Mary J. Recipe Reviews (Pg. 1) - Allrecipes.com (18296493)

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Mary J.

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Hungarian Mushroom Soup

Reviewed: Apr. 27, 2014
Absolutely delicious! I didn't have broth so I used water and chicken bouillon. I also used corn starch instead of the flour. Used 4 packages (2 lbs) of regular white mushrooms based on other reviews and added a tablespoon of sherry. Otherwise as written. Hearty even without meat. Will definitely make this again.
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Sweet and Spicy Sweet Potatoes

Reviewed: Jul. 6, 2012
These are terrific! Guests who weren't big fans of sweet potatoes devoured them. I added fresh, chopped Rosemary, and I wasn't very careful with measuring the spices, so I know I added more than called for. The red pepper and sugar are key and really give the dish a great sweet kick. I plan to make them for a dinner party. Thanks for the amazing recipe!
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4 users found this review helpful

Amish Breakfast Casserole

Reviewed: Jun. 20, 2010
Delicious! I even used less fat ingredients, and it turned out great.
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2 users found this review helpful

Cream Cheese Pound Cake III

Reviewed: Jun. 20, 2010
A simple, delicious pound cake recipe. The cream cheese really gives it a rich taste. I baked it in a bundt pan, and it turned out beautiful.
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0 users found this review helpful

Twice-Baked Mashed Potatoes

Reviewed: Jun. 20, 2010
What a delicious way to serve twice-baked potatoes, but with much less effort! Rave reviews by my guests, and I even left out the onions because one guest has an alergy to them. I did add sour cream, but otherwise, followed the recipe as stated. Great to make ahead as well.
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Dawn's Candied Walnuts

Reviewed: Dec. 28, 2009
Very good, but not superb. I prefer the sugar 'n' spice nuts on this website, and frankly, those were much easier. That recipe has more spices and a little orange peel which really brings out the flavor.
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1 user found this review helpful

Chocolate Caramel Candy

Reviewed: Dec. 28, 2009
Simple, and simply divine! I put the squares in those candy wrappers, and they looked beautiful. Didn't change a thing, but did put each layer in the freezer inbetween stages to make sure I didn't have to wait to spread the next one.
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3 users found this review helpful

Raspberry Truffle Fudge

Reviewed: Dec. 28, 2009
Incredibly rich! I did as one reviewer suggested and added (with the rasp. liqueur) a couple tablespoons of seedless raspberry jam. It added an intense flavor that really went over big!
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2 users found this review helpful

Easy OREO Truffles

Reviewed: Dec. 28, 2009
Hands down, this candy was the favorite of about 8 different varieties I made for holiday gifts. Easy as pie, and rich to no end! Didn't change a thing.
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Sloppy Joes II

Reviewed: Dec. 14, 2009
Pretty darn good. I would adjust the brown sugar down just a bit, or maybe be prepared to add 2/3 first, stir and taste, and then if it needs more sweetness throw it in. Much better than Manwich!
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Mom's Best Peanut Brittle

Reviewed: Dec. 14, 2009
Thanks for the rater's suggestion to have everything measured for the second step after reaching 300 degrees. The only thing I was not prepared for was the length of time it took to go from boiling to 300 degrees. I would estimate 30-40 minutes, so just be aware. I stirred pretty much the whole time. The flavor is great. I doubled and poured on to two cookie sheets. Came out great. Reminds me of my grandmother's peanut brittle.
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Sugar 'n' Spice Nuts

Reviewed: Dec. 14, 2009
I wasn't sure how these would turn out, but they could not have been simpler and the final result was delicious, just like those nuts you get at the state fair. After 2 stirs at 10 minute intervals (20 minutes total), I stirred again at 8 more minutes, then left them in another 2-4 to kind of "dry out" completely. The temperature is perfect. A nice slow cooking process.
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6 users found this review helpful

Pretzel Turtles

Reviewed: Dec. 14, 2009
I can't believe how easy and delicious these are! I ended up following the suggestion of another rater who said they stacked the rolo and pecan half on top of the pretzel before putting in the oven for 4 minutes. Took them out, pressed down quickly, and then slid the parchment paper with the candies off of the hot cookie sheet right away so they didn't melt any more. BTW, 1 bag of rolos makes about 1 cookie sheet worth. I used 2 bags and am going to do some more since they are so quick. Honestly, the hardest part of the process was unwrapping the rolos!
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Carrots with Dried Cherries

Reviewed: Oct. 24, 2009
A nice combination of flavors. I just used baby carrots, opening the bag and pouring them right in the pot to steam. Easy and elegant.
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1 user found this review helpful

Sangria! Sangria!

Reviewed: Oct. 24, 2009
Wow! This is a great recipe. The brandy really gives it a kick, along with all those juices and fruit. I put mine in a decorative glass iced tea jar, and it looked fabulous (plus was easy for guests to help themselves). Will definitely make again.
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Photo by Mary J.

Giant Ding Dong Cake

Reviewed: Oct. 24, 2009
I've made this recipe twice with great results. The filling really does taste like that of a ding dong. And the glaze works great. I doubled it to make sure it went on smoothly. Had leftovers, but that's fine. One day I'll do cupcakes, too.
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2 users found this review helpful

Cheesecake Brownies

Reviewed: Oct. 24, 2009
Really great, simple but rich dessert. A big hit.
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Creamy Sage Butter Sauce

Reviewed: Oct. 24, 2009
After reading the reviews, I added flour to the butter mixture right off the bat. About 1 1/2 tbsp. Stirred it well and cooked it slightly before adding the broth first slowly, then the crem slowly. The flavor of the sage leaves was wonderful. I added just a dash more of dried sage. Served it over chicken cordon bleu. Gave it a rich taste.
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13 users found this review helpful

Apple Spice Dump Cake

Reviewed: Oct. 24, 2009
Another big hit with a bunch of girl scouts. Used the store brand apple pie filling, and the girls took turns cutting the butter into the cake mix with a pastry blender until crumbly. Otherwise, followed the recipe exactly. Delicious with whipped cream.
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Peach Cobbler Dump Cake I

Reviewed: Oct. 24, 2009
What a wonderfully easy and delicious dessert to make with a bunch of girl scouts! I used 2 cans of peaches in juice, draining one of them. And the girls took turns cutting the butter in the cake mix with a pastry blender until crumbly. It insured uniform distribution of the butter. Baked it a little longer, but the edges browned nicely. A big hit with whipped cream.
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1 user found this review helpful

Displaying results 1-20 (of 26) reviews
 
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