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Buttermilk Chess Pie

Reviewed: Dec. 1, 2013
I do a lot of quantity cooking, for about 50-75 people. This recipe worked GREAT to multiply to feed hungry young men! I needed about 60-70 servings. I multiplied the recipe by six and bought twelve frozen pre-made pie crusts (not deep dish). Note that means each recipe fills two pie crusts. I pre-baked the pie crusts on huge cookie sheets (best if you line them with foil to simplify cleanup) for about 10 minutes, till the crust was solidified but not browned. In making the batter, I reduced the amount of sugar by one-third, following other reviewers. I poured the batter into the baked pie shells, then sprinkled about 2 ounces of coconut on top of each pie. I covered the whole cookie sheet with foil and baked till they were puffy and golden. Absolutely delicious and very easy, plus a pretty cheap way to feed a very yummy dessert to a crowd! By my estimate, those 72 servings (a sixth of a pie) cost a total of about $23 to make (including the pie shells and coconut), so that's about 32 cents a serving to make. Quite a bargain for something so rich and delicious! If you wanted to add to it, you COULD add whipped cream but this pie stands very well on its own!
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Creamy Frosting

Reviewed: Aug. 18, 2013
This is a great recipe! Reading the reviews, I chilled my flour-milk mixture, but first added the sugar and stirred it in. This was a great tip because it absolutely eliminated graininess. I did add an extra half-cup of sugar, and flavored it with peppermint flavoring rather than vanilla. We tinted it green and put it on dark-chocolate cupcakes, and they were FABULOUS! So much tastier than our usual powdered-sugar buttercream, fluffier and lighter tasting, sweet but perfectly sweet, really. I've been baking and frosting cakes for fifty years, and I have finally found the perfect frosting recipe! LOVE THIS RECIPE!
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Easy Spinach Lasagna with White Sauce

Reviewed: May 16, 2013
I just made this in quantity for 60 people! I multiplied the recipe times 5 and put it in two restaurant-type deep bins, maybe 12 x 20 inches and 5 inches deep, for my church group. It was a huge hit, but I did make some changes. I made the Alfredo sauce with the Quick and Easy Alfredo Sauce recipe from allrecipes, multiplying that recipe by three to get the 10-12 cups needed. Going by reviews, I doubled the eggs -- actually I used a dozen eggs instead of 10, so a bit more, to give it more cohesiveness. I doubled the mushrooms, added some chopped red pepper, added onions (used frozen chopped onions) and sauteed the veggies the night before. Note, there was quite a bit of liquid from the sauteed vegetables, and I did drain off about half of that before putting the lasagne together. That helped the lasagne hold together. I used flat sheets of no-boil lasagne, and turned out to need only about 2/3 of the weight of noodles, probably because they were flat. I used much more cheese than the recipe stated, using about 3 pounds of mozzarella inside the lasagne and 2 pounds of shaved Parmesan on top (so for the original non-multiplied recipe, this would be 1 pound of cheese instead of 1/2 cup). The shaved Parmesan on top added wonderful flavor. And when I uncovered the lasagne, I sprinkled it with Panko crumbs, per another reviewer, for a crunchy topping. What a hit! This is a great recipe!
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The Original Fantasy Fudge

Reviewed: Apr. 18, 2013
I have made this recipe for decades now and it's just as good now as it was then! This is THE best fudge recipe. Use butter for sure, it lends so much better flavor than margarine. I have never used marshmallow creme though, just a bag of good old miniature marshmallows, 10 ounces is fine or the bigger bag of 16 ounces is okay too. They melt in just fine along with the chocolate chips. That way, you can just keep marshmallows and chocolate chips on hand, they're good for many other things, and then you're ready to make this on the spur of the moment. If you want, you can stir the miniature marshmallows in not quite completely in, and you have a rocky-road fudge. Also, I toast 2 cups or more of walnut or pecan halves in the oven (about 350 degrees, maybe 10 minutes?) till they are fragrant and slightly colored. The toasted nuts taste fantastic in this fudge, and there's no need to chop them at all!
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27 users found this review helpful

