sasha conway Recipe Reviews (Pg. 1) - Allrecipes.com (10446177)

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Apple Crisp II

Reviewed: Aug. 13, 2013
Made with Granny Smith apples (used 10 of them). Added two tablespoons of flour instead of one and added a 1/4 tsp of nutmeg. Had no issues with it being too sweet or too watery. It was perfect! I cooked it for 45 minutes probably around 400F. Apples were not mushy.
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Eggless Mayonnaise

Reviewed: Jul. 20, 2013
The taste of powdered milk was way too overwhelming in this recipe.
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Carne en su Jugo (Meat in its Juices)

Reviewed: Jan. 14, 2013
I live south of Guadalajara, and this recipe is dead on for how the locals make it. I think the reason some of those outside of Mexico are having trouble with the flank steak being not tender enough is that we don't age our meat here in Mexico. I saw some people draining the beans, but that adds extra liquid and flavor. I don't think this recipe needs to be altered at all, unless you want to call it something else.
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Emily's Famous Parmesan and Peppercorn Ranch Dressing

Reviewed: Jan. 9, 2013
Added garlic, cilantro, a dash of paprika and dill. Now it tastes like ranch. I agree with other reviewers that without adding stuff to it, it tastes rather bland and oniony. I also added extra black pepper.
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MMMMM... Brownies

Reviewed: May 13, 2012
These are by far the best brownies I have ever had. I was looking for a recipe that didn't have a lot of butter in it or a bunch of oil. These are perfect. They'd be even better with nuts, but I didn't have any on hand.
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Almond Crusted Chevre and Grape Truffles

Reviewed: Dec. 30, 2011
I make these, but instead of port wine I use whatever red wine I have around and add some sugar to it. I also use the ends of green onions because I cannot get chives where I live. I also put the cheese mixture in the freezer before balling it around the grapes. Helps a lot - less mess. This is my favorite recipe to bring to parties.
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Jalapeno Popper Cups

Reviewed: Feb. 6, 2011
I couldn't find phyllo tart shells where I live in Mexico, so I used potsticker wrappers and molded them down into the mini muffin pan. Worked great and tasted great! Also used Chihuahua cheese with a tiny bit of cheddar, instead of all cheddar. Turned out great! They were gone in minutes! Next time I make them, I'm going to make my own tortilla chip "scoops" and see how that turns out!
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