Florimel Profile - Allrecipes.com (18562537)

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Recipe Reviews 3 reviews
Chopped Chicken Liver a la Jennie Grossinger
I've been making chopped liver for decades and my recipe is similar to this and everyone loves it. My grandmother was a good friend of Jennie Grossinger and I spent many happy weekends there in my young, single days. Since I do not keep kosher, I tend to substitute no trans fat margarine for the chicken fat. I also use about a dozen hard-boiled eggs to one pound of chicken livers to make it taste less like liver, plus it makes a much larger quantity. For those, like me, who dislike liver of any kind, you may find you enjoy this version.

3 users found this review helpful
Reviewed On: Feb. 28, 2013
Blushing Applesauce
I always have and always will cook the apples with their skins on and then put them through a foley mill to finish. It's the way my mother made it and I have never liked applesauce made without the skins, whether home made or bottled store bought. I've used many different varieties of apples this way. The finished color varies with the type of apple used and the color of its skin.

4 users found this review helpful
Reviewed On: Nov. 9, 2011
Old Fashioned Potato Kugel
My mother-in-law made the best potato kugel I ever ate. She would NOT share her recipe with anyone. My husband and sons loved it, and I tried over the years to duplicate it without success. This recipe comes closest. One trick she had that I do know is to broil the kugel for 5 to 7 minutes before baking. I broil it with the plan close to the broiler element, then lower the heat and move the pan down to the middle rack. Give a beautiful top and bottom crust with a creamy inside.

21 users found this review helpful
Reviewed On: Apr. 23, 2011

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