Familygirl Recipe Reviews (Pg. 1) - Allrecipes.com (13861106)

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Sweet and Sour Meatballs

Reviewed: Nov. 28, 2012
If you think this is good (which it is), try substituting Smucker's blackberry jam for the grape jelly. It takes it to a whole other level. I tried this when I needed to make it in a hurry and realized I had the wrong jelly. Try it and I bet you rate it at 10!!!
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3 users found this review helpful

Spinach Roll-Ups

Reviewed: Sep. 6, 2012
Very good as is. I also experimented with adding a layer of prosciutto or thinly sliced chicken and wrapping it around a blanched asparagus. Really yummy!
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4 users found this review helpful

Easy Peach Crisp I

Reviewed: Jul. 27, 2012
I actually learned this recipe as a girl scout leader over 35 years ago. My way is to pour the peaches into the pan (for a 9x13 I use 2 jars of peaches, adding all the juice from 1 and 1/2 the juice from the other). Pour dry cake mix over the peaches. Melt 1 stick of butter in the microwave then pour evenly over the top. Delicious and no need for additional sugar. Enjoy!!
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7 users found this review helpful

Mama's Italian Wedding Soup

Reviewed: May 11, 2012
Good soup, but one addition. I've always added small cheese balls to the soup. Beat an egg or 2 and add Parmesan cheese until it's stiff enough to make into a ball, then drop into the hot soup at the end so they don't cook too long. These are my favorite part of the soup, so I always make more rather than less. They also add more flavor to the soup. Just be sure to make the cheese balls very tiny (about grape size) because they expand in the soup. Extra effort but well worth it.
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39 users found this review helpful

Pumpkin Puree

Reviewed: Nov. 12, 2009
I've used only fresh pumpkin for pies for over 25 years and have tried numerous methods. I prefer to use regular Jack O'lantern pumpkins, the larger the better, and the easiest way by far is to cut them into several large sections, place in your electric roaster with a small amount of water and roast for about 1 hour. Remove lid and let cool so they can be handled and the peel will come off with your fingers, not even needing a knife. Puree in a food processor or blender, squeezing out as much water as possible before blending. Put in freezer bags and have pumpkin pies all year long, which are of a lighter more custardy consistency than canned. If you purchase the pumpkins immediately after Halloween they can be purchased for next to nothing.
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6 users found this review helpful

 
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