ceh426 Recipe Reviews (Pg. 1) - Allrecipes.com (11712137)

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Best Tuna Casserole

Reviewed: Dec. 30, 2009
This recipe was good, just not what Im used to. My mother has her own recipe that she made while I was growing up and it had a totally different taste. Here is my Moms recipe that I preferred over this one: 1 large bag of egg noodles 2 cans of Cream of Mushroom 2 cans of tuna 1/2 & 1/2 Milk Mrs. Dash Salt and pepper Garlic powder Potato chips Preheat oven to 350 degrees. Boil noodles for 8-10 minutes until al dente. Drain, and put cooked noodles back into stock pot. Add 1/2 & 1/2, fill stock pot half way up the noodles. Add milk the rest of the way until just about covering the noodles. Add seasoning and mix well (you can be generous with the seasoning). Cover stock pot and uncover when half way done to get the top of the noodles crispy. Bake for 1 and 1/2 hours. When done, let it sit for 5 minutes before serving. Add crushed potato chips to the top of your individual serving.
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Chuck's Favorite Mac and Cheese

Reviewed: Dec. 23, 2009
I loved this recipe. It was easy to make and didnt require lots of prep work, which is great! I used an 12 oz bag of noodles and found that to be a perfect amount. I added more cheddar cheese, and cut the cottage cheese to about 10 oz instead of 12. I also added 1/2 cup of Parmesan instead of 1/4, along with a little over 1/2 cup of milk for creaminess. 1 cup of bread crumbs is also way too much, you can probably cut it down about half. Some reviewers said it was bland, but my husband LOVED it, so I think the additions of more cheese helped it create more flavor.
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Grandma Ople's Apple Pie

Reviewed: Dec. 12, 2009
This pie was delicious. I found that 8 apples was too many so I cut it to 7. I didnt eat the pie for a few days and then crust was soggy, not crispy. Could have been due to sitting out, or not baking it long enough. I also added cinnamon to the apples before adding the liquid. Overall, I think next time Ill bake it a little longer to see if the crust will crisp up.
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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 25, 2009
I used this recipe for this Thanksgiving. I found it easy to understand and made a decent cheesecake. I did feel like something was missing. I suggest adding a sour cream topping or serving it with whipped cream. The hazlenuts in the crust are especially delicious and add a nice crunch along with the ginger snap crust. I used the brand 'Annas Ginger Thins' which are found at any normal grocery store in the cookie idle. They are nice an thin cookies which are easy to smash up into a crumble. I did not used maple syrup but used regular pancake syrup. Next time I try making this recipe I may use the real stuff and see how it compares.
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