Sandie's Kitchen Recipe Reviews (Pg. 1) - Allrecipes.com (13413919)

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Grandmother's Buttermilk Cornbread

Reviewed: Sep. 8, 2010
DELISH! Moist, sweet, with just enough "crunch" from the cornmeal. Like others, i reduced sugar down to 1/2 cup but I used the rest of the sugar to coat the baking pan (see below). I didn't change anything else regarding ingredients, but couldn't bring myself to pour raw eggs into hot butter and sugar. So I lightly whisked the eggs & added them to the buttermilk. I added the remaining dry ingredients to the pan with the melted butter and sugar mixture and then mixed in the buttermilk and eggs til moistened thoroughly, and poured them into an 8-inch square pan lightly that I had coated with shortening and sprinkled with granulated sugar. It makes a delicious crunchy,slightly sweet crust. Definitely a keeper. Simple and Yummy.
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Peach Cobbler I

Reviewed: Sep. 6, 2010
Tasty recipe and so easy to put together. Hardest part is pealing and cutting up all the peaches. (got the hubby to do that part) I will add some vanilla to batter next time for added flavor and maybe use some H&H instead of plain milk. Definitely a keeper!
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Belle's Hamburger Buns

Reviewed: Jun. 2, 2010
Fabulous! I used buttermilk instead of milk. That's the only substitution I made (only because i had a large amount of buttermilk on hand. Used my bread machine as others have, allowing the warm water sugar and yeast to "fizz" for about 10 to 15 minutes. Then "dumped in" the rest of the ingredients. This is one fantastic recipe. My husband and I are crazy about these beauties! Definitely a keeper. Thanks SOooooo much for sharing this great recipe. DELISH!
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Chicken Noodle Salad with Peanut-Ginger Dressing

Reviewed: Apr. 25, 2010
Followed recipe exactly. Recipe good, but may need some tweaking for personal taste. The sauce thickened incredibly once added to the pasta salad and the peanut flavor overwhelmed any of the other flavorful ingredients. My husband liked it but thought it tasted too much like eating peanut butter mixed with hot pepper flakes. If I make it again I will either reduce the peanut butter or increase the other ingredients and will thin out the sauce more with way more chicken broth and maybe add some vinegar to brighten the flavor a bit. I'm going to use only about 1/4 the pasta and serve it on a bed of crisp cold salad greens with sprinkles of rice noodles on top. Thanks for sharing this recipe.
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World's Best Lasagna

Reviewed: Mar. 4, 2010
YUM YUM! I've Made this dish twice: Once following original recipe step by step, and once with some personal revisions. Both ways were delish. Second time I substited 2 28oz jars of my favorite prepared sauces in place of the canned tomatoes. I still used the tomato paste and the 1/2 cup water. Left out the tbsp salt, but added the sugar. I used one box of noodles (12) prepared the recipe with 3 layers instead of 2. I placed 4 noodles per layer crosswise instead of lengthwise in my All-Clad lasagna pan (which was filled to the top...yum). only cuz they fit better that way. I sprayed the foil with cooking spray and had no "sticky cheese" problems. The sugar counteracts the acidity of the crushed tomatoes. I also added extra cheese but that's just a personal preference. Definitely a keeper! Thanks so much for sharing. Definitely a keeper!!!
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Slow Cooker Carnitas

Reviewed: Nov. 6, 2009
DELISH! Followed the recipe exactly except for doubling the spice rub. I wouldn't omit any of the spice ingredients. The various spices work beautifully together. I made a miscalculation that turned into a pleasant surprise. I started everything in my slowcooker about 5 pm, and planned to refrigerate and start again in the morning. I ended up cooking till about 11pm then setting the cooker on warm and left it there til I got up next morning. Started it up again and cooked it another 5 hours. WOW! It was soooo juicy and tender and perfect. Thankyou SO much for this yummy reciped. BTW, Like another reviewer, I rolled the meat in warm corn tortillas an also warm flour tortillas along with guacamole dip, sour cream, salsa, and shredded cheese. This is a definite keeper. Hmmm, think I'll make enchiladas with green chile sauce with the leftover meat.
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Lentil and Sausage Soup

Reviewed: Sep. 16, 2009
For over 25 years my husband had been telling me how delicious lentil soup was. I finally had some at Carraba's and loved it. Been looking for a recipe since then. Another reviewers said this recipe came close to Carraba's soup, so I tried it out. Really, really tasty and this recipe lends itself well to personal adjustments. I added a LOT more pepper and italian seasonings, used a full pound sweet italian sausage and more chicken broth instead of water. Gonna try hot italian sausage, leave out the pasta and cut recipe in half next time. Really tasty with warm crusty french bread dipped in quality extra virgin olive oil. Yummy.
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