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To Die For Fettuccine Alfredo

Reviewed: Apr. 15, 2012
Following the advice in the reviews really helped. Suggested additional ingredients like fresh garlic, cornstarch, and lemon juice worked very well for me. My boyfriend loved it!!!
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Coconut Custard Pie III

Reviewed: Nov. 25, 2011
This is a good base recipe that gives you a very good pie. I made it this Thanksgiving. Substituted heavy cream for milk. Added 1 extra egg yolk and used the extra egg white to paint the pie crust before baking. Almond extract is a must. I took another reviewer's advice and substituted in 1/4 tsp of almond extract, using only 3/4 tsp of vanilla extract. To temper the eggs, add 2-3 tbsp of hot liquid to eggs gradually and whisking constantly. Then you can just pour the eggs in the saucepan and keep stirring. Added my coconut after the custard was in the shell. Delicious!!! I also made good use of the extra pie filling by baking it for 10 minutes in glass custard cups. You can't beat this recipe.
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Corn Bread Sausage Stuffing

Reviewed: Nov. 21, 2011
This recipe calls for too much butter and not enough cornbread. The stuffing looked good when it came out of the oven, but the taste couldn't compare. My stuffing lacked the heartiness of traditional cornbread stuffing. It was also too oily. Two tablespoons of sage also turned the stuffing the color of sage. I'm not a fan of sage in cornbread stuffing and won't be trying it again.
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Chicken Pot Pie IX

Reviewed: Apr. 18, 2011
Thrilled with this recipe. Made this dish for the very first time for my boyfriend who is Scottish German and whose grandparents are from Amish country. He loved it! Reading the reviews helped a lot. Some tips I found the most helpful included: Using a rotisserie chicken, adding fresh garlic (2 medium cloves), adding red potatoes (2-3 small diced), mixing the chicken and veggies in the cream sauce, adding more ¼ to ½ cup more chicken broth, and finally using a deep dish. The flour cream mixture can be improved by adding 1/8 to ¼ tsp of dry mustard powder to the flour before heating the flour in the butter. If you don’t have dry mustard, ½ tsp liquid mustard can be added to the butter as it is melting in the pot. Then add flour. As instructed, I cooked the carrots, onions, and chicken separately. Then I added the cooked veggies (not peas), chicken, and potatoes to the cream mixture and let that cook for about 15-18 minutes. This helped get the potatoes a little cooked before baking. During the last 3 minutes of cooking on the stove top, I added ½ cup frozen peas (peas cook fast), ¼ cup fresh flat parsley chopped, and 1 tbsp dry thyme. Used a square casserole baking dish with no bottom crust. Just poured the mixture into the pan and topped with 1 slice of Pillsbury crust. I then brushed egg over the crust. Baked at 375 degrees for 40 minutes. Wonderful! I scored major points with this dish.
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