Marleen Recipe Reviews (Pg. 1) - (11885856)

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Apricot-Pecan Sweet Potatoes

Reviewed: Nov. 11, 2013
I have made this every Thanksgiving for many years. I cut the potatoes into strips and arrange in the casserole with drained apricot halves and whole pecans (see other photos). I cut the brown sugar a bit and use one recipe of the sauce for 4 to 5 large potatoes. This method keeps the sweetness and calories down a bit. I now also use the drained syrup from the apricots instead of the nectar to make a clearer, shiny glaze.
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Vanilla and Chocolate Delight

Reviewed: Feb. 19, 2010
I have made a very similar recipe for years for Thanksgiving under the name of Chocolate Divine. My recipe has one major difference which may explain why some people have a problem with the crust burning. My recipe calls for a full stick of butter which is not melted but rather "cut" into the flour mixture and then the nuts added. This gives the crust a wonderful pecan sandie type crust. Also I top mine with toasted finely chopped pecans instead of candy which gives it a more "gourmet" look and taste. When people ask for the recipe they are amazed that it is made with such non gourmet ingredients.
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Beef Tenderloin With Roasted Shallots

Reviewed: Jan. 2, 2010
This made an elegant Christmas dinner for friends. I was concerned about the bacon because I usually don't like bacon flavored dishes but in this case it was great. No one knew I had used the bacon but it added depth of flavor to the sauce. My shallots were large so I left them whole and served them on the side. Everyone cleaned their plates.
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Black-Eyed Pea Salad

Reviewed: Jan. 2, 2010
I have made a variation of this for years. To eliminate the fat I use a cup of salsa instead of oil and vinegar. It has all the taste and makes it totally fat free. Try it with a can of Hominy and substitute black beans for the black-eyed peas for a more Mexican flare. Don't forget the ground cumin and fresh cilantro.
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Cranberry Gelatin Salad

Reviewed: Nov. 20, 2009
I have made this recipe for years with the following changes: use 2 packages of raspberry jello instead of one cherry and only use 3 cups of water and I use the whole cranberry sauce. It is not necessary to melt the cranberries on the stove, simply stir them into the hot jello before adding the cold water. I toast the pecans and then mold it in a decorative mold. When ready to serve warm the outside of the mold in a bath of warm water and turn it out onto a platter lined with decorative lettuce and garnish with orange slices. It's beautiful as well as tasty.
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