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Cherry-Blueberry Pie

Reviewed: Jul. 13, 2012
There is a reason you don't see anything less than 5 stars on all the reviews -- this pie ROCKS! I'm not a huge fan of just blueberry pie or cherry pie, but together, this really was delicious. And I say "was" because the pie didn't make it through the morning. And it was just my daughter and me eating it! I followed everything as originally described with just a couple of embelishments, as others suggested. First, I chilled fresh blueberries in the freezer for about an hour. This supposedly holds in the blueberry flavor more so than fresh, mushy blueberries. I also made it 2 cups instead of 1 1/2. Second, I used the cherry pie filling as described, but I added about 3/4 cub of fresh, chilled, pitted cherries to the mix. I had them, why not use them? Third, I used the pre-made rolled pie crusts. That was for me very easy and doable. Lastly, I did let the pie cool for exactly two hours, but I think a little less time is fine; it was barely lukewarm by then. All-in-all, a great, EASY recipe. I'll be making this again for sure. And I loved the fresh cherries. That had a deeper, less tart flavor than the canned cherries.
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Hungarian Goulash I

Reviewed: Jul. 18, 2007
I did a few things different here because I didn't have all the ingredients, but hey, I'm still giving it a "5" because it still rocked. First, I mixed regular paprika, salt, pepper, and self-rising flour in a bag. I cooked the onions as instructed and then browned the meat just the same. Then I added back the onions, water, and garlic. Since I didn't have tomato paste, I added stewed tomatoes (undrained) as well as sliced mushrooms, a little ketchup and worcestershire sauce. I simmered for about 30 minutes. When done, I mixed the batch together with the noodles and then added about 8 oz of sour cream. My kind of meal! Even my picky kids ate it.
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Vietnamese Sandwich

Reviewed: Jul. 12, 2007
A delicious change from the typical turkey or roast beef sandwich I usually make when time and/or effort is in short supply. I particularly enjoyed the nice blend of sauces and how they complemented each other. I'm not a big fan of lime but it gave the sandwich just the right amount of zest. I was surprised at how the chili sauce did not overwhelm all the other flavors; it looked like it would be really tangy but was not. The pork was very juicy in the manner cooked. My favorite herb, cilantro, was a great addition as well. I'd definitely make this sandwich again but I would give myself a little more time to prepare because "ready in 15 minutes" is tough to do when preparing all the components of this meal.
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BBQ Pork for Sandwiches

Reviewed: Apr. 9, 2007
With a solid 5-star rating after 355 reviews, I figured this must be some good BBQ. Well they were right, add me as number 356. Fantastic recipe and simple to make! I used about 6 lbs of meat - a 3 lb boneless pork loin and a 3 lb boneless pork butt. I simered the meat with 2 cans of beef broth, diced onions, and diced garlic for just over 4 hours. I flipped in the pot a couple of times to ensure an even cook. When done, it was so delicious even before the bbq sauce. It shredded with ease. I then mixed it all together with Kraft original BBQ sauce and cooked uncovered in the oven for 30-40 minutes at 350, stirring once. The only change I would consider is the BBQ sauce. I think it actually subdued some of the great flavor of the pork. Other than that, a big thumbs up on this one!!!
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