Dawn Norcross Recipe Reviews (Pg. 1) - Allrecipes.com (1376644)

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Dawn Norcross




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Jerky Lover's Jerky - Sweet, Hot and Spicy!

Reviewed: Dec. 6, 2010
The absolute best! Making it for the 3rd time within a month and each time I've made a quadruple batch. Family, Friends and Co-worker alike rave and ask for the recipe. Thanks for sharing!!!
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2 users found this review helpful

Rhubarb Lemonade

Reviewed: Jul. 7, 2010
I followed the recipe as written however instead of a fine sieve I used my food mill. Not only did I end up with a tasty drink mix but some delicious rhubarb sauce as well. bonus!!! With less than a cup of waste for the compost pile.
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16 users found this review helpful

Blueberry Sauce

Reviewed: Jul. 8, 2009
To me the almond extract was overbearing! And I love almond extract but it has its place. I would consider making again w/o this addition. I did 'save' this sauce by adding it to Rhubarb Berry Jam (this site) in lui of the blueberry pie filling.
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2 users found this review helpful

Amy's Garlic Egg Chicken

Reviewed: Jun. 8, 2008
Fantastic! My 15y daughters favorite, even she will make this for dinner. Thanks for the recipe.
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1 user found this review helpful

Orange Honey Garlic Chicken

Reviewed: Jun. 8, 2008
We make this chicken so often I now scale the recipe to 20 servings, buy a very large pack of boneless skinless chicken breast, fill small freezer bags with 3 chicken breast (to suite my families needs) and then fill the bag with marinade. Then we have a moist and delicious entree on hand. Just pull out of the freezer and thaw in fridge or defrost in microwave. Wonderful!!!
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6 users found this review helpful

Cheesy Potato Bread

Reviewed: Apr. 4, 2008
You simply can't go wrong with this recipe! I have made it numerous times in the last 6 months and its always wonderful. The best thing is how forgiving this bread is; I’ve made it following the recipe to a T (my husbands absolute favorite) and everywhere in between. I’ve used leftover mashed potatoes instead of the shredded, whole wheat flour in place of ½ of the all-purpose, olive oil instead of melted butter, sour cream instead of ½ & ½, put the cheese in and left the cheese out… and yet it never disappoints. I’ve cut the recipe down to ¾ and am trying it in my bread machine for the first time, time crunch – I’ll report back on the results. (wonderful in the bread machine as well, but it was huge even on the 2lb setting)
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18 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Feb. 12, 2008
Oh my goodness! I love trying new recipes but I can say this is the last Pumpkin Bread recipe I will ever try because you simply can't improve on perfection. (I did use ground allspice instead of ground cloves out of necessity.)
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3 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Oct. 5, 2007
This sauce is reminiscent of our time spent in Italy…ah! I used 4 cups fresh tomatoes instead of the canned (didn’t peel or seed, just cored), doubled the garlic and added 1 tsp of brown sugar to cut the acid of the tomatoes. I’ve canned over 50 quarts of this so far!!! Thanx Jackie. * I make so much of this sauce that I bought a food mill, just wash the tomatoes and throw 'em in = instant tomato sauce, no peels or seeds to worry about. Still wonderful!
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2 users found this review helpful

Rhubarb Berry Jam

Reviewed: Jul. 5, 2007
Used a mixture of rhubarb, blackberries, raspberries, strawberries, blueberries and cherries instead of the all rhubarb (didn’t have enough of any of the fruits so used a combination), and used cherry pie filling instead of blueberry. This turned out amazingly wonderful!!! No one has been able to keep their lips off of it and I’m making another batch just one week later! This is reminiscent of the ‘fruiti di bosco’ jam we fell in love with while stationed in Italy. Update: Running low on Rhubarb I added some frozen cranberries to make up for the tartness - wonderful!
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58 users found this review helpful

Old-Fashioned Scalloped Corn

Reviewed: Mar. 16, 2007
My husband has been trying to get me to make Scalloped Corn for about the past 16 years but with all the varying versions I was always leery on picking the right one. I decided to surprise him this last Thanksgiving using this recipe – I realize now that this dish needs about 15-20 minutes to ‘rest’ before serving. I got a second change at Thanksgiving dinner when my daughter and son-in-law came home to visit while on R&R from their tour in Iraq. This time I used 1 sleeve of cracker and ¼ cup butter in the corn mix and 1 sleeve of crackers and ½ cup butter on the top. A huge hit!! I was even asked to bring this as my passing dish for the Family Reunion ;o)
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93 users found this review helpful

Quick Szechwan Sauce

Reviewed: Feb. 1, 2007
I tried this on the 'spur of the moment' and didn't have any fresh pepper so I used 1 tsp of dried crushed red pepper. (Remember 1 Tbsp fresh = 1 tsp dried) Though doubtful at first I was pleasantly surprised. Wonderful!!!
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41 users found this review helpful

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