Ranch Dressing II

Reviewed: Feb. 9, 2013
This is absolutely delicious, a great hit, but very thick! I ended up adding water to make it thinner to drizzle over salad, but adding buttermilk would probably be better. It's hard to believe how many years I used commercial ranch dressing, never again!
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Mexican Medley

Reviewed: Jan. 12, 2013
We LOVED this, although I did find it necessary to add water to the sauce to make it process, and a small food processor is a much better tool than the blender for that part. We left out the celery because my son dislikes celery -- otherwise, this is a really interesting and subtle combination of flavors that works very well indeed for a side dish. We used it alongside Black Bean Lasagna, also from this site, and it was perfect. It works well to make the sauce in advance and microwave it back to warm while steaming the veggies. I used a half head of cauliflower and a bunch of asparagus. Good recipe!
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Shish Tawook Marinated Chicken

Reviewed: Nov. 15, 2012
This is FANTASTIC! I made this for my church's weekly cafe, for 60 people, and it was a huge hit! We served the dipping sauce in little cups, and we served the shish tawook with jasmine rice and roasted vegetables with rosemary, what a wonderful meal! Many of the chef-types asked for the recipe. For quantity cooking, I discovered that you can buy skinless boneless chicken breast meat at restaurant outlets, and you can usually get 20 pounds of scraps of this meat VERY cheaply. THen you thaw them in the fridge several days, then just mix those messy scraps with the marinade. Spread the whole marinaded STUFF on big baking sheets to bake, using a scissors to cut up the bigger pieces. This eliminates a lot of the work of cutting up the chicken into chunks. Absolutely delicious.
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Party Chicken Salad

Reviewed: Aug. 17, 2012
Excellent chicken salad! I made it substantially like the recipe, really liked the additional flavor of the curry powder. But I did change a few things, just based on what I had on hand: light mayo and sour cream, a whole cup of pecans which I toasted, and I used a whole 15-oz can of crushed pineapple in juice. I also added a couple of peeled, seeded, and diced cucumbers from my garden since they needed to get used. Absolutely delicious! I served it with rich whole-wheat rolls at our church Game Night and it was a big hit!
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10 users found this review helpful

Butterscotch Muffins

Reviewed: Feb. 2, 2012
I found this recipe while looking for a way to duplicate the delicious but expensive pistachio muffins at my grocery store bakery. So I used this recipe but substituted two boxes of instant pistachio pudding, they were almost a perfect match for the bakery muffins and WAY cheaper! Thanks Jill!
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2 users found this review helpful

Spanish Rice Soup

Reviewed: Jan. 27, 2012
This was delicious and a great way to use leftover brown rice, a quart of tomato juice, and a pound of ground turkey that I had on hand. The quart of tomato juice was substituted for all the tomatoes, tomato sauce, and water. I added a rib of celery finely chopped and probably a tablespoon of cumin. Cumin makes this dish delicious -- it reminded us both of the flavor of a Taco Bell burrito.
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Homemade Fresh Pumpkin Pie

Reviewed: Nov. 12, 2011
This is great! This recipe makes the perfect amount for a bigger pie, it just fills my 11-inch ceramic pie dish. I also learned just now that you can just roast your pumpkin whole, either the little pie pumpkins OR your jack-o-lantern type pumpkin if you didn't carve it. For the big pumpkin, I cut a slit in it to let out steam, then roasted for 1 hr at 350 degrees, then turned down the oven to 180 degrees for eight hours. In the morning, it was thoroughly cooked, sunk down on the pan. The peel comes right off and the pumpkin flesh is pretty much pre-pureed! Just remove the seeds.
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6 users found this review helpful

