mtoyne Profile - Allrecipes.com (1068046)

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mtoyne


mtoyne
 
Home Town: Iowa, USA
Living In: Iowa, USA
Member Since: Jan. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Quick & Easy
Hobbies: Music
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Recipe Reviews 58 reviews
Southwestern Black Bean Stew
Didn't have tomato paste so I used one 15 oz. can of diced tomatoes. Used the Taco Seasoning I Recipe from this site instead of a store-bought mix. Can be spiced up and revised according to use (soup or dip). This is very easy, fast, and filling on a cold Winter's night.

1 user found this review helpful
Reviewed On: Dec. 23, 2009
Tar Heel Pie
Just tried this in my 8X11 glass pan and made these into bars. Pie crust made using same portions as a nine inch deep dish pie. Since the filling completely covers the crust, I bake the crust about 15 minutes first. I took the advice of some of the other reviewers and used sliced almonds instead of pecans. Lastly, I subtracted about 10 minutes from bake time. So easy and so delicious! You won't be disappointed.

20 users found this review helpful
Reviewed On: Sep. 27, 2008
Easy Pie Crust
I use the Vanilla Pumpkin Pie Recipe with this crust following the cooking directions to the Pumpkin Pie instead of the crust. I did not cover the crust with foil (to protect from burning) but did sit the pie tin on a pan in case of spills. My metal pie pan is a deeper than the regular disposable aluminum ones you buy and I pat my crust so it fills the bottom and sides. I also followed the advice of other bakers using 1 tbsp of sugar and .5 tsp of salt for dessert recipes. I've used corn oil a few times and canola oil another time with little difference in consistency. Baking is slightly longer as you want your toothpick poked in the center to come out clean - I added 3-5 minutes. (I deviate from the pumpkin pie recipe by adding more cinnamon.) I've rolled pie crust and like this recipe better for ease and flakier consistency. It's also easier to gauge how thick your pie crust will be as you pat it into your pan. I've made this combination 4 times - none of the pies lasted more than a day. Thanks for the great recipe!

0 users found this review helpful
Reviewed On: Dec. 2, 2007
 
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