Tangrene Recipe Reviews (Pg. 1) - Allrecipes.com (18297549)

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Outrageous Caesar Salad

Reviewed: Jun. 14, 2009
I love this recipe but had issues with my family refusing to eat a caesar because of the " RAW" egg despite my coddling it...SOOO I found a solution that gives a creamy eggy touch. I soft boil an egg, cut into half...take the moist yolk out and mash it and put that into the rest of the ingredients. It helps with the taste and emulsification of the oil with the rest of the ingredients. My family is no long afraid to eat caesar salad and it is safer with the cooked yolk if your dressing other veggies with it for a pot luck dinner and might not be able to keep it cold. Haven't killed anyone yet with that extra step. Also if I want to make ahead of time for event 2-3 days ahead I mix it all up with raw egg...then pour dressing into a bottle and seal it then place it in a pan with hot water to the top and let it sit simmering for 10 mins. That takes can of "cooking" the egg and is safer to use for preparing large amount for a pot luck salad.
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Restaurant-Style Prime Rib Roast

Reviewed: Feb. 20, 2009
I made this recipe for X-mas dinner and it was EXCELLENT...however I did have to drop temp to 425 when the drippings started to smoke. By then I did have a nice crust. I had water pipes bust 2 days earlier and was snowed in and had NO eggs or other fresh fixins before X-mas dinner;I was plumb worn out trying to clean up and still make a nice but really scaled back dinner. (I was having to carry water from neighbors so it was good to just quickly season the roast, put it in the oven and cook some taters and be done in 2 hours or so. There was NO way I could have managed a turkey, dressing, etc with the disaster..but this worked on real short notice and looked lavish, though real simple.
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Home Made Farmer's Cheese

Reviewed: Feb. 18, 2009
I've made this sort of cheese for 35 years and I can tell you that one must beware of ULTRA Pasteurized milk. I couldn't figure out why all of a sudden I had little curd formation. Thought I had lost my touch or something...but found that the problem wasn't me...it was my buying a real good brand of milk (vs a store brand) that was ULTRA Pasteurized. Since then I have read it has poor yield if it even works at all. Not worth the time and effort. Hope this helps those who had issues. It probably wasn't you...just the milk.
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No Bake Cookies III

Reviewed: Oct. 22, 2007
This recipe is an OLD Texas School cafeteria standard(1960-1970)...of course in triple amounts or more. I grew up eating them at schools and later I became a lunch lady in the 1980's and I made all the salads, and these cookies, snack items for years while I hatched a few young-uns of my own. Sadly I later raised my boys in Washington state and the schools here didn't make ANYTHING from scratch for meals or snacks. I'd had loved it if my kids could have what I consider a pretty healthy snack food. It has no packaging, no preservatives and they get ate before they get stale. LOL
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Pineapple Cream Pie

Reviewed: Oct. 30, 2006
While my boys love the older type with plain crust...their wives prefer this recipe because of the cornstarch texture and grahamcracker crust and whipped cream topping so this receipe at least works here in the Pacific NW. However I couldn't cook the reciepe with cornstarch with the older family in Texas so I have to go back to the older way of doing it. My family is famous for their pineapple cream pie..but we make it with plain prebaked piecrust.. and we don't add eggs to first mixture... only AFTER the cream mixture thickens. We then remove from heat, temper the lightly beatten eggs before adding. Once eggs mixed well...we add butter and vanilla or whatever flavoring you use and beat till shiny. . (My great grandma used flour instead of cornstarch and got a more old-time texture that holds up well if you want to refrig and then slighly warm. Also the flour type holds up better if left out under the table cloth of the holdiay table for the later supper. Since they were dirt farmers...corn-starch was not always available and flour made pies held up well to being able to set out in cupbords, less weeping or watery separation if you use meringue instead of whipped cream. Anyone remember the way southern country folks tended to have their dining rooms unheated...then after sunday dinner after church...all left overs dishes and desserts are left on the table and covered with a clean bleached table cloth and left till supper?
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Refried Beans Without the Refry

Reviewed: Oct. 30, 2006
Try using a hand blender to "mash" the beans while in the broth..you can ladel off some of the broth first if your concerned..you can use it to reheat/thin the bean another day. Freeze refried beans with the extra broth on top in a jar. Good way to have fast refried beans later.
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337 users found this review helpful

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