marypat Recipe Reviews (Pg. 1) - (187108)

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Hot Pizza Dip

Reviewed: Jul. 28, 2014
Definitely more stars than 5. Made 2 dishes tonight; one to try; one for company tomorrow. Used chive and onion cream cheese, added Italian Seasoning and garlic powder to cream cheese. Browned Italian sausage with onion and red pepper (didn't have green). Used 5 Italian Cheese Mixture along with cheddar cheese. Microwaved pepperoni for 30 seconds to remove excess grease; cut into pieces with kitchen shears. Layered as follows: Cream cheese mixture, sauce (used more), cheese, sausage-onion-pepper mixture, remaining cheese, pepperoni, black olives (used more). Baked at 350 for 20 minutes. Used olive oil & garlic Triscuit crackers and tortilla strips. WOW!!! Thanks for a great recipe. Can't wait for friends to try it.
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0 users found this review helpful

Baked Ham and Cheese Party Sandwiches

Reviewed: Jun. 13, 2012
I have this exact recipe from a neighbor, minus the onion. Her recipe calls for making this up the day before, covering with foil and refrigerating overnight. When ready, bake at 350 for 25 minutes with foil on, then uncover and bake an additional 5 minutes. Always a hit and prep the day before makes it ideal when having company.
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8 users found this review helpful

Skillet Pork Chops with Potatoes and Onion

Reviewed: Apr. 20, 2011
I have made this recipe many times. The first time as written, then with some changes. I mix Montreal Steak Seasoning with the flour to coat the pork chops; brown the pork chops, remove from pan and saute the onions and minced garlic. Add the pork chops on top of the onions, add the Parmesan, add the potatoes on top of the pork chops, add more Parmesan and pour lemon juice mixture (sometimes I use chicken bouillon) over all. When potatoes are soft, I remove potatoes and pork chops and add a slurry of corn starch and water to thicken the sauce. When it has thickened, I add back the pork chops and potatoes. I do not add any salt to this dish. There is plenty with the bouillon and the cheese.
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3 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Jun. 15, 2010
I have been making Twice Baked Potatoes this way for years. Instead of green onions, I grate an onion and use that. After scooping out the flesh of the potato, I put the skins back into the oven so they dry out a little more. I usually make 10 baking potatoes, place the ones I'm not using on a cookie sheet and freeze them. When they are frozen, wrap individually in freezer bags. They will last about 3 months. When ready to use, defrost and then bake at 350 until hot.
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16 users found this review helpful

Breakfast Sausage

Reviewed: Sep. 27, 2008
These breakfast sausages are wonderful. Served them to company and had to give them the recipe. The only thing I did differently from the recipe was to mix the ingredients the day before, otherwise followed the recipe exactly.
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1 user found this review helpful

Big Soft Ginger Cookies

Reviewed: Mar. 8, 2007
These cookies are exactly what the name says "Soft". I followed the recipe exactly except I did refrigerate the dough for approximately 1 hour so it was easy to work with. I only baked them 9 minutes so even if they look like they are not done, they are. They stay soft in the cookie jar without even a slice of bread (which I use to keep my cookies soft). Wonderful recipe. My neighbor was over and tried one, and I had to make a copy of the recipe to give her. Thanks.
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4 users found this review helpful

Chicken Monterey

Reviewed: Mar. 30, 2006
Made this last night. Actually, I browned the chicken in olive oil and butter the night before, made the sauce, refrigerated all and popped it in the oven at 350 degrees for 40 minutes the next night. The only difference is that I used shredded Swiss cheese instead of the Monterey Jack. It was wonderful. Served it with angel hair pasta and broccoli. Thanks for a great recipe.
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3 users found this review helpful

Sugar Snap Peas

Reviewed: Jan. 27, 2006
This was delicious, a nice change from stir frying pea pods. I used pea pods that we had frozen from our garden. I didn't have any shallots on hand, so I sprinkled a little onion powder and garlic powder with the rest of the seasonings and olive oil in a bag, then spread out on a cookie sheet covered with aluminum foil. Bake for the time and temperature given and they were wonderful. Thanks for a great new side dish recipe.
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55 users found this review helpful

Sweet Dinner Rolls

Reviewed: Oct. 23, 2005
There are never any rolls left when I make these for a dinner. After the dough raises, I divide the dough into 27 pieces and form into balls. I place 9 balls in a greased 9" pie pan, this gives me 3 pans of rolls. I let them raise for 30 minutes, then bake in the oven until lightly brown. I freeze the rolls in aluminum foil. When I need dinner rolls, I thaw the rolls, leave them wrapped in the foil and warm in the oven at 350 degrees for 5-10 minutes. Delicious!
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1294 users found this review helpful

Baked Soy Lemon Chops

Reviewed: Sep. 21, 2005
I halved the marinade ingredients as there is only two of us using "lite" soy sauce and olive oil instead of vegetable oil. I used 1" thick boneless pork chops, marinated overnight. I then grilled the pork chops. These were the tastiest, juiciest pork chops we have ever had. When I can't grill outside, I plan on baking these chops or using my George Foreman Grill.
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2 users found this review helpful

Cinnamon Rolls III

Reviewed: May 16, 2005
I followed this recipe exactly. I made 2 batches of rolls (48 all together). Instead of raising and baking again, I put the cut rolls on a greased tin foil covered cookie sheet and froze. After the rolls were frozen, I placed them in a freezer bag so I could take out however many I wanted. I took the rolls out of the freezer the night before serving. I made caramel topping for one pan, the other pan I greased and placed the rolls in to be frosted after baking and placed the pans in the refrigerator. The next morning, I took them out of the fridge, let them raise for about 30-40 minutes, then baked at 375 for about 20 minutes. I turned both pans over and frosted one pan. The rolls were excellent and I still have 1 dozen of frozen rolls left to use. You can have fresh baked cinnamon rolls any time!
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485 users found this review helpful

Foil Wrapped Veggies

Reviewed: Aug. 10, 2002
I have done this recipe the following way: Spray heavy duty aluminum foil with cooking spray. Slice onions, cube new potatoes, add all or any of the following: carrot chunks, green pepper slices, broccoli, green beans, zucchini. Sprinkle some Dry Good Seasons Italian Dressing Mix over all and add liquid Italian Dressing over all. Wrap up and place on grill, 15 minutes each side. Enjoy!
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117 users found this review helpful

Fuzzy Navel Slush

Reviewed: Jun. 15, 2002
I did make some changes. I only added 1 cup of sugar and heated the water and sugar until the sugar dissolved. This is a great drink and so easy. When guests are over, you don't have to mix up Fuzzy Navels, just use this. Perfect for a group of people.
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48 users found this review helpful

London Broil I

Reviewed: Feb. 15, 2002
Some changes--first I sliced Sirloin Steak into 1/2 inch slices, then marinated for 24 hours. I sauted mushrooms and onions in butter while I was lightly frying the steak in the marinade for about 10 minutes. I put mushrooms, onions, steak and marinade and refrigerated overnight, then just reheated the next night for dinner. We had twice baked potatoes, salad and this steak for our Valentine's Dinner and it was fabulous. Great marinade!
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15 users found this review helpful

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