really rosie Recipe Reviews (Pg. 1) - Allrecipes.com (18491725)

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Blueberry Buckle

Reviewed: Mar. 10, 2013
Fine old Betty Crocker recipe - I still have the book! My mother made it often growing up. I typically have two substitutions - buttermilk instead of milk and butter instead of shortening. It is great as written though.
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Taffy Apple Salad

Reviewed: Dec. 29, 2012
I mix everything and let it sit overnight as it gets better. I also use 3 apples - usually 2 granny smiths and 1 other apple. The sour flavor of the granny smith apples cuts the sweetness just right. I may try to cut the sugar next time, but it is GREAT as is.
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Apple Crisp II

Reviewed: Dec. 26, 2012
Delicious. Since I used cortland apples, I cut the white sugar in half and added the juice of one lemon to the apples. Also added nutmeg - just a little. Topping actually had a little crunch, which was very nice.
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Pear Bread II

Reviewed: Sep. 18, 2012
I thought this was a good recipe, but it almost tastes like apple bread to me. I made some with cinnamon and some with just nutmeg. I felt the cinnamon covered up any pear flavor and preferred the nutmeg only version. I did add more pears than called for - about 1/2 cup more.
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Creamy Rice Pudding

Reviewed: Apr. 15, 2012
I may cut down a bit on the rice, but otherwise I find myself craving this flavor.
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Strawberry Pie II

Reviewed: Jul. 22, 2011
surprisingly tasty and easy. I served with canned whipped cream. I think I would use a cookie crust next time.
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Sugar Spiced Almonds

Reviewed: Feb. 8, 2011
tasty! I followed the recipe and a lot of the seasoning/sugar mix fell off. However, the nuts were still delicious. May try using an egg white instead of oil next time.
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2 users found this review helpful

Glazed Almonds

Reviewed: Feb. 8, 2011
delicious - did not change a thing and would not. Make sure you use a very heavy pan (I used cast iron) and that you keep stirring it up over medium to medium-high heat (do not use high heat!) until the sugar mixture is brown.
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5 users found this review helpful

Caramel Candies

Reviewed: Nov. 26, 2010
I bought a good new candy thermometer to try this. After reading reviews and doing a little online research I cooked until 246-247 - the suggested temperature for caramels and tested as a firm ball stage in cold water. They hardened much more as they cooled - not the soft caramel I wanted. I ended up with darker brown flecks throughout - maybe the butter burned. A medium sized heavy pot (All Clad) almost boiled over early on. I left the heat at a medium level throughout. They taste okay, more of a hard candy that gets a little soft in your mouth and then sticks to your teeth - not what I wanted.
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Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Nov. 22, 2010
very easy and delicious as it says. I took it out at 145F and let it sit as others suggested. I would recommend bringing the meat up to room temperature before cooking.
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World's Best Lasagna

Reviewed: Nov. 11, 2010
close to my old recipe, but nice and saucy. next time i will try fresh basil and parsley instead of dried. i hate dried parsley - it just is not the same.
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2 users found this review helpful

Sunday Afternoon Slow-Cooked Spare Ribs

Reviewed: Oct. 18, 2010
very good flavor - I followed the recipe exactly except that I only cooked it for 2 hours as the meat was very tender at that time. I also uncovered the pot to cook down the sauce for about 20 minutes at the end. I might simmer longer in the water next time to cut the fat down more. Even my picky son ate this!
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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 14, 2010
This is a fabulous recipe for sweet cornbread. My daughter says it is better than cake. I do melt the butter in a cast iron skillet and then pour the batter into this skillet to bake. I have found that I only need about 20 minutes to bake. If you bake too long, it will be dry. I cut and freeze wedges for future meals.
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Broiled Scallops

Reviewed: Jul. 30, 2010
5 stars for ease 4 stars for taste I used sea scallops and tossed them in the buter/garlic/lemon before broiling. A lot of water came out of the scalllops - I need to adjust the heat? So simple and I love that the taste of the scallops comes out and is accented.
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2 users found this review helpful

Rhubarb Dream Bars

Reviewed: Jul. 6, 2010
I used rhubarb and strawberries mixed (4 and 2 cups). I added a little lime juice to zip it up. It was good, but the rhubarb got a little glue-like in texture. I think it has too much flour in with the fruit. I will try again with tapioca instead, which I know makes better pies.
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Aunt Ruth's famous eight layer jello

Reviewed: Nov. 12, 2009
OOPS - actually this is Aunt MARION'S recipe! Ruth and Marion are twins and shared recipes that often appeared on the holiday get togethers - so forgive me for the mistake!
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Erin's Indonesian Chicken

Reviewed: Oct. 24, 2009
When I made it, I thought "not so good". Then had it for leftovers the next day and thought "fabulous!". Marinating made a huge difference. Next time I will prepare it the day before and add the green beans on the day of serving.
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1 user found this review helpful

Pork Tamale Pie

Reviewed: Sep. 24, 2009
I did not care for this recipe.
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6 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Sep. 24, 2009
I love salads, but did not care for this one. Followed the recipe exactly except I did not have the poppy seeds. Harsh vinegar flavors, did not like the vegetable oil and too sweet. Will not be making it again.
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3 users found this review helpful

German Red Cabbage

Reviewed: May 2, 2009
a lot of vinegar
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1 user found this review helpful

Displaying results 1-20 (of 25) reviews
 
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