MARYSUNSHINE1 Recipe Reviews (Pg. 5) - Allrecipes.com (1438233)

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MARYSUNSHINE1

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Chicken Pot Pie IX

Reviewed: Feb. 19, 2012
So Good! I try to follow a recipe the way it's written but like everyone else I will adjust recipes a bit to suit our tastes. I happen to like a few chunks of potato in mine so I use less peas and carrots. I also added a few more spices that I like with chicken. Thank you Robbie Rice for a 5 Star recipe!
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3 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Feb. 19, 2012
Oh yum! This was so good! I was sure that Alfredo sauce from a jar would be like canned gravy, not good at all. With the great reviews I decided to try it anyhow. I must have picked out the perfect brand of Alfredo because when it all came together it was simply wonderful. I used more garlic and regular mushrooms because that's what I had on hand. I changed the cooking directions a bit to suit my taste. After cooking the vegetables I removed them from the pan because I wanted my peppers to have a little crunch with the soft pasta. I cooked the shrimp quickly and removed them from the pan while I made the sauce. I used less cayenne because I wasn't sure if I would care for it. I made the sauce and adjusted the flavor with pepper flakes and more cayenne. When the sauce was hot and thick I added the pasta to warm and then the vegetables. Last I added the shrimp. I was amazed at how good the sauce turned out with the jar of alfredo. It was also a pretty dish with the red peppers and a sprinkling of fresh parsley. It is a rich dish so I won't make it weekly but I will make it often. I would be very proud to serve to company. Thanks JZELLER!
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2 users found this review helpful

Strawberry Refrigerator Cake

Reviewed: Feb. 6, 2012
Everyone loves this one! It's so light and refreshing in the middle of summer. I chill my cake in the fridge while I'm preparing the strawberries and also used the handle of a wooden spoon to make big holes for the berries. I make this (and other poke cakes) often in the summer so I bought a clear plastic, ketsup type squeeze bottle and cut the end down so it has a very large opening. This makes it so much easier to fill the holes. It works great for cupcakes and layer cakes also. I store the cake in the fridge while I make the frosting. When making the frosting, I make the pudding first and allow it to thicken a bit before gently folding in an 8 oz container of cool whip. In the summer "Cool Whip" does sell a strawberry flavor, but if that isn't available, I add a bit of strawberry extract and a drop of red food coloring to the frosting because if you use the vanilla instant pudding without it, it's sort of yellow looking and not very pretty looking on a pink cake. Before frosting the cake I go back and refill the holes as the cake will absorb some of the berries. Try this one you will love it!
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3 users found this review helpful

Chocolate Banana Pie

Reviewed: Feb. 5, 2012
Yum!! I made this for a "Super Bowl" party. I didn't whip the cream for the top until an hour before I was ready to serve it. I garnished it with a few chopped pecans and some shaved chocolate. It was so pretty and so good! Everyone loved it! The next time I made it, I took it over the top by making the home made pie filling for "Double Chocolate Pie" which was enough for the two pies I needed. I continued with the recipe as posted and it was to die for!
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2 users found this review helpful

Apple Crumble Pie

Reviewed: Feb. 1, 2012
Excellent! I learned my lesson about adjusting recipes before I have even tried them. Based on many reviews I decided to add about 3 tablespoons of flour. I also baked at 400 for 15 minutes, then dropped the temp to 350 and loosely laid some foil over the top when I thought it was getting too brown. Thank you LEHOUX! My family thinks I am so cool, haha ha.
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4 users found this review helpful

Creme Brulee

Reviewed: Feb. 1, 2012
So rich and so good! I made mine carb friendly by using Splenda instead of sugar. I also left the brown sugar off the top of mine, but made the rest of the fam's with and we all loved it.
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5 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 26, 2011
Thank you for the tastiest prime rib recipe ever! After letting my 12 pound roast sit out for 2 hours, I studded it with fresh garlic. I added a teaspoon of herbs de provence to the other spices and rubbed it into the roast. I followed the cooking directions as written and after the second baking I checked the internal temp with an instant read thermometer. Because of the size of the roast I did have to cook it a little longer to get the temp up to 120. After resting for 15 minutes the outer cuts were medium rare and the middle was more on the rare side. I took a short cut and used a couple envelopes of McCormick brand of Au Jus. It was simple to swirl some beef around in the hot au jus for requests for a more medium piece of beef. This was so tender and so delicious that I see no point in cooking it any other way. Yum!
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2 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Nov. 27, 2011
I was anxious to try this because of all the high ratings. I thought it was very good, but it was just a little different than the traditional Libby's recipe I always bake. I decided to have a taste test with all of the family since I made both. The children and the grandchildren all had many comments, but in the end, Libby's traditional recipe, that's been on the side of the can for many, many years, won hands down. Eagle Brand is a wonderful product and I use it in much of my baking, and I love it. As far as the Thanksgiving Pumpkin Pie they all voted for pie marked "B" This was still a wonderful pie, so thank you Eagle Brand!
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Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Nov. 6, 2011
Everyone loves this! My family tends to go a little (a lot) overboard on special holiday dinners so we wind up making several pumpkin rolls so everyone has one to take home with all of the other leftovers we divide up. Thank you Libby's for another timeless classic.
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2 users found this review helpful

