Fred Cannon Recipe Reviews (Pg. 1) - Allrecipes.com (12844927)

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Traditional Christmas Cheese Ball

Reviewed: Dec. 14, 2014
I love this cheeseball, make it often for parties, etc. Frequently I will add about 1/2 can of crushed pineapple to it. The combination of the sweetness of the pineapple and the saltiness of the olives play off each other well.
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Buttery Cooked Carrots

Reviewed: Oct. 5, 2014
I too thought it a little watery and now prefer the carrots steamed and used real butter instead of margarine. I also thought they needed a touch of something more and added just a pinch of cinnamon, very good that way. Made them again and used some real maple syrup instead of brown sugar. Delicious, but too expensive to do on a regular basis. May try the regular recipe again sometime and add some maple flavoring at the end to see if I can replicate that taste on a more affordable level.
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Traditional Mexican Guacamole

Reviewed: Jul. 21, 2014
Good, but I halved all the ingredients except the avocados and jalapeno. Needed garlic when I taste tested so I subbed garlic salt for the plain salt. Like I said, it was good, but it won't replace my favorite guac recipe.
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Photo by Fred Cannon

One Bowl Chocolate Cake III

Reviewed: Apr. 18, 2014
Moist and delicious! Bumped cocoa powder up to 1 full cup per some previous reviews and baked in 9 X 13 pan, other than that made exactly as recipe states. Frosted with a chocolate buttercream and it made the perfect 80th birthday cake for my mother.
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Photo by Fred Cannon

Simple and Delicious Buttercream Frosting

Reviewed: Apr. 18, 2014
Doubled the recipe, added 3/4 cup of cocoa and 2 tsp of instant coffee dissolved in a little hot water for a chocolate buttercream. Was a delicious, decadent frosting for my mother's 80th birthday cake. Everyone loved it.
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Potato Skillet

Reviewed: Jan. 12, 2014
This makes a great skillet breakfast. When I bake potatoes I always do several & refrigerate the extras so that I have them on hand for quick and easy fried potatoes or hash browns. So I diced up a couple of baked potatoes for this recipe. Adjusted the seasonings to our tastes, plus I prefer to remove everything from the skillet and scramble the eggs separately then when they're almost done, mix the potatoes and bacon back in when them and top with the cheese. Just some minor adjustments to account for our preferences. Delicious quick and easy breakfast, good enough for company. Thanks
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Balsamic Roasted Pork Loin

Reviewed: Nov. 13, 2013
I use a very similar marinade all the time. Same amounts of olive oil and balsamic vinegar but I add a couple Tbsp each of dijon mustard and honey, several sprigs of fresh thyme and 3 or 4 cloves of crushed and chopped garlic. When I want to spice things up a bit I'll add a Tbsp of crushed red pepper plus juice and zest of 1 lime. I always marinate overnight and salt and pepper the meat before putting it in oven or on the grill. I use this marinade for pork, chicken and even rib roasts. Don't be afraid to try this or to experiment and make it your own. Excellent marinade, thanks for sharing, Melissa.
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Country-Style Steak

Reviewed: Nov. 10, 2013
I love this. After putting the meat in the baking dish I cover it with a couple of onions sliced thin and about a pound of sliced mushrooms with additional salt and pepper for the veggies. I double the amount of gravy and pour it over the top of everything. Great for an every day meal or even for company.
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All American Apple Pie

Reviewed: Aug. 24, 2013
Loved this apple pie recipe, one of the best apple pies I've ever had. I used 4 granny smith and 3 braeburn apples. After combining the apple slices, sugar (I used 1/2 cup white and 1/4 cup brown sugar), spices and flour I put in large sauce pan and cooked on stove top for about 20 minutes. The braeburns break down somewhat while the granny smiths remain fairly firm, some of the juice cooks away and the rest combines to make a thick and delicious sauce that doesn't make the bottom crust soggy. I then baked as recommended. The crumb topping was good, but the texture was slightly off for my taste. I think next time I'm going to make it with 1/2 white and 1/2 brown sugar to see if that's what I was missing. I also used a full tablespoon of cinnamon in the filling and 1 tsp in the topping because we love cinnamon. It was delicious.
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Hash Brown Sandwich

