Beth Wilder Recipe Reviews (Pg. 1) - Allrecipes.com (18764104)

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Beth Wilder

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Molasses Baked Chicken

Reviewed: Oct. 26, 2010
The chicken cooked through but it really didn't taste very good. I won't make again. Very disappointing.
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3 users found this review helpful

Meatloaf that Doesn't Crumble

Reviewed: May 20, 2010
This is a good basic meatloaf. I used Hot Pork Sausage and it provided a slight kick. It comes together very quickly and easily using a food processor for the vegetables and the stand mixer to blend all the ingredients. I'm looking forward to the sandwiches tomorrow.
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5 users found this review helpful

Stuffed Peppers

Reviewed: Feb. 5, 2009
This is a good, basic recipe that will probably produce what your mom made in the 50's-60's. The ingredients filled 6 medium sized peppers perfectly. One thing I did differently was to lay parchment paper over the tops of the peppers and then cover with foil while cooking, so the peppers would steam. There wasn't enough sauce to baste every 15 minutes anyway. The consistency was perfect and my husband and I enjoyed our dinner, thank you.
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0 users found this review helpful

Capidotada (Mexican Bread Pudding)

Reviewed: Jan. 18, 2009
I'm thinking this is something you'll love if you grew up eating it. I knew it would be different than american bread pudding and was intrigued by the ingredients. Unfortunately, it wasn't well received by my family and no one will probably have seconds. Beth Wilder
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3 users found this review helpful

Fresh Spinach Salad

Reviewed: Dec. 8, 2008
This is quick and easy but not the best spinach salad I've made. It won't make it into my recipe box in the kitchen. Beth
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2 users found this review helpful

Cranberry Orange Cookies

Reviewed: Dec. 8, 2008
These cookies will make the tasters eyebrows pop up as they exclaim, "wow, these are really good!" They're good without the glaze but supurb with it.
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2 users found this review helpful

Garlic Prime Rib

Reviewed: Dec. 19, 2007
I used a 16 lb. roast so I doubled the rub ingredients. I also rubbed between the meat and bones before tying on the bones. Next time, I'll remove the meat at 140 degrees F. and let rest for 30 minutes before slicing. Very tasty.
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6 users found this review helpful

Lowcountry Shrimp and Cheese Grits

Reviewed: Feb. 26, 2007
I cooked the recipe as written except I couldn't find 7oz. pkgs. of garlic cheese so I used a 5oz pkg. instead. My husband really liked it and it was super easy and fast to make. Next time, I'll try using the chicken broth and milk instead of water for the grits.
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1 user found this review helpful

 
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