Martha C. Recipe Reviews (Pg. 1) - Allrecipes.com (18141516)

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Martha C.

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Baked Teriyaki Chicken

Reviewed: Jan. 19, 2013
This was amazing. The only substitutions I made were to use light brown sugar instead of white sugar, and I used lower-sodium soy sauce, as it's what I had in the house. Basted it at 20 minutes, then again after another 20 minutes; took it out at about 55 minutes. Absolutely delicious, wouldn't change a thing, other than next time, I'll line the baking dish with aluminum foil!
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Photo by Martha C.

Chocolate Mint Cookies I

Reviewed: Jan. 10, 2008
Made these for the first time tonight. All I can say is, I will NEVER have buy another box of Thin Mints - these are even better! Made them almost exactly according to the recipe - just added 1/4 tsp. peppermint extract after the eggs, as a previous poster suggested.
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Strawberry Spinach Salad III

Reviewed: Aug. 5, 2007
I made a couple of changes: omitted the mustard (just forgot to put it in!), and cut the sugar in half! I also added cukes and mushrooms. Served with sirloin tips and crusty bread - really good!
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G's Flank Steak Marinade

Reviewed: Jan. 21, 2007
Very tasty - I'll use this again. Used it on a top round steak; looking forward to trying it out on sirloin tips.
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Chickeny Chickeny Rice

Reviewed: Mar. 10, 2006
I made this for the first time tonight. I think next time I'll add a little salt, but only because I used low-sodium boullion. I also added some fresh mushrooms (sauteed them with the onions), and they were a welcome addition.
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Tender Italian Baked Chicken

Reviewed: Mar. 10, 2006
I love this chicken; so easy and tasty. I can also tell you that it's just as moist, though perhaps not as tasty, without the parmesan: when I was making this tonight, I *forgot* to put it in! LOL
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Broccoli Squares

Reviewed: Feb. 26, 2006
I made these for a party, and they were a hit. I changed it by adding some grated parmesan to the cream cheese/mayo, and some shredded carrots and a chopped yellow bell pepper to the other veggies. I think next time, I'll add less of the ranch mix to the cream cheese/mayo; it's a bit too salty for my taste. I'll probably add half the amount, but add some additional spices. You could probably halve the amount of cream cheese and mayo; we have a ton of the spread left over (but it makes a good dip for pretzels). I used Neufchatel and low-fat mayo, and you'd never know! Don't make them too far in advance, as they'll get soggy.
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Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Dec. 30, 2005
This is my husband's favorite chocolate cake. Whenever I'm asked to bring a dessert for something, he begs me to make it! I've made it numerous times, and have never had a problem with it rising, as a couple of reviewers have noted. I think I'll try substituting coffee for the boiling water, as a couple of people have suggested. If you're making the 9-inch layers, you might want to increase the frosting a bit; it'll cover, but not as thickly as I like it to. EDITED TO ADD: I made this for New Year's Eve, and substituted some strong hot coffee for the water; it added a depth to the cake that we really loved.
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S'mores

Reviewed: Dec. 30, 2005
Nothing beats a real s'more, when you've got a fire to toast the marshmallows. In a pinch, I've been known to toast the marshmallows over one of the burners on our gas range!
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Dec. 18, 2005
I made these for a Christmas party, and they were delicious. I added a half teaspoon of cinnamon to the oat mixture, and used Smucker's seedless raspberry jam. They were sweet, but very yummy.
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Mom's Italian Beef Barley Soup

Reviewed: Dec. 17, 2005
This was a great soup for a cold winter night. I browned the beef before adding it to the crockpot, and added 1/2 teaspoon of garlic powder (equivalent to 4 cloves). I might try adding some veggies next time, but it was simple to make and really, really tasty. I served it to my in-laws with a green salad and some crusty bread - it was a huge hit!
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Stuffed Green Peppers I

Reviewed: Aug. 20, 2005
This recipe was a great starting point, but the second time I made them I definitely "kicked it up a notch." I added 3 cloves of garlic, doubled the Worcestershire sauce, added a tablespoon of tomato paste, and added some cumin and cayenne. I also substituted light cheddar for the cheddar. If you soak the rice in a half cup of hot water while the meat mixture is cooking, it helps to soften the rice. The first time I made them, the rice was still a little crunchy; second time (when I soaked the rice), it was perfect. I also chose not to pre-cook the peppers, as we prefer them crunchy.
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