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Asparagus Pie

Reviewed: Apr. 10, 2013
I made this as a side dish for my Easter Sunday dinner. It was easy and good. I had learned how to make clafouti from Chef John's blog a few years ago. Good video demonstration and easy to replicate at home. This time I used a narrower, taller 2 qt baking dish, and left it in a little longer. The low, wide Le Creuset baking dish works better I think. (Mine was otherwise occupied when I made the asparagus clafouti, so I had to resort to another dish.) This is a keeper.
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Apricot Casserole

Reviewed: Apr. 10, 2013
I made this as a hot fruit dressing for a pork roast at Easter. It was easy enough; I used a blender to smooth the sauce because my flour stayed in lumps. I think I would prefer just heating some apricot halves in juice, with a touch of brown sugar, and perhaps a touch of cornstarch to thicken it up. Or just hot fruit, period. This was all right.
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Jam Muffins

Reviewed: Aug. 19, 2006
My mom used to make jam-filled muffins. I hadn't thought about it for a long time, then I found this recipe today. I halved the recipe so I could make 6 muffins in the toaster oven and not heat up the whole kitchen by using the big oven. (It's August!) I used half white wheat flour, Splenda instead of sugar, red currant and black currant preserves, and chopped hazelnuts on top. When assembling the muffins, put a bit of batter in the bottom of the muffin cup, then add a dab of jam (not too much), then top with more batter. Try to "seal" in the jam with the batter so it doesn't boil out. Don't put in too much jam or it will boil over and burn and stick in the pan. These were really good! It's not an overly sweet, caky muffin, but a more traditional muffin that's slightly sweet. (Like how scones are supposed to be only slightly sweet, not the icky cake-cookie concoctions at Starbuck's--too sweet!) The real sweetness comes from the jam inside, all hot and melty. Let the muffins cool a minute or two before you bite into it...keep the kids away for a bit, you know they're going to grab 'em right away. The jam inside is HOT and you don't want to burn your mouth. YUMMY breakfast muffin and super easy, with ingredients you have on hand. It's a keeper!
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Whipped Mashed Potatoes

Reviewed: Dec. 13, 2005
Mmmm, just like Mom used to make! I used 5 Tbs of butter, and skim milk, because that's all I had. After straining the water out, I put the taters in the hot pot back on the burner, on low, and let the excess water steam away for a minute. Emeril suggests this for avoiding goopy or runny taters. I used a hand electric mixer right in the pot, just like Mom. (Make sure your nonstick can handle it--mine can, Cooks Essentials is tough.) Use a low speed to avoid overbeating. Add milk gradually until you get the consistency you want. I like mine thicker, with a few little pieces to letcha know they're REAL. If you like a more perfectly whipped version, a stand mixer would work better. Just keep an eye on it so you stop it at the right time. Do NOT substitute a food processor--wrong tool for the job. You'll get a glutinous glob. If you use a stand mixer, preheat the bowl in hot water to keep your taters hot. Good idea to warm up your serving bowl, too, if you're using one. In addition to the add-ins other reviewers have mentioned, try whipping in sour cream, or fold in grated cheese, crumbled crisp bacon, sprinkle chives on it, or anything you top taters with. I like just fresh ground salt, pepper, and butter. Good quality taters have a wonderful taste without needing to be hidden behind strong flavors. And, don't let highly seasoned spuds upstage your main dish. Thanks, Sandra, for the recipe/prep tips!
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Old-Fashioned Rice Pudding I

Reviewed: Nov. 27, 2005
My mom used to make oven rice pudding with just uncooked rice, milk, and sugar, but we can't figure out how she did it. So I was looking for an oven rice pudding recipe that starts with uncooked rice. I found this recipe, and it's excellent! I made it as stated, with the raisins, except I substituted Splenda for sugar and it worked just fine. I halved the recipe and used a 1 quart dish, and it's done a little sooner than the time stated. Also, I recommend preparing this in a bain marie: place the baking dish in a larger baking pan like a lasagna pan, and add boiling water to the larger dish (not the recipe itself)--this is a classic technique for preparing custards with a nice texture that don't dry out. This recipe is a keeper. In fact, I need help to STOP making it because I like it so well. Sorry Mom, this one is better! Thanks, Juanita.
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5 users found this review helpful

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