Remdog117 Profile - Allrecipes.com (19982425)

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Remdog117


Remdog117
 
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Member Since: Sep. 2011
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Recipe Reviews 5 reviews
Buckeyes I
I've made these dozens of times and they're always a huge hit! A few tips...After everything is nicely mixed form it into two or three large ball and refrigerate it for at least one hour. This will chill it and make it easier to work with. Take one ball out at a time and make a long log (size and length of a hot dog...thicker and longer depending how big you want your balls to be ;) ). Then cut the "hot dog" into the ball sizes you want and roll them out. This is a quick way to finish them up. (Instead of making one ball at a time..) This is a difficult treat to make during warmer months...unless you have air conditioning and aren't transporting them outside of it! ;) It can be done but soften when too warm... ENJOY!!!

0 users found this review helpful
Reviewed On: Feb. 25, 2014
Creamy Roasted Parsnip Soup
Deliciously spicy (added a little extra cayenne) and sweet (from carrots, caramelized onions and brown sugar). I used what I had on hand... 1 1/2 lbs of parsnips (not 2 lbs). I compensated by adding an extra carrot. I left out allspice (not a fan), cardamom and heavy cream (never heard of cardamom and didn't have heavy cream). I ended up using 6 cups of chicken stock and 1 1/4 cups of milk. I added a dollop of sour cream to my bowl and it was delish! I could also see adding freshly grated sharp cheddar cheese! :) Enjoy you creation!!!

0 users found this review helpful
Reviewed On: Jan. 10, 2014
Grandmother's Buttermilk Cornbread
Delicious! It is sweet, and if you want to add a contrast to the sweetness add something with heat. Perhaps a little hot sauce (sriracha), or jalepeno cheddar cheese (4 ouces give or take). I altered the recipes and added 1 tbsp. of onion powder, 1/2 tbsp. of dill and 4 ouces cheddar cheese. (My hubby loves those together.) He really enjoyed it. It was super moist. I cooked it for the full 40 minutes. He said the onion and dill were not that noticable so next time I'll up them both by 1/2 tbsp. and add some heat, by using the jalepeno cheddar. He said he never had cornbread like this. I love that it's a Grandmother's recipe! Can never go wrong with Grandma's cooking!!!

0 users found this review helpful
Reviewed On: Jul. 24, 2013
 
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