imelda Recipe Reviews (Pg. 1) - Allrecipes.com (1127657)

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Country Fried Squash

Reviewed: Feb. 9, 2010
Love it! Just finished eating our first batch...so simple, so good. Our seasonings: 1 tsp salt, 1 tsp garlic powder, 1/2 tsp black peppper. We mixed this in with the flour, then dumped in a paper bag. Shook the squash slices in this 1st, then dipped in egg/milk mixture, then dredged lightly in cornmeal. Fried in 1/2" oil as directed. Super crispy and the squash was melt-in-your-mouth!
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Homemade Flour Tortillas

Reviewed: May 21, 2009
This recipe is so simple and easy! I only made half the recipe and used vegetable shortening since I had no lard on hand. Like another reviewer I also used hot water. The dough was very easy to handle and roll very thin(although I've never really managed to roll out an actual circle, just oblongs-oh well!). The dough is on the sticky side, so I was very generous with the flour while rolling out each tortilla, but this didn't affect the final result. Best tortillas ever, including restaurants! My husband is from Texas and is pretty snotty about Tex-Mex food, and he could NOT believe how great these were, still talked about it the next day. My 3-yr old daughter told me again and again how good they were. So it's a keeper! Thanks!
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309 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Mar. 30, 2009
So crunchy and yummy! We didn't have any bread crumbs, so we pulverized pretzels in the blender and sifted to remove coarse and large pieces. The "pretzel powder" stuck to the onion rings well and fried up super crunchy and delicious. We also decreased the salt in the recipe by half, since we used salted pretzels. Love the results!
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Spice Cookies with Crystallized Ginger

Reviewed: Oct. 7, 2004
Spice cookies are my favorite, and this recipe is fantastic! The spices come out so flavorful! I've only made them once so far, and had to tweak it since I had no corn syrup. I ended up adding 1/4 cup brown sugar instead, and adding the whole egg. The texture came out delicately crispy and crunchy, like a tea cookie, and I loved it (I enjoy crunchy and crispy far more than chewy cookies). I'm not sure how the original recipe should come out, but I liked the tweaked version so much I'll probably just make it that way.
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