Maranatha! Mark Recipe Reviews (Pg. 1) - Allrecipes.com (11788995)

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Dump Cake III

Reviewed: May 23, 2014
Good cake, but not really a "Dump" cake. 'Dumping' the ingredients into a bowl and mixing, is the way I make all my cakes... unless they are a "Dump" cake. Dump cakes generally involve putting a one or two things like fruit, nuts or chocolate in the bottom of a pan, pouring or "Dumping" a commercial cake mix on top of the 1st ingredients and baking. I gave it a 3 star rating because it really isn't a Dump cake, in my opinion.
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Touchdown Chili

Reviewed: Nov. 14, 2012
Wonderful recipe! I did make a little change though. I used sea salt and ended up doubling the salt, but start with the salt called for then adjust to taste, after an hour of cooking. I also put a bay leaf per 2 pounds of ground beef. I didn't use the beer, but used water in it's place and it was great that way. I also used extra lean ground beef - 93% lean, and I used about a 1/4 cup of Extra Virgin Olive Oil to brown my ground beef, onions and garlic. When you use Olive Oil and extra lean beef you have very little grease to skim when you save the left-overs in the frig! I used Lousiana Hot Sauce for my hot sauce, and it gave it a very nice warm after taste while not blisting you. Of course you can load it up with various hot sauces to turn the heat up, if you like to suffer when you eat chili! Overall, one of, if not the best chili I have eaten, PERIOD!
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Italian Dressing Mix

Reviewed: Jul. 2, 2012
Leave the salt out, as some others have suggested, then add to taste... if desired. But the best way to use the mix is to make what I call an "Italian Balsamic Vinaigrette" Also subst. Stevia for the sugar, in the recipe. I prefer the Colavita brand Balsamic Vinager, and Colavita Extra Virgin 1st Press, Cold Press Olive oil. This is the "Heart Healthy" version. This is a wonderful dressing for about any salad.
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Southern Red Velvet Cake

Reviewed: Sep. 18, 2010
This was an exceptional cake. I am learning to use fondant, and you need a dense cake to hold up... at least I do, to the fondant application. You also want a great tasting cake. This one fits both the requirements. I dirty iced with a buttercream then used a home-made marshmallow fondant, and it was spectacular! The buttercream and fondant seal in the moistness of the cake, and it stay wonderful for some time. I made this one into a Sheet cake for a grooms cake. You will need to double the recipe if you want a single layer sheet cake from a 12"x16"x3" pan. To use a 9"x13"x2" pan, calculate for 24 servings or 1.5 times the amount for the ingredients listed. I used a Wilton cake leveler (not the exact name for it) to make the top nice and level for top layer to sit on. I like thick layers so the 24 serving recipe is a single 12"x16"x2"-2.5" layer. Wilton Cake release (no-stick spray) is a must. Many Walmart's now carry a great line of Wilton cake products!
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Kentucky Style Fried Green Tomatoes

Reviewed: Sep. 19, 2009
Having grown up truck patching and raising anywhere from 200 hills to 1500 hills of tomatoes to sale via my grandmother's country store and truck peddling (selling out of the back of a pickup truck), I have eaten my fair share of fired green tomatoes. This recipe is just like what my mother did when she prepared them, which were delicious. However, THINNER is the key to success in our family. A good fried green tomatoe should be almost crispy. The 1/4" or thicker cuts will result in the tomatoes getting soggy as they rest after cooking, which it a big turn off for us. Try the 1/8" thickness for the tomatoes, but be careful not to over cook them. They should turn golden brown and be almost a crispy like a potato chip! That's how some of us in Western Kentucky do it, anyway.
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