Brazierina Recipe Reviews (Pg. 1) - Allrecipes.com (10657230)

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Ruth's Grandma's Pie Crust

Reviewed: Sep. 13, 2013
LOVE this crust. I use butter flavored shortening to make it extra evil. I'm a Navy wife, and this is my go-to recipe for scoring points with large numbers of Sailors at holiday parties and cookouts.
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Restaurant-Style Hashbrown Casserole

Reviewed: Nov. 14, 2010
I worked at Cracker Barrel all the way through college, and during my time there made massive amounts of hashbrown casserole. I will only say that this recipe is VERY close to the recipe we used at work. Some tips I learned from making it every day for six years: -- Mix all the ingredients (with the potatoes straight from the freezer) the day before, cover and refrigerate. Then bake it in a well greased pan right before serving. Makes dinner prep a whole lot easier, and the mixture will be more likely to stick together than to the pan. -- Don't "smush" it into the pan -- it'll turn out greasier and also stick to the pan. Instead, use a big spoon or spatula to fling dollops of the mixture into the pan. -- Colby cheese gives an extra Something over cheddar cheese. Highly recommend subbing.
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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Oct. 14, 2012
So good, and so much simpler (and cheaper) than other curries I've made.
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Baked Ziti I

Reviewed: Oct. 14, 2013
This recipe is super easy, makes a LOT of food, and everyone at my house was a fan (age two and up).
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Outrageous Caesar Salad

Reviewed: Jan. 22, 2009
Fantastic. I made this for my boyfriend for a special occasion, and now it is requested on a regular basis. The only change I made was using only 3/4 or so of the anchovies, and it was plenty strong. This is one of the easiest salad dressing recipes I use, and definately my favorite.
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Tiramisu Layer Cake

Reviewed: Jan. 22, 2009
This was sooo good! My roommate and I fought over who got to lick the spatula when I finished the icing... now I know just to make a little bit extra to keep the peace. :) This is my most popular desert expermient so far.
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Rhubarb and Strawberry Pie

Reviewed: Jul. 12, 2012
This is fantastic! My third time making this (in a month!) is in the oven now, and is going to my husband's fellow sailors, who live on base and rely on me for their home baked goodies. ;) The first time I made this, I did exactly as written; the second, with reviewers' suggested water/cornstarch. No pre-cooking of the rhubarb, and both times have been just beautiful. I use a small leaf shaped cookie cutter to vent the top of my pie, so maybe the larger hole that made keeps my pie from being soggy.
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Barbequed Ribs

Reviewed: Aug. 12, 2012
These are fabulous, requested frequently at my house. The only changes I make: double the sauce, and because we like heat in our sauce, is to sub 1/8 c. - scant 1/4 c. siracha for the chili sauce. Lick-your-plate-clean awesome.
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Fresh Asparagus Soup

Reviewed: Aug. 19, 2013
This soup is fantastic. I just used my little immersion blender in the pot to simplify -- and cut down on dishes -- and subbed chicken broth and cow's milk. My two year old sucks this stuff down like you wouldn't believe... I always double the recipe for him, my husband, and myself, and it's gone in a day.
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Caramelized Onion and Blue Cheese Orzo

Reviewed: Aug. 14, 2010
Great recipe -- the only thing I did differently, was to roast some whole garlic cloves in a little bit of olive oil in the oven, then add them at the end. Will definitely make this one again!
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Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: May 7, 2009
Good recipe, the meatballs were great. There was far too much sugar in the sauce for our taste, though, so next time I'm cutting it in half, at least.
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Roasted Garlic Soup

Reviewed: Mar. 21, 2014
I think this would be a great base for a mushroom soup; it was good, but by the end of the bowl I wanted a little more complexity
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