SANDPEDLAR Recipe Reviews (Pg. 1) - (1092332)

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Caramel Frosting I

Reviewed: Nov. 26, 2008
WOW! I made this the night before MiL's b-day/T-giving. I iced my German chocolate cake layers and top with it, and it was fantastic! The only changes I made were to toast and add chopped, fresh-picked pecans, and plain old coconut to the end result. Even the pickiest eaters in my family ate it, including the littlest, who has texture issues. Thank you so much for such an elegant and impressive, QUICK dessert
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Slow Cooker Chicken Stroganoff

Reviewed: Nov. 23, 2008
I made this yesterday, and came out with a gloppy, gluey, bland mess. I tried to doctor it by thinning with lots of milk, and seasoning it with paprika and other spices. The flavor was still wonky, though. My kids asked if they could just have the egg noodles plain next time.
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Best Baked Chicken

Reviewed: Jul. 15, 2004
Honestly, I could not believe how good this was~barring modifications made by a doubting southerner! I've never had baked breaded chicken so good before~ I used croutons instead of "stuffing", and when I ran out of those, I used potato chips-yum! It was all so good! But I also brined my chicken breast before hand(look it up if you don't know-I never serve poultry without a brine first) and then baked it on a foiled cookie sheet at 375 for 30 minutes, but it would have been good at 350 for 30. I also left out the celery salt, and used granulated garlic instead of salt. So good-thanks a lot!
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Alienated Blueberry Muffins

Reviewed: Jul. 9, 2004
These were delicious! We had tons of berries last week, and I had run out of ideas for them! This was a little involved, but the results were out of sight. My muffins were flat and stuck to the pan-i'm not sure why, but we dug every last one of them out-they were so good.
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Fajita Marinade I

Reviewed: Sep. 10, 2003
i add grated ginger, thai chili/garlic paste and some cilantro to this and marinate my pork chops with it overnight, to grill the following day, and get RAVE reviews about them!
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Simple Sicilian Salad Dressing

Reviewed: Sep. 10, 2003
i am So picky about my dressings, and could honestly not believe how tasty this one was! i have ran out of olive oil because of this recipe,due to my putting it on my now TWICE-daily salad! it does look very *rustic* and authentic on the salad. even my 2-and 4-year olds will eat this. i chose not to doctor mine, just seasoning with cracked black pepper and salt(fleur de sel)as the recipe states, and i usually doctor EVERYTHING. i really have been eating this recipe since i found it last week. if you really want to treat your guests, serve them a simple salad of just GARDEN FRESH cherry tomatoes, halved or quartered, lightly tossed with a splash of this dressing, and VOILA! very yummy
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