Nana2007 Recipe Reviews (Pg. 1) - Allrecipes.com (10932337)

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Sour Cream Raisin Pie V

Reviewed: Apr. 27, 2008
I made this yesterday for a dinner party. I remembered sour cream raisin pie from my childhood visits to my aunt's farm in Nebraska. This recipe is very similar to hers. I like a generous meringue, so I added an extra egg white and increase the brown sugar accordingly. It is a very rich pie, so I don't think I will make it again soon, but I will cetainly keep it in my file for future use.
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Southwestern Corn Bread

Reviewed: Apr. 27, 2008
This was a big hit. I used frozen fire roasted corn instead of the canned (thawed the corn before adding). I also sprinkled some shredded cheese on top of the cornbread before I baked it, yum!
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1 user found this review helpful

Mexican Vegetable Rice

Reviewed: Apr. 27, 2008
My husband really liked this. I used chicken broth instead of vegetable and I used fresh sliced carrots (par-cooked) and frozen peas. It went very well with the Southwestern stuffed chicken brests and cornbread.
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5 users found this review helpful

Pork Roast With The World's Best Pork Loin Rub

Reviewed: Sep. 6, 2008
This was great! Even my picky husband who prides himself on his b-b-q rubs was impressed.
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Caribbean Sweet Potato Salad

Reviewed: Sep. 6, 2008
I just served this with a grilled pork loin on a very hot evening and it was perfect. I scooped the seeds out of the cucumber before I chopped it, I think that help keep it from watering the salad down. I also used peeled Yukon Golds. I am not a cilantro fan, but it was needed in this and the taste is not overpowering. I did all the prep. the day before, then a couple of hours before serving I put all of the components together to let the flavors meld. It tasted very fresh, but the potato had a chance to absorb some of the dressing flavor. I will definitely make this again.
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Elegant Fig Appetizers with Goat Cheese and Almonds

Reviewed: Sep. 6, 2008
Heavenly. Our tree produces very big figs, so I needed more goat cheese. I had a Late Harvest Reisling Vinegar that I used in place of the Balsamic. So easy and just outstanding.
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8 users found this review helpful

Baked Brie in Puff Pastry

Reviewed: Sep. 6, 2008
This a good basic recipe that you can elaborate as you wish. I had homemade Peach Amaretto Pecan preserves, so I cut the brie in half horizontally and put that in the middle and also on top and added toasted pecans before wrapping it in the puff pastry. A WINNER!
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Black Bottom Cupcakes I

Reviewed: Sep. 6, 2008
I have made these for 20+ years. They a so good, always a favorite. I think they actually get better after a day or two. Heating them for a few seconds in the microwave make the center even more gooey and delicious. Give them a try!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 10, 2008
Ok, I won't lie, when I see a recipe with a "gimmick" like the vanilla puddding in this one, I am a little leary. I decided to give them a try after reading many of the reviews. They are very good! I followed the recipe and after tasting the dough, I added another tsp. of vanilla and a tsp. of salt. They baked beautifully, they don't spread very much. I think they are at their best when they are still warm (as most cookies are), but they still taste great two days later. This makes a big batch, you could easilly cut it in half. Toast the walnuts, it just makes them so much better. Give this one a try, it is my new "go to" for chocolate chip cookies.
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Roquefort Grapes

Reviewed: Mar. 2, 2009
I made these for a party and they were pretty well received. The general opinion was that the cheese mixture would be better on olives instead of the grapes. I did not have almonds so I did part of them with walnuts and part of them with pecans (both toasted) The recipe makes a large batch and they could be made at least a day ahead and kept refrigerated.
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3 users found this review helpful
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Pecan Pie Muffins

Reviewed: Mar. 2, 2009
I made these as mini muffins. I liberally sprayed the tins with baking spray and turned the muffins out as soon at they came out of the oven. I had no problem with sticking.After tasting one, I felt they needed something, so I drizzled them with a browned butter frosting. That really help the flavor and appearance. They were definitely better the second day.
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Dark Chocolate Bacon Cupcakes

