Joan Stroud Recipe Reviews (Pg. 1) - Allrecipes.com (10559050)

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Baby Back Ribs

Reviewed: Apr. 30, 2010
My hubby and I really enjoyed this recipe. I didn't make any changes to it. I think a lot of it depends on what brand of barbecue sauce that you use. I prefer the Kraft Chicken 'n Rib sauce. The ribs were done perfectly and not greasy like other ribs I have done. Very good recipe. Thanks
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Chicken Wilson

Reviewed: Mar. 18, 2010
My husband and I just had this chicken and it was simply delicious. The smell throughout the house had me salivating endlessly. Great deodorizer. The only thing I did differently was that I used cremini mushrooms and for cheese used a combination of provolone and mozzarella. Simply delicious. Thanks.
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Fluffy Potato Casserole

Reviewed: Mar. 2, 2010
I made this recipe and did what another person mentioned. I upped the potatoes to 4 cups and eggs to 3. I did however fry the onion in some bacon fat first. Added it all together and sprinkled w the ff onions. At first hubby only took a spoonful but soon went back for lots more. Excellant recipe...thanks
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Coconut Shrimp I

Reviewed: Feb. 11, 2010
I did this recipe but think maybe I used the wrong shrimp. Maybe if I had used the large shrimp, the coconut wouldn't have been so overpowering. I used just the small raw shrimp. Next time I will use the larger ones and see if that works.
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Baked Omelet Squares

Reviewed: Jan. 10, 2010
I served this dish on Christmas morning. Measuring the ingredients ahead of time made this a really quick dish. I didn't have the olives or jalapeno peppers but used more black forest ham. I also used crimini mushrooms which really gave it a nice flavor. I just wished I had of made 2 pans because everybody wanted to have more. Thanks for the recipe. A sure hit!
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Sweet and Sour Sauce I

Reviewed: Jan. 10, 2010
I made these at Christmas served with some frozen mini Italian meatballs I purchased and they were a great hit. Makes a wonderful appetizer or just plain entertaining dish
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Spaghetti Sauce II

Reviewed: Oct. 19, 2009
I made this recipe because we are big fans of Italian food and I am always on the look-out for the ultimate spaghetti sauce. It is surely a sauce with some zing to it. I only gave it a four because I find the sauce way to thick. I am freezing it for later, so when I cook it, I will probably add some water to it to thin it down a bit before I put in my meatballs. I did omit the Italian sausage but I don't think that would have thinned it out. All in all, I think it is a great sauce and very tasty. Thanks
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The Best Meatballs

Reviewed: Oct. 19, 2009
Made these meatballs last night and because we love spaghetti and meatballs, I made a double batch. I had company over for dinner last night (not spaghetti and meatballs) and I still had them on the counter cooling. Each one of them had a meatball and said they were delicious. Coming from an Italian community where most of the restaurants are Italian, I would have to say they are "The Best Meatballs" or darn close to it that we have had. Thanks for the recipe.
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Cheesy Turnips and Carrots

Reviewed: Oct. 27, 2008
I love both turnips and carrots, but my grandchildren don't like turnips. I seen this recipe and decided to try it. Made it just as the recipe called for and we all thought it was delicious. A unique way to combine two really great vegetables. Will make it over and over again.
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Absolute Best Liver and Onions

Reviewed: Aug. 12, 2008
I have made this recipe many times and the milk does mellow out the liver flavor. However, not diet conscious, I fry bacon with the onions and cook the liver in the bacon drippings. Gives it a wonderful flavor.
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Amazing Chicken

Reviewed: Jul. 10, 2008
I really enjoyed this recipe. Simple and nice and moist. Hubby even enjoyed it. Will surely be making this recipe again. Tks
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Rhubarb Pie IV

Reviewed: Jun. 12, 2008
This was originally the way I made my rhubarb pies also. I then decided to change it a bit. I mix the flour and salt with the rhubarb in a bowl and then instead of sugar, add 1 cup of honey. Top the pie with a couple of teaspoons of butter, put on the top crust and make air holes. Comes out delicious. The honey gives it more flavor and just the right amount of sweetness.
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Favorite Pie Crust

Reviewed: Apr. 7, 2008
I just love this pie pastry recipe..Never fails for me. The only thing that I do differently is to use 2 tsp baking powder and only 1 tsp salt. By far the best pastry around..Easier than on food channels.
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Bran Muffins II

Reviewed: Apr. 7, 2008
I have been making these muffins for years and I just love them. The only changes I would make is to decrease the sugar to 2 1/2 cups, 8 tsp baking soda, 5 cups flour, 3 cups Bran Flakes and 2 cups All Bran or Bran bud cereal. I also added 1 cup of raisins and 1 cup of sliced dates. Cook at 375 for 20-25 minutes.
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Fresh Rhubarb Pie

Reviewed: Apr. 7, 2008
This recipe is exactly like mine. The only change that I make is I use 1 cup of honey for the sugar. Gives it a totally different but wonderful flavor.
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Barbecued Beef Liver

Reviewed: Apr. 7, 2008
Made this recipe for me and my hubby. We both liked it, however I didn't have to cook it in the sauce for the 20 minutes. As it was I had to add a small amount of water because it was evaporating. I usually have the standard liver and onions, but it was really good for a change.
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11 users found this review helpful

 
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