Sarah Clarke Recipe Reviews (Pg. 1) - (19294002)

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Sarah Clarke



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All-Day Apple Butter

Reviewed: Jan. 9, 2012
This was a very helpful base to start from for a first time apple butter baker... maker... whatever... I use gala apples, and as they are so naturally sweet to being with I reduced to 2 cups of brown sugar (brown simply because I like it better). I had to let it cook quite a bit longer with out the lid and added more cloves and a bit more cinnamon for more bite. Overall, this seems to be quite nice and it's extremely simple to make. Looking forward to hear back from friends and family about how they think it is.
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Smothered Beef Liver

Reviewed: Nov. 16, 2011
As a first time liver eater/cooker I was rather scared of screwing up and wanted to find a way to cook it so I might actually enjoy it. This suited me quite well. I have become a firm believer in cooking low and slow and it worked well for this as well. The meat was not dry and the tomato sauce helped with the strong taste (until I got a rather thick chunk and then I was just done). My boyfriend, who has always enjoyed liver, thought this turned out well as well. In my opinion, this is a great way to try liver for the first time if you're nervous of the strong taste.
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