kerrybee Recipe Reviews (Pg. 1) - (11398338)

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Apple Oatmeal Crisp

Reviewed: Sep. 16, 2014
My new "go to" recipe for any fruit crisp. I made it as the recipe called for, with 2 exceptions, I used 1/4 cup, melted, of a Light Butter (50% butter, 50% canola oil), and 1/4 cup of plain canola oil. I also used less white sugar, just 1/4 cup, as my apples were sweet. My main goal was to cut cholesterol, but keep the crunchy goodness. My lighter version couldn't have been tastier. The crisp ingredients go together in a few minutes, and I think would be just as good with canned fruit. helpful hint - mix the crisp with a fork, then finish by mixing with fingertips to incorporate the oils into the flour/oatmeal.
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Easy Meatloaf

Reviewed: Aug. 24, 2014
Made it twice now. Like an old fashioned meatloaf that makes nice slices for sandwiches when cold. Last night I had to use Italian seasoned crumbs as that's all I had. The first time I used plain, but not quite enough to make a cup, so I supplemented with Italian. Both are great. I also added about 2 tablespoons of Worcestershire sauce each time. For the top, I used plain ketchup, put on halfway through cooking. The proportion for the loaf are perfect. This would nicely serve a family of 6, but there would be no leftovers for sandwiches. My husband of 40 years has asked me to make this every week! Good, quick, cheap and easy, my cooking criteria.
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Corn Fritters

Reviewed: Feb. 26, 2014
For dinner last night, served two people. Came out just like the picture. Nice with maple syrup. There were just two left, and I lightly buttered them. Very nice. When I make corn fritters again, I'll increase the sugar to at least 2 teaspoons. But if I make clam fritters, I'll make as the recipe calls for.
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Garlic Brussels Sprouts with Crispy Bacon

Reviewed: Dec. 31, 2012
I never knew Brussels Sprouts could taste this good. My Brussels Sp.- hating-husband absolutely loved these. I changed only the way I cook my sprouts. After cleaning them, cutting an X in the core, I steamed them in a microwave steaming bag. Meanwile, I'd cooked the bacon, and sauteed the garlic in the butter and olive oil. Added a bit of chicken broth to the sauteed garlic, halved the sprouts, stirred them into the butter/oil/broth to re-heat them, served them with the bacon bits and just a drizzle of the bacon grease. This veggie dish was an accompanyment to a Kielbasa ring, and served with a side of buttered toast. I used about a dozen large sprouts. 3 slices of bacon, an guestimated the oil and butter to sautee 2 large garlic cloves. I will for sure make this again.
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