AEN Recipe Reviews (Pg. 1) - (13799398)

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Red Ribbon Salad

Reviewed: Oct. 21, 2011
Easy, gorgeous, delicious!
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2 users found this review helpful

Pepperjack Chicken Dip

Reviewed: Oct. 21, 2011
Easy and very good. Something different!
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2 users found this review helpful


Reviewed: Oct. 18, 2009
I agree--too much vinegar and too much oil. I cut the vinegar to 1/2 cup and oil to 1/2 cup. I used 2 cups chicken broth. Next time I would add another 6 oz can of tomato paste. I would eliminate the pickling spice and add Italian spices directly to the tomato sauce. I put my canning jars in the dishwasher, wash them and dry with heat. When they are done, I put the hot antipasto in them and put the seals/caps on. I just heard two seal. No need to put in water bath if you start with hot jars.
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33 users found this review helpful

No Roll Pie Crust II

Reviewed: Dec. 24, 2008
This is an easy to make crust. I make it in a bowl and then press into pie plate. I haven't tried rolling it, but seems like it would roll well too. I used it with the Lemon Sour Cream Pie for Thanksgiving. GREAT crust and awesome lemon custard too.
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3 users found this review helpful

Sour Cream Lemon Pie

Reviewed: Dec. 14, 2008
Excellent! It was so smooth and creamy. I used cornstarch rather than flour because family has gluten allergy. Did not chg anything else. It set up just fine. I used a purchased graham crust to save time. Would like to try it with a vanilla wafer crust. I think I'll use the basic custard recipe for other custard pies as well.
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10 users found this review helpful

Banana Cream Pie I

Reviewed: Dec. 12, 2008
It turned out great! I was multi-tasking when I started and put the sugar, cornstarch (I used 1/4 c. cornstarch due to relative with allergy to flour), milk and beaten eggs in saucepan--not what the recipe says. Oh! Oh! So, I cooked it as instructed--probably a little too long even though I took it off as soon as it started to bubble because it was thick. I put in the butter and vanilla, and added 3 drops of yellow food coloring (my preference). It was a little jellied looking and not smooth. So, I took my electric mixer and mixed it up. It turned out GREAT! I had intended to make the Vanilla Wafer Crust from allrecipes, but was short on time so used a purchased graham cracker crust. I tasted the custard--yummmm!! I'll make this again, and next time will try to follow the recipe as far as cooking it.
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The Best Chocolate Cake You Ever Ate

Reviewed: Aug. 11, 2008
This was one of my Mom's favorite recipes and mine too. To make it more chocolately, I add 1/3 cup Giradelli 60% Cocao chocolate chips or same in Giradelli baking bar to the heated butter/water/oil. I use a mixer. Mom always mixed it by hand. Frosting: 1/4 cup milk, 1/4 cup butter, 1 cup white sugar. Bring to a rolling boil. Add 1/2 cup Giradelli chocolate chips and beat. If using on sheet cake, pour over and allow to cool. I use this cake between layers and on top of this cake when I make a layer cake. I use a thicker frosting (made with powdered sugar) for the sides.
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9 users found this review helpful

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