Pumpkin Dessert

Reviewed: Nov. 2, 2011
This is absoultely delicious! After it cooled I tried a small piece and I wasn't overly impressed. I stuck it in the spare fridge out in the garage. I wasn't even sure if I should serve it or not on Thanksgiving. The next day I tried another small piece and I was dumbfounded. It was a whole different dessert. Straight out of the oven, the topping was all hard and crunchy. When I tried to cut it, it just sort cracked all over. Sitting overnight in the fridge totally improved the topping. It was one of the first to go on the dessert table. Thank you Bea!
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9 users found this review helpful

Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Nov. 2, 2011
I'm not sure why I was sort of leery of cooking the meatballs right in the sauce, but I was. Boy, was I wrong on that one. They were excellent! I did have about 1/3 cup of ricotta I wanted to use so I threw that in the meatballs and only added 3 tablespoons of sugar. This will be the only way I cook meatballs from now on. Thanks so much!
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2 users found this review helpful

Chocolate Billionaires

Reviewed: Oct. 16, 2011
Yum! I wanted to try something new for my gifts of "Christmas Goodies" that I'll give away this year, and these did not disappoint. I gave most it away at the Senior Center where I do volunteer work and they loved them. Then again, they always love it when I experiment in the kitchen and let them be my taste testers, haha. I used a small scoop sprayed with Pam to drop the candy. Last year I bought a Wilton candy fork to dip candy into chocolate with and it makes the job so much easier. I used my double boiler to melt the chocolate and was able to let the chocolate sit over the hot water while dipping the candy making it all so much easier. Thanks June
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3 users found this review helpful

Moist Lemon Chicken

Reviewed: Aug. 25, 2011
Wow! Was this ever good! I don't know why I had to change it around without even trying it as written, but I did. I left out the water, added 2 tablespoons of olive oil and used dill weed because that's what I had on hand. Everything else was the same. This is now one of my favorite recipes. Thank you Nancy.
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12 users found this review helpful

Baby Back Ribs

Reviewed: Jul. 16, 2011
I loved this recipe! Quick, easy and clean-up's a breeze. Thank you KHEFFN for the 5 Star recipe. I love this website!
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5 users found this review helpful

Calico Beans

Reviewed: Jul. 2, 2011
Excellent, but far too sweet for our tastes. No big deal though, I just cut the sugar in half and it was so good. You can throw any beans you want in and it's always good. Family wants this at all the BBQ's. Thanks Kathy
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4 users found this review helpful

Amish Macaroni Salad

Reviewed: Jul. 1, 2011
This is so good but I suggest you go easy on the sugar because 3/4 of a cup just seems to be way too much for most people. You can always use less sugar in the dressing, try it on a spoonful of the macaroni and then adjust the sugar as needed. Other than that, this is an excellent recipe. Thanks Connie!
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Too Much Chocolate Cake

Reviewed: Jun. 23, 2011
*Edited review. This is still a wonderful cake ... just follow the recipe. I made it again today for a fund raiser baker sale after not making it in some time. It made a 6" layer cake and 2 dozen cupcakes. My suggestion is, try to use foil cupcake liners with this one. If there are chocolate chips on the bottom of the cupcake, they will stick to the paper liners and stay there. Also, if you want to make a layer cake, which I like to do, be sure to use parchment paper, besides greasing pan. White buttercream frosting and chocolate curls will make them pretty easy to sell. Thanks Denise!
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6 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Jun. 23, 2011
Excellent and so easy! Thank you Ginger for a real keeper!
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1 user found this review helpful

Delectable Marinated Chicken

Reviewed: Jun. 9, 2011
Sorry for the long review but I am really excited about this one. I followed it to a T, almost. The difference being, I used a package of what they call around here, "Pick of the Chick" three thighs, three legs and three breasts, all with the bone it. I grilled the legs and thighs over indirect heat for a total of 25-30 minutes. They were done inside and the skin was a golden brown with a little char. They were beautiful! While we ate the greatest grilled chicken dinner ever, with the legs and thighs, I continued cooking the breasts for an additional 10 minutes for a total cooking time of 40 minutes. I was thinking "I'm sure they will be sort of dried out like most big breasts with the bone in, so tomorrow we will have grilled chicken salad." The next day I took the chicken off the bone, and zapped it in the microwave to take the chill off. I then topped our salad with it and I was simply dumbfounded. The leftover chicken was still very moist, very flavorful and so tender. It was the best grilled chicken salad I've ever had. The negative reviews are crazy. It is simply delicious. This is not a difficult nor expensive recipe to make. The flavor, tenderness and the moistness has made this one of my favorite grilled chicken recipes. Thank you Wilemon for the excellent recipe! I want to come to your house for dinner!
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50 users found this review helpful

Red Skinned Potato Salad

Reviewed: May 12, 2011
Yum! The addition of bacon makes a nice change from your regular potato salad. This is the one that the whole family requests at that first BBQ of the year. I wouldn't change or add a thing, it's perfect as is. Nice job Donna!
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