Reviewed: Mar. 2, 2009
Oh my, these are quite good! I am not sure how much the bacon really added to the flavor. I could tell it was there in the texture, but it could easily be left out and they would still be good. I frosted them with Chocolate Frosting 1 and sprinkled the tops with a little finely crumbled bacon. Looked great and were enjoyed by all. The bacon does make a very interesting conversation starter! Thye are definitely better the second day, I would strongly advise that you make them a day ahead and lets the flavors meld.
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Never Bitter Lemonade

Reviewed: Mar. 2, 2009
A nice starting point recipe. I like the idea of boiling the water with the sugar. It allows the sugar to dissolve so much better. I used much less sugar because I was using Myer lemons from my tree and, after reading the Ginger Lemonade recipe, I decided to make a second ginger infused syrup that could be added to the Lemonade if desired. So I did not want the Lemonade to be overly sweet. I also made a Pomegranate Syrup and served it an the Ginger syrup in little pitchers to be added to the lemonade. Worked great and was very popular.
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Chocolate Frosting I

Reviewed: Mar. 2, 2009
I read other reviews and followed their advice to sift the cocoa and powdered sugar together before adding to the butter. I needed less milk that listed and I used an extra 1/3 cup cocoa. I also followed others advice and chilled the frosting overnight and then beat it again in the mixer and it had a very nice texture. I used it on the Dark Chocolate Bacon Cupcakes on this site.
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Strawberry Muffins

Reviewed: Jun. 19, 2009
As others did, I added 1/4 c brown sugar, 1 tsp vanilla and 1 tsp. cinnamon. I also sprinkled the tops with cinnamon sugar before baking. The recipe made 8 nice size muffins. They were great and the strawberry flavor was just right. A great way to use up those last strawberries that are maybe just a bit too mushy to eat plain.
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Peanut Butter Cup Cookies II

Reviewed: Nov. 23, 2009
These are very good. I made them in the mini muffin pan which makes them just the right size. I found the recipe made a lot more than stated. I ran out of mini pbutter cups so I started topping them with a mix of chocolate chips and pbuter chips. Not as great as the pbutter cups, but not a bad substitute. The cookies froze quite well too. I will make these again.
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10 users found this review helpful

Peach Salsa II

Reviewed: Nov. 23, 2009
Very tasty, but with the pectin added it came out a little too thick, more like a salsa jam. I agree it is better as a meat condiment than a dipping salsa. Also great on cream cheese.
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Sweet Potato Corn Bread

Reviewed: Dec. 5, 2009
Very good, much moister than normal cornbread. You could easily substitute pumpkin for the sweet potato. This made a BIG batch. I made standard size muffins and it made 24. I served them with a hearty lentil soup, but to use for breakfast, I think I would add some pumplin pie spice, or something along those lines, maybe even some raisins.
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Beefy Lentil Vegetable Soup

Reviewed: Dec. 5, 2009
A good , very hearty soup. Be sure to use the spicy V-8. I followed the advice of others and browned my onions and some garlic before adding them to the soup. I used fresh mushrooms and added about 6 oz. of Cabernet the last 20 minutes of cooking.
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Grandma Ople's Apple Pie

Reviewed: Dec. 5, 2009
OK, I have made more apple pies than I can count in my life and I thought I had the ultimate recipe, but this one is better! I did toss the apples with about 2TB flour mixed with about 2 tsp. cinnamon, then filled my pie pan and poured the sugar mixture over the apples before I put on the top crust. That sugar mixture looked sort of like greasy pudding at that point and I was doubtful that this was going to work, but it all just blended beautifully with the apples during baking. I doubled the recipe to make a 10 inch pie and really heaped it full. I had maybe 1 cup of apples and a little sugar mix left over, but it made a very nice full, large pie. This goes to the top of my list!
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