MEleanor Recipe Reviews (Pg. 1) - Allrecipes.com (18560358)

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Fried Onion Rings

Reviewed: Dec. 5, 2010
It's wonderful! I have added Tabasco and Tony Chachere's in there, too. It's light.
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Pecan Pie Bars I

Reviewed: May 6, 2007
Excellent recipe! I cater, and my clients asked me to keep these in regular rotation. Per suggestions, I also used half brown sugar and half white sugar for the filling, plus butter instead of margarine. I suggest using the large disposable foil pans found at Sam's Club or Wal-Mart. There is no run-over or clean-up required. Pam eliminates sticking troubles. I did bake the crust for 20 minutes, per the recipe. After topping with the filling, I baked the bars for 45 minutes, rotating the pan halfway through the baking time to ensure even cooking. There is no way that these bars could be cooked in 25 minutes, per the recipe (unless you expect to eat the bars with a spoon). To test for doneness, gently shake the pan. If the filling jiggles, keep baking. If you get just a slight bit of movement at the center, the bars are ready to be taken out of the oven. You don't want to cook them until there is no movement. At that point, they'll be too dry. When the bars are done cooking, cool on the counter for about 30 minutes before refrigerating for at least 4 hours, or overnight. Don't worry about the crunchy edges. As with brownies, lots of people like the crunchy edge. The center is still nice and gooey, yet not requiring utensils or a napkin. Also, don't be worried by the texture of the crust when you're mixing it. It seems too crumbly, but once it cooks and the filling is poured on top, it is a wonderful buttery shortbread consistency.
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Italian Dressing Mix

Reviewed: Apr. 9, 2007
To replicate the Zesty Good Seasons mix, add 1 tablespoon dried red and green bell pepper mix (found with the dried spices) plus 1 teaspoon dried red pepper flakes. Also, I suggest omitting the 2 tablespoons salt. You may want to add 1 tablespoon lemon pepper (not lemon pepper salt!) to increase the "zest." Experiment with balsamic vinegar, fruit juices (orange juice is great with red wine vinegar) and flavored oils. Side notes: Blend the vinegar and 2 tablespoons mix and let sit for at least 5 minutes before proceeding with the recipe. This helps dissolve the individual spices and herbs. The water is unnecessary. You only need that with the Good Seasons mix, for goodness knows what chemical reaction to occur. This dressing will not stay emulsified (mixed) when stored in the refrigerator. Just shake it up well before use.
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Grandma's Onion Rings (Southern Style)

Reviewed: Apr. 9, 2006
The perfect onion ring. My husband called them "restaurant quality." For a super-light crust only pass them through the egg and flour mixtures once. Really good and very crispy either way.
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