MarySC's

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Reviews

Witchy-Poo Fingers

(1 person found this helpful) Posted by Lennie  

I've made these twice for different school classes and the kids loved them. This year it was really humid out and I had to add more flour... as written the dough was a sticky mess even when well chilled. I like to form the fingers then chill... — MarySC Oct 29, 2009

Recipe #44422

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Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce)

(1 person found this helpful) Posted by evelyn/athens  

Oh, wow. I could eat this stuff every day!! Everyone loved it, and I'll be making it again very soon!! Maybe tomorrow? I quartered a whole chicken and used chicken broth. The next time I'll just coarse chop the onions and strain them and the... — MarySC Oct 18, 2009

Recipe #77090

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Greek Yoghurt Cake

Posted by evelyn/athens  

I wasn't overly impressed with this one, and no one else seemed to be either. It wasn't awful... just nothing special. I've gotten rave reviews when I've made Greek Lemon Cake (#170361) and I think I'll be sticking with that one as a great end... — MarySC Oct 18, 2009

Recipe #59856

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Feta Cheese and Garlic Dip

Posted by evelyn/athens  

Everybody loved this. I did add a dash of lemon juice and used some fresh oregano; I mixed it in the food processor. I made homemade pita chips and served the dip with them as well as carrots, zucchini, and celery. — MarySC Oct 18, 2009

Recipe #59575

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Moussaka

Posted by evelyn/athens  

This is wonderful!! I did make 1.5 times the bechamel sauce and may make double next time, and I added a sprinkle of nutmeg to it. I layered everything but the bechamel earlier in the day and kept the bechamel in another container until ready to... — MarySC Oct 18, 2009

Recipe #59130

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Tzatziki

Posted by evelyn/athens  

I've used this recipe many, many times. I make my own Greek yogurt (32 ounces full fat plain yogurt, put on fine weave cotton towel, tie up corners and suspend over a bowl - I use chopsticks to hold it up- and put in the fridge for a few hours to... — MarySC Oct 18, 2009

Recipe #59336

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Spanakopita (Greek Spinach Pie)

(2 people found this helpful) Posted by evelyn/athens  

Great recipe, I've made it 3 times now. I have discovered that if I spray 2 phyllo sheets with olive oil (in a Misto sprayer and then brush every 3rd one) I get plenty of flakiness while using less oil, and it goes faster as well. I've made it... — MarySC Aug 30, 2009

Recipe #84770

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Kittencal's Greek Moussaka

(1 person found this helpful) Posted by KITTENCAL  

This was great. However, "large" eggplant must mean different things to different people. I picked 2 of the biggest ones (total 4 pounds) and a 9X9 pan was way too small... next time I will use about 2.5 pounds. This time I used a 2.5 qt deep... — MarySC Aug 30, 2009

Recipe #88804

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Alton Brown's Gyro Meat Recipe

(3 people found this helpful) Posted by Alskann  

My first review was one star. I tired the rotisserie method and I ended up with expensive lamb shoe leather!! I didn't have a problem with the lamb staying on the rotisserie like many on the Food Network site did, but the direct heat was too... — MarySC Jun 22, 2009

Recipe #344915

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Quick Soft Breadsticks

Posted by LoveBakedIn  

Really good! I used 2T white sugar, increased the salt to 1.5 tsp, and I used instant yeast so cut it to 2 tsp. I brushed olive oil on a jelly roll pan and once risen the bread sticks filled the pan; mine got to rise about 30 minutes. I made... — MarySC May 29, 2009

Recipe #71360

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Homemade Hamburger Buns (Bread Machine)

Posted by Marie  

These were absolutely fantastic!! Great texture and flavor. I used skim milk, upped the yeast to 2 tsp and the salt to 1 tsp. I made a double batch in my big KitchenAid, and I added stuffing spices (onion flakes, celery seed, poultry seasoning,... — MarySC May 17, 2009

Recipe #80413

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Pulled Pork (Crock Pot)

(3 people found this helpful) Posted by duonyte  

Oh, wow. Great, great, great. I used 8 pounds of pork sirloin (only $1 a pound) and doubled everything else (I used a 6 quart crock pot). Cooked it about 11 hours before shredding, then about 2 hours the next day with the Sweet Baby Rays. The... — MarySC May 17, 2009

Recipe #131018

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Amanda's Cheese Pound Cake

Posted by Jeff Hixson  

I found this recipe in a magazine- the only difference in ingredients was 2 3/4 c sugar and addition of 1/2 tsp salt (oh, and cake flour). There were VERY specific mixing instructions.. I think they were not necessary given these reviews!! I... — MarySC May 4, 2009

Recipe #91644

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Jim N Nicks Cheese Biscuits

(1 person found this helpful) Posted by SweetT  

I used melted butter, mixing the dry and wet ingredients separately and adding them together until just mixed then folding in the cheese. I made 32 hefty mini-muffins like they do at Jim N Nicks, filling the pans more than 3/4s full and baking... — MarySC Apr 27, 2009

Recipe #333359

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Hummingbird Cake

Posted by Bev  

This has been a family favorite for years. The cake is moist and very flavorful! — MarySC Apr 16, 2009

Recipe #42827

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Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens

(1 person found this helpful) Posted by KITTENCAL  

Perfect recipe. I had to make "Cat in the Hat" cookies without a cutter and really needed a recipe that would hold the shape of the traced/cut cookies. These held their shape incredibly well. They were also tender and flavorful and the dough... — MarySC Mar 6, 2009

Recipe #261889

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Oreo Cheesecake

Posted by Charishma Ramchandani  

I had bad luck with this recipe. Based on reviews, I made a thicker crust, and it ended up hard as a rock. But the main problem was that the edges rose way above the pan then turned brown, cracked, and fell toward the outside... the brown part... — MarySC Dec 23, 2008

Recipe #12177

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Buttery Bread Machine Rolls

Posted by jean  

I made this twice in two days. The first time I used half regular flour, did 2 one hour rises and baked at 350-- the rolls were very good but a little too "biscuit-like". Today I used only regular (all purpose) flour, and I cut the egg to 1.... — MarySC Nov 28, 2008

Recipe #65340

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Sour Milk Spice Cake

Posted by justcallmetoni  

No rating, just a comment that pasteurized milk does not "sour" - it just spoils and should not be used once it turns. When sour milk is called for, use buttermilk or add vinegar to good milk! — MarySC Nov 18, 2008

Recipe #258294

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Graham Cracker-Oatmeal Crust

Posted by s'kat  

I will never make a classic graham cracker crust again. This one is firm and yet soft, cuts great and doesn't get soggy even after a couple of days. THANKS! — MarySC Oct 5, 2008

Recipe #32495

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