Patricja Gooding Recipe Reviews (Pg. 1) - Allrecipes.com (15307756)

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Sour Cream Pork Chops

Reviewed: Apr. 21, 2015
I have never seen the sense in browning in one pan, then transferring to a slow cooker. I'll brown, add whatever, and put in a slow oven. Yes, I know, you can't go to work and leave the oven on, but it's senseless to leave all that brown yummy stuff in one pot which you then have to wash. I did get a slow cooker years go for Christmas, when I read that you have to brown in a skillet, then transfer, I returned the slow cooker. I suppose I haven't made any friends with my comments, but I never tasted anything out of a slow cooker that didn't taste like mush.
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Cream Puffs

Reviewed: Feb. 14, 2012
Love these cream puffs. All the extra advice is good: poke a hole in when done baking; leave he oven door ajar with the puff in for an hour. Add a little sugar. The filling my family prefers is a box of lemon pudding/pie filling. prepared according to directions (I always add an additional 1/4 cup lemon juice because we like it tart), and cooled. My mom used to make these and fill with sweetened whipped cream. Yum!
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Farm Apple Pie

Reviewed: Jan. 8, 2012
Gosh, I hate to say this but I'm an experienced baker and I had trouble getting the large size crust that the recipe calls for. I ended up putting the crust in a smaller cake pan. Also, I had special ordered from back East, spy apples as in my experience this is the best apple for baking. However, it seems they cook up faster than others, as in 50 minutes my apples were too mushy. So, would I make this again. I just don't have the energy and a basic apple pie is faster. I did substitute some lemon juice to add to the xxxx sugar and I think that's preferable to the vanilla. Adds a hint of tartness. Good luck to everyone who tries this pie.
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