SANDINA Recipe Reviews (Pg. 1) - (1309690)

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Slow-Cooked Pork Barbecue

Reviewed: Mar. 14, 2009
This was very easy and tasted great! I didn't use the whole can of soda--my roast was smaller than the recipe called for so I tweaked the ingredients just a bit. The sauce was very flavorful and I heated the leftover meat in the sauce the next day for leftover sandwiches. I will definitely make this again!
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Chocolate Covered Cherries

Reviewed: Dec. 20, 2005
These are great! I also halved the fondant and still had enough for 3 jars of cherries. I didn't think they were too sweet. I also needed more chocolate than the recipe called for. Freezing the fondand covered cherries helped but I also think it was harder to get a thin, even coating of chocolate on the cherry. I used a toothpick to dip but think I'll use a dipping fork next time. They are time consuming but well worth it!
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Chocolate Zucchini Cookies

Reviewed: Sep. 13, 2004
These cookies didn't have much flavor. I think they could use more sugar. Also, I had to add a little more shortening (about 1-2 tsp.) because they were too dry to hold a shape. I think I'll stick to my favorite zucchini cake and bread recipes.
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Aunt Blanche's Blueberry Muffins

Reviewed: Jul. 16, 2003
This recipe is similar to the Best of the Best Blueberry Muffins also on this site although the directions are a little different. About the only change I made was to substitute buttermilk for the milk. (I actually used the powdered buttermilk) The 1 1/2 cups of berries equaled 2 pints. These were very good--not too sweet and have a great cake-like texture. I don't know if I have smaller muffin pans but I doubled the recipe and got 36 muffins. I did sprinkle a little sugar on the tops before baking. I'll definitely make them again.
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Easy Slow Cooker French Dip

Reviewed: Feb. 15, 2003
This was a very easy recipe. I made a few changes based on what the other reviewers said like adding more seasoning, onion soup mix and omitting the beer. I only added a half packet of onion soup mix but will add the whole packet next time. Slicing the roast and letting it simmer in the juice for an hour or so is a must. Even when I reheated the leftovers I did the same and the meat was still tender and juicy. The two of us had 3 meals out of a 3 3/4 lb. rump roast. Give this recipe a try--I'm positive you'll make it a second time!
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