mimi Recipe Reviews (Pg. 1) - Allrecipes.com (13416666)

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Primo Spaghetti Sauce

Reviewed: Sep. 18, 2012
Anytime you are adding tomatoes to a sauce, be sure and check for their sweetness. Some tomatoes have more sweetness and others are more bitter. Sugar is normally added to counteract the bitterness that tomatoes sometimes have. So, again, depending on the sweetness of your canned or fresh tomatoes is how you should add the sugar, and also to your own taste.
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Hot Water Cornbread

Reviewed: Feb. 9, 2011
My mother, who has passed away, yesterday would have been her 78th birthday, was a wonderful cook. I was thinking about her and the life she had growing up in Thornton, TX. They were very poor and life was hard for her. She eventually moved to the big city, married and divorced. As she was a single mother, she loved to fix the foods she grew up eating. One of those was Hot Water Fried Corn Bread. Even though I didn't grow up in the country, I had the benefit of eating those foods. I could not remember exactly how she made this and thru Wikipedia, read about Hot Water Corn Bread and here I am. I guess there are two versions to this recipe: One savory and one sweet. We never ate the sweet one. My mother usually fixed this with fried potatoes, greens and either pinto beans, Giant butter beans, black-eyed peas etc...There were several different types of beans, depending on what was available or her mood. We also would have fresh cut tomatoes, green onions or a vegetable salad. The crispier and browner she'd fry these, the better I liked it and I can't wait to try these out with some black-eyed peas and ham hocks I hear calling my name. Thanks for posting this recipe for some really good Texas Soul Food memories. YUM.
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Taco Salad I

Reviewed: Sep. 4, 2009
Haven't had this recipe since the 70's. The way everyone made it back then (TX) was with the dressing added to the meat as the sweetness of the dressing added or complimented the spiciness of the meat recipe. And, the lettuce was always added to the hot meat mixture so that it would be limp. I'm going to try it the other way but the original was supposed to be limp lettuce.
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Fried Pie Pastry

Reviewed: Aug. 24, 2009
After reading comments about having problems, such as the dough falling apart, I wanted to remind those people the dough has to be cold when rolling it out and before frying the pies. So, work fast once you bring the dough out from the fridge and if it gets too warm, put it back into fridge until it firms/hardens up. Then after making the pies, put them into the fridge for 10 minutes or so to make them firm again before frying. I’m thinking the only reason anyone should have any problems with this recipe is that the dough got too warm to work with. Hope this helps everyone that is having problems.
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