SilverLakeLisa Recipe Reviews (Pg. 1) - Allrecipes.com (18648905)

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Sara's Awesome Pumpkin Bread

Reviewed: Nov. 7, 2005
This recipe was ok. My main complaint is that by the time the inside finished cooking, the outside was burned. I added a 1/4 teaspoon of baking powder, so it did rise decently. In the end, the inside is pretty good, but since the outside was pretty dark brown, it's just so-so.
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Mom's Pumpkin Pie

Reviewed: Nov. 7, 2005
This pie was amazing. I've been making pies from a can since I was a kid, and I had a pumpkin leftover from Halloween and had guests coming over for dinner, so I thought, what the heck, and made the pumpkin puree myself. One thing to keep in mind is that it the filling made with homemade pureed pumpkin is much more watery than a canned pumpkin pie, so don't be surprised when you put it into the pie crust. I accidentally spilled a good portion of it out of the shell, but that ended up being a good thing since it took awhile to cook. I would suggest making a thinner pie, rather than deep-dish with this recipe so that the crust won't burn by the time the filling sets up (took about an hour with filling that was maybe 1 1/2 inches thick) and the filling will rise a bit so it won't be thin in the end. I did have maybe 1/3 of the filling leftover after I filled my crust, so I threw it in a loaf pan and baked it separately to make a pumpkin custard. I followed the suggestion of another reviewer and drained the puree in a colander lined with coffee filters overnight, which yielded at least a cup of water, which would have made the pie soggy, so I'm glad I did that and would suggest it to another who wants to make this pie from scratch. The end result was the absolute best pumpkin pie that I've ever had. Wasn't difficult, but was time-consuming, but definitely worth the effort.
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Beef Bourguignon I

Reviewed: Nov. 7, 2005
This recipe was awesome and received raves from all who ate it and was definitely in the top five meals that I've ever made. It was VERY time consuming, so don't make it unless you have half of a day to work on it, but definitely worth the effort. I flipped over the marinating dish every few hours for the 48 hour marinating period to make sure that all the beef was marinated equally. I upped the recipe so it would serve 12, though I think it would probably serve 10 since it's so good that everyone will want seconds. I cut back on the wine slightly and also cut back on the onions a bit. Otherwise, I followed the recipe exactly and it came out perfect. My guests offered to come over and take the leftovers off my hands and told me to invite them back the next time I make it! I served it with Roasted Garlic Mashed Potatoes and homemade pumpkin pie. It's the perfect dish for a chilly fall/winter Sunday afternoon.
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