kywildcat1954 Recipe Reviews (Pg. 1) - Allrecipes.com (13414842)

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Old-Fashioned Chocolate Fudge

Reviewed: Dec. 9, 2009
Making this fudge is act in patience. Good fudge cannot be rushed. It has taken me years to perfect it. You need a good heavy pan to make this in and a candy thermometer. My mom always made this and this is my dad's favorite fudge so I try to make this for him. He loves it with chopped pecans in it.
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Tzatziki Sauce (Yogurt and Cucumber Dip)

Reviewed: Dec. 2, 2009
I love this sauce!!! I had it at a local restaurant and had to learn to make it. Use the Greek yogurt and you won't have all the extra steps with straining it. Great!
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Warm Greek Pita Sandwiches With Turkey and Cucumber-Yogurt Sauce

Reviewed: Dec. 2, 2009
this is a great sandwich. I just love the sauce. I had this sandwich, only made with chicken, at a local restaurant and it was great.
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Potato and Cheese Frittata

Reviewed: Nov. 26, 2009
My son and I have made this several times. I decided to adjust the recipe to fill the skillet a little thicker. I used 4 or 5 potatoes, diced and 9 or 10 eggs. We use different spices and different cheeses every time we make this. We also have used bacon once and sausage another time. We have to bake it at 350 degrees because of my skillet's temperature restrictions, for about 12 to 15 minutes. Then top with lots of cheese and return to just melt the cheese. This makes enough for us to eat all day and maybe even for the next morning. My aunt had never had one and she loved it also. Thanks for sharing this great basic recipe.
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Eggnog II

Reviewed: Nov. 25, 2009
My 17 year old son loves eggnog and he made this one weekend. We love it! It's so much fresher and cleaner tasting than that bought stuff. He made it exactly according to the recipe. I had read the comments and instead of whipping the cream to stiffer peaks he decided to make them softer so it wouldn't be as thick. He said that this was a perfect recipe. Thanks for sharing it with us! A definite keeper! Now my son can have eggnog whenever he wants. A note about the nutmeg: we use the fresh whole nutmeg and grate it on each cup when it's served. That's so much better than the ground. You really need to get a whole nutmeg and keep it around for your recipes, they'll taste a whole lot better for it.
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Classic Peanut Butter Cookies

Reviewed: Nov. 25, 2009
I'm eating one of these as I review the recipe. We made the recipe, only using creamy peanut butter instead. Followed the rest of the ingredients exactly - no additions. We did reduce the oven temperature to 350 degrees and baked for 9 minutes. They didn't look done but as suggested in other reviews, we took them out and let them sit on the baking sheet for a couple of minutes before removing to the cooling rack (we always put a paper towel on the cooling racks to catch excess butter) and cooled. Then we turn them over once we can handle them and allow to cool completely. They were great!!!! 8 minutes will give you gooey cookies. 9 minutes they are a little firmer and 10 minutes will give you firm but chewy cookies. My 17 yr old son is making these to take to a dinner tomorrow (Thanksgiving Day) and he wanted to make two types of cookies, and I suggested one be peanut butter. They have turned out great. My son says this is definitely a keeper. One note about the peanut butter, we had a 15 ounce jar and just put in about half the jar. Great job!
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Pie Crust I

Reviewed: Oct. 5, 2009
I have never been able to make a pie crust in all my 55 years that actually turned out. This one is a winner. It has turned out perfectly every time. I've used it with chocolate cream pies, chocolate chip cookie pies, pumpkin pies and a strawberry pie (which flopped and the filling instead of setting up turned to liquid). This pie crust stays flaky and never has become soggy in all my attempts. I purchased some 8 1/4 inch deep dish aluminum pie tins at Dollar General - and 2 recipes will make crusts for 5 of these. Using my Mom's old glass pie pans, getting 2 is a stretch, they'll be super thin. Leftover dough gets rolled out, cut and sprinkled with sugar and baked. Great little treat. Thanks for the recipe! I now am the pie crust maker for myself and my 81 year old aunt. I feel honored.
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Chocolate Cream Pie II

Reviewed: Oct. 5, 2009
If you love really sweet pies then this is your recipe. This recipe as written makes an extremely sweet pie. My 82 yr old Aunt, who doesn't care for chocolate loved it. My son said it was too sweet for him. I have made it several times varying the amount of sugar in it and finally came up with 3/4 cup sugar pie that isn't overly sweet. As with my other cream pie recipes I used 4 egg yolks, and 4 heaping tablespoons of cornstarch then 2 tablespoons butter at the end.
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