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Homemade Dog Food

Reviewed: Mar. 1, 2014
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.
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#1 Pea Salad Most Requested!

Reviewed: Sep. 28, 2013
If you want the bacon flavor without the almonds, simply use salad baco-n-bits or fry some bacon to a crisp. The white chunks in the salad is probably the onion chunked. However, I have put chicken chunks in pea salad. You can also use less mayo than the recipe calls for and if you prefer salad dressing instead, use that. Reality is, this is a very basic pea salad that has a little twist with the smoked almonds but there is an enormous amount of ways you can create pea salad. You just need to experiment with what you like.
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Oven Roasted Potatoes

Reviewed: Jul. 14, 2012
This is a good receipt and the instructions are accurate in regards to temp. But you must keep in mind the size you cut your taters and if you are baking skin on or off. I usually start out with mine on 475. After 8 minutes, I turn the oven down to 450 and I turn the taters over. After another 8 minutes, I turn them over again and reduce the heat to 400. Everyone is different and their oven is different. The main thing you need to do, is keep an eye on them, turn them frequently.
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Emily's Famous Hash Browns

Reviewed: Oct. 21, 2013
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.
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Orange Juice Jelly

Reviewed: Mar. 14, 2012
I always cook the ingredients longer than it says. I was in a hurry, and it did not set. The next day, I poured the liquid from the jars, and cooked it again. It worked fine. It has set very firm like jelly is suppose to. I suggest you cook your ingredients longer than the jelly recipe calls for to ensure it sets well. Especially if you are using sure-jel pectin, boil and cook much longer than a minute. If you like apple jelly on toast, I believe you will like this. It taste very similar to apply jelly when on buttered toast.
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No Bake Cookies I

Reviewed: Oct. 9, 2013
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.
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Chicken, Stuffing and Green Bean Casserole

Reviewed: Oct. 3, 2013
This is a rather standard recipe for a baked chicken casserole. There is a ton of ways you can go about making this recipe. I add chopped onion and often add a small amount of rice. I do use cream of celery soup but I also often use cream of cheddar cheese soup. You can also make a very wet cornbread mixture and pour over the top. You can experiment adding variety of spices to your cornbread mixture. Some people put corn instead of beans but I don't care for the corn as it taste.....corny. I have also put a small carrots in it and peas to where it is similar to a chicken pot pie using cream of chicken soup. Chopped celery is very good to use as well. You almost can't go wrong with this recipe. I do always add some milk and some water too. Usually I add about 6 oz of milk and 6 oz of water depending on how large a batch I make.
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Soft Garlic Parmesan Breadsticks

Reviewed: Oct. 2, 2013
I do a couple of different things with this recipe. 1st: I roll it out onto a large lodge cast iron pizza pan. I bake it like that and when it's done, I cut it into strips first cross ways and then length ways. It makes a lot of garlic bread strips like this, sort of like pizza huts garlic cheese bread. Another thing I do with this, is actually make a pizza out of it. I use the same pan and add pizza sauce and whatever toppings I want on it. Just for the record, the lodge cast iron pizza pan, are very large. I think this is one of the best recipes for pizza crust. The crust is flavorful, light and fluffy, crisp at the edges and bottom. I rarely measure anything. I use all purpose flour and never measure it. I use blue bonnet margarine and it works just as well as butter and I never measure it either. The only thing I do measure is the water, milk, yeast. I can tell you what is very important and that is allowing the water and milk to be almost hot, allowing it with the sugar mixed in, to sit for about 15 minutes before adding other ingredients....this is the most important stage. The next very important stage is to give it plenty of time to rise. It needs at least 45 minutes. I don't pull out the bread machine or any of that. I do it completely from scratch. You can vary your spices such as adding onion powder, etc.
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Grandmother's Buttermilk Cornbread

Reviewed: Sep. 11, 2013
I enjoy reading members varieties of the recipes! How boring it would be to read reviews if they were all the same and all did the exact same thing. Duh! SO for my review, I have made this cornbread all my life and I am a grandma that learned it from my grandma. Buttermilk is always the key in making cornbread. Flour is another key because it makes it easier to consume without choking. I make this with white cornmeal, not yellow. I always use either a lodge cast iron skillet or a lodge cast iron biscuit pan. I reduce the sugar and I reduce the flour. In fact, I don't even measure. I mix everything in a bowl. I always heat the cast iron pans with oil first before pouring in the batter. It's fun to play around with this recipe. You can of course, make changes to suit your preferences and even make additions as in adding corn, etc.
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Texas Sheet Cake II

Reviewed: Sep. 7, 2013
Add Coffee. This is recipe that I have made for many years and we refer to it as sheet brownies. The only difference in this recipe and the one I make is 'coffee'. Brew a 1/2 cup of strong coffee and pour it into the mixture after all the other ingredients are mixed. If you don't, you will in fact have a bit of a flour taste. The other difference I do is I add walnut or pecan pieces to the mixture, not to the icing. I allow the cake and the icing to cool a tad before placing the icing on the cake. I then some times sprinkle just a few crushed nuts atop the iced cake. This makes a lot of portions if you cut it like brownies. I always keep this in the fridge because it taste better cold and will have a bit more firmness. By the way, a real sheet cake is in fact thin.....that is why it's called a SHEET cake. However, if you prefer a thick type cake, you could pour the batter into a smaller pan. Also, I bake this on 350 because I do bake it in a large sheet pan. It would burn up in my oven if I baked it on 400.
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Ninety Minute Cinnamon Rolls

Reviewed: Aug. 12, 2013
I think the instructions for placing in a muffin pan, is a bit odd since it will make a mess in your oven if not careful. Instead of a muffin pan, I used a large deep sheet cake pan. I placed each roll about one inch apart from the other. Very good and I will make these often, I am sure.
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Quick Yeast Rolls

Reviewed: Aug. 11, 2013
I did not change anything at all. They remind me of Paducah, KY 'Black Hawk Rolls'.
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Hamburger Potato Casserole

Reviewed: May 25, 2013
I've made this for years with some slight differences. I usually use cream cheddar cheese soup instead of mushroom. Some times I will use cream celery or cream chicken soup. I cut the potato slices very thin. Depending on how much I make, I might add two cans of soup instead of one. I start out baking on 400 degrees for at least twenty to twenty five minutes. I do cover the dish with aluminum foil or a lid depending on what baking dish I use but it's best to cover it. After twenty or twenty five minutes, I take it out, mix it up, return it to oven on 375 for about fifteen to twenty minutes. I then remove the foil or lid, and add grated cheddar cheese to the top, place it back in uncovered til the top cheese begins to brown. Overall, it takes only 40 to 45 minutes to bake for me, every time. I do add milk, onion, seasoning. It's an easy meal to make and easy to change up some ingredients for variety from time to time. Some people add chicken instead of beef and I have even used sausage. By the way, I don't layer it, I simply mix it all together.
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Squash Casserole II

Reviewed: Jun. 24, 2012
This is a basic squash casserole recipe. The ingredients are what most people have on hand. I chose this recipe because it is simple and did include ingredients I already had. I followed the recipe exactly except I only boiled it about five minutes. I used both round butter crackers and saltines. This is a very good recipe in which you can add other ingredients or change around a bit according to your tastes. Very good.
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