Florida Gal Recipe Reviews (Pg. 1) - Allrecipes.com (1002889)

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Mulligatawny Soup I

Reviewed: Dec. 8, 2014
I think this recipe was "handed down" from "The Joy of Cooking". why is it so hard for people to credit their actual sources, especially when it's a copyright publication. Have made this for years, and was very surprised to see it here with no attribution.
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Cake-Topped Blueberry Dessert

Reviewed: Jul. 7, 2011
This is an excellent, easy dessert to make. I added 1 tsp on cinnamon to the cake batter, and didn't have shortening so I used all butter. Highly recommended with french vanilla ice cream. Thanks!
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2 users found this review helpful

Baby Back Ribs

Reviewed: Sep. 2, 2007
Excellent method for cooking ribs, 300°F for 2 1/2 to 3 hours worked great for me. Like many reviewers I used Sweet Baby Ray's Hot n Spicy BBQ Sauce. Also used the "Kansas City Rib Rub" I found on about.com (but not as much black pepper as the recipe calls for), and applied that before spreading the ribs with the BBQ sauce. I recommend using heavy duty foil so the bones stand less of a chance of poking a hole in the foil packet. Plus I lined the baking sheet with foil too, just for insurance. Result: perfectly cooked ribs and no clean up (or lingering household odor). Very "more-ish"!!!
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5 users found this review helpful

Brisket with BBQ Sauce

Reviewed: Jul. 5, 2007
I was working on the 4th so I decided to prepare something "BBQ" that would be ready when I got home. I used a pot roast because I couldn't get brisket, and browned it first before putting it in the slow cooker with 2 slices of sweet onion for a "rack" and a little pineapple juice for liquid - for 9 hrs. During the last hour I removed the onion and cooking liquid, then added the BBQ sauce while breaking up the meat into chunks. The meat was fantastic, but the sauce - made exactly per recipe - was just okay. Nothing to write home about. I would use a bottled BBQ sauce next time - simpler and more flavorful.
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Fig and Olive Tapenade

Reviewed: Aug. 28, 2006
I thought the texture was too lumpy (maybe I didn't chop finely enough) and twiggy (rosemary) so I pureed the tapendade in my food processor. Definitely more attractive. Deemed excellent by my discerning tasting panel.
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3 users found this review helpful

Baked Pork Chops I

Reviewed: Jul. 7, 2003
These chops were extremely tender and moist. although I had reservations about the length of baking time, I made the recipe exactly as described. I did add quartered red steamer potatoes when adding the mushroom-wine sauce. An easy and excellent one-dish dinner.
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6 users found this review helpful

Butter Tart Muffins

Reviewed: Feb. 8, 2001
This is a keeper.
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1 user found this review helpful

Butter Tart Muffins

Reviewed: Feb. 7, 2001
I accidentally rated this recipe, when it was the one at http://breadrecipe.com/AZ/ButterTartMuffins.asp that I actually tried. They are identical.
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