Joan Biese Recipe Reviews (Pg. 2) - Allrecipes.com (13674896)

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Grandma's Lemon Meringue Pie

Reviewed: Feb. 12, 2011
I thought, for the most part, that this was not too bad. What lowered my rating was the variance in lemon juice/zest that could happen. For example, I used rather large lemons, and my pie was really heavy on the tart side--I would not have used so much lemon juice/zest as the recipe called for. I'll look into some other lemon meringue pie recipes and see if I can find one with accurate juice/zest measurements.
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Key Lime Pie VII

Reviewed: Feb. 6, 2011
Superb recipe! I doubled the filling ingredients, because I was putting the pie in a 10-inch deep-dish. I made my own graham cracker crust (doubled the usual 9-inch crust recipe for that, too) and pre-baked the crust for about 12 minutes. Had some leftover graham cracker crust, so I placed it into small pudding ramekin bowls, with the intention to make a quick pudding dessert with it, but then I had just a 3/4 cup of filling that didn't fit in the pie dish, so I put the filling leftovers into one of the ramekin cups with a crust, and baked that for 8 minutes. Needless to say, I could try out the pie before the large pie was done, thanks to this little sampler I created! It's awesome! Makes a great Packer Superbowl pie for today's football party, along with a bright yellow lemon meringue pie. Go, Pack, Go!
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Original Chex® Party Mix

Reviewed: Aug. 7, 2010
If you're looking for the true "original" Chex mix recipe, folks, this isn't it. The original recipe was slow-baked in the oven, didn't have bagel chips, and had enough butter so that the spice blend would actually stick to the snack ingredients. My daughter followed this recipe (as posted on the box), thinking she'd end up with our favorite snack, and we ended up eating warmed-up cereal and nuts, and wiping our fingers along the bowl to get the spices. Don't change a great thing, General Mills...and then call it the "original." This is far from it.
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Zucchini Coconut Loaf

Reviewed: Jul. 24, 2010
Thanks to Karen's review and suggestions, I doubled this, used 3 eggs, and used Craisins in place of currants. My husband took one of the loaves to work today. Now, I'm working on making yet another batch or two (we have so much zucchini!), as well as sharing the recipe with my husband's happy co-workers. Simple and superb!
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Microwave Caramel Popcorn

Reviewed: Apr. 24, 2010
Thanks for the recipe (and the helpful reviews) everyone! Here are my adaptations: I picked out the unpopped kernels, then divided the popped corn into two large bowls. When I made the syrup, I used salted butter, so I omitted the salt. I used dark brown sugar, because that usually yields a better "caramell-y" flavor and color than using light brown sugar (more molasses left in!). I also waited to add the vanilla until both the initial cooking times were done, since I know in many other recipes that the vanilla extract doesn't go in until after the heating process. I divided and poured the syrup mixture over the popcorn while it was in the two bowls, so I could better distribute the caramel syrup evenly over the corn than it would have been if I'd done that in the paper bag. I sprayed the inside of the paper bag, as suggested, and the finished popcorn came out beautifully. This turned out to be a great idea for a quick party appetizer because I could make in little time, with ingredients I had in my pantry. I sampled it as it layed out to cool, and it tastes spectacular! Now the only work I have left is to stay away from it, so I have something to bring to the party besides a stomachache and a guilty look on my face! :D Yummy!
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Photo by Joan Biese

Moroccan-Style Pork Shoulder Roast

Reviewed: Feb. 7, 2010
Excellent! I had to make it with only raisins as the dried fruit, because I forgot just that 1 ingredient from the store. Nevertheless, it was beautiful to the eye, and splendid to the tastebuds! I never made anything with coconut milk before, so I had been skeptical...but this was a unique, delicious twist from the ordinary roast recipe!
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Maple-Mustard Country-Style Spareribs

Reviewed: Feb. 7, 2010
Delicious! I doubled everything except the Tabasco (used 3 tsp. of that), and it was phenomenal! I followed the advice of Donna Condo to make them in the oven, and the time and temperature was just right. Doubling the sauce ensured that the meat was fully covered as it cooked. Everyone in our family enjoyed it; we'll be making these again, either indoors or outdoors, for sure!
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