Lime Chicken and Mushroom Pasta

Reviewed: Sep. 25, 2010
Loved this! I make it in a flash by cutting up the boneless chicken with scissors over the hot oil, then adding the veggies, including a generous amount (about 1/3 cup) of jarred minced garlic. I used bottled lime juice and presliced mushrooms. I used some ideas from another recipe on this site, Chicken Supreme II, and added cream of chicken soup and a little white wine to the skillet when the chicken was cooked. You could also just use some chicken broth, wine, and a cornstarch slurry. Wow, serving this over whole wheat penne pasta, it's delicious and done in the time it takes to boil the pasta! Great stuff!
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4 users found this review helpful

Corn Chip Pie

Reviewed: May 7, 2010
This is the famous Frito Pie! If you live in Texas, and have the guts to ADMIT that you don't know what Frito Pie is, people are amazed! It is a well-loved tradition, often served with rice and beans instead of chili, as well as grated cheese and chopped onion, and OFTEN served inside a single-serving bag of Fritos! DEEEEE-LISH!
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39 users found this review helpful

Easter Lamb Cake

Reviewed: Mar. 14, 2008
The lamb cake pans are not supposed to be baked in two halves. I thought that too, till I found out differently; you'll notice that one half of the pans has tiny air holes in it. You put the whole cake batter into the (well-buttered) half that doesn't have the air holes, which is the bottoml it will be full. Then you put the other well-buttered half pan over it, and snap the two together. It's probably wise to get a piece of string and tie it, too. Then you bake the whole thing in the oven, and it rises up into the top half. You can look online for a recipe to do this, if you like; I'm not sure how long it takes. You can also stick a toothpick through one of the airholes to check doneness. After you take it out, cool it completely before removing from the mold. This way, the cake is a whole lamb! I'm not sure if this will work with a cake mix, pound cake is traditional because it has more tensile strength.
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187 users found this review helpful

Never Fail Pie Crust II

Reviewed: Mar. 14, 2008
This is a great recipe - however, it is marked "two crusts" for the four cups of flour, and is to be patted, not rolled out -- well, for me, it makes FOUR patted-out crusts, not two! It would make two double crusts, but the tops would not be patted.... anyway, delish!
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5 users found this review helpful

Black Forest Cake II

Reviewed: Sep. 29, 2007
I made three of these cakes at one time, for a big event at church. I used nine cake pans, three per layer, and that worked well, but it gave me nine chances to try sprinkling layers with different methods. I used half maraschino-cherry juice and half kirsch for the sprinkling of each cake. One thing I figured out, while doing this, was that if you pierce the cake layer carefully, about 20 or 30 holes, it helps the kirsch soak in better. I used a fork on one layer, and that didn't work as well, because the moist cake tended to stick to the fork tines. I used a long-handled cooking fork with two long thin tines for other layers, and was more careful in piercing the layer, and that worked better. On the layers that I didn't pierce before sprinkling, the top one-fourth inch of the layer was so wet that it was impossible to ice with the coffee-chocolate frosting. The pierced layers were much easier to ice. Also, I transported the stacked layers to the church to do the finish work there. This was not a good idea, it turns out, because these soaked cake layers are so fragile. One of the cakes basically broke apart while being transported, although I had carefully propped and packed each cake. So I would say, if you plan to serve this somewhere other than where you bake it, bring the baked cake layers to the destination BEFORE doing anything further. I used, with the 6 cups of whipping cream, three packets of powdered Dream Whip, about 1/4 cup of kirschwasser, and about 2/3 cup
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12 users found this review helpful

Ricotta Cake

Reviewed: Sep. 20, 2007
This was fun and we did enjoy the cake; it wasn't as flavorful as I expected, and the texture is a little odd, with the grittiness others describe. I agree that a fruit topping, or maybe the marvelous buttermilk syrup (another recipe, we found it on the German pancake recipe) would be good with this. It needs more flavor. I wonder how it would be made with peaches or pineapple like a pineapple-upside-down cake? Or maybe with a chocolate sauce.
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3 users found this review helpful

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