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Turkey Enchiladas

Reviewed: Dec. 28, 2014
This is a great base recipe. As others have suggested, I did add a half cup of sour cream to the cheese mixture, but next time I will likely double the cheese as well. I yielded 19 enchiladas. Also, I recommend sautéing the onions first. Additionally, I prepared the onions and turkey with a taco seasoning packet as directed. With these modifications I think the recipe was excellent.
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Chicken Fried Steak I

Reviewed: Apr. 19, 2012
Very good recipe. Here is a really good tip: make sure and use an electric skillet because you can set the temperature and it cooks everything evenly and it allows for you to do more than one steak. Also, I used cube steaks which were really great but I would cut the steaks into about 4" x 4" pieces. I had really large ones so they weren't as crispy in the center.
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Piggy Pudding Dessert Cake

Reviewed: Apr. 30, 2011
This dessert is SOOOOO easy and everyone LOVES it. Simple and easy is the key to this one. If you have a potluck or something to go to, this is perfect. It is always a hit and you really can't mess it up. JUST MAKE SURE THAT YOU MAKE THE PUDDING ACCORDING TO PACKAGE DIRECTIONS. DON'T TRY TO FOLLOW THE RECIPE FOR THAT PART. Otherwise, I make it exactly as it is. There is no need to change a thing. You can make it with different puddings, but I think chocolate is the best!
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Butternut Squash Soup

Reviewed: Apr. 30, 2011
OUTSTANDING! Tip - Definitely use only 1 package of cream cheese as others suggested. I made it exactly according to the recipe, except for that one adjustment, and family and friends could not get enough of it! I could eat this stuff daily.
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Apple Pie by Grandma Ople

Reviewed: Dec. 30, 2010
Absolutely the best pie ever. Tips - DO keep the temperature at 350 the whole time. DON'T simply pour mixture over top. Toss apples in mixture and then place in crust but KEEP about 1/4 cup of it to brush over the top of the crust. DON'T worry about the lattice if you are not an expert pie maker. Just lay the second crust on top and make a few slits in it and it will come out BEAUTIFUL. DO bring a copy of the recipe with you if you are taking it somewhere because I have never made this pie and not been asked for the recipe by at least one or more people.
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Janet's Rich Banana Bread

Reviewed: Apr. 2, 2010
Best recipe I have found and I have made several. TIPS: Like many of you, I take over-ripe bananas and put them in the freezer. Before starting the recipe, take them out and place them in a bowl of hot water. By the time you are ready to add them, they don't need to be sliced or mashed because they are ready to go (Beware, they look pretty bad and gooey, but they taste and work perfectly.) ALSO, I use a KitchenAid mixer to mix melted butter, white sugar, eggs, and vanillla extract. Works perfectly and DOES NOT adversely affect the taste or texture in my opinion and when you are finally ready to add bananas, it does all the work for you. FINALLY, I made this recipe in muffin tins. It took 18 minutes to cook 15 muffins (which is what the recipe made) and they were perfect for the on the go snack, breakfast, dessert, whatever. These tips are to aid in making the recipe itself. The ingredients are flawless on their own. I would not and will not change a thing!
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Fettuccini Carbonara

Reviewed: Apr. 2, 2010
I hate to do it because I so do not like being critical of others creativity but this recipe was very bland to me and my family. Also, the sauce was a bit too gritty. I think that it might have been better to use fresh grated parmesan instead of shredded. It became a little clumpy as we ate it.
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Spaghetti Carbonara II

Reviewed: Oct. 11, 2009
This was good, but here are some tips: I took the advice of some others and combined egg and parm together before putting it in pasta. The recipe NEEDED more bacon. Also, I had to make an additional mixture of sauce because it was too dry, so I would double that to start with. I also added chicken.
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Barbeque Beef Casserole

Reviewed: Jan. 4, 2009
This was good. I made the kid friendly version by eliminating the pepper altogether and using some tomato puree instead of the chunks. I find that kids will eat just about anything if it does not have visible chunks. Onions minced! Tomato puree! Very tasty. Might add some kidney beans next time.
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Cornbread and Sausage Stuffing

Reviewed: Jan. 4, 2009
Made this for Christmas. As a tip, I used chicken broth instead of vegetable broth and everyone loved it. I also made it in a 9" x 13" cake pan, because that is what I had at the time. It worked fine. Used sage sausage as others suggested and then eliminated the sage. Worked perfectly. Stuffing can dry out easily though if left to keep warm. When warming, drizzle a little extra broth over top and cover. This is the third stuffing I have made, looking for the perfect one and I must say that the other two that I made were much more complicated and this one is the best. My search is over.
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Chilled Christmas Punch

Reviewed: Dec. 21, 2008
I made this for my Christmas party and it was a big hit. Here's a tip though, double the recipe if you are making it for more than 6 people. Also, leave a bottle of rum next to the bowl for people who would like to add a litte "naughty" to their punch. That way, you don't have to make two whole batches. Another FYI, if you have leftovers, it keeps well in the refrigerator for 4-5 days. Just add more gingerale to give it the fizz each time. It still tastes great and it is a nice break from the typical soda or juice that you always have around the house.
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Delicious Pineapple Muffins

Reviewed: Jan. 22, 2008
I actually thought these were bland and did not have a very good muffin consistancy. Also, the topping was not sweet enough and did not go well with the muffin itself. Sorry.
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Mexican Rice II

Reviewed: Jan. 3, 2008
I made this for Christmas and everyone loved it. Don't change a thing.
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Bananas Foster Chimichangas

Reviewed: Jan. 3, 2008
These were a little difficult to assemble but very tasty. As a tip, I made some fresh homemade whipped cream to top them and I used a deep frier instead of frying in a pan.
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Tres Leches (Milk Cake)

Reviewed: Jan. 3, 2008
This recipe was great. Here's a tip though - instead of whipping the cream and adding white sugar, add confectioners sugar. I usually add quite a bit because I like it sweet, but start with a cup and add more to taste. the cake was great. I even tinted the cake with green food coloring since I made it for Christmas.
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4 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 16, 2007
These are good. They do stay soft, but they are not as sweet as the tollhouse recipe.
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Summer Corn Salad

Reviewed: Jul. 30, 2007
This was O.K. I can't quite put my finger on why I did not love it, but there was something about it that did not taste as good as I thought it would.
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Rich Chocolate Frosting

Reviewed: Jul. 30, 2007
CUT THIS RECIPE IN HALF FOR A REGULAR 9" X 13" PAN! I also found it needed more vanilla and a touch more sugar, but I like frosting very sweet.
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Philly Cheesesteak Skillet Meal

Reviewed: Jul. 30, 2007
This was quick, cheap and easy. Gourmet it is not, but is anything with processed cheese food expected to be gourmet? I would make it again.
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