thegrindre Recipe Reviews (Pg. 1) - (18094406)

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Famous Butter Chicken

Reviewed: Jun. 1, 2007
I will admit that the chicken is moist and tender but I didn't care for the taste. I used Keebler butter crackers but I won't make this one again.
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0 users found this review helpful

Cinnamon Swirl Bread

Reviewed: May 9, 2007
Holy cow! This is a 5 star recipe. It's fantastic. Only changes I made was cutting the recipe in half and using 2-1/2 cups flour. (It made a perfect 1.5 lb. loaf for me.) I was afraid to add 5 cups of flour to my machine and have it rise out of the top because I used my machine for everything. I did not melt the butter either, but used soft butter instead. The other change was my own premix cinnamon sugar recipe I keep in the kitchen at all times. This is a keeper. It makes perfect Cinnamon Swirl Bread as I remember it as a kid. Thanks for the recipe, Peggy.
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50 users found this review helpful

Cinnamon Swirl Bread

Reviewed: Apr. 29, 2007
I'm not sure why it's called bread but it was pretty good, anyway. I used an 8x8 baking dish and it rose beautifully an inch or so above the rim. It never spilled over either. I do believe there is a better coffee cake recipe out here somewhere, though. I, too, like a stronger cinnamon and used 1 Tbl to the half a cup of sugar.
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1 user found this review helpful

Carrot Cake V

Reviewed: Apr. 14, 2007
I love carrot cake but hate shredding all those carrots. I believe this recipe is for me so, I tried it and found the temperature is wrong. Because this cake is so moist, the temp needs adjusting. It needs to cook longer at a lower temp. My center never cooked while the top continued to burn after another 10 minutes of cooking. I'm going to try 325 for 40 minutes next time. All in all, though, this was a very delicious tasting cake. (At least the edges were. LOL). I like this recipe but plan to adjust it a little. Maybe half white half brown sugar next time. The baby food idea sold me on this cake, though. I also used walnuts instead of pecans.
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4 users found this review helpful

English Muffin Bread

Reviewed: Apr. 13, 2007
I did, too, Lanni!!! I cut it in half and used my bread machine! It came out perfectly! Doing this is a hassle free way to make English Muffins. Great recipe and they taste like English Muffins, too. I even left the cornmeal in the recipe even though it doesn't need it in a bread machine. It might help with the English Muffin taste, I don't know but it worked. Since I halved this recipe, I think I'll increase the soda to 1/4 tsp. for more nooks and crannies. I used a light setting crust and set it for a 1.5 lb. loaf. My first slice went into the toaster, Mmmmmm GOOD! Please follow this recipe exactly for a wonderful English Muffin bread. Thanks a million, Jo, for this one. Highly recommended to everybody. It's a keeper for me. :-)
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10 users found this review helpful

Sweet and Sour Sauce I

Reviewed: Apr. 10, 2007
Not a bad sauce as written. I followed the recipe to the letter but want to make some changes myself next time. I like the brown sugar idea and will try that next time. I also want to cut the soy sauce back a little. I found it a little strong. OK, after making this recipe, and finding it so dark, I put it all into an empty squeeze top catchup bottle and plan to use it as a cooking sauce instead of dipping. I believe it will work better this way. Thanks for the basic recipe.
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1 user found this review helpful

Deviled Eggs I

Reviewed: Apr. 6, 2007
Hold on, folks. This is the basic Deviled Egg recipe. It's the one we all started out with. I give it a perfect score for what it is. Now, I too add sweet pickle relish and less paprika. I've gotta try the White Vinegar thing. Thanks.
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5 users found this review helpful

Blueberry Buckle

Reviewed: Oct. 21, 2006
Fantastic recipe. It came out more like a coffee cake for me.
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0 users found this review helpful

Butter-Dipped Biscuit Squares

Reviewed: Oct. 20, 2006
Yes, Jessica , you don't bake 'em in the butter, you just dip 'em in the butter. Not a bad recipe, btw.
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11 users found this review helpful

Corn Tortillas

Reviewed: Dec. 9, 2004
PLEASE note: for those who are having trouble with sticking, add a bit more masa... your masa is to wet. Here's how; Mix the masa and water with your hands until it does not stick to your hands or the large bowl you mix it in. Continue to kneed at least 3 minutes or longer THEN let it rest and hour or so covered with a damp towel. Make small balls, (golf ball size), and use parchment paper to flatten in a press. Enjoy, for these are wonderful and a delight to eat. I accidentally bought MASECA corn mix one day and now use it exclusively. I hope this helps those who are having trouble.
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417 users found this review helpful

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