ChicagoLarry Recipe Reviews (Pg. 1) - (11373287)

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Cream Corn Like No Other

Reviewed: Jul. 15, 2010
I think this is my first and only review, but I had to come on here and warn people: if you try this recipe, you'll have to go to confession for enjoying something so pleasurable that it's a SIN! It tasted so wonderful before I added the cheese that I couldn't believe the cheese could improve it. Indeed, after tasting both ways, I suggest omitting the cheese--to preserve the spectacular sweet flavor. If you want to make this a cheese dish, then cheese it up with more than this dab of cheese and call it a cheese dish. And if you add a lot of cheese of some sort, maybe you could get by with skim milk instead of cream (?) to mitigate the whopping blast of fats. But I digress. The only departure I took from this recipe was to use almond milk instead of cow's milk (original, not flavored). Since discovering almond milk, we've almost entirely quit using dairy milk, and we find the almond milk works just fine in most recipes. (If you hate the taste of soy milk, like us, then discover the great, sweet taste of creamy almond milk! Get the "original," not the vanilla.)
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Upside Down Caramel Apple Pie

Reviewed: Dec. 17, 2009
Much of the bottom crust, which becomes the top crust when inverted, stuck to the dish, along with the carmel and nuts, when I inverted it. I think what we have here is basically a novelty to try. But who needs it? Why not just bake a pie with the topping on top to start with, or added toward the end. That would correct this problem PLUS you wouldn't end up with a pie falling apart on a a serving dish with no support around the edge. Tasted okay, though it was too much brown sugar for my taste. If I baked it again, I'd heavily butter the dish before putting down the topping, in the hope it wouldn't stick so bad the next time. And I'd switch half the brown sugar to white. And bake 40 to 50 minutes, not 50 to 60.
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