Donna in Texas Recipe Reviews (Pg. 1) - Allrecipes.com (13568312)

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Tartar Sauce I

Reviewed: Mar. 27, 2012
Except for the lemon this is the same as my mom's recipe that I've been making for the last 45+ years. Sometimes the basics are the best. The only thing I ever change is to add a little ketchup and horseradish when I want a pink remoulade.
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Vicki's Hush Puppies

Reviewed: Mar. 20, 2011
This were the WORST I've ever had! I was a little dubious given the amount of sugar, but I usually try a recipe as given before I start tinkering with it. My husband is form the north and likes sweet cornbread and even he didn't like them.
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Homesteader Cornbread

Reviewed: Jan. 26, 2011
I was dubious when I saw how much sugar was in this recipe. Even cutting the sugar to 1/3 cup it was WAY too sweet. more like a corn cake than cornbread. It was only fit for eating with buttermilk or as a dessert.
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4 users found this review helpful

Classic Spanish Sangria

Reviewed: Mar. 22, 2010
I talked to my mom's neighbor who is from Spain and visits her family there 2 or 3 times a year. She said this is like the versions some of the newer restaurants have started serving the past few years. She said the traditional sangria is made with port(no rum) and lots of sliced citrus fruit and juice except for one small region where the locals use madeira and a splash of rum and lots of citrus. She also said your version is commonly found more towards France.
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Thai Chicken Spring Rolls

Reviewed: Feb. 16, 2010
For those of you unfamiliar with Thai and Vietnamese cuisine, their springrolls are not crispy like Japanese or Chinese springrolls. The meat(if any) is cooked before being rolled in the wrapper. The veggies are normally raw or(rarely) lightly steamed. They're like a little salad in a wrapper. I love them in summer. In Thai cooking springrolls use a rice paper wrapper and is eaten raw, eggrolls use a thin wonton(wheat paper) wrapper and is eaten fried. What may have confused some of you is that the recipe just says springroll wrappers. The chinese ones are wheat and are not meant to be dipped in water but fried. The thai and vietnamese ones are rice, stiff and meant to be softened in water and eaten raw. In my area the package just says rice paper, nothing about springrolls.
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Slider-Style Mini Burgers

Reviewed: Feb. 10, 2010
I've never had just mayo on a burger before, and with any luck I never will again. If this is what white castles are like no wonder we don't have them around here.
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Honey Vanilla Pudding

Reviewed: Jan. 14, 2010
Too thin for a good pudding, but makes an excellent sauce. Slice of pound cake, top with fruit, pour some of this over it, and you've got a great dessert. So while it's a 3 as a pudding(only for the great flavor) it's a 5 as a sauce, so I split the difference and gave it a 4
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Mexican Atole

Reviewed: Jan. 13, 2010
I think it depends on what part of Mexico you're from, whether you use cornstarch or masa.There are 6 families on my block that are either 1st generation Americans(parents are from Mexico) or resident aliens from Mexico. I asked them and got 4 different answers.2 said they had never had atole, 1 said masa, 1said cornstarch, and 2 said a mixture of masa and cornstarch. Even those 2 couldn't agree. One said a 50/50 mix, the other swore by 2parts masa and 1part cornstarch. All the neighbor's families are from different parts of Mexico, with the 2 who halfway agreed coming from areas about 150 miles apart. Cornstarch is, by the way a super-fine cornflour. It is to masa harina what powdered suger is to table sugar. Around here horchata is much more common. I hadn't heard of atole in years. Growing up, my neighbor sometimes made it in winter. She used 3parts masa and 1part cornstarch. She also would add a pinch of ground coriander to the cinnamon.
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Potato Cake

Reviewed: Nov. 27, 2009
If you omitted the cheese you would have my grand mother's recipe, except she called them potato pancakes. She fried her's in bacon drippings and it gave them great flavor. I make mine with the cheese but I like to mix it in. I also use granulated garlic(1/2 teaspoon) and a pinch of cayenne. Sometimes I'll do them by the teaspoon so that they make little mini cakes and serve them as an appetizer. You can do a lot of variations with this recipe. Omit the garlic, add 1/2 cup bacon bits and 1/4 cup finely chopped chives, serve with a dollop of sour cream and you have baked potato cakes. Or you can use a different cheese, or herbs. The possibilities are only limited by your imagination.
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Homemade Flour Tortillas

Reviewed: Nov. 5, 2009
This is the same recipe I was taught growing up. You can sub shortening for the lard as long as it's not all-vegetable. Under no circumstance try to use oil. For special occasions we would do these with 1/2 lard and 1/2 unsalted butter. It is still the best recipe.
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Fabulous Wet Burritos

Reviewed: Nov. 5, 2009
I was a leery at first because I grew up on mexican and tex-mex and I had never heard of a wet burrito, it sounds like something a yankee came up with, especially using tomato soup. But,I've made this twice. It was fairly good the first time even though I had to use a brand of enchilada sauce I don't care for to get the right size can. The second time I used my favorite Hatch brand enchilada sauce and subbed a small can of tomato paste for the soup. It was excellent! After I melted the cheese on top I drizzled them with crema mexicana. For you yankees it's like the mexican version of creme fraiche. The next time I'm going to use one of my favorite burrito fillings. Brown 1 lb lean ground beef with 1 lb chorizo(the fresh stuff not the portugese kind they have up north) and a finely chopped onion,drain excess fat and add 1 can of refried beans,stir over low heat til thoroughly blended. It should be just as good.
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