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Zesty Lemon Loaf

Reviewed: Mar. 6, 2015
I have made this several times. Warning: it's very hard to stop with 1 small piece. I always use "soured" milk instead of buttermilk, and the past two times I have subbed Triple Sec for Grand Marnier (thought that would go over better than the Blue Curacao orange liqueur I had). Since this makes 2 loaves, I usually put the second one in the freezer (well wrapped), and have something to pull out for a last minute dinner invite or potluck. I think it may be even better when it defrosts - more lemony.
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Best Spanish Rice

Reviewed: Mar. 3, 2010
My husband couldn't get enough of this. Young kids thought it was great, too.
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My Amish Friend's Caramel Corn

Reviewed: Dec. 22, 2009
Exactly like mom used to make.
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Waldorf Astoria Red Cake

Reviewed: Sep. 17, 2009
This is exactly the recipe my mom has been using for my birthday cakes for decades. I went looking for her copy (clipped from the newspaper in the 70s), and found it only partially legible - so this is quite the find for me. This cake can be a little challenging and time consuming, but SOOOO worth it. The frosting is what really makes this the best - don't shortcut it.
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1 user found this review helpful

Mushroom Sauce

Reviewed: Mar. 24, 2009
This really does make a fantastic sauce. I used it during the holidays with a tenderloin - froze the leftovers and had it with chopped steak. Both times, I caught my 92-yr-old grandma (a tough food critic) wiping the last of it off her plate with her finger. This is definitely a keeper!
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1 user found this review helpful

Crustless Cranberry Pie

Reviewed: Dec. 22, 2008
I took this to a holiday party - and boy did I get wows! The only change I made was to use sliced almonds instead of walnuts. I served this with warm vanilla sauce (as given with the Bread Pudding recipe on this site). Party guests raved, and a normally polite crowd fought over seconds.
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Garlic Prime Rib

Reviewed: Jan. 29, 2008
Fantastic reviews from my family. I was a little skeptical about the 500 degree oven, but it came out perfectly.
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2 users found this review helpful

Fudge Puddles

Reviewed: Nov. 18, 2010
I was so excited to see how these came out. They were not as complicated to prepare as I thought. I mixed the dough in my food processor, melted choc chips in the microwave, and got to use my favorite pampered chef gadgets (tart tamper, and trigger-type decorator). My amounts came out almost perfectly. I had maybe enough fudge left over to fill about 2 more cups, but not enough to worry about. This will definitely become a holiday gift regular for me.
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4 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Apr. 25, 2006
Hard to go wrong with this. Have made it muliple times. I experiment with different add-in flavors (garlic and basil are our favorites). I usually double the recipe so we'll have leftovers later in the week. [It's almost better the next day...]
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4 users found this review helpful

Bread Pudding

Reviewed: Dec. 29, 2005
Made this for Christmas dinner. The whole family (4 generations) raved about it. The pudding is pretty bland without the sauce, but with it -- tops.
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7 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Jan. 11, 2007
OH MY GOD! This is a chocoholic's dream! I can't believe how easy this is. I added the butter, as others had suggested + a dash of salt. I think next time, I might also add some cinnamon (for a Mexican chocolate flavor).
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38 users found this review helpful

Coconut Macaroons III

Reviewed: Mar. 6, 2007
I followed the recipe exactly as written, and am not at all disappointed. I did use sweetened flake coconut, since that was what I had in the house -- but I think that was the intent here, anyway. I also refrigerated the dough for a couple of hours before scooping it out (didn't intend to, just had to stop for a kid emergency). These turned out great. Didn't stick to the parchment. Were great warm from the oven, and almost better the 2nd day. The only thing I think I'll change next time is to bake them a little longer (as others have suggested) to bring out more of the toasted flavor.
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205 users found this review helpful

The World's Best Turkey

Reviewed: Dec. 22, 2009
I have made this turkey for several years. To answer the questions about slits in the bag - I don't. But, I have never seen those instructions on my bags (I use Reynolds brand). Just dust the inside of the bag with flour. My family cannot get enough of the gravy made with these drippings. And the bonus is that I get to have a mimosa on Thanksgiving morning, after the bird goes into the oven (with what's left of the champagne).
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Parmesan and Basil Chicken Salad

Reviewed: Aug. 3, 2004
Have made this several times and always get requests for the recipe. I have added chopped red onion for texture and even bowtie pasta (for a party when I knew this wouldn't go far enough). Even my kids (ages 4 & 2) love this.
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62 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Mar. 27, 2005
kids love this! I can't keep it in the house. My family asks for this year 'round. Very addictive.
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5 users found this review helpful

Displaying results 1-20 (of 48) reviews
 
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