Roxanne Recipe Reviews (Pg. 1) - (13193124)

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Classic Caramel Corn

Reviewed: Oct. 14, 2012
I make this caramel corn all the time. If you're anxious to eat this (& don't mind getting your hands a bit sticky), DON'T BAKE IT. I've never put it into the oven. I just mix it up in the large plastic bowl & eat the whole thing all by myself. It's so good. I usually wait to weigh myself for a few days after eating it. This is my go-to snack when there's nothing in the house to eat. I can never wait the additional 45 minutes to bake it. I'm getting ready to make this for a church group. I will bake it to keep it from being sticky. After reading all the reviews, I'm sure it will be as good or even better. Thanks for sharing.
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Zucchini Cake I

Reviewed: Aug. 13, 2012
Just love this cake. I make the cake exactly as stated. But I make the frosting with brown sugar (1 cup) instead of the powdered sugar. It takes a bit longer, you have to cream the butter, add vanilla & brown sugar, beat until brown sugar disolves & isn't grainy, then beat in cream cheese until fluffy & smooth. It has a caramel taste to it & is so good. Top with chopped walnuts & it's as pretty as it is good. Thanks for sharing.
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3 users found this review helpful

Chocolate Eclair Dessert

Reviewed: Sep. 13, 2011
My former mother-in-law gave me this recipe over 30 years ago. The frosting recipe included bakers chocolate & karo syrup as some of the ingredients. The icing took some time to make compared to how quickly the rest of the cake went together. Over the years I began to use the canned frosting (microwaving it first). BUT, I HAVE TO TELL YOU, IF YOU REALLY WANT A TASTE TREAT, PUT THIN SLICED RIPE BANANAS ON TOP OF THE 1ST TWO LAYERS OF GRAHAM CRACKERS. THEN, PROCEED WITH THE REST OF THE INGREDIENTS. YUM. OF COURSE WE CALL IT BANANA CHOCOLATE ECLAIR CAKE. ALSO USE FRENCH VANILLA PUDDING. MY SON HAS ASKED FOR THIS CAKE FOR HIS BIRTHDAY EVERY YEAR. IT'S SO EASY.
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Creme Fraiche

Reviewed: Sep. 18, 2010
I make mine with equal parts whipping cream & sour cream (8 oz ea). Mix together & leave all day on countertop. I make mine into a horseradish dip for prime rib. I just add some horseradish & salt to taste (after it's spent all day thickening). Everyone raves. I'm sure it would be equally wonderful to add sugar to taste & then use on berries. I'm getting hungry.
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84 users found this review helpful

Healthier Guacamole

Reviewed: Jan. 19, 2010
What a great idea, using the tofu. It adds some protein. I add some diced fresh or canned jalapenos. My family doesn't eat it, so quite often I make it & eat as my vegetable.
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1 user found this review helpful

Healthier Old Fashioned Potato Salad

Reviewed: Jan. 19, 2010
This sounds like my recipe, but I use pickles instead of pickle relish & I also use the yolk. I mix my dressing ingredients in a separate bowl before pouring over the salad & mixing. That way I can add more if it's not juicy enough. Thanks for sharing.
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15 users found this review helpful

Pork Loin Stuffed with Spinach

Reviewed: Dec. 29, 2009
I made this awesome dish & cut my pork loin so I was able to roll it jelly roll style. I added the prosciuto & mozzarella as suggested & then the stuffing. I basted it with worcestershire sauce, teriyaki sauce & dry white wine. I seasoned with salt, pepper, & rosemary. I baked as recommended, but took out at 145 degrees. I tented it while preparing side dishes. It was out of this world & the presentation was wonderful too. Thank you for this wonderful recipe.
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6 users found this review helpful

Deep South Fried Chicken

Reviewed: Aug. 15, 2009
This is just like my mom makes. Another variation is to put the fried chicken into a dutch oven with lid when finished frying, add water & simmer. It makes its own gravy & is so tender & juicy. I'm not sure of the amount of water, I add a little (1/2 cup) & keep checking. When I was a kid we had fried chicken just like Marilyn's recipe at least once a week. I especially loved it when mom took the extra step to make it this way. The chicken is so tender & you won't be able to eat it with your fingers. It's a bit messy to eat, but soooo good. I think I'll make some tonight. Every piece will be your favorite piece.
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