Roxanne Taylor Recipe Reviews (Pg. 1) - Allrecipes.com (10207669)

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Roxanne Taylor

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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 27, 2007
Last year this was a really big hit, but I used a smaller turkey (14 lbs) last year as opposed to this year (17 lbs) This year's bigger turkey didnt turn out as well. This is a great recipe for the smaller turkey. I cook mine in a roaster to keep in the moisture and I lay bacon on the breasts to keep them moist.
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Coquito

Reviewed: Nov. 27, 2007
My best friend is Puerto Rican, so I have had this on many occasions. This tastes just as good as the first time I had it. It was also a really big hit at Thanksgiving. I used coconut rum instead of regular and coconut milk (out of the asian section of the supermarket) instead of cream of coconut.
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 27, 2007
Big hit at Thanksgiving, one of the favorites. I just used regular sausage and no turkey liver, though. (I accidentally dropped the turkey liver on the ground, so I decided not to use it, haha)
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Cranberry Sauce Extraordinaire

Reviewed: Nov. 27, 2007
I really liked this recipe. I used dried apricots for the "dried fruit," and put it in my food processor. Turned out great.
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Praline Sweet Potatoes

Reviewed: Nov. 21, 2007
I've used this recipe for the past 3 years at Thanksgiving and Christmas, and without fail, somebody always hounds me for the recipe. Thanks for posting!
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Photo by Roxanne Taylor

Apple Pie by Grandma Ople

Reviewed: Nov. 19, 2007
I am adding one thing --- Still love the recipe, but when I tried it the first time, the bottom of the pie crust didnt cook all the way through, but the top looked great. If you puncture the dough with a fork on the bottom and cook it at 350 for 10-12 minutes BEFORE adding the apples, the pie cooks very evenly. The juices from the apples will saturate the dough and not allow it to cook that great if you dont. I added a new picture since the last one, I think it turned out better the second go-round. I have to say, seeing over 1000 positive reviews made me curious, so I had to try it. I used the Butter Flaky Pie Crust for the lattice. I rolled then cut the dough into lattice strips about 3/4" wide and put them in the freezer for about 2-3 minutes, and that worked out great since they werent flimsy, but still pliable to work with. I cant believe how beautiful the lattice turned out and how homemade the apple pie smell of this was. I was considering doing an egg wash, but the sauce you pour over it gives it a beautiful golden shine. One thing I need to be more careful about next time is making sure the sauce is absolutely even. Since it is thick to begin with, if any area is 'too' thick, it will carmelize too dark, but if evened out, it creates such a pretty caramelized coat. My husband doesn't like cooked fruit, and he was even impressed with the finished pie. This was my first shot at an apple pie, and I posted a pic. Thank you so much for sharing this recipe.
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