Mother Ann Recipe Reviews (Pg. 3) - Allrecipes.com (11756597)

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Mother Ann

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Blueberry Smoothie

Reviewed: Jun. 30, 2013
It was good, but really tasted more like blueberry yogurt made runny enough to drink. I used frozen blueberries I had picked. I think if I make it again, I'll not add the sugar as it would have been sweet enough without.
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Chicken In Basil Cream

Reviewed: Jun. 8, 2013
This was delicious! Hubby took one bite and said "I really like this meal!" I only made 2 chicken breasts as it was just the two of us, but made the full amount of sauce. I recommend making double sauce, like other reviewers said, so you have some for pasta. I used my basil out of my herb garden - the smell was divine! I will be making this again for sure!
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Spinach Stuffed Chicken Breasts

Reviewed: May 30, 2013
This was very good! I followed the recipe, the only difference was I used bone-in/skin-on chicken breasts. I also brushed an herb-infused olive oil over the chicken to make the skin crispy. It took them about an hour to get done and they were delicious! My bacon crisped up nicely, probably because I didn't cover it; I totally didn't see that step until I just now came back to review it. We'll have this again!
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Pork Rib Rub

Reviewed: May 27, 2013
Yummy! We made ribs today and this rub was great. After I put it on the baby back ribs I stuck the ribs on a rack in the pan, put them in the oven on about 225 degrees and cooked them low and slow. Once done,I generously brushed Sweet Baby Ray's BBQ sauce on them and stuck them under the broiler for a few minutes. Great flavor!
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The Best Parmesan Chicken Bake

Reviewed: May 20, 2013
I made this for a Sunday family dinner get-together. None of the kids liked it (and they all love chicken parmesan), and most of the adults agreed it was OK, but nothing to write home about. I followed the recipe exactly. I found there was little marinara sauce and the croutons were mostly mushy. It also took my chicken breasts 1-1/2 hours to get done. I most likely won't make this again.
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Strawberry Cake from Scratch

Reviewed: May 19, 2013
I did like the taste of this cake, but it was very dense. I also had a real problem with the baking time. I don't blame the recipe for that, though, as I was attempting to make this in a Pyrex bowl for a Princess Barbie Cake. I figured that I should double the baking time. At that point it was still not done, so I added an additional 15 minutes and the top was getting quite dark and crispy looking, so I pulled it out of the oven as it did spring back when touched. I let cool 15 minutes then tried to take it out of the bowl. Oh my! The entire thing collapsed - it was still completely raw in the middle! It made a heck of a mess. The color was nice and the outside 1/2" or so that was done tasted good. I had to throw it all away, obviously, and I made another cake using a different recipe that came out fine. I might try this again but make it in the "normal" pans to see how it comes out.
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Photo by Mother Ann

Barbie Doll Cake

Reviewed: May 19, 2013
The things we do for love!! I wanted to make this cake for a dear 6 year old girl. The first round I tried to make a home-made strawberry cake from scratch that bombed. The second round turned out perfectly - but I discovered Barbie is WAY too tall to make this work. I had hubby cut her legs off just above the knees. She then fit in perfectly. I was a little disappointed that we had to ruin the Princess Ballerina Barbie but I guess I'll just keep her for future Princess Cakes.
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Oatmeal Banana Nut Bread

Reviewed: May 11, 2013
My bread came out very moist and full of banana flavor! I didn't have walnuts, so I used pecans instead. I prefer them over walnuts. I did use a little extra banana,but only because I had it. I'll make this again.
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Lemon and Cilantro Shrimp

Reviewed: Apr. 28, 2013
As written this recipe barely makes it to a 3 star recipe. I made a few changes to it so we did enjoy this meal. First off, I zested one lemon only - 6 would have been way too much lemon! I cut back on the cilantro as well - I cut up about 1/2 cup and that was more than enough. I also added some garlic powder and parmesan cheese. Served it over pasta, and we melted butter to pour over it as it seemed sort of dry. Used more parmesan cheese at the table. I might make this again, and if I do I will also pour some white wine into the mix for some added flavor and liquid.
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Monkey Bars

