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

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MARYSUNSHINE1

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Pumpkin Dessert

Reviewed: Nov. 2, 2011
This is absoultely delicious! After it cooled I tried a small piece and I wasn't overly impressed. I stuck it in the spare fridge out in the garage. I wasn't even sure if I should serve it or not on Thanksgiving. The next day I tried another small piece and I was dumbfounded. It was a whole different dessert. Straight out of the oven, the topping was all hard and crunchy. When I tried to cut it, it just sort cracked all over. Sitting overnight in the fridge totally improved the topping. It was one of the first to go on the dessert table. Thank you Bea!
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9 users found this review helpful

Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Nov. 2, 2011
I'm not sure why I was sort of leery of cooking the meatballs right in the sauce, but I was. Boy, was I wrong on that one. They were excellent! I did have about 1/3 cup of ricotta I wanted to use so I threw that in the meatballs and only added 3 tablespoons of sugar. This will be the only way I cook meatballs from now on. Thanks so much!
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2 users found this review helpful

Chocolate Billionaires

Reviewed: Oct. 16, 2011
Yum! I wanted to try something new for my gifts of "Christmas Goodies" that I'll give away this year, and these did not disappoint. I gave most it away at the Senior Center where I do volunteer work and they loved them. Then again, they always love it when I experiment in the kitchen and let them be my taste testers, haha. I used a small scoop sprayed with Pam to drop the candy. Last year I bought a Wilton candy fork to dip candy into chocolate with and it makes the job so much easier. I used my double boiler to melt the chocolate and was able to let the chocolate sit over the hot water while dipping the candy making it all so much easier. Thanks June
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3 users found this review helpful

Moist Lemon Chicken

Reviewed: Aug. 25, 2011
Wow! Was this ever good! I don't know why I had to change it around without even trying it as written, but I did. I left out the water, added 2 tablespoons of olive oil and used dill weed because that's what I had on hand. Everything else was the same. This is now one of my favorite recipes. Thank you Nancy.
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12 users found this review helpful

Baby Back Ribs

Reviewed: Jul. 16, 2011
I loved this recipe! Quick, easy and clean-up's a breeze. Thank you KHEFFN for the 5 Star recipe. I love this website!
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5 users found this review helpful

Calico Beans

Reviewed: Jul. 2, 2011
Excellent, but far too sweet for our tastes. No big deal though, I just cut the sugar in half and it was so good. You can throw any beans you want in and it's always good. Family wants this at all the BBQ's. Thanks Kathy
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4 users found this review helpful

Amish Macaroni Salad

Reviewed: Jul. 1, 2011
3/4 of a cup of sugar just seems to be way too much for most people. I suggest starting out with a couple of tablespoons and then adjust it to taste. Other than that, this is an excellent recipe. Thanks Connie!
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Jun. 23, 2011
*Edited review. This is still a wonderful cake ... just follow the recipe. I made it again today for a fund raiser baker sale after not making it in some time. It made a 6" layer cake and 2 dozen cupcakes. My suggestion is, try to use foil cupcake liners with this one. If there are chocolate chips on the bottom of the cupcake, they will stick to the paper liners and stay there. Also, if you want to make a layer cake, which I like to do, be sure to use parchment paper, besides greasing pan. White buttercream frosting and chocolate curls will make them pretty easy to sell. Thanks Denise!
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6 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Jun. 23, 2011
Excellent and so easy! Thank you Ginger for a real keeper!
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1 user found this review helpful

Delectable Marinated Chicken

Reviewed: Jun. 9, 2011
Sorry for the long review but I am really excited about this one. I followed it to a T, almost. The difference being, I used a package of what they call around here, "Pick of the Chick" three thighs, three legs and three breasts, all with the bone it. I grilled the legs and thighs over indirect heat for a total of 25-30 minutes. They were done inside and the skin was a golden brown with a little char. They were beautiful! While we ate the greatest grilled chicken dinner ever, with the legs and thighs, I continued cooking the breasts for an additional 10 minutes for a total cooking time of 40 minutes. I was thinking "I'm sure they will be sort of dried out like most big breasts with the bone in, so tomorrow we will have grilled chicken salad." The next day I took the chicken off the bone, and zapped it in the microwave to take the chill off. I then topped our salad with it and I was simply dumbfounded. The leftover chicken was still very moist, very flavorful and so tender. It was the best grilled chicken salad I've ever had. The negative reviews are crazy. It is simply delicious. This is not a difficult nor expensive recipe to make. The flavor, tenderness and the moistness has made this one of my favorite grilled chicken recipes. Thank you Wilemon for the excellent recipe! I want to come to your house for dinner!
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53 users found this review helpful

Red Skinned Potato Salad

Reviewed: May 12, 2011
Yum! The addition of bacon makes a nice change from your regular potato salad. This is the one that the whole family requests at that first BBQ of the year. I wouldn't change or add a thing, it's perfect as is. Nice job Donna!
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1 user found this review helpful

Fancy Fruit Pizza

Reviewed: May 10, 2011
This is always a crowd pleaser and one of my family's favorite desserts. I made a couple of changes to suit us. I folded in an 8 ounce container of cool whip to the cream cheese mixture. I melted apple jelly (it's what I had on hand) in the microwave and cooled it slightly before brushing on the fruit. It makes the fruit all shinny and pretty Yum!
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5 users found this review helpful

Chocolate Candy Bar Cake

Reviewed: May 6, 2011
Yum! This was so good! I did use 3 9' pans instead of 8' pans. I chose to skip frosting the sides of the cake. Instead I heaped frosting on each layer, taking it out all the way to the edge of the cake. It was thick enough to not dribble down. I then sprinkled on the chopped up chocolate and the pecans on all three layers. It was so pretty and impressive looking when cut. I'll bet it would be good using 1/2 chopped chocolate and 1/2 peanut butter cups. If you buy the tiny unwrapped peanut butter cups in the bags it would be so easy.
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5 users found this review helpful

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

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