joraz1098 Recipe Reviews (Pg. 1) - (18840466)

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Apricot Brown Sugar Ham

Reviewed: Jan. 31, 2011
Best way to glaze and cook the ham. Used spicy brown mustard instead of dry.
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24 users found this review helpful

Grilled Chicken Adobo

Reviewed: Mar. 21, 2010
Used 1 c soy sauce and 2 cups water. Wasn't too salty with this ratio. I was disappointed with the end result. With such good rating and reviews i was expecting something better. Won't be making this again.
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0 users found this review helpful

Pumpkin Dump Cake

Reviewed: Oct. 26, 2009
Notes: Added extra cinnamon along with some nutmeg. After all the wet ingredients are mixed and dumped into pan, use the same bowl without cleaning it out. Add vanilla cake mix and melted butter together. Mix till crumbs form and add chopped nuts. Sprinkle all over cake. The crumb topping insures everything is adequately buttery and there is no pooling of butter. Awesome. New recipe for T-day:) Just made this for a second time and realized I only used a 15 oz. can of pumpkin the first time!!! It still was delicious and am making the same way this time too.
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44 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 3, 2007
After reading the reviews I went out and bought one of those apple peeler/corer/slicers. This recipe was great! Added the cinnamon, 1/4 cup butter, tossed the sauce with cortland apples. The recipe is a keeper! Can't wait to make it again.
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Apple Ugly Cake

Reviewed: Nov. 6, 2006
This cake was very easy to make. I was surprised to see how stiff the batter was and had to really work to incorporate the diced apples. I topped the cake with the cup of apples that I did not put in the batter. I did not put in the raisins, but will the next time I make this. I had crumb topping from a previous recipe which I used to covered the cake. My cake wasn't ugly at all!!
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2 users found this review helpful

Zucchini Cornbread Casserole

Reviewed: Oct. 29, 2006
I have made this recipe two times. The first - per the instructions. It was way to wet, but good flavor. The second time I grated the zucchini and lightly salted it and put it in a collander for about an hour. I squeezed the zucchini at the end of that time before adding it to the recipe. (I had over a cup of liquid!) I also added all the cheese to the mix instead of using half for the top. Now it was great!!
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515 users found this review helpful

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