Reviewed: Apr. 27, 2013
I'm only giving this recipe 5 stars for one reason - It should make more!! Seriously - if I could rate it a "10" I would! These are so moist and the banana flavor is great! My bananas were very ripe and I think that helps to impart more great banana flavor. I didn't use raisins as I'm not a huge fan of them, but instead used chocolate chips. I didn't put the choc.chips in the microwave with the rum though, as I did not want them to melt. Instead I heated the rum for 10 seconds, let cool a bit, then added 1/2 c. chocolate chips. Delicious!!
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Photo by Mother Ann

Grandmother's Buttermilk Cornbread

Reviewed: Apr. 25, 2013
This was a good cornbread. We enjoyed it very much. I followed the directions exactly. I really saved on dishes, though; instead of pouring the batter into a pan I simply baked it in my cast-iron skillet. Worked beautifully!
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Jan's Thin and Crispy Pizzelles

Reviewed: Apr. 21, 2013
Thank you What's for dinner, mom?! These were fabulous! They were so easy to make and took about 25 seconds in my new pizzelle maker. I did not use anise because we are not fans of anise, but I used almond extract instead. I also rolled some of them to make cannolis. Delicious! Served them for dessert after a dinner out at an Italian restaurant. Our friends' kids all wanted more. They asked to also eat some pizzelles with ice cream. This is definitely a great recipe and I think I'll be making more of these this week!
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Vicki's Hush Puppies

Reviewed: Apr. 7, 2013
these were really good, but like others I had to had some liquid to the mix. I added just a "tad" of buttermilk and a "tad" of whole milk; that seemed to help a lot. Then, I used my Pampered Chef scoop so they were uniform in size. I wish I would have had this recipe back when my daughter was small - she loved "hush 'em up pups" (as she called them!). I'll make these again.
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Asparagus and Mushroom Quiche

Reviewed: Apr. 4, 2013
This was a "man's" quiche - full of lots of good bacon, cheese, and other good stuff! My husband loved it and so did I. I had everything I needed, except I was short on feta cheese, having only about 1/8 cup, so I shredded some smoked gouda and sprinkled that over everything. I served a chardonnay with this along with fresh strawberries and blueberries - it made a perfect dinner!
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Outrageous Lemon Berry Trifle

Reviewed: Mar. 31, 2013
Very good! The lemon pudding gives this a very light lemony flavor that makes this such a light dessert. It was enjoyed by everyone.
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Strawberry Pretzel Salad

Reviewed: Mar. 31, 2013
What a perfect Springtime desset! It was enjoyed by all. I used frozen sliced strawberries and they did not need to sit long in the jello to begin to set.
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Layered Spinach Salad

Reviewed: Mar. 31, 2013
Served at our Easter dinner. Delicious! I received many compliments on this salad. I made this in a clear glass bowl and it looked so pretty on the table.
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Oven-Roasted Asparagus

Reviewed: Mar. 31, 2013
Made this for our Easter dinner and it was a huge hit! I used all the "optional" ingredients (parmesan cheese, garlic). Will make this again for sure!
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Photo by Mother Ann

Maple Syrup Custard Cups

Reviewed: Mar. 25, 2013
This is a delicious dessert! Such a nice, subtle maple flavor - not too sweet. I did add one step to it, though. After it had chilled and just before serving, I sprinkled turbinado sugar on top of each custard and used my kitchen torch to melt and brown for a crispy, sweet topping. Perfection!
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Orzo Delicioso

Reviewed: Mar. 23, 2013
Not bad - just lacking somewhat in flavor. I used more mushrooms, just because we love them. I ended up adding lemon pepper seasoning and some rosemary to the pan and a just a "glug" more wine. Next time I'm thinking maybe I'll throw some broccoli in it, too.
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