MARYB8 Recipe Reviews (Pg. 1) - Allrecipes.com (18178441)

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Cream Wafers

Reviewed: Dec. 23, 2011
This has been a Christmas favorite for many years. Make sure the dough is chilled. I roll out 1/3 of the dough at a time. I use a plastic medicine cup for a cookie cutter. These cookies are VERY breakable, and will stick to your pan. Spray your cookie sheet with Pam first, let them cool slightly, and they will come off easily. I make them without the egg yolk.
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Best Formula Three-Cheese Fondue

Reviewed: Mar. 30, 2011
Wonderful and easy to boot! We dipped broccoli, apples, and home made bread (Artisan bread in 20 min a day basic recipe) It was a nice change form our regular Swiss fondue
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Father-in-Law's Scallops with Sun-Dried Tomatoes and Bacon

Reviewed: Oct. 23, 2010
Hubby made this for dinner tonight. Was really good, but he didn't read the reviews so there was not enough sauce. We added some baby bella mushrooms. I will use the precooked bacon bits that we get in a big bag from Costco next time, and double the sauce. This recipe is a keeper, just needs a few tweaks
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Chicken Pecan Wraps

Reviewed: Jul. 22, 2010
Easy to make, but only OK. I followed the recipe except to add a little more onion, sour cream and salsa.
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Luscious Slush Punch

Reviewed: Jun. 19, 2010
I made this punch with lemon jello and less sugar (1 1/2 -2 cups) for a bridal shower. Long story short, they served it the wedding, and the next bride liked it so well that it was served at her wedding! Freeze half a recipe flat in a zip lock bag. slightly thaw the bags before adding the soda. We used 4 punch bowls and rotated full bowls in and empty ones out. We served over 200 people on a hot day with 6 recipes. I floated lemon slices on top.
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Shrimp Lemon Pepper Linguini

Reviewed: Feb. 9, 2010
really, really good, and really easy to make. I added a dash a red pepper flakes to give it some kick. We didn't have any lingini so I used baby bowtie pasta. With a good salad and a good bottle of wine, this could have been our Valentine Dinner!
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Anniversary Chicken I

Reviewed: Apr. 20, 2009
I added some baby portabella mushrooms to this chicken, but followed everything else exactly. It was great! It would be easy to do for a crowd.
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Cali's Sinful Creme Brulee

Reviewed: Apr. 19, 2009
This was wonderful! I was making for two, so cut the eggs to two, and used 3/4 cup heavy cream and 1/4 skim milk to ease the guilt pangs. I added the milk to the chocolate like some others have suggested. We put cappuccino flavored sugar on top. It was amazing -smooth creamy and the flavors worked so well together. Only change I would make is to not put the chocolate up the sides of the dish. It got singed by the torch.
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Momma Lamb's Famous Fruit Salad

Reviewed: Mar. 30, 2009
Followed the advice of others and used cooked pudding made with the drained pineapple juice and then heavy cream to make two cups of liquid. I used canned pineapple, mandarin oranges, maraschino cherries, fresh grapes, bananas, and blueberries. For good measure, I also added some mini marshmallows. The pudding sauce was great.
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Wild Rice Micro Chicken

Reviewed: Mar. 30, 2009
I used a wild rice blend, leftover cubed chicken and lots of mushrooms. I left out the onion soup mix (too salty) but put french fried onions on top while it baked. My hubby ate thirds!
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Crab Legs with Garlic Butter Sauce

Reviewed: Mar. 27, 2009
Great taste, easy to prepare. Medium was a little too high on my stove- the butter burned while the crab legs were cooking. Will keep this one in the rotation.
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Amish Slaw

Reviewed: Jan. 13, 2009
This was great. We used red and green cabbage to give it some color. It's hard to judge how much shredded cabbage is in a head, but we served 15 people with a little leftover with about 3/4 head green cabbage, 1/2 head red cabbage and several carrots to one recipe of sauce. everyone loved it.
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Grandma's Green Bean Casserole

Reviewed: Dec. 26, 2008
We had this for Christmas Eve dinner and it was great. I used 2 bags of frozen french cut green beans and mixed half of the cheese in with the beans. We sprinkled extra cheese and french fried onions on top. I baked it in a 200 degree oven while we were at church and then turned the heat up to 350 for about 20 minutes while we got the rest of the food on the table. It is a new favorite.
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Clone of a Cinnabon

Reviewed: Dec. 26, 2008
I made this for Christmas Eve breakfast. I made one recipe of dough, 1 1/2 of filling and 1 of frosting. Ity was great. I mad eit the day before, refrigerated overnight, and let it sit out for an hour or so before baking. After reading others reviews, I baked it at 350 for about 20 minutes. These rolls are great. I made 18 out of the recipe- 12 in a 9x13 pan and 6 in a pie plate. I don't know how you could eat a much bigger serving than that. They are also great two days out...
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Blueberry French Toast

Reviewed: Oct. 23, 2008
I made this for a brunch and was amazed at how quickly it disappeared. I used 8 eggs and added more milk. Following some advice in another recipe, I spread the cream cheese on the bread before cubing it. I made 1 1/2 times the syrup and we had a small amount leftover. I used half brown sugar and half white sugar in the sauce for extra flavor. Frozen blueberries work well. An added plus is that this warms up well in the microwave.
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French Toast Bake

Reviewed: Oct. 23, 2008
I made this for a brunch and was amazed at how quickly it disappeared! I used 8 eggs and increased the milk. I spread the cream cheese on the bread before cubing it and it worked great. Frozen blueberries were all I had and worked well. I did increase the amount of the sauce to 1 1/2 what it called for. To give it some extra flavor, I used half brown sugar and half white sugar in the sauce. The leftovers warmed up well in the microwave for a different lunch at work.
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Amazing Italian Lemon Butter Chicken

Reviewed: Aug. 7, 2008
We all loved this recipe! I cut the butter to 3/4 cup and left everything else the same. (We didn't have artichoke). I used precooked bacon. I browned the chicken first and then browned the mushrooms while the chicken cooled enough to cut it up. I put the chicken and mushrooms in a separate plate and made the lemon butter sauce. I put the bacon and capers into the sauce, then added the warm chicken and mushroom mix. We chose to put it on top of the noodles at the table instead of tossing together. I used curly noodles because that was what I had on hand. (they cooked while I was doing all of the fussy stuff.) I think the whole thing took about 45 minutes from start to table.
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Classic Creamy Coleslaw

Reviewed: Jul. 20, 2008
I made this with red and green cabbage. It looked colorful and nice. It was a little too sweet for our taste. I'll try it again with less sugar next time
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Tiger Butter I

Reviewed: Jan. 17, 2008
I made three batches of this for Christmas this year and was asked for the recipe multiple times. It was always the first candy to disappear form the plate. I use smooth peanut butter and like it best with white almond bark. It gets too soft with white chocolate chips. My son claims it's better than the Rocky Mountain Chocolate factory version,
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Mardi Gras King Cake

Reviewed: Jan. 17, 2008
I make several of these every year. Everyone loves them. I add a little more flour to the dough than the recipe calls for. The icing I use is a basic powdered sugar, vanilla, butter and milk one.
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Displaying results 1-20 (of 25) reviews
 
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