indiana2008 Profile - Allrecipes.com (13182966)

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indiana2008


indiana2008
 
Home Town: Ontario, Canada
Living In: Toronto, Ontario, Canada
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Italian, Nouvelle, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Hiking/Camping, Boating, Biking, Walking, Reading Books, Music
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Recipe Reviews 21 reviews
Absolute Best Liver and Onions
This recipe is guaranteed to turn any liver hating diner to a lover. I couldn't believe my son had seconds. Back from where I came from we always soak or cook liver with vinegar to remove the heavy liver taste. A friend did mention about soaking it in milk instead. Craving for liver steak, I stumbled upon this recipe. Vidalia onions are delicious but you can easily substitute any onion as long as you carmelize them. This is great budget friendly meal!

0 users found this review helpful
Reviewed On: Oct. 29, 2014
Ruth's Grandma's Pie Crust
I've tried many pie crust recipe before and always hunted for the perfect one. I'm glad I tried this one. Its just what I was looking for. A balance of sweet and salt. Flaky enough but not to the point of crumbling when sliced. As most reviewers pointed out. its actually good for 3 single pie crust and not 4. Unless you use it for those lattice top pies, the this recipe would suffice for 2 pies. I would be using this recipe for all my pies from now on!

0 users found this review helpful
Reviewed On: Oct. 29, 2014
Apple Pie by Grandma Ople
We went apple picking per our girl's birthday request so for sure we got stuck with pounds of empire apples. I did some research and found out that this variety is actually an all-purpose kind so that it would be perfect for an apple pie. Perfect balance of tart and sweet. Using Ruth's Grandma's pie crust recipe found on this site, too, I followed the recipe to the letter except with the addition of a tsp. of cinnamon and nutmeg. I felt it needed some spice as I customarily make my pies. This recipe is definitely a keeper and I understand why it got so many positive reviews. Love it!

1 user found this review helpful
Reviewed On: Oct. 29, 2014
 
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