Sandi Franklin Recipe Reviews (Pg. 1) - (10228712)

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Sandi Franklin




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Meatloaf With A Bite

Reviewed: Aug. 17, 2008
My family loved this recipe. I doubled it to make two loaves that I put side by side in a 9 x 13 baking dish. I also used 1 pound ground turkey and 1 pound ground beef. I also added sauteed onion and garlic, 1 tspn oregano, 1 tspn ground cumin, and 2 tspn all season salt. I also substituted Rotel tomatoes and used half monterey jack cheese and half taco blend cheese. I also sprinkled some extra cheese on top during the last 10 minutes. It was really tasty!
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Mom's Best Peanut Brittle

Reviewed: Oct. 2, 2012
Great, easy recipe. The only things I did differently was using 1 1/3 cups peanuts and followed the advice of another reviewer and kept my cookie sheet warm in the oven and used a greased spatula to help spread it on the pan instead of using 2 forks. peanuts. Will definitely make this again.
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Oatmeal Craisin Cookies

Reviewed: Mar. 4, 2013
Great recipe....I was looking for a recipe where I could clean out some stuff in the pantry and found this one. I only use real butter in cookie recipes, so this one appealed to me. I used dried cranberries, white chips, macadamia nuts, and mini choc. chips instead of crasins and raisins and I also used old fashioned oats instead of quick ones because that is what I had on hand, and it turned out fabulous! Will make again using what I have on hand. Very versatile.
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Mexican Raviolis

Reviewed: Mar. 26, 2013
Just made these and followed the recipe until it came to the cooking part. Instead of boiling them, I made them like I normally make potstickers/gyoza. I put a little oil in a pan and browned the bottoms of them and then added broth (beef was my first choice but I only had chicken) to cover about 1/4 inch of the ravioli and cover them and steam until liquid is gone. If you don't like Chorizo, taco meat would work great. I want to try them with ground turkey or chicken taco meat next.
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