Beth Sadowski Recipe Reviews (Pg. 1) - Allrecipes.com (10172162)

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Beth Sadowski

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Blueberry Pie

Reviewed: Oct. 4, 2013
I increased the cornstarch and it was still runny; and agree with another rater who said she prefers tapioca for a thickener. I also thought this pie was tasteless, but that is probably because I can't find wild blueberries here. Farm grown blueberries just don't taste like blueberries should to me, so I think I would prefer a blueberry pie with something else for flavor (a crumble topping, etc).
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Pecan-Crusted Pork with Pumpkin Butter

Reviewed: Sep. 19, 2010
I cheated. OK, I had a jar of Williams Sonoma Pumpkin puree in my cupboard and was looking for a good way to use it. This was it! This was a really yummy combination that I never would have thought of myself, but am so glad Drew did! I prepared the pork chops per the recipe and they had a sweet and crunchy crust that was perfect.
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World's Best Lasagna

Reviewed: Feb. 13, 2010
This was an excellent basic lasagne--very good, but rather uninteresting. I also had a lot of extra sauce and had to add some more ricotta.
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Apple Pie by Grandma Ople

Reviewed: Jan. 29, 2010
Absolutely the best apple pie I've ever had-- hands down. If you ever have to have a last meal, this should be on your menu! I make it in a 10" pie dish, so and use 1.5 times the sauce and five huge Granny Smith apples (Stuff the pie plate so it's about one inch above the rim since the apples will settle). I've made it with and without a little cinnamon--awesome either way. Thank you Grandma Ople and MoshasMama!
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Glazed Pearl Onions with Raisins and Almonds

Reviewed: Nov. 24, 2009
I've been making this recipe for many years. It's a tradition at Thanksgiving-- my husband's favorite side dish. The sherry and almonds really add a lot to the taste, so I recommend leaving this recipe alone. It's fabulous.
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Baked Pork Chops I

Reviewed: Dec. 21, 2008
These were incredibly tender! My chops were a little thin, so I only baked them for a half hour before pouring the mushroom sauce over them. The smell was intoxicating! The flavor, however, was bland. I could smell but not taste the wine. I might try substituting more wine for the milk. When it was all said and done, however, my family all voted to stick with my doctored up version of Oven Fry the next time!
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Absolute Mexican Cornbread

Reviewed: Jun. 22, 2007
My husband and I agree this is the best cornbread we've ever had. I cut the butter and sugar in half and cooked it in the oven in a 10" square cast iron pan. One hour was perfect.
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