SWMO Recipe Reviews (Pg. 1) - Allrecipes.com (16973666)

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Grandma's Doughnuts

Reviewed: Aug. 2, 2011
In our cafe we used to roll the biscuit to a round shape and then deep fry. While still hot shake them in a paper bag with sugar and cinnamon. For some reason we found that the cheaper brands worked better for this application.
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2 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Feb. 26, 2012
I normally don't review, but this deserves one. I have made this recipe several times and I haven't found a better one. I do have a problem with the temperature and time however. I have settled on 350 for 25 minutes in a KA Biscotti pan. I cool them for 5 minutes in the pan and 10 minutes out of the pan. After slicing I lay them on a cooling rack in a pan and bake for 15 minutes at 325, turn them over and bake 15 minutes the other side.
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8 users found this review helpful

Taco Seasoning (without the chili powder)

Reviewed: May 13, 2012
This was very good. Chili powder is for chili, and Ancho, Chipolte, Cayenne, etc. are powdered chilies. The fact that this can be adjusted for heat is great.
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7 users found this review helpful

Honey Nut Granola

Reviewed: Jul. 12, 2013
I don't often rate recipes, but this one is worthy. If you buy much granola you know it is much more expensive than the sum of its parts. This is not only outstanding, you can pick your nut addition, I don't always have the exact ones and also use walnuts. I also add a 1/4 cup of flax seed for a little health kick without changing the flavor. I have found that baking it works best for me if I stir it every 10 minutes the first couple of times and then drop back to 7 for the finish laps. I bake my until there is a noticeable color change, I.E. it starts to darken. This makes a granola that breaks up easily and stays that way in storage for me.
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Hot Tamale Pie

Reviewed: Jan. 1, 2014
This is very good. I cut it in half for our needs and bake it in an 8X8 pan. The cornbread batter will seem very thin but it rises well. The only change I made is to use Mexicorn now instead of fresh because it is easier to have on hand.
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Sweet and Mild Cooked Tomato Salsa

Reviewed: Mar. 6, 2014
Very good. I used store bought Romas and if you like cilantro, I do, add it after the salsa cools. It's better added after cooking IMO.
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