Nov111805 Recipe Reviews (Pg. 4) - (1438888)

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Bolognese Sauce with Meat

Reviewed: Sep. 20, 2008
I LOVED IT!, so good! I DID add an extra tomato and cut BACK on the salt since the prosciutto is salty...I actually used about 1/4 teasp. of salt. Now...bad husband did NOT like it...he prefers a WETTER sauce. This is not a coat your pasta with tomato sauce-sauce. To me it's more the consistancy of a sloppy joe...but...tossed in pasta it WILL coat the noodles with flavor. I am giving it 5 BIG stars for ME personally...I WILL make it again but make it more "saucy" for hubby. THANKS for such a GREAT recipe!
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8 users found this review helpful

Traditional White Bread

Reviewed: Aug. 25, 2008
WONDERFUL! I halved the recipe and used my bread machine...I bake with lard so having it is never an issue. It worked GREAT in my machine...a perfect loaf of bread. I didn't change a THING either. CRUSTY on the outside and moist on the inside. Reminds me of being in "Amish" country and stopping at a farm where the local ladies sell baked bread...My husband also remarked on how good this was THEN I told him it was a new recipe I tried. It will be in my forever book that I am working on. MANY THANKS for sharing this one with us!
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Angela's Easy Breaded Chicken

Reviewed: Aug. 17, 2008
Can I give MORE then 5 stars? WOW! GREAT! OK, I did change a couple of things. FIRST...I used chicken tenders since it's just me and hubby. SECOND...I make my own bread and had some leftover herb rolls and made my own bread crumbs. BUT even with Angela's list of ingredients I think this is a EASY and NO brainer recipe. I cooked my tenders at 475 degrees for about 15 minutes...checking on them so they didn't over cook. My hubby said "PLEASE put this recipe in your book". THANK YOU Angela...GREAT recipe!
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1 user found this review helpful

Mom's Best Granola

Reviewed: Aug. 15, 2008
I am giving this 5 stars...the recipe itself is does NOT take 60-90 minutes to cook. I cut the salt in half due to the fact I used salted sunflower seeds...I didn't find sesame seeds so I couldn't use big. I have made granola MANY times and know from experience to check it and STIR it every 15 minutes...go every 30 and it may burn and be ruined. I also used extra coconut because I LOVE it...and after it was done baking and cool I added dried cherries chopped in half to quarter pieces. **any fruit can be used..dates, raisins anything really** So...I can say I will keep this one in my book and use many times. THANK YOU for the excellent recipe!
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5 users found this review helpful

Light Oat Bread

Reviewed: Jul. 10, 2008
ALL 5 star reviews? I can see why! This is one the BEST bread machine recipes out there! Moist, flavorful, nice crust. I even substituted a cup of whole wheat for the all purpose flour and it just turned out pefect. I made a small loaf of bread and dinner rolls and my husband just loved it. Many THANKS for this wonderful recipe.
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1 user found this review helpful

Grandma's Secret Pie Crust

Reviewed: Apr. 26, 2006
I use lard (1 cup only) and make sure it is well chilled before using....I use my food processor and it comes together in a perfect ball which I can use right away....the trick to this crust is you want it chilled (not cold) but room temp. dough will give you fits. I get 3 crusts out of this recipe and it freezes beautifully for later use. This one is truly a "no brainer"...thanks for sharing this recipe!!!
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16 users found this review helpful

Meringue II

Reviewed: Feb. 6, 2006
OMGosh!! I am "merinqueingly" challenged to say the least! I thought this one sounded like a winner and boy-howdy was it ever! I cut back on the vanilla by 1/2 and may use a little less sugar next time but this one is printed and in my cookbook for ever now. Thanks!
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24 users found this review helpful

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