JFOCHEK Recipe Reviews (Pg. 1) - Allrecipes.com (1575564)

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Runzas (meat pies)

Reviewed: Oct. 9, 2009
I'm originally from Omaha, Nebraska, and I grew up eating at Runza restaurants. I had a cheese Runza a couple of weeks ago when I was back home, and I have to say I think this recipe is actually BETTER than the original. The filling taste is spot on, but the real winner is the bread dough. My husband and I couldn't stop talking about how good they were. I did make two changes based on other reviews, though. First, I cut the sugar in the dough to 1/4 cup instead of 1/2 cup. Second, I seasoned a bit more than the recipe stated; I seasoned the meat and onions with salt and pepper while they were cooking, added the teaspoon of salt and 1/2 teaspoon of pepper as instructed, and then continued seasoning the finished filling with salt and pepper until it tasted the way I wanted it to. I didn't add any garlic or other seasonings, though, and I used the amount of meat, onion, and cabbage indicated in the recipe. We like cheese Runzas, so I added a sprinkling of shredded cheddar to each Runza before I sealed the dough. They baked up perfectly in 20 minutes at 350. Thank you so much for this recipe! It's my go-to Runza recipe from here on out and I can't wait to make them for my next Husker football party.
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Cinnamon Stars

Reviewed: Dec. 5, 2008
I didn't have any trouble making the dough. I ground the almonds in small batches (about 1 - 2 handfuls at a time) in my food processor until they were very fine. I wasn't able to get the same results grinding more almonds at once; the pieces were still too large. I rolled the dough out between two sheets of parchment so I didn't have any "sticky issues" there either. However, I think the bake time listed in the recipe is way, way, way too long. I baked my first two batches at 325F for 12 minutes (half the recommended time!) and they ended up misshapen on the bottom... It was almost like the middles exploded and oozed out. I reduced the baking time to 8 minutes for my last dozen, and they were perfect. ("Perfect" to me is completely cooked through but tender, with a light brown cookie and still-white glaze.)
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Best of the Best Blueberry Muffins

Reviewed: Jul. 11, 2005
Very easy and very tasty. This was the first time I'd ever made muffins from scratch, and they turned out great. Like some of the other reviewers, I didn't crush any of the blueberries and I added about 1/2 tsp. vanilla to the batter.
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1 user found this review helpful

Down Home Macaroni and Cheese

Reviewed: Feb. 10, 2004
Sooooooooo good. I added some boiled, chopped chicken and some fresh tomatoes, and it was heaven.
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1 user found this review helpful

Baked Dijon Salmon

Reviewed: Jan. 20, 2004
Yummy and very easy!
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0 users found this review helpful

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