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

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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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9 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

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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2 users found this review helpful

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

Mom's Zucchini Bread

Reviewed: Aug. 9, 2014
Very good. This should work well with ripe bananas also. I made as written, but personally I like more nuts and will add half again or even double them next time. For those who thought it too dense, don't mix in the nuts or the zucchini, fold them in. The batter is stiff before the zucchini, so don't drain it just gently fold it until incorporated and the moisture will be right.
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Dipping Sauce for Coconut Shrimp

Reviewed: Aug. 2, 2014
I know, I know, you shouldn't rate a recipe you haven't made, but this is the exact same recipe that a high end restaurant here serves with fried alligator tail. Don't let the easy or the odd combination fool you, this is a great sauce.
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Pineapple Upside-Down Cake VII

Reviewed: Jun. 6, 2014
Excellent recipe. I used the pineapple supreme mix and the juice from a 20oz can of crushed pineapple. I baked mine in a cast iron chicken fryer which is a 10 1/4" 3" deep skillet. This would nee a 12" skillet if you're using the standard depth. We like to use crushed when we are baking these for ourselves, more pineapple.
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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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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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