Marsha Diane Recipe Reviews (Pg. 1) - Allrecipes.com (18523585)

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Marsha Diane

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Spaghetti Sauce II

Reviewed: Jan. 28, 2010
I was anxious to try making this particular spaghetti sauce because of all the reviews. I was not disappointed. The sauce cooked up thick, rich and very red. I made meatballs too but did NOT add them to the sauce because not everyone at our dinner party enjoys meat. In my opinion, I thought that it could have used a little bit more garlic but this is just a personal preference. I added a teaspoon of salt but later felt like it would have been just fine without it, do you know what I mean? I chopped the onions but not finely, and I used 1/2 bulb of the big elephant garlic which is sweet and tasty. Maybe I should have used more garlic since it was my first time using the elephant garlic but it was just fine for others. After I brought everything to a boil I reduced the stovetop setting to #2/simmer on my electric stove and covered the pot. I made sure to watch it so that it would ot continue to boil but to just simmer. I removed the bay leaves at the very end, before serving. I also stireed the sauce every 20 minutes or so because I didn't want it getting too hot on the bottom of the pan and scorching. Initially I doubled the recipe because we were having 4 guests besides my husband and myself. I wanted to make sure to have plenty of sauce for everyone's spaghetti. It was perfect by doubling the recipe. Next time though I intend to triple the recipe so that I can have leftovers to freeze. And there WILL be a next time!
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3 users found this review helpful

Sugar Cookie Frosting

Reviewed: Dec. 16, 2008
This is kind of a dull recipe. It was okay but I'll not make it again. It just seemed to lack that special something...
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2 users found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 16, 2008
The more corn syrup you add then the longer it takes to dry, sometimes as long as 10 hours. This recipe makes enough for about 12 cookies.
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8 users found this review helpful

Oatmeal Banana Nut Bread

Reviewed: Dec. 9, 2008
I surprised my husband's co-workers by sending this in to go with their coffee. My husband said it was gone in no time. Everyone raved about it to him and asked that I surprise them again soon with this bread.
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3 users found this review helpful

Flax and Sunflower Seed Bread

Reviewed: Dec. 9, 2008
I found this recipe to be delightful. Used sunflower kernels instead.
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2 users found this review helpful

Dark Rye Bread

Reviewed: Jan. 22, 2008
This was okay but just not enough rye flavor for my taste buds.
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2 users found this review helpful

Polish Cabbage Noodles

Reviewed: Jan. 22, 2008
Very tasty just the way it is without all that fussing around with more or different ingredients. An easy meal in itself.
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4 users found this review helpful

Date Nut Bread

Reviewed: Jan. 22, 2008
Moist and flavorful. I made this for the holidays and it was a hit. Bake it at 350º so that the center cooks through, adding foil if necessary to keep the top from getting hard. It might take 10-15 minutes longer but it's worth the effort.
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11 users found this review helpful

White Chocolate Cereal Clusters

Reviewed: Jan. 22, 2008
Easy! Cheap! Wonderful flavor! Stash it away from the kids if you want any for yourself!
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2 users found this review helpful

Chicken and Herbs

Reviewed: Oct. 23, 2007
Thank you for sharing this wonderful,flavorful herb mixture with all of us. I made the herb mixture and then rubbed it UNDER the skin of a whole roasting chicken, which I had previously loosened from the meat. Then using a fork, I poked holes into the meat so that the herbs could penetrate the meat while roasting in the oven. It results in an absolutely delicious, juicy chicken.
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20 users found this review helpful

Special Oatmeal Cookies

Reviewed: Oct. 22, 2007
Tasteless. Will not brown well. Does not "relax" in the oven but stays in a scoop. I was really hoping that this supar-free cookie recipe was worth the ingredients. Oh well...
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3 users found this review helpful

Russian Black Bread

Reviewed: Oct. 22, 2007
10-22-07 I made this loaf expecting a strong rye flavor and was disappointed. However, it was tasty, just not "rye enough" for me!
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6 users found this review helpful

Creamiest Rice Pudding

Reviewed: Sep. 26, 2007
DON'T start your one hour of cooking time until AFTER the mixture begins boiling. I stayed with the recipe given and it turned out perfect and very flavorful. By the way, I used Splenda instead of white sugar and it still turned out perfect. Thank you for taking the time to add your rice pudding recipe to Allrecipes.com!
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3 users found this review helpful

Best Bread Machine Bread

Reviewed: Sep. 26, 2007
I've been using my bread machine on a regular basis for 7 years and have made some wonderful breads using this website. This afternoon, after reading MANY reviews, I decided to make this particular recipe "Best Bread Machine Bread" and I rated this recipe with 3 stars. Why? Although the shape and texture were perfect, I felt that the flavor was lacking. Yes, it was a very soft bread and yes, it did slice thinly using an electric knife, but it wasn't the good old "stick to your ribs" type of homemade bread. It tasted bland, like the grocery store variety of white sandwich bread. We much prefer a hardier, chewier loaf of bread.
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6 users found this review helpful

Baked Rice Pudding

Reviewed: Sep. 17, 2007
Dry, more like some kind of a plain rice dish. Not really a traditional rice pudding. Maybe it was too much rice? Not enough liquid? I'll try it again though because I don't think one chance is all it should get.
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2 users found this review helpful

Polish Style Lasagna

Reviewed: Sep. 9, 2007
Dry filling, leathery top noodles, and many greasy onions. Uninteresting presentation. I won't make it again.
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5 users found this review helpful

White Chocolate Covered Pretzels

Reviewed: Jul. 25, 2007
Good, easy recipe. After the white hardens try drizzling on some regular melted chocolate. Ummmm...
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7 users found this review helpful

Easy Iced Coffee

Reviewed: Jul. 2, 2007
This is an AWESOME recipe. This evening I had to have iced coffee and so I made this recipe. I made enough for 4 servings (to share it) and it is delicious. Instead of a shaker I used my trusty blender and added 12 ice cubes (one at a time) to the liquid so that it would be really cold. It was!I also added an extra teaspoon of instant coffee powder when it was all done being blended - just for added coffee zing.
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3 users found this review helpful

Almond French Toast

Reviewed: Jun. 21, 2007
We just had this very recipe served to my hubby and I at Silverstone Inn (a B&B)in Lancaster,PA. Each slice of bread was cut into 4 pieces, dunked into the liquid, and all four sides of each finger were then rolled in the chopped almonds. It was cooked to perfection - a light golden color and cooked all the way through. It was heavenly.
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7 users found this review helpful

Soundview Crab Salad

Reviewed: May 19, 2007
This was the first time that I made this recipe, and it was for a Mother-Daughter salad luncheon at my church. I made it a day before I needed the salad so that the flavors would all have a change to blend together. I had to add an additional tablesppon each of the sour cream and mayonnaise because the salad wasn't moist enough for my liking. Instead of the one pound of shredded crab I used two pouches of imitation crab meat, 7 ounces in each pouch. I minced the meat in my food processor so that I could easily transfer a small amount of the salad into individual phyllo mini-tart shells, using the bigger scoop of my melon baller. I placed these little tarts on white paper doilies on top of a cobalt blue tray and it was a lovely plate for the table. I'm figuring it was a success because there was not one single piece leftover to bring back home!
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7 users found this review helpful

Displaying results 1-20 (of 22) reviews
 
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