Toni Recipe Reviews (Pg. 1) - (11319015)

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Homemade Salami

Reviewed: Jan. 31, 2013
THANK YOU for sharing this! I have my aunt's very old recipe for Summer Sausage; same ingredients (except proportioned for five pounds of hamburger) - but it called for saltpeter (an ingredient in gunpowder), which isn't available in the grocery aisle these days. (I'm told you can buy it in the insecticide section of home-improvement stores, though, as potassium nitrate - ugh!) It's nice to know about the curing salt. I've missed this stuff. Aunt Mick used to make large quantities of it every year; her recipes states "Will keep in refrigerator for 2-3 months." Oh, and her instructions also call for mixing all ingredients, refrigerating 24 hours, mixing again and refrigerating 24 hours more; and baking in a "very slow" oven (200 degrees) for 2 hours, then lowering the temp to 150 and baking 6 hours longer. Worked great for her, but I'm not sure you can get an oven that slow nowadays.
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Sue's Taco Salad

Reviewed: Jun. 28, 2011
Not a review because I haven't made this; had to comment because seeing it reminded me of the exact same salad I used to make, but with Catalina French dressing instead of ranch. Mmmm, I'd forgotten all about it! I think ranch sounds yummy, too. Fourth of July picnic, I'm thinkin'!
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Corn and Black Bean Salad

Reviewed: May 1, 2011
First, my observations: YUM! I followed the recipe, but also added half a red onion, chopped. I was surprised that I could barely taste the cumin, and could not taste the chili powder at all. (They were both fresh bottles bought in anticipation of making this.) What I mean is, those flavors did not stand out as identifiable, but I do believe they contributed to the overall flavor of the marinade. I have an old corn, pea and onion salad recipe I inherited from my auntie (it was her favorite "funeral potluck" dish) with a vinegar-oil-salt-sugar marinade that calls for bringing the marinade to a boil for a few minutes, then letting it cool before pouring over vegetables. I think I might try that with this - it might spike up the cumin/chili flavors a bit. If that doesn't work, I might also try doubling the spices. I will definitely add more red onion next time for crunch - maybe some bell pepper, too. (Don't care for celery.) Much as I love balsamic vinegar, I might also try making this with red wine vinegar instead. I don't like the effect of balsamic vinegar on the color of some foods, i.e., the cut edges of the red onion and the corn both turned a bit "muddy" looking. So - liked it a lot as is, and think with a little tweaking it could be great. I definitely intend to try again.
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Gramma Brown's Corn Chowder

Reviewed: Mar. 26, 2011
Just a comment, not a review - 'cuz I haven't made it yet: I think this would be wonderful with diced green chilis instead of celery. (Nothing against celery, just don't think they'd go well together.)
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Vegetarian Chickpea Sandwich Filling

Reviewed: Mar. 20, 2011
Read it, craved it, made it, ate it... all within the last half-hour. Loved it! Some observations: I followed the recipe exactly, and both my husband and I thought it was excellent when tasted by itself. Then I slathered it between two slices of toasted sprouted wheat bread - and all I could really taste was onion and the tang of lemon. I think I will try a sandwich again, but open-faced, with only one slice of toast. I think my preferred use would be as a spread for crackers or toasted pita triangles, akin to hummus. I love dill but really couldn't taste it in the recommended amount, so next time I will add more (or maybe mine is old). I also can envision adding one or more of the following: chopped marinated artichoke hearts, black olives, bell pepper (red and/or green), finely grated carrots... Thank you for the recipe! We gave up meat two weeks ago, and I have been searching for great ideas like this.
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