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Apple Pie by Grandma Ople

Reviewed: May 21, 2012
I read the recipe and wasn't very impressed, but I always try to follow recipe ingredients closely the first time. I was blown away with this one! I thought I would miss the cinnamon and spices, but not at all. The only change I made was in the instructions and that was by accident - I wasn't paying close attention; I completely assembled the pie with the lattice top crust, before starting the caramel sauce. This pie is AMAZING! Even thought others have suggested flavorings and spices, you must try this recipe with the original ingredients only. THANK YOU GRANDMA OPLE!!!
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3 users found this review helpful

Chinese Green Bean Stir-Fry

Reviewed: Mar. 21, 2009
I add 1/4 more black bean sauce than called for and make sure the beans are REALLY tender (almost limp). My husband can't stop eating them! I made this with just 4 pounds of green beans, but even that amount was more than my modest wok could hold. Next time I'll go with just 2 pounds - or get a bigger wok!
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0 users found this review helpful

Chicken Paprikash II

Reviewed: Oct. 3, 2008
I have never made or had Chicken Paprikash before, so maybe I just don't care for paprika too much. I followed the recipe exactly with the exception of using 4 cubed chicken breasts rather than a whole chicken. I always have my husband rate new dishes on a scale of 1 to 5 with 5 being the best, and he gave this between a 2 and a 3. Nothing stellar. There is an Indian dish with similar ingredients, Chicken Makhani, that my husband gives a 5. It uses several different spices and has no paprika, and it has tomato sauce instead of tomatoes, yogurt instead of sour cream, but its a stewed chicken dish much like this. If we had never had the Chicken Makhani, we might have rated this one higher.
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2 users found this review helpful

Flounder Mediterranean

Reviewed: Aug. 25, 2004
If you like the savory zip of kalmata and capers this is a great dish! My husband, who is not a fish fan, really enjoyed this. I used talapia instead of flounder, a can of diced tomatoes instead of blanching and peeling fresh ones, and about a tablespoon of dried oregano instead of the fresh. Served with steamed broccoli and buttered new potatoes.
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14 users found this review helpful

Chicken Makhani (Indian Butter Chicken)

Reviewed: Aug. 21, 2004
This is a lot like chicken tikki masala dishes I have had in local Indian restaurants. Too adjust the heat, I increase or reduce the amount of chili poweder. Nice and spicy dish - and it really hits the spot when you are craving Indian food! I serve it over regular minute rice or jasmine rice with Palak Paneer as a side and some warmed Naan.
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1 user found this review helpful

Burrito Pie

Reviewed: Aug. 21, 2004
This is a keeper. I used low carb torillas and at free refried beans. Still very tasty. I didn't have any chilis in the pantry so I chopped up a few pickeled jalepenos - nice kick!
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0 users found this review helpful

Italian Meatball Sandwich Casserole

Reviewed: Aug. 17, 2004
I have been making this for 8 YEARS - and my family LOVES it. I serve it to guests and they ask for the recipe and often take some home. The first year or so, I made it exactly as written: meatballs from scratch, the whole 9 yards. It is AWESOME - anyone giving it less than 5 stars must not like Italian food all that well. HOWEVER - after having children, I did not have the luxury of always making meatballs from scratch, so I have been substituting with ready made frozen Italian meatballs. It is still awesome. One major tip - make sure you really coat all the bread with the mayo cream cheese mixture or you will get very soggy bread. The mayo makes a nice moisture barrier to keep the bread dry until you cut/serve. Then all bets are off since the sauce will drip into the cut out areas. Enjoy!
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0 users found this review helpful

Hot Buttered Rum Batter

Reviewed: Nov. 6, 2002
Absolutely fantastic! Even without the rum this is a very satisfying warm beverage. I served it at a Harvest Party and it received rave reviews. I added more than one spoonful of batter per cup. A lot of my guests said it tasted like gingerbread.
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11 users found this review helpful

Old Fashioned Sugar Cookies I

Reviewed: Nov. 6, 2002
I followed the recipe exactly and could not believe how sticky the dough was. I was very skeptical that it could actually be rolled out, but hoped refrigerating would help it set. After refrigerating overnight, the dough was still too wet. I added flour until it could be rolled. I cut and baked the cookies, but they came out more like biscuits and very bland. The sprinkled sugar burns between batches so you have to clean the sheets. Ended up baking only half the batch and throwing most of the cookies out.
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9 users found this review helpful

Pumpkin Pie Squares

Reviewed: Nov. 1, 2002
Excellent! Tried them at a Halloween party and everyone loved them. I almost did not have enough batter for the crust and may increase it by 1/4. Needed to cook 10 minutes longer than recipe indicates - keep checking it!
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27 users found this review helpful

Butternut Squash Soup

Reviewed: Oct. 25, 2002
The flavor is excellent! Now on menu for housewarming. Not sure about the texture. Seemed a little mealy. I'm a squash novice, so maybe that's just the way squash is. How the heck are you supposed to peel these things? Took me forever. My adaptations: 1/8 + teaspoons cayenne pepper, 2 beef boullion cubes and one chicken, pureed the onions too.
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2 users found this review helpful

Colonial Pumpkin Bars

Reviewed: Oct. 25, 2002
Really good cake. Not a very good "bar." Like one of the other reviewers, I was looking for something more like a finger food and this really needs a fork. As a cake though, it is very yummy. Will try again. Doubled the frosting. May try with a little clove and ginger.
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3 users found this review helpful

 
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