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Recipe Reviews 14 reviews
Homemade Dog Food
I some times wonder what has happen to common sense in people. Most people do feed their dog dry food (kibble) which will include various vitamins and good nutrition. I know my little dog eats mostly kibble that contains all the nutrients he really needs. However, he does eat wet food each day and it's mostly what I cook for him. He is a small maltese and he doesn't eat much. He does not like the can foods on the market and many of the can/wet foods in stores, are junk. I think as long as you're feeding your dog a healthy kibble daily and topping with a little wet food such as this recipe, your dog will be fine. I don't add garlic, tomatoes, rosemary and the various spices when I cook foods for my dog.

12 users found this review helpful
Reviewed On: Mar. 1, 2014
Emily's Famous Hash Browns
I've made these for years but a couple of things I want to relay to those that may not like this recipe. First off, I don't add much flour to mine. The more flour you add, the more bready they are going to be and the more of bready taste they will have. I use two or three large potatoes to about one half a cup of flour. According to this recipe, I drastically reduce the flour amount. Another thing I do is fry them in a hot cast iron skillet in a mixture of a little oil and a lot of butter. I do add a little onion but not much otherwise they will have a very oniony taste. Finally and perhaps most importantly, is I don't shred my taters to a mush....if you do, you'll have more of a bread patty. I shred them but not as fine as probably most people do. MIne come out very much a buttery flavored hash brown.

2 users found this review helpful
Reviewed On: Oct. 21, 2013
No Bake Cookies I
The problem some of you are having is with the butter and the boil/cook time. If you made this recipe and the cookies were rubbery, like syrup, the cause could be because of the butter you used and/or your cook time. Usually it's not going to matter an extreme lot if you use stick butter or stick margerine but it does make a difference, especially in taste. In regards to boil/cook time...I've made this recipe all my life and that is a very long time. If they do not set up and your butter is fine, then you are simply not allowing it to cook long enough. I make mine like I make old fashion fudge. I boil it for almost 5 minutes, turn the stove off and then if the mixture looks real glossy, I beat if by hand with a spoon for about one minute before adding the peanut butter and oats. In regards to those that have a crumbly mess, you are cooking it too long and perhaps using too much cocoa. Try making this recipe without cocoa....add a heaping tablespoon more of peanut butter. Personally, I like them better without cocoa. You can also use crunchy or smooth peanut butter. Also, it can depend on the peanut butter you use. If you are using some weird off brand or using a light peanut butter, that could be an issue too.

0 users found this review helpful
Reviewed On: Oct. 9, 2013

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