MamaGray Recipe Reviews (Pg. 1) - Allrecipes.com (1953976)

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Santa Fe Cheesecake

Reviewed: Dec. 28, 2006
Absolutely FANTASTIC! The flavor was wonderful The only setback is the fact that this is a savory cheesecake and not a sweet one so people were a little confused. I am making it again for a family party in January 2007.
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3 users found this review helpful

Smothered Green Beans

Reviewed: Dec. 28, 2006
RAVES!!! I served these green beans with our Christmas Prime Rib and there wasn't one drop left on anyones plate. There was a tinly bit left over in the pan in the kitchen and my picky nephew even ate all that with his fingers! It's an easy recipe to follow. I fried the bacon ahead of time because of the last minute time crunch. I crumpled the bacon after it had cooled and left about 3 tablespoons of drippings in the pan. About 30 minutes before serving dinner I finished the recipe and left the beans in the frying pan to stay hot. As a side note, I used 2 lbs fresh green beans and an entire pound of bacon which was good because the relatives kept nibbling on the bacon when I had it sitting on the counter. I will make this again and again.
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Garlic Prime Rib

Reviewed: Dec. 28, 2006
My husband and I served this beauty for Christmas dinner. We had never cooked a rib roast and were extremely nervous because we had to uphold the standards of my parents who have been preparing rib roasts for years. This recipe did not disappoint! More rave reviews in fact my Dad will be preparing the roast "our way" in the near future. My husband especially loved the garlic morsels that toasted on top of the roast. I used 12 cloves of garlic (the entire bulb) added a tablespoon of crushed garlic from the jar and sprinkled a generous amount of granulated garlic(4 tablespoons) on top of the entire roast. Is there such a thing as too much garlic? If you want the inside of the roast to be pink, I would not suggest setting it out for more than 30 minutes before cooking. This is what my parents had done and their roasts had little or no pink in the center. Our 16 lb roast (which included the ribs) took approximately 3.5 hours to cook. We removed the roast when the thermometer reached 135 degrees. We cut very generous portions of about 3/4 inch and still had leftovers for every one of our 6 guests to take home. We served the meal with fresh baked crescent rolls, King Crab Sweet Corn Chowder from Costco and 2 other recipes from this site, the excellent smothered green beans and roasted garlic mashed potatoes. This was truly a WOW meal!
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3 users found this review helpful

Grandma's Peach French Toast

Reviewed: Dec. 29, 2006
Have served this dish twice and both times received rave reviews....it's a keeper!
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1 user found this review helpful

Glazed Corned Beef with Lentils

Reviewed: Mar. 28, 2007
I have made this recipes every year for the last 3 years and every time I get lots of compliments. I am not a fan of lentils so after I remove the beef from the broth I dump in potatoes and carrots to cook and when they're close to done I add a quartered cabbage. This year I added a can of beer to the broth just to make it a little more interesting and it did just that.
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6 users found this review helpful

Jimmy Dean Breakfast Casserole

Reviewed: Dec. 29, 2007
Excellent recipe when serving a group. Don't worry about removing seeds from tomatoes. The dish is excellent especially when you add a small can of chopped green chilis to the top. Serve with salsa and sour cream on the side. This one gets a WOW every time I serve it.
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15 users found this review helpful

Baked Salmon with Coconut Crust

Reviewed: Feb. 7, 2008
I've had coconut crusted fish in restaurants but only had chicken on hand so I tried it. EXCELLENT recipe for chicken!!!! The only thing that would have made it a little better is some kind of fruit salsa. This will become a new favorite. PS: I used bread crumbs.
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1 user found this review helpful

Sensational Sirloin Kabobs

Reviewed: Jul. 19, 2010
The marinade made the sirloin super tender, melt in your mouth delicious. Used the multi-coloured small peppers which made for a more colorful presentation. Tomatoes were ok, I wouldn't use them the next time, perhaps replace them with red onion but that's the only thing I would alter. Really good recipe we'll make again.
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2 users found this review helpful

Thai Cucumber Salad

Reviewed: Oct. 7, 2011
The BEST cucumber salad ever! I first made it when I was given 3 homegrown Asian cucumbers. I didn't have peanuts so I used chopped macadamia nuts. SO GOOD! I've made it at least 5 times in the last 6 weeks. A FAVORITE & a keeper. Can't wait for next summers cucumber season harvest.
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Easy Apple Crisp

Reviewed: Jan. 22, 2012
This was an excellent recipe. Easy to make, the right texture and balance of apples and crisp. I added a touch more butter than what was called for only because I needed to finish the cube. This will become a family favorite.
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2 users found this review helpful

 
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