texasgal in duri Recipe Reviews (Pg. 1) - Allrecipes.com (11178082)

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How to Make Homemade Butter

Reviewed: Sep. 15, 2013
If you desire to make a larger amount, be sure to work some cold water through your butter to prevent an "off" flavor during storage. As you are making a small amount with this recipe, I am sure it will be used quickly rather than stored.
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1 user found this review helpful

Easy and Quick Cream Cheese Potatoes

Reviewed: Sep. 14, 2013
I think I liked these better than my husband -- but with the ingredients list, what's not to like. Had to add some milk to thin them down a bit as they were pretty stiff. Flavor was excellent.
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Curried Chicken

Reviewed: Sep. 14, 2013
Currently living out of country, so adapted this a little bit. Used a skinned and deboned charcoal rotisserie chicken for the meat, substituted evaporated milk for the half-and-half and baked about 30 minutes. I used about 1-1/2 T curry powder, but I think it could have used more. We liked it but my husband has requested that I make it "spicy" next time as he like spicy curries....maybe add cayenne pepper? Well worth using my $5 can of cream of mushroom soup I have been hoarding : )
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Snowballs II

Reviewed: Feb. 2, 2012
Taste just like the cookies I grew up on two hours north of the Mexican border. Did not use the peppermint as I was going for a more authentic taste. Put pecans through a nut grinder so they were more "flecks" than nuts. Wouldn't change a thing. Thanks for posting!
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3 users found this review helpful

Penne Russo a la Vodka

Reviewed: Jan. 10, 2012
Interesting flavor. Used exact ingredients listed. Would have like slightly thicker sauce, may try to reduce further next time -- was worried it would scorch this time. Tip: remove pan from heat and sprinkle in a spoon full of parmesan at a time to prevent clumping. Curious to see how leftovers reheat tomorrow.
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2 users found this review helpful

G.G.'s Chocolate Sheet Cake

Reviewed: Oct. 8, 2011
Been making this for years with the following differences: extra tablespoon of cocoa in both cake and frosting and sour cream in place of buttermilk. I also try to prepare the frosting just before the cake comes out of the oven and pour it on the hot cake. The heat makes it easily spread as long as you are not heavy-handed and it sets up like a perfectly smooth fudge on top.
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18 users found this review helpful

Tiny Chicken Turnovers

Reviewed: Sep. 29, 2011
The pastry portion of this recipe is absolutely wonderful. We add different veggies to the filling depending on what we have on hand. Be sure to poke a couple of holes in the pastry to vent so they turnover doesn't rupture and leak. When I'm short on time, I use canned chicken breast meat to speed up the process.
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2 users found this review helpful

Bacon Wrapped Water Chestnuts II

Reviewed: Aug. 23, 2011
To save time, I use Hormel pre-cooked bacon, soak my toothpicks in water for 15 minutes, wrap my chestnuts (cut chestnuts in half if larger than bite-size), then dip in the sauce. May be prepped earlier in the day and refrigerated to save time. Less time, less grease, less dishes : ) I bake approximately 20 minutes. Always well received!
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9 users found this review helpful

Apple Brickle Dip

Reviewed: Jul. 23, 2011
Yummy dip -- TIP: dip your apples in lemon-lime soda (regular or sugar-free) to keep them from browning without impacting the apple's flavor.
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53 users found this review helpful

Homemade Butter

Reviewed: Feb. 28, 2011
We churn butter for holiday dinners using my grandmother's Daisy churn. We have learned along the way. Thoroughly rinsing your butter will make it last longer -- otherwise it gets an off/sour taste. We put our butter in a wide, shallow bowl, pour ice water on it, work the ice water through with a wooden flat spatula and then drain. We continue that process until the drained water is clear. At that point, we work in our salt using the spatula. If you oversalt the butter, just use cold water to rinse until sufficient salt is removed.
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46 users found this review helpful

 
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