Marybee Recipe Reviews (Pg. 1) - Allrecipes.com (1581021)

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Sausage Brunch Casserole

Reviewed: May 23, 2012
I precooked the dough at 350 for until it was set but not browned. Then I made as directed, cutting the sausage back to 1 pound. and refrigerated to bake the next morning. I was pleasantly surprised at how good it was even though it sat in the fridge overnight!
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1 user found this review helpful

Sausage Brunch Casserole

Reviewed: May 23, 2012
I precooked the dough at 350 for until it was set but not browned. Then I made as directed, cutting the sausage back to 1 pound. and refrigerated to bake the next morning. I was pleasantly surprised at how good it was even though it sat in the fridge overnight!
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2 users found this review helpful

Tea Punch

Reviewed: May 23, 2012
I used 4 cups each of the juices and the tea, and omitted the sugar altogether. It was delicious!
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1 user found this review helpful

Tea Punch

Reviewed: May 23, 2012
I used 4 cups each of the juices and the tea, and omitted the sugar altogether. It was delicious!
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8 users found this review helpful

Cindy's Jambalaya

Reviewed: Mar. 29, 2012
Yummy! Easy! I only had frozen cooked shrimp, which I thawed and added at the very end. I used Uncle Ben's converted rice since that's what I had on hand, as well, and it turned out perfectly. My "to taste" on the seasoning was to double it, and serve it with hot sauce. I should add that I do not put bay leaves in anything, but that's just personal preference. Thanks!
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Mushroom Lentil Barley Stew

Reviewed: Jan. 25, 2012
amazingly delicious - even the kids loved it. I subbed 1/2tsp of Bell's stuffing seasoning for the savory, omitted the bay leaves completely, and added only about 6 grinds of my pepper shaker - much less than called for in the recipe. I added about 1 tsp of salt and cooked on high for 4 hours, then left the cover askew for another hour to cook off some of the liquid. (I had only fresh shiitake mushrooms and forgot to reduce the liquid before adding it!) Will definitely make again!
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2 users found this review helpful

Mushroom Lentil Barley Stew

Reviewed: Jan. 25, 2012
amazingly delicious - even the kids loved it. I subbed 1/2tsp of Bell's stuffing seasoning for the savory, omitted the bay leaves completely, and added only about 6 grinds of my pepper shaker - much less than called for in the recipe. I added about 1 tsp of salt and cooked on high for 4 hours, then left the cover askew for another hour to cook off some of the liquid. (I had only fresh shiitake mushrooms and forgot to reduce the liquid before adding it!) Will definitely make again!
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Apple Cake I

Reviewed: Nov. 4, 2011
I added 1/4 tsp. allspice, reduced the sugar by 1/4 cup, and reduced the oil by 1/4 cup as well. It was thick and chunky, but I didn't add any milk or anything because I trusted that the apples would cook down and make a dense, moist cake. I think you could halve the oil and it would still be awesome. I'll try that next time, because this was delicious - even better the next day! I might add nuts, too, and as someone mentioned, a dusting of powdered sugar would look nice.
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Eggless Peanut Butter Cookies

Reviewed: Oct. 16, 2011
Dense, chewy & delicious! I needed to add a couple extra tablespoons of flour and I used half butter/half vegetable oil in place of the shortening. I also did not have buttermilk so I subbed plain, 2% Greek yogurt. Yum!
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Hermits I

Reviewed: Jun. 14, 2011
baked in a 10"x15" cookie sheet the bars were dense, moist & yummy!
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Salmon Quiche

Reviewed: Jan. 10, 2011
5 stars for a great basic recipe. I adapted it to what I had on hand and what flavors I prefer: One 8-oz block of reduced fat cheddar was plenty, 1/3 shredded over the crust, 1/3 blended with the eggs, 1/3 sprinkled on top. I also used 1T dried onion instead of fresh, a pinch of dill with the s&p and omitted the parsley and sage. I also cooked it at least 50 minutes until it began to puff a little. I love that this recipe is written with a pinch of this, a pinch of that, because that's how I cook anyway!
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Salmon Quiche

