Connie Recipe Reviews (Pg. 1) - Allrecipes.com (10448755)

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Brown Sugar Meatloaf

Reviewed: Nov. 14, 2013
I give it a 5; my husband gives it a 1. Sorry. I thought it was really good, but made the mistake of making it twice.
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Tomato Zucchini Casserole

Reviewed: Aug. 16, 2010
Entire family- toddler through grandpa- enjoyed this recipe.
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Fruit Salad in Seconds

Reviewed: Apr. 3, 2010
Simple is best is that name here! I've been making this for years. Experiment with different fresh fruits in season and vary the flavor of yogurt. Vanilla or peach yogurts do well. The appearance is always best with just a few fruit selections. I've made this with as many as four and as few as two, but this looks nicest with three cut in larger chunks.
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4 users found this review helpful

Romaine and Mandarin Orange Salad with Poppy Seed Dressing

Reviewed: Mar. 31, 2010
O my goodness. I read other reviews that complained about the onion and thought they must either not like onion or didn't know how to choose a sweet one. This has too much! The flavors were nice otherwise. If I make it again, I will definitely cut the onion by half.
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Austrian Peach Cookies II

Reviewed: Dec. 1, 2009
I've been making this recipe every year since 1972 when it was published in Sphere magazine as part of a collection of wonderful foreign cookies. They are a treat to the eye and the palate and make a wonderful gift for giving. Many readers might like adding 1/2 tsp of salt to the cookies to better suit an American taste. In addition, and to add more flavor to the filling, use a full Tablespoon of rum or substitute 1 1/2 to 2 tsp rum flavoring for an even stronger flavor. For a richer, moister filling I use only 1 1/2 cups of the reserved crumbs in the filling, making another half batch if you don't have enough. Using a spray bottle to lightly wet the cookies before coloring with the sugars is helpful as is a friend or two to help in a production line. I like coloring my sugars in zip bags; your children will like squishing the colors in for you. You'll get a prettier look by dipping in the red first and then roll in or sprinkle with the peach color sugar. I also make the stems and leaves in the following manner: Roll green gumdrops 1/8 inch thick on well-sugared board. Cut into leaf shapes. Make small hole in stem end of leaf. Insert small piece of cinnamon stick through hole in gumdrop and into seam of "peach."
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Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Aug. 6, 2009
Wonderful with chicken instead of pork, if you have it use fresh basil (abt 1/4 cup) chopped. Grape tomatoes weren't missed; we substituted a large whole diced tomato and only used half the suggested amount of feta. Perfect!
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Best Apple Crisp Ever

Reviewed: Jul. 9, 2009
A perfectly adequate recipe, though hardly anywhere near the boast of "best", my family ate it without complaint. It certainly was easy to make. Just be sure to use a pastry blender to blend your egg and butter into the flour mixture and you'll have no trouble.
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Focaccia Bread

Reviewed: May 11, 2009
Whether you've been afraid to try a yeast bread before or a seasoned baker looking for a quick addition to your meal, do try this recipe. Very easy to add and subtract cheeses, herbs and spices to suit your own taste and your menu, so go ahead and experiment! Serve with olive oil for dipping. A great quick bread that can be thrown together while dinner is cooking.
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Coconut Cream Cake I

Reviewed: Mar. 7, 2009
I'm not a fan of doctored cake mixes but I must say this one was very nice. Do take the time to use all of the infusing syrup; it is worth the effort. I cooled my cake layers first before adding about half of the syrup and then chilled the cake for several hours (you could do it overnight). In the morning once it had set up better, I added the rest and chilled several more hours. We did a layer cake using a double batch of frosting and the presentation was lovely.
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Cube Steak Parmesan

Reviewed: Jan. 15, 2009
Just fine for a family meal. My fussy dh thought it wonderful comfort food.
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Southern Pulled Pork

Reviewed: Jun. 21, 2008
I made and froze this ahead of time for a light supper for out of town guests the evening following our daughter's wedding. It heated back up in my crockpot with plenty of moisture retained. We put it on inexpensive hamburger buns and topped it with ample Jack Daniels Hickory Brown Sugar BBQ sauce. I couldn't believe the rave reviews I got. "How'd you do it?!"
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5 users found this review helpful

 
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