MOLLYSMAMA Recipe Reviews (Pg. 1) - Allrecipes.com (18337044)

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Three Berry Pie

Reviewed: Nov. 17, 2007
This is the 2nd time I've made this receipe. I also used 1/4 C. cornstarch, and a package of the triple berry mix from the "Club" store. It turns out perfect. First time I used a 9" pie pan and I thought it was a little thin, this time I used and 8" to make it thicker. Still yummy & not runny!
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Braised Balsamic Chicken

Reviewed: Aug. 25, 2014
I made this a bit simpler - I used a can of Italian style diced tomatoes (has the herbs already in it) and didn't add any extra herbs. Threw in a jar of button mushrooms, cut the balsamic back to 1/4 C, added 1 chicken broth cube (no extra water). After tasting it was a bit too sour, so I added maybe 1-2 t. of sugar and then it was sooo delicious!
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1 user found this review helpful

Hot German Potato Salad III

Reviewed: Aug. 4, 2014
Love it! Used red potatoes, boiled them whole - unpeeled, doubled the sauce mix, but did not increase the flour. Used cider vinegar. Used about 3/4 lb of bacon. YUM YUM!
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3 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

Original Irish Cream

Reviewed: Feb. 20, 2007
Super yummy! I also used 1/2 & 1/2, my husband said, "Yea-now we don't have to spend all that money. We could pour this in the other bottle and nobody would know the difference." I'm not so sure it tastes exactly the same, but its close enough for us. We'll definitely make this again.
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6 users found this review helpful

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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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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Salmon Patties III

Reviewed: Mar. 20, 2007
These were awesome. I doubled the recipe since I had extra salmon. My friend came over for dinner with her 2 toddlers - they ALL loved it - and my friend initially said no thanks, I don't like fish. Quick and easy to make, too. I also skipped the corn flakes & just used breadcrumbs.
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18 users found this review helpful

Peanut Butter Bars I

Reviewed: Dec. 24, 2013
I made it exactly as shown, the whole pan was devoured in a flash!
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1 user found this review helpful

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
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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Sauerbraten I

Reviewed: Mar. 4, 2007
This was really delicious. I marinated in a zip close bag for 4 days, used lots of onion and skipped the rest of the veggies. On Day 5 I put it in the crock pot on low for 8 hrs. When it was done to the point of falling apart, I removed the meat from the pot, and stirred into the leftover juices: 3/4 C crushed gingersnaps, 1/4 C. brown sugar and 1 C. sour cream to create the traditional gravy. YUM!
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Creamy Banana Bread

Reviewed: Sep. 30, 2007
I was surprised at how light & fluffy this bread was. I considered it more cake-like than bread. The banana taste was not overpowering either. I also doubled the pecan mix.
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Roasted Mediterranean Chicken

Reviewed: Mar. 5, 2015
I also followed others idea and 1/4'd the potatoes. I added some asparagus, just 'cause I had it, and I left out the additional oil, figuring the alfredo sauce was oily enough on its own. I used dried rosemary, so I only used a teaspoon. Left out the klamatas, but sprinkled some feta on the top about 5 min. before it was done. Nice & garlicky and the lemon juice really added great zing to it. I used frozen chicken chunks - next time I'll thaw and drain them beforehand - it made the sauce kinda watery.
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Frosted Cranberries

Reviewed: Dec. 24, 2013
I used a tablespoon of light corn syrup. Worked great! YUMMY!!
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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

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