GRIFFAC Recipe Reviews (Pg. 1) - Allrecipes.com (18876727)

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Best Ever Pie Crust

Reviewed: Aug. 4, 2014
My son (4) wanted to do a shortening crust, so I pulled this recipe. I usually do Butter Flaky from this site with great results, and I thought, "Rave reviews? How hard can this be? Why not!" I thought it looked like the gal in the video was having a hard time, and as it turned out, I did too--it tore, I could barely get it to the pie pan, I had to press it into place, the top was a mess. It tasted okay, but barely held the pie together because it was so crumbly. Note that most of the rave reviewers subbed BUTTER!! This is not a keeper. I'll be looking for a new shortening crust recipe.
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Chef John's Pineapple Upside-Down Cake

Reviewed: Apr. 18, 2014
I've made this three times. It's better than Cats. I want to make it again and again...If you had a hard time with sticking, you probably didn't fully cover the bottom with pineapples, I had a little sticking this last time and that was the reason.
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Pumpkin Casserole

Reviewed: Nov. 26, 2010
half the sugar and try with yams also.
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Pumpkin Fudge

Reviewed: Nov. 25, 2010
Baked the pumpkin this year, so I needed some entertaining things to do with all of it and this was one of them. It turned out terrible, a big mess of (tasty) pumpkin goo, so I took the advice of another reviewer. I patiently poured it all back into the pan and this time heated to 239 instead of 232. I read elsewhere that soft ball stage is 235-240, so I think that by going to exactly 232 I missed it (even though I thought I saw a soft ball in water). On the reheat I was also careful to brush the sides of the pan with water. I had a thick bottomed tri-ply stainless pan, so I didn't have any burning problems at all *phew!* Yum! Keeping this one in the recipe box for sure. Simple, but time consuming. Oh, and I didn't have any light corn syrup so I left it out entirely, figuring the sugar would do the trick.
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Corn Fritters Canadian Style

Reviewed: Oct. 26, 2008
I subbed an equivalent amount of my favorite pancake mix for the dry ingredients and egg to speed it up and it worked fabulously! Fast and delightful!
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Kohlrabi with White Sauce

Reviewed: May 28, 2008
Today was 'try a new vegetable' day. This dish was very tasty, and the nutmeg was indeed a nice touch. I steamed mine for 8 minutes instead of boiling, but I don't think it would make a huge difference. I didn't have any cream but didn't substitute anything either. I eyeballed everything in the sauce, pretty much, but the quote from the husband is "hardly ever does a vegetable taste that good". It seems to have a cabbage-like flavor over potato-like texture. I'll be saving this and will serve it to company at next chance. A warning to those who are new to the lumpy purple thing like me: there were some infrequent fibrous bits present, which I attributed to my being a kohlrabi-peeling novice.
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Cracked Wheat Bread II

Reviewed: Jan. 16, 2008
Absolutely phenomenal. I recently started breadmaking when the in-laws gave us a Kitchenaid. This and Challah I (joan callaway) are my favorites so far. Of the wheat bread I've made this is, hands down, the best. I tossed in a little wheat germ and replaced the water with whey (including cooking the cracked wheat).
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Tomato Soup II

Reviewed: Jan. 5, 2008
A great, easy soup. I was low on time, these were my adjustments, basically: Did the recipe for about 2.5 servings (about 5 cups tomatoes, 3/4 celery stalk and a half an onion and 1 bay leaf). I was short on time. Simmered for about half an hour, removed bay leaf, simmered for about one more hour after pureeing. Add a little cream to the bowl for a completely different tasting soup. Liked it because it really framed the tomatoes without the normal basil pairing. Note: Pureeing is TRIVIAL with a stick blender. Just puree it in the pot. I use mine just about every day.
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Borscht I

Reviewed: Aug. 6, 2004
PS--for serving, top off with sour cream, sprinkle the sour cream with dill and garnish with parsley for a stunning display.
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2 users found this review helpful

 
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