Betty Recipe Reviews (Pg. 1) - (18851498)

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Scotch Bonnet Hot Sauce

Reviewed: Sep. 8, 2012
This is an awesome recipe. Although I made mine strictly with jalapenos, it works with any hot peppers. I used less than a tbls of sugar and about 3 cloves garlic to make it to my taste. This sauce is great on anything you want to "kick up a notch". 2 thumbs up on this hot sauce recipe!! I am going to try to can some for winter use. Love it!!! Thankyou for sharing this recipe!!
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1 user found this review helpful

Red Enchilada Sauce

Reviewed: Nov. 18, 2011
I did not have enchilada sauce on hand and found this recipe. I had all the ingredients on hand except parsley (seriously, who needs parsley for anything). This recipe was quick and easy and it tasted much better than the canned stuff you buy at the store. I will use this again! I, too, like super hot, so I just added sliced jalapeno's to the top of the enchiladas and then always use more hot sauce when I eat it. Instead of parsley, you can always add cilantro after baking your enchiladas. Yum!!
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5 users found this review helpful

Rhubarb Custard Pie VI

Reviewed: Apr. 24, 2011
This pie tastes very orange juicy. Even though you only use 1/4 cup, the flavor is powerful. I would use less next time. However, this is THEE best pie crust EVER!!! I will use this pie crust recipe over and over and over!! Soooo good!
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2 users found this review helpful

Crab Ceviche

Reviewed: May 8, 2006
This ceviche is SO good!! My family loved it and I will definitely make it again. I used real crab and added 2 cut up avocados and eliminated the olive oil. This is a great recipe and could be used for many occasions.
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7 users found this review helpful

Squash Soup

Reviewed: Sep. 15, 2004
This soup is SO YUMMY!!!! I have a squash plant that went crazy this summer. I used 45 little yellow squashes between 3-5 inches long, left in seeds since they are so small and doubled the recipe. I plan on making more and freezing it to use this winter. I really like it!! Thanks!!!
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2 users found this review helpful

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