MYPRETTYPEONIES Recipe Reviews (Pg. 1) - Allrecipes.com (18838346)

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Corn Dogs

Reviewed: Aug. 19, 2004
DELICIOUS! I didn't need so many, so I halved the recipe. To get 1/2 an egg, I only used the white. Chilling the dogs in the freezer while you prepare the batter helps it stick. 375 degrees is perfect. Next time I will use less milk to try to get a thicker coating. I might also par-fry them & freeze some for quick dinners.
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Easy Biscuits

Reviewed: Sep. 10, 2005
I was craving biscuits with fresh tomatos from the garden & couldn't find my mom's recipe. I tried this one & what a disaster! They didn't rise at all, and seemed not to be done. They weren't exactly raw inside, but definitely not done. An additional 10 minutes in the oven didn't even help. I don't like cracker-dry biscuits, but this was too moist. If they hadn't used up the last of my flour (gasp!) I would have tried another recipe then and there. Alas, I ate sliced tomatos without any biscuits!
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Grandma's Doughnuts

Reviewed: Sep. 10, 2005
These were called "First Snow" doughnuts when I was growing up. Every year, the first time it snowed and school was closed, my mom would make these for us. Boy do I remember then tasting good! I've made them since then to share my fond memories with my husband. What they may lack in taste is made up for in sentimentality
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Cranberry Nut Bread I

Reviewed: Dec. 1, 2006
I made some alteration, but still found this recipe lacking something. I added 1c. sugar and more cranberries and nuts. Made it for Thanksgiving and my parents liked it very much. I think it could have used a glaze of powdered sugar and orange juice. I ate it cold with cold Oranged Cranberry Sauce from this site and it was good. As an aside, cranberries are tough to chop! I don't have a food processor so I might leave them whole next time.
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Oranged Cranberry Sauce

Reviewed: Dec. 1, 2006
I cut this recipe to make 16 servings because I didn't have enough cranberries. Made it for Thanksgiving and it went really well with ham and Cranberry Nut Bread I from this site. It's good hot or cold and super easy to make! It just needs an occasional stir while it simmers away.
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18 users found this review helpful

Cindy's Pumpkin Pie

Reviewed: Dec. 1, 2006
I forgot that to say that I recommend doubling the filling. Seemed very skimpy as is. You probably will have a little excess this way, but I think that's better than coming up short!
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Cherry Pie III

Reviewed: Dec. 1, 2006
This is my favorite pie of all time! I made it for Thanksgiving and took some of the suggestions of others. I used 3 cans of Oregon Fruit tart cherries and drained them really well. I omitted the extract entirely. I used Pillsbury pie crust which made making these a snap. You really have to boil the filling or it won't thicken. This tends to mash up the cherries, so I might add the third can late in the cooking process to keep some of their shape. I can hardly wait to make this again! Yum yum!
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86 users found this review helpful

Tangy Honey Glazed Ham

Reviewed: Dec. 1, 2006
This is a keeper! Delicious! It's sweet and tangy. I didn't have cloves, so I used a little cinammon. I also omitted the zest because I didn't want it to be overpowering. I won't be using any other recipe.
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6 users found this review helpful

Easy Lima Beans

Reviewed: Dec. 1, 2006
I got mixed reviews on these. My mom loved them, but my husband didn't. I forgot to let the broth come to a boil, so my beans ended up being a little mushy. I also didn't use any spray or onion, as recommended by others here. I would make them again, but let the broth boil first and not store the leftovers in the broth.
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Roll-Out Cookies

Reviewed: Nov. 21, 2008
I just sat down from making these. I forgot to add the egg initially, so the first batch was without it. They tasted fine anyway...hubby said he actually preferred those! He did say he'd like more sugar in the dough either way. Maybe I'll add 1/4c. to 1/2c. more sugar next time. I'll also cut back on the lemon extract by half, using only 1/4tsp. I rolled these extra thick, about 1/4inch, so they'd be soft & chewy. I cooked them for about 10 minutes and then let them sit on the hot tray for a while. It made about 32 cookies. I guess I don't like the hassle of painting on the icing. I ended up dumping the cookies in the bowl of icing face down & then giving them a shake. I think I'll stick with the colored granulated sugar, especially for Christmas.
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Wilted Spinach

Reviewed: Feb. 24, 2009
Sooooo good! I used a bag of fresh baby spinach. 3 minutes was too long for me, so I'll try 2 next time. I made a half batch of the "dressing" and it was perfect. It made it to have with ham steak, which added the saltiness I wanted. (I used lemon juice out of the little plastic lemon since I had no fresh and I toasted my pinenuts.)
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Michelle's Famous Washed Cranberry Sauce

Reviewed: Mar. 12, 2009
Delicious. I prefer this over cooking it into a thick mono-textured sauce, though I like that too. The berries retain their shape and make a thin sweet sauce for them to swim in. Tart and good. I'll definitely be eating cranberries more often!
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Chicken Andouille Gumbo

Reviewed: Mar. 12, 2009
Pretty good, but needs more meat. I couldn't find andouille and I short cut the chicken. My first attempt at the roux burned, but the second attempt was fine. Got it to peanut butter color on a low-med temp. I used frozen okra, which I dumped in at the end. Couldn't find file powder either. I made hush puppies to go with it. I wouldn't have wanted it any spicier. Time consuming, even with my short cuts. Definitely would make it again. Made this again. I think you could easily cut the oil in half. Very yummy! Made cornbread to go with it. Froze a bunch of it for quick fall dinners.
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Spanakopita (Greek Spinach Pie)

Reviewed: Mar. 12, 2009
Great! I made a few changes. I used lots more phyllo because I like the crunch. I used frozen spinach, added fresh dill and salt, and used butter instead of olive oil. My friend recommended that you can freeze uncooked and it keeps well. Will be making again.
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Oven Roasted Greek Potatoes

Reviewed: Nov. 13, 2009
Made changes here too. Didn't have marjoram, wine or dressing. I went heavy on the lemon and that was the predominant flavor. Cooked at 400 for 45 minutes. Enjoyed the texture alot. Will make again with Italian flavors.
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Buttery Soft Pretzels

Reviewed: Nov. 15, 2009
Yum. Made these for lunch one day, anticipating that I wouldn't be able to stop eating them. At least I saved calories by not eating them in addition to lunch =) These were good. Melted some butter and tried them with salt and mustard, and also with cinnamon sugar. Also good cold, although the sweetness is more noticeable. Not as chewy as I might have liked, but easy. I would suggest rolling them the width of a dime or less as they do rise some.
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Broccoli Beef I

Reviewed: Nov. 16, 2009
Edible, but not great. It's pretty quick to put together. I added in a can of Chinese mixed vegetables and some grated carrot for color.
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Snickerdoodles II

Reviewed: Nov. 20, 2009
Used butter flavored Crisco, which I think lent a weird sour/chemically aftertaste. Never used it before & wanted to try it before holiday baking ensues. The texture was great, though they didn't spread very much. Probably will try another recipe next time.
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Heavenly Blueberry Smoothie

Reviewed: Apr. 19, 2010
I made this bc I'm sick and felt like I needed some nutrition. The only changes I made were to use whole flax seed and blueberry yogurt, since I had those on hand. This is good and the banana is not overpowering. I think I prefer a juice-based smoothie instead of dairy-based.
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Cornell Chicken Marinade

Reviewed: Apr. 26, 2010
I didn't intend to marinate it for 3 days...just got busy with other things. I think this contributed to it being very salty. Next time I'd cut back by half. I also only made 2 split breasts. This think this also affected the saltiness. Overall very good. Served with rice and green beans. Will make again.
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