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Buttermilk Pancakes I

Reviewed: Mar. 30, 2011
FIVE STAR recipe!! these were AWWWWWESOME!! I will cherish this fine recipe for many years to come. Even my kids ate their share and that is RARE. thanks for sharing this recipe.
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3 users found this review helpful

Pizza Dough III

Reviewed: Jul. 27, 2012
The key to an evenly-baked pizza is the temperature at which it is baked. Preheat your oven to 500 deg. Yes, 500. Once the oven is ready, pop the pizza in on the middle rack and drop the heat to 475. Cook for 8-10 minutes (keep close watch) and it will rock! **To keep the dough from absorbing too much sauce, take a tablespoon of butter and spread it thinly over the bare dough. Then add the sauce. Works great. Overall good recipe for dough. Thanks and have fun experimenting. :)
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2 users found this review helpful

Lisa's Lasagna

Reviewed: Feb. 25, 2011
I added an extra egg and several pounds more cheese. Cheese of all kinds. I also covered it with foil and cooked it for 50 minutes, then uncovered it to brown for about 10 minutes, because that's how I roll, daddyo. Barilla no-boil lasagne noodles work AWESOME and don't make the dish too starchy. good job Lisa. I will name my firstborn daughter after you, in honor of your delicious recipe.
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17 users found this review helpful

Watergate Salad

Reviewed: Apr. 6, 2011
this is great. I'm not ashamed to admit loving something so exquisitely simple. Use the whole tub of cool-whip and the whole 20oz of pineapple. My gramma used to put a handful of slivered almonds in but you can omit the nuts and it still rocks. Reminds me of 4th of July picnics!
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4 users found this review helpful

Twice Baked Potatoes

Reviewed: Mar. 2, 2011
very good basic recipe-- an excellent starting point!
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6 users found this review helpful

No Bake Peanut Butter Pie

Reviewed: Jul. 27, 2012
I made this last weekend as a treat for my husband and two small kids. THIS WAS GREAT. We live in the south, and since it's been 100+ degrees every day this summer, a no-bake pie is a necessity. If you are unsure, look no further than this recipe. It's a keeper. Remember to bring your cream cheese to room temperature or it will be awkward at first getting it mixed. 5 stars!!
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1 user found this review helpful

Savory Chicken Breasts

Reviewed: Apr. 8, 2011
good and simple, great "safe" meal for a beginner cook too. If you like the flavor of french fried onions, top it with 1/2 cup or so of them just as the dish comes out of the oven. It makes for a very flavorful addition. I made it with the suggested two different soups, I kept the swiss and I also added several squeezes of fresh lemon juice to pull all the flavors together. Tasty!
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10 users found this review helpful

Super Sausage Gravy

Reviewed: Feb. 26, 2012
simple, yes, but AWESOME.
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Feb. 11, 2011
what? no potatoes? blasphemy!
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14 users found this review helpful

Ground Beef Enchiladas

Reviewed: Mar. 2, 2011
To keep my flour tortillas from turning into nasty mushy dough, I first LIGHTLY grease the glass dish with meat shortening, then I lightly butter and place the tortillas butter-side up on a metal baking pan in my oven @ 350 for about 5-6 minutes prior to stuffing with meat. I also added the soupy cheese mixture only around the perimeter of my glass baking dish and the ends of the enchiladas, leaving the very center of the dish covered only slightly with a dusting of shredded mexican blend cheese. Don't crowd the enchiladas in the dish, give them a little room between each other for the heat to circulate. this keeps them crisp. Good recipe, kids loved them and I made it again yesterday!
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5 users found this review helpful

Kentucky Banana Pudding

Reviewed: Sep. 14, 2011
I can already tell this will be a KEEPER. My beloved husband is quite picky about his banana pudding(s), and I knew right off the bat that this had the flavor and texture he loves. You can't get this in an instant pudding, and honestly-- I never should have gone the "instant" route to begin with! 5 Stars for the Old Kentucky Home Recipe! :D
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5 users found this review helpful

Whitechapel Shepherd's Pie

Reviewed: Feb. 21, 2012
This was good, but it bears repeating that this dish is only going to be as savory as the spices you use to flavor it. I used garlic powder liberally, as well as onion powder and about 1/2 tsp. of Old Bay. I also added a little soy sauce, dry mustard (NOT the same as prepared mustard), chili sauce and a TB of brown sugar to the beef and I let the meat sit overnite in the fridge so the spices could really meld together. To the beef and veggies mixture I added some of the starch water drained from the taters and I topped it with cheddar, as Parmesan is just too bland to put on top of such a hearty dish. I'll definitely make this again - it's a keeper.
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5 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Apr. 4, 2011
The bread crumb coating in the last step RUINED these otherwise tasty onion rings. Plus all the extra work putting them on a wire rack? Why? I wasted so much time and all for nothing. I'm not sure why someone would suggest using a bread coating for this, as fried breadcrumbs taste like nothing but the greasy fat they were fried in.
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6 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Mar. 10, 2011
They are anything BUT light and fluffy. More like hockey pucks. I was careful not to overwork the dough.
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4 users found this review helpful

Sirloin Tips and Mushrooms

Reviewed: Mar. 15, 2011
It's lacking flavor, in spite of me adding garlic, onion powder and bouillon. It tastes like beef smothered in tomato sauce and wine, and that's it. No depth, very flat. It's a fairly easy recipe to use as maybe a starting place with LOTS of additions and substitutions but the recipe as written is just too plain-jane. Sorry but this one was a flop.
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2 users found this review helpful

 
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