MARYSUNSHINE1 Recipe Reviews (Pg. 4) - Allrecipes.com (1438233)

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MARYSUNSHINE1

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Basic Ham and Bean Soup

Reviewed: Feb. 16, 2013
Yum! This was really good bean soup. I like a lot of vegetables in it so I added a diced potato and a handful of frozen green beans. I also give the pot of soup a healthy squeeze of ketsup to add to the flavor. Don't laugh, it's really good.
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Creamy Orange Cake

Reviewed: Feb. 10, 2013
Delicious! Just like a Dreamsicle.
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Four Layer Delight

Reviewed: Feb. 4, 2013
One of my fam's all time favorites. Sometimes it's butterscotch or maybe chocolate pudding. No matter what kind of pudding mix you use, it's always great. The great thing is you can always modify the ingredients to make it healthier without compromising the taste. I'm cutting down on my goodies so I rarely make it but when I do, I go for the original recipe and use butter and not margarine. I think it makes for a much tastier crust. So much for cutting fat and calories!
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Taco Seasoning I

Reviewed: Dec. 10, 2012
This was so good and like everyone else that rated this, I will no longer buy the envelopes of seasoning mix. It's no big deal to measure this all out and also not worry if I seasoned my food well enough. Plus you always have the seasonings listed here in your cupboard. I think I will make myself a cup full and store it in a container. Thanks Bill!
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Chocolate Praline Layer Cake

Reviewed: Dec. 10, 2012
After reading their reviews I did spray the pans really well with butter flavored Pam Spray. I let the cake cool for 5 minutes and flipped it out on the cooling rack, smacking the bottom of the pan hard and it fell right out. Because I donated the cake to a bake sale for the Senior Center, I decided I wanted something sturdier than just a whipped cream filling so I used Sturdy Whipped Cream Frosting from allrecipes. It had to sit out for an hour and held up wonderfully. I made chocolate curls to garnish it with and sprinkled a few more pecans on top and lightly drizzled caramel and chocolate on top. It was one of the prettiest cakes I have ever made and everyone loved it.
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Cherry Pie Filling

Reviewed: Nov. 26, 2012
What a perfect recipe! Fast, easy and delicious! I'm making 10 dozen mini cheesecakes for a cookie exchange next week and after pricing canned cherry pie filling (over $4.25 a can) I decided to make my own cherry topping. I found frozen cherries on sale and made 1/4 of a batch to try it out and it was just the greatest! Thanks for saving me so much money!
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General Tsao's Chicken II

Reviewed: Nov. 25, 2012
Excellent! The sauce is wonderful and I did double it. Next time I think I will try to save a few calories and instead of deep frying, I will saute the chicken then add to the sauce. I wonder if I will wreck the recipe then. Thanks ChefDaddy!
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Cauliflower Salad

Reviewed: Nov. 25, 2012
Yum! This is so good! I like to add a few radishes, it makes it look so pretty. I don't feel quite so guilty if I have seconds either since it's made with cauliflower, haha.
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Dad's Leftover Turkey Pot Pie

Reviewed: Nov. 25, 2012
Great recipe! What makes it extra special is how easy it is to make this to suit your family's taste. I added about 6 cups of vegetables, including the onion. I used 1 cup each of carrots, potatoes, green beans , corn and celery, and precooking everything except the corn. It turned out wonderful. Of course I'm sure it's great if you follow the recipe exactly, but why not make it with what you like best. I made it Saturday after Thanksgiving ... I just happened to some turkey in the fridge. Thanks Rob!
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Asparagus with Cranberries and Pine Nuts

Reviewed: Nov. 23, 2012
My son made this as a side dish for Thanksgiving and it was loved by all. While he roasted the asparagus in the oven, he sauteed the pinenuts & cranberries for a few minutes. Then sprinkled the mixture on top of the asparagus, on a serving plate. Great recipe!
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Cranberry Sauce

Reviewed: Nov. 23, 2012
How can something so simple taste so wonderful? I made it exactly as directed and everybody commented on how good it was. Previously I have tried a few elaborate and labor intensive recipes for cranberry sauce, but this is the recipe for me. It was simple and very, very good. The next I make it I may try it with just a little less orange juice ... perhaps 3/4 cup of oj and 1/4 cup of water just to see if I like it even better with just a little less orange in it.
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Sarah's Applesauce

Reviewed: Oct. 28, 2012
I used a 3 pound bag of Fuji apples and oh man, was this every good! After reading reviews I cut the sugar in half and used 3-4 tablespoons of water. I was worried I would burn the apples with such a small amount of water. As soon as it came to a boil, I removed it from the burner until my electric stove cooled down a bit. I put it back on the burner and just let it do it's thing. I thought I would do more harm taking the lid on and off. I like mine chunky so I barely mashed them with a potato masher. So unbelievably good, I am tempted to buy an apple peeler to make the job easier. The only problem is, when something is this good, it's easy to stuff your face.
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Pecan Tassies

