RAMONACOOKS Recipe Reviews (Pg. 1) - Allrecipes.com (18857856)

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Danish Pastry Apple Bars

Reviewed: Sep. 16, 2013
Love this recipe, REALLY love the pastry. I'll use this crust recipe again and again for other fillings. I used 1/2 shortening (for flakiness) and 1/2 butter (for flavor). Best of both worlds! Dough was a little wet, next time might use a little less of the liquid. Rolled out dough on floured waxed paper which makes it easier to lift and flip into the pan. I prefer recipes which measure fruit in cups, not whole. The size of your fruit can make a huge difference. Used about 7-8 apples (lost count). 1/2 Granny Smith (for tartness) and 1/2 Royal Gala (which fall apart a little and become creamy). Again, best of both worlds. Reduced sugar to 1/4 cup of each (personal preference). Did not add any cornstarch and didn't need any - once cooled the juices thickened up on their own. Baked for about 60 minutes and glazed cooled pastry with icing sugar and milk glaze. Not too sweet, not too sour, flaky crust, perfect amount of apples. Winner recipe!
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Delicious Ham and Potato Soup

Reviewed: May 15, 2010
Made this soup today - finally - after having saved it into my Recipe Box months ago. Why did I wait? Mostly followed the recipe, except I was out of celery. At the last minute had a brain storm to add some grated cheddar to the bechemel before stirring that into the soup. DELISH!! The secret to this cream soup is adding a bechemel to the stock. So simple, yet so effective. I'll be trying this method with lots of other cream soups.
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Huckleberry Buckle II

Reviewed: Mar. 8, 2006
I've been on a "cobbler kick" for a few months now and have tried about 10 recipes from this site. This is my favorite one so far. I don't use huckleberries, though. I've been using a frozen fruit salad mix (peaches, pineapple, honeydew melon, strawberries) which I toss with just a little sugar and 1 tbsp of cornstarch (no boiling water or butter). Increase baking time to 60-65 minutes. Come summer, I'll try this recipe using a variety of fresh fruits.
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Restaurant-Style Coleslaw I

Reviewed: Sep. 16, 2005
Great coleslaw dressing! A teeny bit watery after sitting for a few hours. Next time I will omit the 1/4 cup milk to thicken it up a bit. Might also reduce the sugar to 1/4 cup.
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Baby Back Ribs

Reviewed: Sep. 16, 2005
I didn't have time to marinate overnight, so I started with a dry rub (from this site) then covered the ribs in BBQ sauce and marinated for 3 hours. Also, I used one large piece of heavy duty foil instead of 4 smaller ones. After 2 1/2 hours I opened the foil, drained off some of the juices (not as much as I expected), basted with more sauce and cranked up the heat to 425F for about 15 minutes. Best ribs I've ever cooked. My search for the perfect rib recipe stops here!
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Bread Machine Challah II

Reviewed: Sep. 9, 2004
Wow! This turned out fantastic. Followed the recipe exactly (except for the addition of 1/2 cup raisins) and found no problems at all. Resist the temptation to work in too much more flour when shaping the loaves. It's a slightly sticky dough, but managable.
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