Mother Ann Recipe Reviews (Pg. 1) - Allrecipes.com (11756597)

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Mother Ann

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Lemon Basil Grilled Chicken

Reviewed: May 15, 2015
Made this last night for dinner and it was very well-received! I put it together at 3:30 and we grilled at 6:30. I made the entire amount of marinade but only had 2 medium-sized chicken breasts. It seemed to be a good amount for that. I served alongside this mashed potatoes and stir-fried zucchini, mushroom, and julienned carrots which I seasoned with dill and garlic powder. This marinade is very good - I think I may try this on a firm white fish.
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Chicken and Spinach Ravioli

Reviewed: May 13, 2015
I'm giving this 5 stars as we really loved it. I did make a couple changes like I did not use Asiago cheese but feta cheese and I used a red onion. I did this because I had a sauce in mind I was making that had Kalamata olives in it and I love those flavors altogether. I also did not use the pasta dough recipe as I have my own that always comes out fine. It was just enough filling for my dough and every bite was eaten. Delicious!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: May 3, 2015
I made this up exactly as written, but I only had one 4-lb chicken. I used all the seasonings on that one bird and I'm glad I did - it was the perfect amount for a burst of flavor. We dug out our rotisserie for the grill and used that instead of the oven. Oh my! The smells were so wonderful; our dogs did not leave the deck hoping for that bird to jump off the grill so they could eat it! It was better than that rotisserie chicken you buy in the grocery store. Absolutely wonderful! Thank you!
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Mom's Pasta Dough

Reviewed: Apr. 26, 2015
I did not add any salt. After I had my dough mixed and kneaded I wrapped it in plastic wrap while I got everything set up. I divided into 4 pieces and re-wrapped 3 of the pieces to keep moist. This was my first time making pasta and it came out wonderful!
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Mushroom Chicken Piccata

Reviewed: Apr. 23, 2015
Absolutely delicious! I had a bottle of chardonnay from a trip to Maryland which I used. Of course since I opened the bottle, we had the rest of it to drink with dinner. Served this with baked potatoes and steamed asparagus. It was so good! I didn't change a thing. Hubby would comment every now and then thru dinner, "This is really good!" So glad I have some to take for lunch tomorrow.
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No Fuss Carrot Cake

Reviewed: Apr. 12, 2015
Delicious! Carrot cake was requested by a 13 yr. old for her birthday cake. She was very pleased with this one. Perfect amount of carrot and cinnamon in it. I made Crystal R.'s Perfect Cream Cheese Frosting and it was a perfect choice. Next time I'm in the mood for carrot cake, this is the one.
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Roasted Asparagus With Thyme

Reviewed: Apr. 11, 2015
We loved this! The thyme really brought out good flavor. I roasted about 10 minutes as we like ours a little crunchy. I was going to squeeze a fresh lemon over the asparagus but then I forgot to. I guess we'll just have to have this again so I can try that! Very good - we will have this again!
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Smoky Deviled Eggs

Reviewed: Apr. 5, 2015
These were devoured so quickly I wish I had made more! I had some really good quality smoked paprika and it was wonderful in these eggs! My nephew and my son-in-law both agreed these were way better than regular deviled eggs. A new favorite at our house!
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Cinnamon Yogurt Dip

Reviewed: Apr. 5, 2015
I was pleasantly surprised with this dip! I wanted something that was somewhat healthy on my appetizer table for Easter. I made this, using vanilla greek yogurt. Like most others, I cut the cinnamon to 1 tsp. only and that was plenty. I served this with strawberries, sliced apples, 'Nilla wafers, and graham crackers. Everyone loved it!
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Classic Waffles

Reviewed: Mar. 30, 2015
We had these for supper tonight - one of those great "breakfast for dinner" meals! They mixed up quick and easy and turned out perfect. My only complaint is that the recipe says it makes 10-12 waffles - so based on that I cut the recipe in half as it's just the two of us. I only got 3 waffles, so I have no idea what size waffle they are talking about. It was just enough since I had plenty of other breakfast foods to go with them. At least I now know I would have to double this recipe to get a dozen waffles. I will use this recipe again for sure.
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Oven Pot Roast

Reviewed: Mar. 27, 2015
We loved this! I did not use butter, I used olive oil but only because my butter supply is low. I used vermouth - gave the gravy a lovely flavor. I threw some red potatoes into the pot with the roast and also I quartered some mushrooms and threw in. The gravy is fantastic! I'll make this again!
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Brussels Sprouts with Mushrooms

Reviewed: Mar. 24, 2015
I have just started loving Brussels sprouts in the past few years. This recipe is fantastic! I used about 2 Tablespoons olive oil in place of all that butter and added about 1/4 tsp. dried thyme. I do believe these were the hit of my dinner!
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Shannon's Smoky Macaroni and Cheese

Reviewed: Mar. 11, 2015
Made this tonight to go with hamburgers off the grill. It had good flavor, though I think maybe the smoked gouda was too overpowering; next time I'll cut back on that a little. I was craving macaroni and cheese and this certainly took care of that craving!
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Classic Herb Stuffing

Reviewed: Mar. 8, 2015
This had good flavor, but was sort of mushy. I'll try this recipe again but I'll use less broth.
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Oven-Roasted Turkey Breast

Reviewed: Mar. 8, 2015
I'll give it 5 stars as it was very moist and tasty. Hubby liked the gravy a lot. I did not use the half 'n half, I did not feel it was needed.
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Slow Cooker Chicken Pot Pie Stew

Reviewed: Feb. 21, 2015
Delicious! The only change I made was I only used 3 bouillon cubes, no extra carrots, and less celery. I'm not sure how you would get 16 servings out of this - there were 4 of us and there was not a single bite leftover; I would say it was more like 8 servings since we all had seconds. I served this over hot, flaky biscuits. This was definitely a comfort food!
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Italian Cheese Bread

Reviewed: Feb. 19, 2015
Just sampled a slice of this and I can't wait for dinner so I can have more! Absolutely delicious. I did not use my bread machine but instead used my kitchen aid. I let it rise about an hour, then punched it down, shaped it into an "artisan" loaf on a stone, let rise another 30 minutes, and baked for 35 minutes at 350 F. I love the slight taste of the pepperjack cheese and the Italian seasoning in this. This was simple to make and came out fabulous!
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Fresh Cherry Crisp

Reviewed: Feb. 16, 2015
This was delicious! I did cut back on the sugar just a bit - I used just one cup. I also used tapioca in place of flour for the thickener. I will make this again.
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