MarkA Profile - Allrecipes.com (19784398)

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MarkA


MarkA
 
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Member Since: May 2011
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Recipe Reviews 12 reviews
Cool Mexican Shrimp Cocktail
I've been making a shrimp cocktail almost identical to this for years after ordering one in the Mexican border town of Algodones and loving it. Like one other reviewer suggested, I also use Clamato juice or a V8/Clamato mix and I also add celery and garnish with cilantro. I usually make a big batch so it lasts in the fridge for a couple of days. For that reason I don't add the shrimp and avocado until I serve individually.

7 users found this review helpful
Reviewed On: Aug. 30, 2014
Mom's Cucumbers
Timing is everything! Probably wouldn't have tried this recipe as I've been eating and making a marinated cuke/onion salad since I was a kid in the 60s and neither my Mom nor I ever used anything but a vinegar/water solution with a little salt and pepper and it was great, especially after a few days in the fridge. While in Charleston, SC vacationing with family last month we went to a low country restaurant named Jestine's Kitchen. The whole meal was fantastic but the fresh cuke pickles were so good that we bought a gallon to go when we left. My son-in-law and I both remarked that we needed to find the recipe. This may not be "spot on" but it's real close. The vinegar/sugar mix is perfect, not too sweet or acidic, and the celery seed is the kicker. I did use apple cider vinegar and added a pinch of dried dill and, following other reviewer's advice, I didn't squeeze the water out of the cukes nor add water. Great fresh pickles, Thanks!!

0 users found this review helpful
Reviewed On: Jul. 4, 2014
Vanilla Wafer Crust
A great starter recipe that needs a lot of work. Keeping the story as short as I can.....40 cookies, 1/4 C butter, 1/3 C powdered sugar, a handful of walnuts, splash of vanilla. Pulsed in a processor. Took the advice of an earlier reviewer and baked at 350F for nine minutes. Poured in a Meyers Lemon filling and cooked for another 30 minutes. Maybe the best pie I've eaten and the crust was perfect. IMHO you have to cook this crust, especially with a non-bake pie, or the crust will be mush. I used a Marie Callender size pie tin and had more crust than I needed. Next time I'll use 30 cookies and maybe a tad more nuts....pecans or macadamias should be awesome in this crust. Anyway, thanks for a great idea.

9 users found this review helpful
Reviewed On: Apr. 16, 2012
 
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