LeahinTexas Recipe Reviews (Pg. 1) - Allrecipes.com (11543822)

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Easy Refrigerator Cookies

Reviewed: Jun. 8, 2013
I wanted to make cookies, but was low on time and out of some of the typical cookie ingredients (chocolate chips, peanut butter, even oatmeal -- it is past time to get to the store!). I had what I needed to make these and they came out very good. I used all whole-wheat flour and subbed 1-1/2 tsp baking powder for the baking soda and cream of tartar (thanks to hereforfood for the tip). My kids do not like nuts, so left those out. Also, I didn't have time to refrigerate, so instead of rolling into log and chilling, I scooped out dough with tablespoon measuring spoon, rolled into a ball, then flattened. Good cookie!
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Exquisite Pizza Sauce

Reviewed: Jan. 28, 2011
This sauce did not taste like any pizza sauce I have ever had. We did not like it. It was too hot and too sweet. Sometimes you can get both flavors and it works. We didn't think it worked here. A couple of notes: first, notice that this is for four servings only. The two main ingredients, tomato paste and water, total a cup and a half of liquid. I quadrupled for two big pizzas, partly because I had 12-ounce cans of paste. It yielded more than I needed. Doubling would have probably been enough. (I went for too much rather than too little, figuring I could freeze leftover sauce.) Second, cayenne can very greatly in hotness. If I had put the right amount based on the recipe, it would have been way too hot because we buy the hotter cayenne (Scofield rating). Third point: anyone who used tomato sauce instead of paste really changed the recipe significantly and their rating won't be applicable to someone using paste. Tomato paste is made from tomatoes cooked way down and is very concentrated and sweet. Tomato sauce is from tomatoes cooked for a shorter period of time and usually has salt and spices added. Even puree is different enough to make the rating inaccurate. Fourth: It isn't that hard to chop some onion and saute in a little oil. I would do that rather than use onion powder. Finally, the high ratings mystify me. This yields such a weird tasting sauce....
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Apple Pecan Cornbread Dressing

Reviewed: Nov. 25, 2010
We've been making this for years! My mom got this from the Houston Chronicle. Here are a few differences in our recipe [my notes are in braces]: 3 tablespoons chopped fresh parsley 1/2 teaspoon cinnamon, ginger OR poultry seasoning [I like poultry seasoning best] 1 cup *sliced* celery 1/2 pound bulk sausage, sauteed (optional) 2 cups chopped apples (about three) 2 cups apple juice OR half apple juice, half turkey stock The prep steps are the same. If you use the sausage, omit the butter. Saute the sausage, then add the vegetables. The dressing can be stuffed lightly into body and neck cavities of turkey. Makes enough for an 18-pound turkey. My hints and preferences are... I make my cornbread into muffins. They bake more quickly. I make them the day before. Day-old is good! My cornbread recipe does not call for much sugar (1/4 cup to 1 cup flour and 1 cup cornmeal). You want a savory cornbread, not sweet. I have not used the sausage in years, but this recipe is good either way. I have cut the butter down and substituted oil for part of it. 3/4 cup butter is 12 tablespoons! I think 6 tablespoons butter and 4 of vegetable oil work well. I up the poultry seasoning to 1 teaspoon. I have left the eggs out or reduced them, but I prefer it with the eggs. If you leave them out, make sure you have enough liquid so it won't be dry. I usually use half apple juice, half turkey stock (or chicken stock). I have increased pecans to one cup. Enjoy!
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