tlwilkins Recipe Reviews (Pg. 1) - (10227952)

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Canned Apple Pie Filling

Reviewed: May 13, 2014
Didn't have enough apples but still made the whole amount of sauce, just in case. Added 2 TABLESPOONS of cinnamon (our fam LOVES cinnamon) and put in 4 cups white sugar, 1/2 cup brown for that deep taste and color. Added 1/2 tsp (instead of 1/4) nutmeg and 1/2 tsp cloves. I did add the cornstarch with two cups of the water and mixed it, then added it to the sugar/water (remaining 6 cups) mixture. I used the lemon juice on the slices as I cut them and then used that water as the 2 cups mixed with the cornstarch. Other than that, left the recipe as it stands. Put up two quarts of extra sauce (remember, I had a mixed match basket of apples that someone gave me, that were going bad). We had a basket of bananas that were going bad too. We cut up some good apples and bananas, added some pecans and mixed it with the sauce. YUMMO! We're putting it on French Toast tomorrow. I made "Apple scrap jelly" out of the peels and cores. Thanks for the great recipe! I plan to use this as an apple crisp when family comes in this summer.
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Mongolian Beef I

Reviewed: Jul. 31, 2008
Okay, but DON'T use lite soy sauce, it needed salt! Also, triple or even quadruple the sauce part to make enough for the rice. I still think it needed "something" but can't quite put my finger on it. Slice the meat really really thin or it will take a while to cook. Like another said, chop everything beforehand, it takes a while. Next time I think I'll skip the cornstarch on the meat and just keep the soy sauce marinade (increase) and only use the cornstarch in the sauce part. I'll try it again, but change some things.
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Not Your Every Day Smoked Pork Spare Ribs

Reviewed: Jul. 4, 2008
this rub is excellent! I use it with a little different cooking method, but the rub is the best you will find!
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Mild Curry Powder

Reviewed: Jul. 1, 2008
Awesome used in Madras Curry chicken! Smells great too. I subbed some things like Garam Masala instead of gr coriander since I didn't have any on hand and used 1 tsp Chinese hot mustard for the mustard and red pepper flakes. It turned out nice for the kids - you might up it some for some added kick. Will keep in pantry for many more recipes. (We mixed it with 1 cup yogurt and basted/baked chicken drumsticks with it - AWESOME!)
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Mexican Beans

Reviewed: Jun. 1, 2008
Loved this recipe. Made some changes and they tasted like the restaurant ranchero beans. I presoaked the beans by putting them in hot water and letting them sit while we went to church (I actually goofed and threw 1/2 pinto beans and 1/2 blackeyed peas by mistake, but it turned out great!) When I got home around 2ish, I transferred them (with their liquid) to the crockpot. I added 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder and 1 tsp bacon grease (didn't have bacon). I let this cook for a couple of hours and then added a large handful of fresh chopped cilantro. (I didn't use the jalapeno or tomato.) I added salt (about 1/2 to 1 Tbl)to taste near the end of cooking time. It took about 4 hrs to get a great tasting bean with some juice. You could drain and mash (I "mash" in the blender with some liquid) to get refried beans - might try that with some leftovers, if there is some! Great recipe! Did cut in half though!
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