Nancy Recipe Reviews (Pg. 1) - (13826060)

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Eggnog Thumbprints

Reviewed: Dec. 27, 2011
I'm not sure why my cookies came out too sweet and too hard and I don't think they taste much like egg nog. The only difference I made in the recipe is that I didn't have nutmeg, so I substituted pumpkin pie spice. I can't think what I would do differently to improve this recipe. I would never make it again. Difficult to store, too, with the frosting on top.
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2 users found this review helpful

Best in Show Blackberry Cobbler

Reviewed: Aug. 1, 2011
I followed the recipe exactly, but for some reason it didn't turn out quite right. I expected there to be a nice blackberry sauce on the bottom and the cake on top, but I ended up with a thick layer of clear gelatinized sugar on the bottom because the blackberries did not sink. They were almost all floating on top of the cake part. I guess blackberries don't generate much juice, because there was none when I baked these that were freshly picked a few minutes before. That said, the flavor was terrific - I added a bit of vanilla to the cake recipe. If anyone has a suggestion for something I may have done wrong, I'd be happy to read about it. I would like this recipe to work for me. We have a lot of berries growing on our property and it is a simple recipe, but it's not like what MY Mom used to make!.
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16 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Jan. 4, 2011
This is a really fabulous marinade and I highly recommend this recipe. I didn't change much of anything. I advise using sherry and not substituting for anything else because it lends a bit of sweetness to the marinade. I made it for company and grilled to about 120 degrees before they came and put it in the oven for about 25 minutes after they got to my house until it reached 150-260 degrees and it was very moist, tender and delicious. I love sauces and would always prefer a sauce, but it can stand on it's own.
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2 users found this review helpful

Apple Cider Stew

Reviewed: Nov. 8, 2010
This is a nice twist on an old recipe. The cider reduces and lends an interesting sweetness to the dish. I followed the recipe pretty well, but used beef broth instead of H2O. I used fresh thyme and needed a lot of it to have any flavor. I doubled the recipe and it turned out great. My husband is an executive chef and he gave it 9 on a zero to ten scale! The stew is very filling!! Use fiji or an apple that will hold up when cooked. An apple like Macintosh will turn to mush. The beef turned out extremely tender. Very yummy. Didn't give 5 stars because I reserve that distinction for "to die for" recipes and this is good, but not a 5. I would consider adding a few green beans next time to give it more color. It's kind of a gray color. Try it!
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7 users found this review helpful

Czech Stuffed Green Peppers

Reviewed: Dec. 1, 2008
This is a fabulous recipe, with some changes. First, I added a lot more spices to the meat mixture, including cumin, basil, oregano, garlic. It was very flavorful. I used a jarred spaghetti sauce and added onions and sour cream to it. I put a bit of asiago cheese and chedder cheese at the bottom of each pepper, which I cut into the boat style. And added mozzerella on top. I served it with a zuccini and summer squash in the side and a good bread. Yummy. Couldn't taste the all spice at all - should probably use more next time.
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11 users found this review helpful

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