Reviewed: Oct. 26, 2012
It wouldn't be Cristmas around here without one of our all time favorites. Online or at nice kitchen store you can find a (very inexpensive) handy wooden tool that pats pastry dough into mini-muffin pans, making the task 100% easier. I drop balls of dough in the pan, spray my tart tamper with Butter Flavored Pam and zip right throw the process. The recipe makes a lot, so there are plenty to share with family and friends. Also I use butter, not margarine.
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Pork Steaks

Reviewed: Oct. 17, 2012
Yum! I did shake my steaks in a little flour first. I served them with salad, steamed rice and broccoli. Great meal!
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Garden Veggie Pizza Squares

Reviewed: Oct. 17, 2012
Everyone loves this one! I make it easier for myself when I want to serve it for a dinner party. I chop all my veggies the night before and refrigerate them. Pillsbury sells Crescent Baking Sheets making it much faster to put together. The next day I spread out the Cresent Sheets on my pan. Bake, spread on the cream cheese mixture, then cut in squares before I add the vegetables. I lightly press the veggies on top and it makes it so much neater when you take them out of the pan to serve them. Yum!
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Baked Lemon Chicken with Mushroom Sauce

Reviewed: Oct. 11, 2012
One of my favorite recipes, with extra seasoning that is. I bake it as directed or sometimes I cook it on top of the stove. I usually cut the breasts into large, thin, medallions, shake them in a plastic bag with seasoned flour. I cook quickly in 1/2 butter and 1/2 olive oil. Then add the mushrooms and saute for a few minutes. Then I add lemon and about 1 cup of chicken broth. The flour I shook the chicken in thickens it all to make a nice sauce and I usually serve it with rice. Yum!
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Mom's Zucchini Bread

Reviewed: Aug. 15, 2012
Yum! I've been making this same recipe for years but never bothered rating it. It is delicious as is, but I'm anxious to try MommyFromSeattles hints, which are mixing with and brown sugar and adding more zucchini.Try this one, you will love it!
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Judy's Strawberry Pretzel Salad

Reviewed: Aug. 9, 2012
Wow! This is so good! I love the photo's that different cooks post. I liked Sarah Waltrips photo the best so I also baked mine in a springform pan. I sprayed it with Butter flavored Pam and with my big cake lifter from Wilton, I had no trouble getting it onto a pretty pedestal cake dish. It was as pretty as Sarahs. I followed the hints about not over baking and chilling each layer before adding the next. I also used 2 cups of pretzels and was careful to not pulverize them and not use all of the salty crumbs in the bottom of the bag I smashed them in. I just don't get why it's called salad, haha ha.
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Orange Cake

Reviewed: Aug. 6, 2012
Excellent! I try to follow the directions the first time I try a new recipe but after reading the recipe and knowing what I wanted, I did change it up a bit. I wanted an "orange" cake, not citrus, so I used Duncan Heinz Orange Supreme cake mix with vanilla pudding and vanilla extract. I used a bundt pan to bake my cake. After turning out the cake and allowing it to cool, I made the glaze and poured it into the cleaned and sprayed, empty bundt pan. Then I put the cake back in, pushing it down until the glaze rose up the sides. In a couple minutes all the glaze was evenly absorbed into the cake. I turned the cake back out onto a serving plate. This worked perfectly and the cake absorbed all of the glaze. I was ready for a lighter cake, no heavy, sweet frosting, etc. and this was perfect. I considered a bit of white chocolate drizzle and so glad I didn't. It was perfect as is. The fam sort of checked it out and didn't say too much until they tried it, they all loved it, even the younger kids that are always into frosting and sprinkles. It was so shinny and beautiful, moist and orangey. Next time I will add a small bit of drizzle just to make it look a little more appetizing. Thank You!
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Buttermilk Mango-Berry Crumb Cake

Reviewed: Aug. 4, 2012
Oh Yum! Thank you naples for an excellent recipe! I took a chance on an unknown recipe and made two of them. I served them at a family birthday brunch and they were loved by all. Even the two youngest grandchildren that are usually into frosting and sprinkles skipped the birthday cake and went for yours after a small taste. The directions were exact and well written. I saw no reason to deviate from them or the ingredients. The cake was moist and delicious and the crumb topping was the best I've ever had. The combination of mango and raspberry was excellent although I can't wait to experiment a little, perhaps all raspberry. Regardless how I make it, this recipe will be a welcome addition to the master cookbook. Readers you must try this one, you won't be sorry. Ignore the negative reviews about this being, bland, tastless and just plain ugly. So, not true! Thanks again!
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