Terri Recipe Reviews (Pg. 1) - Allrecipes.com (11294510)

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King Ranch Chicken Casserole

Reviewed: Mar. 28, 2014
I made this recipe exactly as posted. It turned out WONDERFUL! I absolutely LOVED the flavors in the fillng/sauce. I also added more than a "few tablespoons" to the bottom of the pan since it did not seem to be enough. We loved it. The sauce itself I will use for a dip for a party! Wonderful flavors; love the chile powders. I did use smoked paprika because I didn't have any ancho chile powder. I had a hard time not eating the filling/sauce as I made this! LOL! I agree with others, if you have not made this yourself, keep your negative, condescending remarks to yourself. Please mature.
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Grandma's Secret Pie Crust

Reviewed: Nov. 19, 2013
LOVED IT!!!! I have ALWAYS been awful at making pie crust. I'm a excellent bread maker though. THIS PIE CRUST IS PHENOMINAL! I followed the recipe exactly except substituting 1/8 cup of the shortening for real butter. Also, put your butter AND shortening in the freezer for an hour or so until hardened. DO NOT OVER MIX your flour/shortening mixture. You need to have small chunks of shortening and butter for flaky pie crust!!! Separate your dough into two balls. Freeze for 15 minutes prior to rolling out. Roll out each ball in between wax paper. I made a Chicken Pot Pie from my own filling recipe. I will be posting it on AllRecipes.com as well.
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Double Tomato Bruschetta

Reviewed: Dec. 25, 2012
I made this recipe nearly exactly how it is. Since, I grow basil year round (outside in summer; inside in winter), I used FRESH basil; there is no comparison. Awesome recipe!! I've been switching over to a more healthier Italian/Mediterranean diet. Do not overheat your olive oil if your looking for the health benefits and flavor. Heat will kill the health beneficial flavonoids and enzymes. That is why First Cold Pressed Extra Virgin Olive Oil is the BEST and the most Expensive. I would not change anything except I might add a little Italian Seasoning to the mixture. Yum!
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Apple Crisp II

Reviewed: Dec. 4, 2012
I have been searching for 20 years for an Apple Crisp recipe that mimicked the dish served in my Grade School back in the '70s. I have found it!!!!! After trying many, many, many recipes! I have an "old" peach cobbler recipe that is VERY SIMILAR to this EXCEPT it is with a batter topping. I followed the recipe exactly; however, I did add lemon juice to the apples to keep the color as I prepared the topping and to add a little acidity. I also added cinnamon to the apples along with dotting the apples in the baking dish with real butter. I added 1/8th cup of water, but had to remove the water after baking. Do not add water; it is NOT necessary. I used left over Red Delicious Apples. I also cut the recipe in half to fit an 8x8 pan, but kept the topping as is. It is to DIE FOR!!!!!! This recipe will forever be on my table! Congratulations!!!!
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Fruity Sweet and Sour Sauce

Reviewed: Aug. 14, 2012
YUM, YUM, YUM ?! This recipe is FANTASTIC!!! I made it for a huge Lua Party last weekend with Crab Rangoon. The sauce was "out of this world." Some recipes I'm seeing calls for adding tomato past . This is top-notch restaurant style Sweet & Sour sauce. I DID tweak mine some by adding a 1/4 up more pinapple juice and only a quarter cut of cherry juice. I also used apple cider vinegar not distilled white venegar (added more fruitness and twang). It wasn't as beautifully red, but more pink in color. However, it was to die for. I will add some red food coloring next time. Everyone loved it. It's a KEEPER! I'll use this for Sweet & Sour Chicken too.
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Ultimate Twice Baked Potatoes

Reviewed: Aug. 13, 2012
Excellent Recipe! I have made these before, and always make a little more because you can freeze these on a baking sheet in the freezer, then put them in a freezer bag for later. Simply put the filled freezer bag in water to get most of the air out and then take a straw and stick though the last amount of opening in the seal; then suck the remainder of the air out. These will keep in the freezer for up to 4-5+ months. I always keep precooked bacon in the freezer too for salads and anything else. If you are going to heat your oven for an hour, you might as well do as many as you like for lunches, dinners and snacks. YUMMY!! (Don't waste your money on "premade" when you can make these for a little of nothing with ingredients on hand. :))
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Blooming Onion

Reviewed: Jul. 25, 2012
I have tried this recipe and loved it! I added a little paprika to my flour mixture for little color and more flavor. I did tweak the Dipping Sauce just a little adding a little more horseradish, and I also added a few shots of Franks Hot Sauce. I also use Hellmans REAL Mayonnaise as I dearly love the stuff. Happy Eating!
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BBQ Glazed Homemade Meatballs

Reviewed: Apr. 14, 2012
These are very good! Like many, I made a couple of adjustments to fit my taste. Instead of making the sauce, I added "Sweet Baby Ray's BBQ Sauce (enough to coat in crock pot), 1/4 cup of Grape Jelly, and 2 Tbsp. of Brown Sugar. I also added Soy Sauce in place of salt to the meat mixture. They are Yummy--A sweet & sour coating! :)
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