Sann Recipe Reviews (Pg. 1) - Allrecipes.com (12930277)

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Green Chili Chicken Burgers

Reviewed: Jul. 25, 2011
A big hit with all five family members and we love our green chile in New Mexico.
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Fresh Cherry Cobbler

Reviewed: Apr. 21, 2013
Love the method and the taste. I'll try it again with a little less butter; the edges got too crispy even baking 40 minutes - my oven's probably hotter than it should be. I used the full amount of sugar because I used buttermilk so it might have been too tangy with less. Much prefer this to syrupy cherry pie filling.
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Winter Leek and Potato Soup

Reviewed: Feb. 24, 2013
Very "comforting" - plus, not fussy: adjust quantities if desired and season to taste.
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My-Hop Pancakes

Reviewed: Feb. 24, 2013
Excellent as is and easily modifiable.
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Fudge Chunkies

Reviewed: Feb. 24, 2013
Followed all directions and they turned out beautifully. Excellent flavor. They come out of the oven puffy and it was fun to watch them crinkle - watching cookies cool?
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Baked Omelet Roll

Reviewed: Jan. 20, 2013
Love this technique - Thanks for such a very flexible recipe. Green eggs and mushrooms? I cut the flour to 1/4 C and blended in about a cup of cut up broccoli/onion, which gave the egg its green color. Baked at 400 for about 10 minutes. Used buttered parchment in a glass pan in my rather hotter than standard oven. Melted cheddar in a little bacon grease and spread it and a half cup of sliced mushrooms cooked in 1 tsp butter lengthwise on the baked egg mixture. Rolled up lengthwise using the parchment for assistance. Could have used more seasoning/spices; less broccoli and more onion. Next time - and there will be a next time - I'll skip the bacon and butter and maybe even some of the cheese.
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Orange Chicken Stir Fry

Reviewed: Jan. 18, 2013
I used this recipe for the sauce ingredients. I added a couple teaspoons of chili paste with garlic (Lan Chi brand) because everybody in our house wants some spice in their stir fry, and the orange flavor still came out. It smoothed out the chili paste and gave the whole dish a delicious richness. I'll be using this again. I did omit the salt. Sprouts sound like a perfect addition and next time I'll have them on hand as well as the other vegetables I used (broccoli, celery, red bell pepper and mushrooms). Thanks for a versatile recipe.
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Grandma Johnson's Scones

Reviewed: Dec. 28, 2012
Very moist, very delicious, very adaptable.
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Mom's Pie Crust

Reviewed: Dec. 28, 2012
So many ingredients! The tip on vinegar and egg yolk makes it worthwhile, though. Since I didn't have cake flour, I found out how to convert regular flour into cake flour, too. Then I used the leftover vinegar/egg yolk/water from Baker's Secret Pie Crust on this website instead of plain water. Both Baker's Secret and Mom's turned out great - both were "my best" crusts yet. There's one in the freezer waiting to impress me all over again. And I can't wait to make more. My friend who was a pastry chef for years told me to not let anyone tell me I'm not a pie maker. Then she had another piece of pumpkin pie. I'm thinking it's the technique from Mom's that helped me accomplish them both. I'll be trying both again soon. I can't blame our 6500 feet altitude any more. Thank you to Carolealana and Debra Shapiro for both of these recipes.
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Baker's Secret Pie Crust

Reviewed: Dec. 28, 2012
So many ingredients! The tip on vinegar and egg yolk makes it worthwhile, though. Since I didn't have cake flour, I found out how to convert regular flour into cake flour, too. Then I used the leftover vinegar/egg yolk/water when making Mom's Pie Crust on this website. Both Baker's Secret and Mom's turned out great - both were "my best" crusts yet. There's one in the freezer waiting to impress me all over again. And I can't wait to make more. My friend who was a pastry chef for years told me to not let anyone tell me I'm not a pie maker. Then she had another piece of pumpkin pie. Thank you to Carolealana and Debra Shapiro for both of these recipes.
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Easy Salsa Meatloaf

Reviewed: Dec. 19, 2012
This was very tasty, cooked beautifully even though I forgot the cheese. I used three kinds of salsas, cleaning out the refrigerator, dark rye bread for the crumbs with extra Italian seasoning to compensate for the lack of seasoned bread crumbs. A forgiving meatloaf that was juicy yet held together well. I'll be making it again and I won't wait until the refrigerator needs cleaning.
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Apple Squares

Reviewed: Dec. 11, 2012
Very tasty. I burned it the first time and everyone still liked it. Subsequent tries were just right but some family members preferred the chewiness of the burnt version. Spices are just right; I did cut the amount of topping in half. Thanks to BarbiAnn for a go-to recipe that can't go wrong, according to my family!
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Out of this World Turkey Brine

Reviewed: Nov. 22, 2012
Easy and very tasty.
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Green Chile Spinach Quiche

Reviewed: Oct. 16, 2013
Firm, easy to serve. Made one in crust, one crustless. Even though I didn't use enough grease in the pan of the crustless pie and it stuck a bit (and the crust on the other was gorgeous) that was the first to be eaten. I'll be trying it in muffin tins next, with and without crust. Most people added hot sauce so I'll be adding more seasoning and maybe hotter chiles.
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French Bread Rolls to Die For

Reviewed: Nov. 22, 2012
I used a bread machine, used garlic oil and added oregano, everything else as shown. It didn't have the French bread taste, of course, but the texture was there, even at our 6500 ft altitude. Very good recipe.
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Garden Fresh Tomato Soup

Reviewed: Sep. 23, 2012
Tasty, easy and flexible. For me the use of cloves with tomato was a new idea; surprising and delicious.
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Lemon Lavender Avocado Loaf

Reviewed: Sep. 23, 2012
Excellent and different flavor with some healthful ingredients.
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Ricardo's Pizza Crust

Reviewed: Jul. 24, 2012
Very easy to form. Excellent for thin crust. Very tasty.
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Pecan Pie V

Reviewed: Jul. 5, 2012
Wonderful real caramel taste.
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2 users found this review helpful

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