Reviewed: Jun. 16, 2013
I have never tried making this as a "sandwich" but I have frequently combined pretty much these exact ingredients as a breakfast skillet. I will usually add onion, mushrooms and green peppers or jalapenos also. Trying to make a sandwich out of it sounds a little too problematic to me. Also I don't boil potatoes for this, whenever I make baked potatoes I usually throw extra ones in. They keep well in the fridge and you can slice them for fried potatoes, peel & dice them for a quick potato hash or even potato salad or you can grate them for hash browns. Left-over baked potatoes are a great thing to keep on hand for a quick, easy meal anytime of the day. There's lots more things you can do with them than I've already mentioned.
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Peanut Butter, Bacon and Apple Sandwiches

Reviewed: May 18, 2013
These are really good! I make mine on toasted English muffins. Often substitute Canadian bacon for the regular bacon. I know this is going to make the combination sound even stranger, but a thin slice of onion will really add more zip to this sandwich and tastes a lot better than it probably sounds.
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Egg Noodles

Reviewed: Jan. 16, 2013
Perfect egg noodles every time I've made them. A big improvement over my old recipe which just called for water instead of milk and didn't have any butter in it. Much better tasting and better texture too.
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Photo by Fred Cannon

Cinnamon Swirl Bread

Reviewed: Jan. 1, 2013
Quick, easy and delicious! How much more can you ask of a recipe.
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Soft Sugar Cookies IV

Reviewed: Dec. 22, 2012
Loved these cookies. Best tasting sugar cookies I've ever had. I must have done something a little wrong because when I took 1st batch out of oven they hadn't flattened out much at all, still almost a ball. For the remaining batches I rolled out the balls of dough and then flattened them with the palms of my hands. They all baked up perfectly in 10 minutes.
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Decorator Frosting

Reviewed: Dec. 22, 2012
This was the perfect frosting for the sugar cookies I just made. Will be the go to frosting from now on.
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Best Bean Salad

Reviewed: May 14, 2011
I doubled the onion and celery and diced bell pepper (just personal preferences) and this was terrific. It got better and better everyday. With just two of us it lasted a little over a week and kept well in the refrigerator. Loved it, thanks for sharing
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Seven Layer Salad

Reviewed: Apr. 3, 2011
Great Salad, when I make it I add 1 cup chopped celery, 6 chopped, hard-boiled eggs, plus I add a scant tsp of garlic powder to dressing. When my vegetarian niece is dining with us I use Baco's instead of bacon, still tastes great.
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Honey Cornbread

Reviewed: Jan. 4, 2011
Loved this recipe, best tasting cornbread I've ever had to date. The only thing I did different was I added a couple of finely chopped jalapeno peppers because I love jalapenos in cornbread. Great recipe Tim, thanks for sharing.
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Chocolate Cream Pudding

Reviewed: Dec. 31, 2010
Quick and simple recipe, yet excellent, rich flavor and velvety texture. No problem with tempering the egg yolks, simply whisked them into the milk before adding it to cornstarch and sugar, whisked constantly until it thickened and bubbled for 1 minute, removed from heat, whisked in chocolate, vanilla and butter and it came out perfect. Anyone who has trouble executing this recipe needs to re-evaluate their skill set or technique.
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Fudgy Chocolate Cream Pie

Reviewed: Dec. 28, 2010
Simple, quick recipe for a delicious pie. Living with a chocoholic I doubled the chocolate. Too much chocolate for my tastes, but received rave reviews. I did enjoy the smooth texture and the way the pie held together after slicing. This is so easy it's almost fail safe, although I'm sure there are some out there who will manage to do so. Thanks for a great recipe.
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