HELLONURSE Recipe Reviews (Pg. 1) - Allrecipes.com (18840698)

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Mrs. Sigg's Snickerdoodles

Reviewed: Feb. 2, 2008
I think this recipe is wonderful, I just eyeball the cinnamon/sugar mix and I use less cinnamon in the ratio. Roll the dough through lightly to coat. I've made them three times and I think next time I am going to decrease the cream of tartar as I get a little stomach achey from that tang I think. I never get any complaints from anyone else though, everyone loves these.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 2, 2008
I love these, have made them several times now. I tend to like less chocolate chips than standard recipes so I adjust according to taste. I also add 1/2 to 1 tsp of orange extract depending on the orange flavor I desire. I like the clean flavor it imparts. Only a few foodies pick this up and they appreciate it, but everyone loves these whether they taste the orange or not. If I use nuts, I only use pecans.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 2, 2008
This is the only oatmeal raisin cookies I've ever made but they are very, very good. Chewy and very tasty. My boyfriend says they get even better after a couple days but I can't taste a difference, but they do stay soft when tightly kept. I haven't made them with rolled oats, none on hand, will buy rolled oats soon. I also add a 1/2 teaspoon of ground dry ginger but haven't tried the recipe without this addition to comment but tastes great with and doesn't taste like ginger cookies to me.
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Buttermilk Coleslaw

Reviewed: Feb. 2, 2008
Wow, this hasn't had a chance to sit yet but already I can tell it's fantastic. I "eyeballed" the ingredients, used all listed in the official recipe but I'm pretty sure I used less of most than called for because I don't care for super wet salads/slaws plus also equals less fat & calories. Less mayo, less buttermilk, less sugar, less celery seed to one 16 oz. bag of preshredded mix. I added a couple tablespoons of minced red onion, a couple good pinches of sea salt, a pinch of cayenne pepper, lots of fresh ground black pepper (I bet white pepper would be great but I don't have it), large squeeze of juice from a lemon and large jigger of white wine vinegar. I can hardly wait an hour to taste this again but will somehow keep myself away from the fridge!
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Peanut Butter Candy Blossoms

Reviewed: Dec. 26, 2004
These turned out great! I used the "mini" snickers, rolled them inside the dough into sort of a ball then rolled the balls in white sugar as someone else suggested. They looked really nice, looked like they were made in a bakery. Thick cookies but not mounds, crisp on the outside and moist/chewy on the inside. Everyone at work loved them too! I'm really proud, my first time to ever make real cookies, thanks Carole!
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Slow Cooker Lancaster County Pork and Sauerkraut

Reviewed: Dec. 24, 2004
I loved this, so simple and turned out so delicious. I used a very cheap cut pork roast too. I used a few more caraway seeds and next time I'll add more sauerkraut because it was so yummy. I'll making this next for New Year's Day, need all the good luck I can get!!
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3 users found this review helpful

Oregon Salmon Patties

Reviewed: Dec. 24, 2004
These turned out so good! I don't think I used any of the liquid either following others advice but they were still moist on the inside and everything. I also tried frying one pan in olive oil because it would be healthier than shortening but the shortening cooked ones turned out better in appearance and taste.
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Candied Carrots

Reviewed: Dec. 24, 2004
These are delicious carrots! Also, a pinch or two of nutmeg makes them taste even better!
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Southern Fried Cabbage

Reviewed: Dec. 24, 2004
This is a delicious way to prepare cabbage. I usually add 1/4 C. water and sometimes I don't use bacon, instead use a lot of margerine mixed with vegetable oil. It's really tastey and zippy to splash it with apple cider vinegar at the end too!
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Fried Cabbage II

Reviewed: Dec. 24, 2004
Love this, also like to make it without bacon and instead using a lot of margerine mixed with vegatable oil. Also have made it with and without onions and like both. I use more water too, about 1/4 of a cup. The vinegar is what makes it so good to me!
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Fried Okra

Reviewed: Sep. 24, 2004
This is almost the way I make my okra when I have to batter it myself. I like to cook it with drippings from pork chops or bacon grease too. I always cut up peeled potatoes fairly small and fry them with the okra (with a dash of extra cornmeal if I'm using pre-breaded frozen okra) and a bit of chopped onion doesn't hurt. You can't beat okra fried with potatoes though. Also, a trick my mom taught me about frying okra, about 2 minutes before you are ready to take the skillet off the stove, carefully add in 2-3 tablespoons of water (cold is fine) then cover the skillet for two minutes. I don't know how it does it, but most all of the slime will be gone if you add water and cover at the end.
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