cjwilson2740 Recipe Reviews (Pg. 1) - Allrecipes.com (19601301)

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Grandma's Egg Custard Pie

Reviewed: Jul. 3, 2015
The picture on this recipe does not do this pie justice. This pie is so easy to make, it fills a 9 inch pie pan/plate and is so beautiful. And I must say after the second pie, following the directions exactly except for my variations, both turned out perfectly beautiful and very delicious. Like others noted, it is necessary to whisk the hot milk one cup at a time into the egg mixture until all is incorporated. Here are some variations I made. For the first pie, I microwaved 1/2 cup raisins in a little water for 20 seconds, drained them, added to the egg/milk mixture and sprinkled crushed pecans on top. The second pie, I made into a coconut custard pie. First, toasted 1/4 cup shredded coconut on a cookie sheet at 350 degrees for 5 minutes and set aside. I then raised the oven temperature to 400 and added 1/2 cup shredded coconut to the egg/milk mixture just before pouring into pie crust. Yes, the pie spilled out a little while baking but it was an easy clean-up. It's easy to see why this pie is a real prize winner
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Roasted Red Potato Salad

Reviewed: Jul. 2, 2014
I used 2 Tablespoons of oil and ruined this dish.
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Spinach and Orzo Salad

Reviewed: May 18, 2014
Very good for a crowd. A few more splashes of balsamic did the trick otherwise the proportions were right on. Used walnuts instead of pine nuts as that's what was on hand and added chopped jicama for added crunch. It was a little too much for hubby and I so it'll be around for a while, a long while.
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Amy's Garlic Egg Chicken

Reviewed: Feb. 23, 2014
Even if you don't have time to marinate the chicken, no problem. My daughter and I have been making Amy's Garlic Chicken recipe for years. No need to change a thing as it always turns out great. Company and kids of all ages love it too.
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Corned Beef and Cabbage I

Reviewed: Mar. 20, 2013
This is the most delicious meal ever. Following tracey's suggestions of making a sauce from butter, brown sugar, catsup and apple cider vinegar it was fabulous. After the corned beef is done place it in an ovenproof dish, pour the sauce over and while the vegetables cook in the broth, bake the sauce covered corned beef at 350 for 30 minutes. Slice the meat and return to dish and serve the vegetables on another platter. This was absolutely fabulous. My guests couldn’t stop complimenting or eating. Not your mom’s meatloaf for sure.
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Mexican Rice II

Reviewed: Mar. 2, 2012
Thanks for this most perfect recipe. Now everyone can enjoy the secret. I prefer to use only 2 tablespoons of tomato sauce but either way works. Two things that make this turn out perfect is 1. (with practice) you'll know it is time to add the onion when the aroma of 'toasted' rice is just right. 2. after putting on the lid, do not stir or peek until the rice is done.
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Taco Slaw

Reviewed: Oct. 14, 2011
Perfect just as is, don't change a thing. I'm glad to find this recipe because our favorite Mexican restaurant serves it with tortilla chips. I make this often and everyone raves about it. One thing to point out; it is NOT spicy hot. If you'd rather have it that way just add more jalapenos. But try the recipe as is first.
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