MOLLYSMAMA Recipe Reviews (Pg. 2) - Allrecipes.com (18337044)

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Onion-Cheese Yeast Rolls

Reviewed: Dec. 24, 2011
Sometimes I substitute 1/2 c of tomato sauce for the water. Gives it an extra tangy flavor and turns them orange-ish, so they look super cheesy.
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3 users found this review helpful

Chocolate Covered Cherry Cookie Frosting

Reviewed: Dec. 10, 2011
Delish! I added about 2 teaspoons of corn syrup with the milk butter & chocolate to make the icing hard and glossy. That way the cookies don't stick together.
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7 users found this review helpful

Grandma Georgie's Cardamom Rolls

Reviewed: Apr. 21, 2011
Since you're adding the yeast with the flour, the temp. needs to be higher - like 120 deg. Don't worry, it won't kill the yeast. If temp is too low the rise time will be much longer. However, Gramma used to put the mix in the fridge overnight & the dough was always just about to overflow the bowl in the morning. Also, if you're using whole wheat flour, you get a better rise if you substitute about 1 cup of high-gluten flour (bread flour).
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6 users found this review helpful

Cake Mix Cinnamon Rolls

Reviewed: Dec. 24, 2010
The dough is light and fluffy, but in my opinion needed about 1 C white sugar, use milk rather than water, and add 1 teaspoon of salt. I also added about 1 1/2- 2 Cups of additional flour. I doubled the cinnamon sugar and added about 1/4 of cocoa powder to it (my secret ingredient). YUM!
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Coconut Pecan Frosting I

Reviewed: May 15, 2010
I like it with the sweetened condensed milk! It's less sweet, and more creamy caramel tasting than the kind made with evaporated milk. YUM!
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3 users found this review helpful

Irish Soda Bread

Reviewed: Mar. 18, 2010
Yum! Only change I made was used self-rising flour, and put it into 2 loaf pans rather than a 9" round. I used golden raisins as it's our preference, and I sure am glad I didn't cut back on them.
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5 users found this review helpful

No Bake Fudge Cookies

Reviewed: Mar. 5, 2010
These are great. When I was a child, my mom left out the peanut butter, used 2 C oats and added 1 C coconut & kept the raisins. She'd also make them with about 1 C chopped pecans. Yum!
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5 users found this review helpful

Ham and Swiss Braid

Reviewed: Dec. 24, 2009
I've had this taped to a recipe card for years and it always turns out wonderful. I add carmelized onions, and sometimes I double the recipe and freeze one for later. (Just let it thaw in the fridge overnight before baking.)
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5 users found this review helpful

Rich Italian Sausage and Potato Soup

Reviewed: Sep. 18, 2009
This was great. I doubled the potatoes and also used ground italian sausage rather than links, and 2 slices bacon rather than pancetta. I cooked the potatoes in the chicken broth first and then used the immersion blender to puree some of it to give it some texture. Then I added everything else, and added the cream just before serving. YUM!
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4 users found this review helpful
Photo by MOLLYSMAMA

Cheese Crepe Souffle

Reviewed: Jul. 17, 2009
FF Sour Cream works fine, too. If you can't find cheese blintzes you can substitute any other flavor. Or, in a pinch, if you can't find ANY blintzes, use a can of pie filling underneath the souffle mixture. Then, you'll need a spoon to dish it up-it'll be rather sloppy yet tasty.
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Juicy Roasted Chicken

Reviewed: Oct. 14, 2008
MMMMMMM.... good! The secret is don't use light margarine - or anything that's got water in it. I use 1/2 olive oil & 1/2 butter - melted together and then brushed over chicken & splash the rest inside. I add an onion inside with the celery. Adding any broth or water makes for more stringy, chewy, dry chicken. Also, don't cover it, you don't wanna trap any steam. I cook it low & slow at 325 until the thermometer reads 170-ish deg. Then take it out to rest & let the temp. rise to 180. Chicken heaven! This works with cut up chicken pieces too!
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5 users found this review helpful

Dump Cake V

Reviewed: Apr. 27, 2008
Super easy and tastes great! The only changes I made were no coconut and I used sliced almonds. Everybody loved it & YES, serve with ice cream - Yummalicious!
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3 users found this review helpful

Grandma's Doughnuts

Reviewed: Mar. 7, 2008
Yup - these are good! They still taste kinda like a biscuit, but if you put some glaze on them, they are just sweet enough. I too used reduced fat, grand sized canned biscuits, and made some vanilla glaze. Then I got creative and added chocolate syrup to part, and strawberry syrup to another part. They all tasted yummy - my 4 yr. old raved!
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2 users found this review helpful

Displaying results 21-40 (of 72) reviews
 
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