G-ma's Gal Recipe Reviews (Pg. 1) - Allrecipes.com (13894892)

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G-ma's Gal



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Reviewed: Jan. 17, 2010
This was perfectly easy for a great centerpiece. We put the fresh veggies inside lining the bottom with plastic wrap so it wouldn't get soaked and yucky. My suggestion is to spray the foil and pan with cooking spray and then wipe off with a papertowel so there is only the slightest amount left on. I was unclear when reading the directions if the dough should be wrapped around the bottom as well... and it should!
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7 users found this review helpful

Beer Batter Crepes I

Reviewed: Jun. 29, 2009
I blame myself for the fact that I had a hard time making these crepes as thin as I wanted them. Next time I will try the suggestion of adding a bit more milk. I think the flavor of the crepes is really up to the quality of beer you use. I made nutella crepes with Newcastle Brown Ale as my chosen beer, and the flavors complimented each other so well! The beer was NOT overwhelming by any means, but then again, I am a beer drinker. My dad loves Nutella crepes, and I'll be glad to include him on this idea of adding beer to the batter. Can't wait for him to try it!
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5 users found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Dec. 5, 2009
We do something like this every year for Christmas Eve so we don't have to cook huge amounts of food. We mix ranch dressing and cream cheese (leave out the mayo). You can put it on any kind of toasted bread.
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2 users found this review helpful

Rum Truffles

Reviewed: Feb. 11, 2009
I had trouble with these. They taste great, but they were just too gooey and never hardened. They are sitting in my freezer because that's the only way I can keep them from melting or losing their shape. I used a double boiler technique to melt the chocolate because I couldn't get the cream/butter to come to a boil fast enough. I plan on dipping these in chocolate again so that they'll keep their shape. I'll let you know if this works!
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Buttery Cranberry Pie

Reviewed: Nov. 19, 2008
This was probably the most fantastic pie I've ever made! (...not that I've been making them for very long.) I sprinkled cinnamon-sugar over the top after I covered with egg wash. I didn't do a lattice top, either, so I didn't have to worry about spills. Still, this is a very juicy pie, so I suggest a shortening crust and NOT a butter crust. Either way, let the filling cool off before putting them inside so as to not melt the butter/shortening. I was nervous because cranberries are SO bitter, but this pie was great! Yum yum yum.
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1 user found this review helpful
Photo by G-ma's Gal

Butter Flaky Pie Crust

Reviewed: Jan. 18, 2010
Because I don't trust my health to shortening, I use this recipe every time I bake a pie. It takes a lot of patience for it to come out just right. I recently ran across a recipe for tartlets which use 1 stick butter, 3oz cream cheese whipped together for every cup of flour. No water is needed. I think I will try this for my pie next time because the crust came out very flakey and tastey even though I had worked it quite a bit with warm hands.
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Peanut Butter Noodles

Reviewed: Apr. 19, 2009
This is a fantastic recipe. I used spaghetti noodles because that was all I had, and it was still delicious (although I'm sure rice noodles would be the best). I used organic peanut butter (you know, with ingredients of just "peanuts" and "salt"), which I think added to it. I also substituted veggie broth for the chicken broth, as I am a vegetarian. I will have to try it with some veggies, pineapple chunks, and coconut milk next time... Overall, I was very impressed! Thanks!
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Cucumber Sandwiches III

Reviewed: Oct. 27, 2008
We mix ranch and cream cheese instead of the mayo/italian dressing. We also peel the cucumbers because it can be a little difficult to eat if you don't. We cut them into about 1 1/2 in. finger sandwiches (because that's how we had them the first time in England!) and they're just so easy! Wonderful with tea!
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