colormebeth Recipe Reviews (Pg. 1) - Allrecipes.com (10209027)

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Amish Slaw

Reviewed: Jun. 16, 2013
Very tasty. Sweet n Sour. I had home grown veggies that I added to it, red, yellow and green bell peppers sliced very thin, shredded zuchinni, red onion. I was in a time crunch so I didn't boil the dressing. Just mixed all of the sugar and vinegar until sugar was disolved and, after all the spices were added, wisked vigorously as I drizzled in the oil so it all emulsified. We could have used about 1/2 of the dressing so I'll cut way back next time. Everyone loved it. It's a keeper!
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Amish Casserole

Reviewed: May 31, 2013
This wasnt bad, just strange. I put in about half the sugar and it was still way too sweet. Like cheap sloppy joes. I think it would be better with a touch of mustard, onion and real cheddar cheese. You could even add beans to stretch it and punch up the protein.
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Apple Cole Slaw

Reviewed: Jan. 8, 2012
Very sweet/tart. Wonderful. Left out the red pepper. The dressing ingredients make the cabbage sweat so the volume of finished salad decreases by almost half when it's had time to chill. Swims in a puddle of dressing. The only change I would make is to allow time to drain it through a colandar before serving next time.
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Nancy's Chocolate Fudge Pie

Reviewed: Jan. 8, 2012
The filling is as a chocolate pie be. Rich, thick, deeply chocolate. It MUST be strained before you put it in the shell because it gets lumpy very easily. THen, when you apply the meringue and DONT BAKE IT, it becomes a sloppy, drippy, sticky, nasty mess. Who doesn't bake a pie after you add the meringue? I had doubts about this recipe buy my rule is you make every recipe exactly at least once and THEN you can start making changes. THe recipe says, TOP WITH THE MERINGUE OF YOUR CHOICE. Nothing about baking the pie after that. It was a disaster for the 12 people I had for dinner. The only reason I gave it any starts is because the flavor of the filling is decadent but this recipe needs LOTS of work.
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Chocolate Angel Pie

Reviewed: Jan. 8, 2012
The mousse portion of the pie is to die for! The concept of the meringue being the crust sounds ingenious. The mousse has to be a sin! But when you put the two together, it fails. I read all the spots about the crust sticking so I piped a rectangle on parchement paper. The cooking time gets it a little brown for my taste but the flavorings in the meringue are really good. However, when you put the mousse in the crust and put it away to chill, the meringue just gets soggy and loses all the crispness you spent 2 hours baking in. I will keep the recipe but next time I think I'll put it in a graham cracker crust. I'll save the crust idea for a time when I can use a custard and fruit at the last second to keep it crisp. I also shaved Belgian chocolate over the nuts. YUM!
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Key Lime Pie IX

Reviewed: Dec. 29, 2007
This pie works beautifully exactly as written IF you give it ample time to chill before serving. I make my own pie crust, 1 1/2 recipes of graham cracker crust to make the crust a little more substantial and to make the flavor hold up against the strong lime flavor. PERFECTION!
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