palmharbormichelle Recipe Reviews (Pg. 1) - Allrecipes.com (13178538)

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Pork Lo Mein

Reviewed: Jul. 27, 2013
We didn't really like the sauce as others did. I was looking for lo mein similar to what we get at our local restaurant and this is not it. Sorry.
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Berdean's Cube Steak

Reviewed: May 14, 2013
We're not big beef eaters, but I was at the butcher a few months back and saw the cube steaks in the case and got 4. Found them in the freezer last night and wondered what to do with them. Really glad I found this recipe. I floured (garlic powder, onion powder, salt & pepper in flour), browned in a few Tbsp of oil, splashed each with Worcestershire, threw in about 1/2 a sweet onion chopped, and 2 cups of boiling water with 2 beef bullion cubes. Covered on cook top for about 1 1/2 hrs on low. It was really good. The gravy wasn't that thick but had little bits of the onions and stray beef pieces and was fine over the meat and mashed potatoes. Miserably full as I type this as there are only 2 of us and no leftovers. Thanks for the recipe.
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Fresh Fruit Flan

Reviewed: Jan. 9, 2013
Flan is not always "custard", and this was delicious by the way.
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Fudge Puddles

Reviewed: Dec. 16, 2012
Yum, took these to a cookie exchange and everyone liked them. I used mini tins with paper liners, got exactly 48 balls. Made wells immediately out of oven, hard at first with a few cracks but got the hang of it after a few. I only made 1/2 batch of chocolate filling and it was the perfect amount for me. Heated chocolate ingredients in a Pyrex measuring cup in microwave 20 seconds, stir, repeat until melted, then poured into a bag with #3 tip to fill. Christmas sprinkles on top instead of nuts. Son followed behind me with the sprinkles because they set-up quickly. Look and taste wonderful. Thanks for the great recipe.
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Sugar Cookie Icing

Reviewed: Dec. 16, 2012
Fabulous. Followed recipe to start then adjusted as needed using more milk to thin. I used just a small splash of vanilla as I didn't have almond and the taste was excellent. Do one small batch as written at a time, use it, then make another as it will start to harden if you try to do more. It is very easy to use and very forgiving. If you start using it and it seems a little thin, just throw a little conf sugar in and mix up. I used Wilton gel colors. I heavily flooded 4" cookies completely covered with red and had to let dry about 4 hours before I could move on to the next color. If you are just doing a light outline, the drying time is about and hour or so. I did a ton of cookies and nothing faded and no colors ran. No more Royal Icing ever here. Thanks for the great recipe.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 16, 2012
Made these for a cookie exchange. Only used 3 eggs and added 1 extra tsp vanilla. Divided the dough into 4 balls, then flattened each between sheets of waxed paper. Chilled overnight, which is a must. I took the first pack of dough out and let it sit for 15 mins, started to roll it out and wondered what I had gotten myself in to. It was very sticky, and I figured out that the only way to do it is to roll it straight out of the frig. Dust rolling pin, surface, cutters, dough, everything well with powdered sugar, roll it cold, and it works well. Just keep a bowl of conf sugar right there on the counter, you will need it. Every time you roll and cut, put those scraps back in the frig and move on to the next pack of fresh dough. Roll all your scraps together at the end after they have chilled again. I rolled and cut at 1/2" which is the minimum to do so they will hold up if you are going to flood with layers of icing. I used AirBake pans and Wilton cutters; my 4" cookies took 9 mins, 3" 8 mins. I ended up with 19 4" and 38 3" total from the recipe. I slid cookies and parchment all off sheet at first to the rack, cooled a few mins, then removed cookies from parchment. I saved the parchment to decorate on using the Sugar Cookie Icing recipe from this site. These cookies bake up well, are easy to decorate, held up well in transport to cookie party, and taste great. People love them. Thanks for the recipe.
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Sweet Dinner Rolls

Reviewed: Nov. 21, 2012
Wonderful - made with my KA mixer as per instructions of other reviews. Let dough rise for an hour, punched down, rolled into about 18 balls and placed in lightly Pam-sprayed 9X13 glass dish. Let rise again for about an hour, baked 350 for 14 minutes. My son is asking why I don't make these all the time, and I need to put them away right now or there will be none for the turkey dinner tomorrow.
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Baked Ziti I

Reviewed: Sep. 13, 2012
Love this. Have made it a few times and was very skeptical about the sour cream the first time because I am a ricotta girl. The sour cream makes the dish. I only use 1 cup now (just a preference) and also put the sauce directly on the bottom layer of pasta. I also season the meat while browning. Cover with foil until the last 10 mins. Have also used bow ties and penne. So good.
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Wonderful Banana Cake

Reviewed: Jul. 22, 2011
Baked today and just had a piece. It was really good; 12 yr old son really liked it too. Used 1 Duncan Hines yellow mix, 1 cup water, 1/3 cup milk, 1/2 cup applesauce, 3 eggs, 3 mashed bananas, and 1 tsp baking soda (used no oil). Baked preheated 350 for 35 mins in 9X13 metal pan sprayed with Pam. Mixed 1/2 cup powdered sugar, touch of vanilla, and touch of milk for icing and drizzled over the top. Nice, light, and spongy. Could have probably baked a few mins less, so you might want to check it early. Thanks for the easy recipe.
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American Lasagna

Reviewed: Feb. 13, 2011
I have been using this recipe since 2005. The changes I have made are to add 1 can of tom sauce, use half ground beef/half Italian sausage, parsley in place of the basil, crushed instead of diced toms, only 1 Tb Brown sugar, and omit the last teaspoon of salt. Sometimes I let it set overnight in frig; sometimes not. Either way this is a great recipe that everyone always raves about. I have even made the sauce by itself to serve with pasta. Love it.
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