Brenda Recipe Reviews (Pg. 1) - Allrecipes.com (13593715)

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Rhubarb Dumplings

Reviewed: May 22, 2011
Delicious! Looked appetizing and tasted great! I don't have a real sweet tooth, and found th recipe to be perfect. The only change I made was to make my own biscuits, rather than using pre-packaged. (I made buttermilk biscuits.) I'm wondering if the pre-packaged biscuits have sugar in them. If so, I would cut down on the amount of sugar called for in this recipe. I chopped the rhubard in very small pieces and used almost all of them. I sprinkled the remaining ones on top before baking. I'll deffintely be making these again with whatever fruit is in season. Thank you!
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The Best Meatballs

Reviewed: Mar. 2, 2011
Definetly a staple in my recipe box. I didn't use all the water called for. I went by texture and I didn't use fresh bread crumbs. I baked these in a 350 degree oven for about 45 minutes (I made them quite large)until light brown and added them to the "Best Marinara Sauce" to continue cooking.
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Apricot-Coconut Squares

Reviewed: Jan. 27, 2014
After reading a couple of reviews I tweaked this one just a smidge. The crust was just fine. I didn't overbake it. I took it out before it was golden. It was not crispy but suited the dessert. With the main ingredients, I cut down on the brown sugar. I used about 2/3 cups only. These were delicious (not too sweet) and different! I'll be making these again for sure!
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King Crab Appetizers

Reviewed: Dec. 6, 2013
Delicious and simple! I took the advice to use the phyllo cups, and used finely chopped red onion instead of scallion and the appetizer was a hit at Thanksgiving. Thank you.
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Photo by Brenda

Grandma's Secret Pie Crust

Reviewed: Nov. 26, 2012
This is a delicious pie crust! I rarely use all the liquids. I think the size of egg you use makes the difference in the amount of liquid added and has to be adjusted accordingly. I use 1/2 cup butter and 3/4 cup shortening. When I am making a fruit pie, I add 2 tablespoons of sugar. You can brush the top of the crust with the leftover egg before baking in the oven. I bake the pie in a 425 oven for 10 minutes then turn the temperature down to 350 for the remaining baking time to avoid overcooking the edges. Thank you.
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Best Marinara Sauce Yet

Reviewed: Mar. 2, 2011
Delicious and authentic! I added 2 tsp. dried basil and a dash of red pepper flakes for a little kick. I used this with the "Best Meatballs" recipe. Even my son who is quite a gourmet cook (never follows recipes) loved this sauce!
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Baked Dijon Salmon

Reviewed: Jun. 25, 2014
I think this is a wonderful recipe for salmon. Thank you. The only alteration I made was to reduce the mustard to two tablespoons. It's our personal preference since we find the Dijon mustard quite powerful. I served it on a bed of arugula. After reading other reviews who said this was bland, I think it might have something to do with how fresh your salmon is. It was not at all bland. We loved it and it's a keeper!
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Artichoke Aioli

Reviewed: Apr. 15, 2014
Zesty and delicious! Thank you for sharing. I will be using it on the Mediterranean Chicken Sandwich on this site.
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Photo by Brenda

Whole Wheat Beer Bread

Reviewed: Jan. 9, 2014
I had some Sam Adam's Cherry Chocolate Bock beer which nobody would drink, so I used it in this recipe. The only change I made was to use all white flour. I thought the wheat flour may make the flavor heavy. It was delicious. Thanks for the recipe!
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Candied Chicken Breasts

Reviewed: Dec. 16, 2012
I chose this recipe at the last minute because I had all the ingredients in the cupboard, except the pineapple. I decided to substitute the bread crumbs with Peperidge Farm Herbed stuffing and wonderded if I did the right thing when I added the oregano. (And after reading one of the reviews.) I browned the chicken ahead of time and simply poured the prepared sauce over it, covered the pan and baked it for about 30 minutes. My husband and I loved the flavor and both agreed the oregano gave it an interesting flavor! This is a wonderful and easy way to cook chicken. Thank you Judi.
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Yummy Sweet Potato Casserole

Reviewed: Nov. 26, 2012
This recipe is deserving of all the l,000+ five star reviews it has already received. It will be our new "traditional holiday recipe." Thank you!
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