Ruth Recipe Reviews (Pg. 1) - Allrecipes.com (13361545)

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Mexican Rice II

Reviewed: Apr. 20, 2013
Wonderful restaurant-style spanish rice! We didn't have garlic salt, so we substituted 1/8 tsp garlic powder & a sprinkle of salt (we had doubled the recipe).
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Fresh Pear Crisp

Reviewed: Nov. 13, 2011
Great pear recipe! I used 4 pears, left out the lemon juice & peel, used butter instead of margarine, and replaced 1/2 the ginger with nutmeg. I baked just the pears in the casserole, covered in foil, for 40 minutes, then added the crumb topping (which I doubled) for 15 to 20 minutes. Everyone loved it!
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Creamy Chocolate Frosting

Reviewed: Oct. 6, 2011
Tasted so good! Very rich, creamy chocolate flavor! Would have rated 5 stars, except that it didn't hold up well in the heat. Wasn't even a 100 degrees (I'm in Sacramento), and it melted. Tasted great, though, almost like a ganache or glaze. But when presentation counts, I would be disappointed.
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Simply Lasagne

Reviewed: Oct. 6, 2011
Great meaty lasagna! I love not having to cook my noodles beforehand, and the egg keeps the lasagna from being "soupy". Have been using this recipe for years.
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Jam Muffins

Reviewed: Oct. 6, 2011
Perfect!! Just made these and the whole family loves them. They are soft & moist inside, with a slight crunch on the outside. Just great! Three little changes: Added 1 tsp vanilla with the wet ingredients, swirled the jam into each muffin a little then put a little more batter on top, and baked at 350 for 20 minutes. Made 12 smallish muffins. I will make them again a lot!
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Oatmeal Waffles

Reviewed: Sep. 9, 2011
My husband said these are the best waffles he's had (and we really like waffles!). I think I even forgot the baking powder, but they turned out great anyway! I also used only half the butter. We have a Belgium waffle maker and this made four waffles. I had to double the recipe for our family. The kids loved them as well. Very hearty, filling, and delicious. I expect to start making these about once a month.
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Very Chocolate Ice Cream

Reviewed: Sep. 9, 2011
Amazing! The only change I made was to increase the cocoa to 1/3 cup because I didn't have any semisweet chocolate to melt into it. (It was really nice to be able to skip that step, too.) The flavor was fantastic and the ice cream ended up firm, smooth, creamy and rich. I've made a lot of homemade ice cream lately, but this was my first time trying a custard style. I will definitely be trying this type for other flavors and will be using this recipe a lot!
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