with a little butter on it, or with a heavy cheese sauce. I like to steam my vegetables rather than boil. This is one of my favorite recipes! *I had to tell a fresh broccoli tip I've learned. (maybe everyone knows this already, haha) When I'm cutting fresh broccoli to cook, I cut off the florets and then cut the end off of the stalk. I use a sharp paring knife to grasp the edge of the thick peel and pull down with the knife. The tough peeling comes off easily and I then cut the stalk in smaller chunks. FYI the stalk is amazing cut into thin strips and eaten raw.
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0 users found this review helpful

No Bake Peanut Butter Pie

Reviewed: Feb. 15, 2011
Wow! So rich but so good!. I donate baked goods for the local senior centers monthly spaghetti dinners and they loved it. I did layer each of the crusts with a thin layer of hot fudge sauce (as if it weren't rich enough) and I did use the recipe from the reviewer for the Nutter Butter Cookie Crust.
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2 users found this review helpful

Southern Fried Cabbage

Reviewed: Feb. 11, 2011
Wow! This is excellent! I agree, It really isn't necessary to use any oil at all to cook your bacon in. I also removed my bacon from the pan and I cooked my cabbage in a very little bit of the drippings. I then added the bacon back to the cabbage at the end of the cooking time keeping the bacon a little crisper.
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5 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Feb. 2, 2011
Wow! So flavorful. I have always made my own spaghetti sauce but this combination just clicked. Like others, I was skeptical of cooking my meatballs right in the sauce. I kept thinking of all that grease released from the beef, floating around in the sauce. To ease my mind a bit I used ground sirloin which is leaner than ground round or chuck. I've learned my lesson about changing up a recipe before I have even tried it. I now make new recipes the way they were intended to be made, unless it's an ingredient I really don't like. Having said that, I did make one tiny change that didn't affect the flavor. I added about 1/3 of a cup of milk to the meatballs. Next time I will add a few more spices and garlic to the meatballs, but this is great as is. Thank you Jeremy.
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2 users found this review helpful

Sour Cream Pork Chops

Reviewed: Jan. 29, 2011
Yum! I probably shouldn't rate this since I did a few things differently. I pulled what I thought was a small roast out of the freezer and after defrosting I found that it was 3 meaty pork steaks. It was a little late to use the slow cooker so I shook my steaks in a plastic bag with flour and the seasonings. I browned them and the onion in my cast iron skillet and seasoned them again with a garlic herb seasoning. I then added two cans of chicken broth and simmered it for about 45 minutes or so. I removed the meat and I shook in a little of the superfine, quick mixing flour and whisked it along with the sour cream and then put the meat back in. The gravy was excellent! I served it with mashed potatoes and steamed broccoli. With pork steaks being so fatty, it was so tender and along with the sour cream it wasn't exactly lo-cal but it was delicious and so quick and easy. Thank you AMI.
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3 users found this review helpful

Butterscotch Pecan Dessert

Reviewed: Jan. 23, 2011
Yum! The crust tasted just like shortbread cookies. I used 3 cups of milk for the pudding layer and I chilled each layer before topping it with the rest of the cool-whip. I like how many of these recipes can be substituted with lo-cal, fat free and sugar free ingredients and no one is any wiser. They still taste just as good. It was like eating a bite of summertime in the dead of my cold Michigan winter. **Update** Made again with chocolate pudding ... delicious! The first time I made this, I made the mistake of melting the butter, accidently. I got it to work and it tasted just fine, but the flour mixture is much fuller using the cold, cubed butter. Melting the butter first made it really hard to spread all over the 13 x 9 pan. Try this one, it's great!
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2 users found this review helpful

Asian Lettuce Wraps

Reviewed: Jan. 23, 2011
Oh My! This is so good! I had to edit my review and let everyone know just how great these really are! I made this twice in the past 10 days and I am not a big meat eater. I was used to lettuce wraps made with chicken but these are just as good, if not better. They are so easy to put together and the flavors are wonderful! Sometimes I make these as appetizers and other times I double the recipe and along with stir fried veggies and fried rice it's a wonderful dinner. Thank you Rachel for making me look so good!
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1 user found this review helpful

Guacamole

Reviewed: Jan. 19, 2011
Excellent! Best with corn chips but also great as extra topping for taco's, burger's or whatever. I do prefer mine a little chunky so I don't mash my avacado's into baby food. I did cut down on the salt a bit, (personal preference) and it was simply perfect. Thanks for the great recipe Bob!
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9 users found this review helpful

Blueberry Cream Muffins

Reviewed: Jan. 17, 2011
Oh my, these are so delicious! My search for the perfect blueberry muffin is finally over. I liked them so much better than the higher rated blueberry muffins on this site. I filled my liners almost to the top and I still got a little more than 2 dozen. I did add extra blueberries and sprinkled the top with a little raw sugar. If you use paper liners, be sure to use the foil liners. Know that when they pack the liners, they use foil and paper, making them easier to separate. I use the foil with fruit muffins and nothing sticks to them at all. Then I save the paper liners for cupcakes.
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2 users found this review helpful

Tiramisu Layer Cake

Reviewed: Jan. 6, 2011
EXCELLENT!! Don't let the instructions scare you off. It really isn't hard to make, just read and re-read the directions and also, watch the video. Just follow the directions. To make chocolate curls, you can also melt some chocolate on a cookie sheet, spreading as thin as possible. Let sit for several minutes to slightly harden. Then I use a metal cookie spatula, with a flat edge and run it under the chocolate. You can make them as wide as you want. It will curl right up. Using a toothpick, pick up the curls and set on the cake. They turn out so pretty. Mine was absolutely gorgeous and was so good! Another family favorite. Thank you bettina!
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4 users found this review helpful

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