Reviewed: Jan. 10, 2011
5 stars for a great basic recipe. I adapted it to what I had on hand and what flavors I prefer: One 8-oz block of reduced fat cheddar was plenty, 1/3 shredded over the crust, 1/3 blended with the eggs, 1/3 sprinkled on top. I also used 1T dried onion instead of fresh, a pinch of dill with the s&p and omitted the parsley and sage. I also cooked it at least 50 minutes until it began to puff a little. I love that this recipe is written with a pinch of this, a pinch of that, because that's how I cook anyway!
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Baked French Toast, Monkey Bread Style!

Reviewed: Dec. 18, 2010
Had no real half and half cream, so I used one 12 ounce can evaporated milk plus 1/2 cup fat free half and half. Did not add milk and the 2 cups of liquid was enough. Cut the sauce down to 1/2 cup butter, 1 cup brown sugar and it was plenty. Used a loaf of pre-sliced country white bread, baked it 20 minutes pre-sauce then 20 minutes post-sauce. Perfect even with substitutes!
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4 users found this review helpful

Baked French Toast

Reviewed: Dec. 18, 2010
Had no real half and half cream, so I used one 12 ounce can evaporated milk plus 1/2 cup fat free half and half. Did not add milk and the 2 cups of liquid was enough. Cut the sauce down to 1/2 cup butter, 1 cup brown sugar and it was plenty. Used a loaf of pre-sliced country white bread, baked it 20 minutes pre-sauce then 20 minutes post-sauce. Perfect even with substitutes!
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4 users found this review helpful

Wine and Dijon Marinated Pork Loin

Reviewed: Sep. 18, 2010
very tender! I used all fresh herbs and the marinade/sauce was very tangy and flavorful. I did reduce the salt to approx. 1/2 tsp.
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2 users found this review helpful

Cheesy Sausage Zucchini Casserole

Reviewed: Sep. 8, 2010
So good! I had to modify according to what I had so I subbed a few things: 8 oz fresh mushrooms, ricotta & cheddar, canned diced tomatoes, fresh oregano. This one's a keeper!
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Eggplant Delight

Reviewed: Aug. 18, 2010
good, but add the garlic, saute the onions til carmelized, top with sliced tomato/shredded cheddar before broiling and it's out of this world! I'm going to double next time for leftovers!
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6 users found this review helpful

Portuguese Fava Bean Stew

Reviewed: Aug. 1, 2010
I had these last night at the Feast of the Blessed Sacrament in New Bedford last night - this version is very good, but different than the ones at the "festa", which were in a much browner sauce and tasted like there was no tomato sauce at all. Also, they tasted like they might've been cooked with smoked ham hocks or something, as they had a distinctly meaty flavor but had very little chourico. I liked your recipe very much; I also liked the version at the feast, just wondering what might've made those so different.
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7 users found this review helpful

Portuguese Beef - Cacoila

Reviewed: May 23, 2010
I agree with other reviewers that more garlic and heat are needed for authenticity, but the basic recipe is good. I had thick steaks labeled "for braising" that I think were top round that I just cut into 3" pieces. It all falls apart if cooked right anyway, so size doesn't really matter ;) Also, I don't use allspice or bay leaves at all because I like the purely wine-paprika-hot pepper-garlic taste. I only use a splash of orange juice as well and throw the whole kit-and-kaboodle in the crock pot!
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7 users found this review helpful

Red Potato Salad

Reviewed: Apr. 19, 2010
Fabulous taste, even though I didn't have sour cream (made with all mayo) or green onion (subbed a tsp. of minced dehydrated onion). The hot sauce, garlic powder and dill pickle make it so much more flavorful that your basic egg/potato salad and you can make it mild or kick it up!
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