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    Mary Leverington

    Chef #55647

    Joined: Sep 21, 2002

    16 reviews by Mary Leverington

    1 - 10 of 16 sorted by Date | Rating | Helpful

    Reviewed Traditional Mango Chutney
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      |  (1 person found this helpful) |  By truebrit

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    "This is really an excellent recipe. It's available throughout the Internet. I have a few suggestions. Make sure the mangoes are ripe but still pretty firm. The recipe says hard, but hard mangoes are not as flavorful, so try for the mid-point. Keep the heat to a simmer and don't cook it too much or it will turn to mush. Secondly, when you sim..."

    Jun 18, 2006 on Food.com

    Recipe #7950

    Reviewed Oat Bran Wonder
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      |  (1 person found this helpful) |  By 1Steve

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    "I'm always interested in ways to include bran in my food, so this recipe seemed promising. I had a bit of trepedation because my bread machine requires liquids first, but I decided to risk it. I followed the recipe exactly except I used regular oatmeal and not the quick kind. I also used bread machine yeast. By the end of the first 10 minutes ..."

    Jan 8, 2004 on Food.com

    Recipe #19601

    Reviewed Microwave Bread & Butter Pickles
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      |  By Cathi Allen

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    "Bread and butter pickles have always been my favorite. I've never tasted better. They're so easy to fix and you can have them in minutes."

    Oct 26, 2003 on Food.com

    Recipe #3397

    Reviewed Crock Pot Black Eyed Peas and Okra
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      |  (1 person found this helpful) |  By Shellbelle

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    "Good basic recipe. I only used three cans of black-eyed peas. I couldn't get another can in the crock pot. I used fresh okra; added a diced jalapeno pepper including seeds and a small piece of ham hock to give this \"

    Oct 15, 2003 on Food.com

    Recipe #66909

    Reviewed To Die for Crock Pot Roast
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      |  By yooper

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    "I liked this recipe very, very much. Since I live alone, I cut the roast in half and made enough for four days. It doesn't really matter how large the roast is. It depends on how many people you want to feed. I also divided the mixes in two parts and added one cup of water so the gravy was diluted. I can't even image how intense and salty the..."

    Oct 8, 2003 on Food.com

    Recipe #27208

    Reviewed Curried Chickpeas & Kale
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      |  (2 people found this helpful) |  By Dancer^

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    "I doubled the tomatoes and added a few more garlic cloves. It was a little too hot for my taste, so next time I'll cut back on the curry powder. Thanks for the recipe. I really loved it."

    Mar 29, 2003 on Food.com

    Recipe #23192

    Reviewed Best Ever Collard Greens
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      |  (6 people found this helpful) |  By Mysterygirl

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    "Too salty. I'd recommend using the low sodium chicken broth."

    Mar 29, 2003 on Food.com

    Recipe #13994

    Reviewed Chickpea & Green Bean Salad
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      |  (5 people found this helpful) |  By Dancer^

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    "Some nice green beans arrived in the grocery store this week and I couldn't resist. I liked this salad very, very much and will make it again. You didn't really mean 1/8 CUP did you? I added what I thought to be 1/8 teaspoon, but it actually seemed to need more. Just curious."

    Mar 9, 2003 on Food.com

    Recipe #32324

    Reviewed Best Blueberry Cake
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      |  (5 people found this helpful) |  By Karen=^..^=

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    "The cake was light and moist, but I found the taste of the lemon extract too "chemical"; I would use fresh lemon juice next time. I also thought there was too much sugar and I prefer butter over shortening. I should have spread the blueberries over on top instead of folding them in because they all sank to the bottom."

    Jan 20, 2003 on Food.com

    Recipe #42664

    Reviewed Crock Pot Turkey Breast
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      |  By Ridgely

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    "Basically, the garlic was a disaster. I had a bad feeling about it, but, being a garlic lover, I plunged ahead. If you're determined to fix turkey breast this way, be advised that you should cook it on low for 7 1/2 hrs. I cooked it on high for about four and it was done. I will go back to the tried-and-true oven method. If you follow the ins..."

    Nov 7, 2002 on Food.com

    Recipe #39044

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