Mary Charleston Recipe Reviews (Pg. 1) - Allrecipes.com (1519202)

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Cajun Chicken Pasta

Reviewed: May 7, 2014
This was really, really good and very easy to make. The only thing I changed was added some crushed red peppers to kick it up a notch but it didn't need it--hubby and I just like the added heat. Thank you for sharing, it's going into my menu!
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Alfredo Sauce

Reviewed: Apr. 28, 2014
Yum! I love the alfredo sauce at the Olive Garden and this is just a good and I can stay home and dunk my bread rolls in it, use as a base for a pizza, or spoon on top of a pasta dish. Very easy to vary the item to suit so many different dishes. Thank you for sharing.
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Almond Streusel-Cherry Cheesecake Bars

Reviewed: Apr. 28, 2014
I love anything with marshino cheeries. This was a little time consuming but well worth the effort.
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Quick and Easy Alfredo Sauce

Reviewed: Apr. 28, 2014
So simple, so good. You can't go wrong with this sauce. Thank you for sharing.
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Shrimp with Penne and Squash

Reviewed: Apr. 28, 2014
Yummy. My husband catches lots of shrimp here in Charleston so I'm always looking for different ways to serve those little critters. This was very, very good and not heavy with cream. Thank you for sharing.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Apr. 28, 2014
Oh my goodness! Made this last night and it was amazing. I always read the reviews so I did tweak this one. I added green peppers and mushrooms, changed out the plum tomatoes with one can each of the stewed and petite diced. I didn't have much hope of being flavorful but I was wrong. I only used have a box of bowties because we like a lot of sauce...it was like eating a very hearty soup -- yup, I served it in individual bowls. Very, very tasty. My husbands comment was, "I'd even eat this as a leftover." Which is unheard of from him. Simply amazing, thank you for sharing.
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Three-Meat Stromboli

Reviewed: Apr. 28, 2014
Perfect stromboli. I've been using this recipe for years and always get compliments. Sometimes I use Crescent Rolls, or Pizza Dough, or even the Pillsbury French Bread. The flavors of the meats, cheeses and spices are spot on!
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Fresh Tomato Pie

Reviewed: Apr. 28, 2014
I've often thought a tomato pie would be good because I love tomato sandwiches in the summer and this does not disappoint. I didn't change a thing and it was really, really good. I like to use the big beefsteak tomatoes. Yummy!
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Penne with Chicken and Asparagus

Reviewed: Apr. 25, 2014
Oh my gosh, so good! And I'm a BIG gravy and sauce gal, but this was off the charts delicious. After reading most the of reviews, I marinated the cubed chicken in Italian dressing while I prepped the rest of the food, added a pinch of crushed red peppers and sauteed mushrooms and it was simply delicious. Even good cold right out of the frig the next day. A definite 'must have' in the arsonal of good meals!
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Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 22, 2014
OMG, absolutely the best. Don't change a thing just be sure to not overcook. Amazing!
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Hamburger Steak with Onions and Gravy

Reviewed: Mar. 27, 2014
Wow! Best hamburger steak ever. I added sauteed mushrooms and replaced the sherry (don't care for it) with 1 teaspoon of worchestershire in the gravy. So good!
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Country Apple Dumplings

Reviewed: Mar. 14, 2014
Wow! I pulled two apple dumpling recipes to try last night, this one and one made with buttermilk biscuits and orange juice. This one won, hands down! I used 1/2 cup white and brown sugar, 1 tsp vanilla, 1/2 tsp nutmeg, and a pinch of salt. Like others, I used a mini can of 7-up and poured it around the dumpings and not on them. The dumplings cooked perfectly, not soggy and really good with a scoop of vanilla ice cream. This is a keeper!
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"Zuccotto" Cupcakes

Reviewed: Feb. 5, 2014
Well, I must say I was disappointed. I also follow a recipe exactly the first time before I start tweaking. For some reason I didn't think the flavors came together well and seemed to lack a focal point. Overall a good recipe but there was no punch--maybe because there were so many flavors nothing seemed to stand out. All the fine chopping for the bittersweet chocolate in the cupcakes was totally lost in any flavor--looked pretty, but you couldn't taste the chocolate bits. Filling was okay, would add a lot more of the toffee bits to step it up a notch. The ganache was the easiest I ever made but wasn't a standout. And last, the frosting...didn't do it for me either. It seems each section (the cupcake, filling, ganache, and frosting) were good on their own, it just didn't come together well. Although there were a ton of flavors, the cupcake seemed boring. Was not worth the cost of ingredients or time. Was fun to make but will keep searching for an amazing cupcake.
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Fluffy French Toast

Reviewed: Apr. 26, 2011
I have made french toast for years and it was always ho-hum. WOW! This is amazing. The vanilla is what has been missing for me. Perfect recipe, don't change a thing.
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Double Layer Pumpkin Cheesecake

Reviewed: Oct. 14, 2010
Amazing. I'm sure the recipe is perfect as written, however I opted to increase the filling as well as others (3 pkgs of cream cheese, 3 eggs, etc.). I kept tasting the cream cheese filling with the pumpkin as I added spices until it was perfect. I placed a pan of water on the bottom rack and baked it at 325 degrees for 1.5 hours then turned off the oven, opened the door and left it for another 1.5 hours. Perfect!
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Shrimp Lemon Pepper Linguini

Reviewed: Sep. 22, 2010
Like others before me, this is a good base recipe but I didn't care for it as written. I like to make a recipe as written the first time, then tweak to our tastes the next. So, the second time I doubled the sauce ingredients and tried to temper the strong lemon flavor with 1 cup of heavy cream. My husband doesn't like linguini so I used angel hair pasta and the liquid had nothing to 'stick' to. All-in-all it has a nice flavor but we prefer a thicker sauce. I may make a rogue next time. Oh, and we added fresh parmesan after we plated it. Thanks for sharing.
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Shrimp and Andouille Sausage with Mustard Sauce

Reviewed: Sep. 21, 2010
This recipe is perfect. Don't change a thing. Serve with garlic bread and you will be in heaven
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Autumn Cheesecake

Reviewed: Sep. 21, 2010
Normally I make a recipe exactly how its written first, then tweak to my liking. After reading the reviews, I tweaked first and it came out amazing. I made the crust exactly as is; perfect. I increased the ingredients for the filling (3 pkgs cream cheese, 3/4 c sugar, 3 eggs, 1 tsp vanilla, and added 1 c sour cream. I chopped the apples (1/2" cubes) place in a sauce pan, added the white sugar and cinnamon but also added 1/4 c brown sugar and cooked slowly until the apples softened. I drained the apples and thickened the liquid with a little flour then coated the apples before spooning on top. This is only my second baked cheesecake, so I opted to use a pan of water beneath and baked at 325 for 1 1/2 hours, cracked the door for 3 hours and it was perfect. A definite must is wrapping the bottom of the pan with foil! As others has said, any fruit topping would be awesome. Great starting point for many new creations. Thank you so much for sharing.
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Delicious Ham and Potato Soup

Reviewed: Sep. 17, 2010
This is the perfect way to use the left over ham and bone. Don't change a thing as this soup is the perfect comfort food.
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Maryann's Upside Down Rhubarb Cake

Reviewed: Sep. 17, 2010
Perfect comfort food for the fall. I like it cold out of the frig and hubby likes it warm from the microwave. Either way, it's heaven!
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