Phyllis Smith Recipe Reviews (Pg. 1) - (16673291)

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Phyllis Smith




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Reviewed: Apr. 22, 2014
a favorite for 30+ years! Only change: use milk chocolate chips instead of semi sweet. I use a whole bags of each. Perfect!
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Spanakopita II

Reviewed: Jun. 19, 2011
My Greek mother makes spanakopita with these changes: 3 10-oz. bags fresh spinach, 1 bunch fresh dill, 5 bunches of green onions (instead of white), 1 pound of crumbled feta and 3/4 cup parmesan (no additional salt needed). Use a rimmed cookie sheet and butter 1/2 of a pkg. a phyllo dough and put in the pan. Then add the spinach filling, then butter of other 1/2 of dough. Cut into squares or triangles and bake. The fresh ingredients really make it delicious!
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Crispy and Creamy Doughnuts

Reviewed: Mar. 5, 2011
Great recipe! Scalding the milk is an important step. THEN you let it cool to room temperature. Then it won't kill the yeast.
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Creamiest Rice Pudding

Reviewed: Oct. 4, 2010
I misread the amount of milk called for the first time I made this, and have been making it "wrong" ever since--we love it!!! I use 1 quart of 1/2 and 1/2 (instead of 1/2 gallon of milk). I then simmer for an hour, as the recipe states. Then I mix 1 cup of 1/2 and 1/2 with 2 Tblsp. melted butter, 2 tsp. vanilla and the salt and mix into the rice pudding, letting it simmer for 2 more minutes. After it has cooled according to the recipe, I sprinkle the pudding with cinnamon and raw sugar. Then I broil it until the sugar caramelizes. Then I wrap it and refrigerate overnight. It is the best of the best!!!!
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