Lurline Recipe Reviews (Pg. 1) - Allrecipes.com (10264384)

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Marranitos (Mexican Pig-Shaped Cookies)

Reviewed: Dec. 5, 2007
Love these cookies!!! So glad I found the recipe...no more shipping them from Texas :)
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6 users found this review helpful

Pecan Pie VI

Reviewed: Nov. 26, 2009
I wanted to make individual pies, so cut my pie crust to fit into a muffin tin. I mixed the recipe the same and only changed the cooking time. My oven cooks hot so I cooked 4 minutes at 450 then about 13 at 325. I would flour the bottom of the pie crust before placing in the muffin tin so it is easier to get out...I didn't do this and they are coming out a little rough looking but they taste great!
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4 users found this review helpful

Michell Jenny's Challah

Reviewed: Mar. 30, 2010
The next day, if any is left, this makes great french toast! I usually cut at least an inch thick slice, dip in an egg batter and fry it up. If I have fresh fruit, I will top it with that. Yummy!!!
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2 users found this review helpful

King Ranch Chicken Casserole III

Reviewed: Feb. 13, 2009
This is pretty easy to make. I've added some changes of my own. First, I use a 9x13 pan instead of the casserole and tear the tortillas in half or quarters to fit into the corners where the round edges don't fit. I saute the onion before adding to the layers so it isn't crunchy. I don't like bell peppers, so those are left out. And last, I cheat by either using an already roasted chicken from the grocery or the chunk white chicken breast in the large can (2 cans, broth drained). I find cooking it in the thinner pan (one I would use for lasagna) the sauce thickens nicely. This does have the most authentic taste I have found! Tastes even better the next day. I usually serve it with a nice Spanish rice.
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1 user found this review helpful

 
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