Baking Nana Recipe Reviews (Pg. 1) - Allrecipes.com (13432715)

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Apple Cole Slaw

Reviewed: Oct. 13, 2009
I have made this recipe twice for a family that I cook for. They love it! The first time I made it exactly as written. The next time I added raisins, dried cherries & chopped pecans. Delicious. Thanks for a good recipe.
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13 users found this review helpful
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Tempting Taters

Reviewed: Feb. 10, 2012
We call these twice a year potatoes - well this year we got an extra batch! For Christmas and Thanksgiving I do the whole 10 lbs of taters - all the cream cheese and all the butter! Whoa! They are good. For this review I scaled it back and hubby thought it was his birthday! Delicious - decadent and oh so good.
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3 users found this review helpful
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Chef John's Perfect Mashed Potatoes

Reviewed: Jan. 29, 2012
Classic! This is THE method to use for really good mashed potatoes. It is essential to add salt to the cooking water - oh and start with cool water - bring to temp and then reduce the heat so the water just simmers, not boils. This way the taters cook evenly. Thanks for posting this Chef John.
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110 users found this review helpful
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One-Hundred-One-Year-Old Pastry Recipe

Reviewed: Jan. 29, 2012
This was a great pastry crust. Did use lard instead of shortening - did they have shortening 101 years ago? WARNING - you will not be using the entire 1 1/2 water! I used my food processor to pulse the fat and flour into crumbs - it really helps to have your fat cold when making any pastry. After assembling the pie I used some of the left over egg / vinegar / water to brush the top crust. It worked out really nicely for chicken pot pie.
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8 users found this review helpful
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Rapid Chicken Stock

Reviewed: Jan. 29, 2012
This is really a great method for making chicken stock. I roast the bones and the vegetables and then into the pot with all the lovely drippings. Great flavor and a money saver to boot!
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14 users found this review helpful
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Homemade Chicken Gravy

Reviewed: Jan. 28, 2012
OH BOY! This is REAL Chicken Gravy! Don't be afraid to cook your roux - if needs to be cooked slowly to a blonde stage - like Chef John says it will smell like pie crust. Good chicken stock makes a huge difference with this gravy. I did add a pinch of cayenne pepper to the roux along with some white pepper. Then proceeded as directed....taste tasted and added a bit more. Will I make again? You bet!
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76 users found this review helpful
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Chow Clusters

Reviewed: Jan. 27, 2012
Five stars for easy! The grandkids loved them. Yes, they are sweet - they are supposed to be! I added more nuts - but that is just because we all like lots of nuts!
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2 users found this review helpful
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Blueberry Pie in a Jar

Reviewed: Jan. 27, 2012
This might say "Pie Filling" but let me tell you it is great on toast or English muffins too. I wish I had a ready supply of blueberries. I would be making this all the time! Thanks for an easy and delicious recipe.
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6 users found this review helpful
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Low-Fat Refried Beans

Reviewed: Jan. 22, 2012
These are really good. I didn't mash them as I needed them for a recipe that called for whole canned beans. I would suggest you ADD SALT but for those trying to avoid the sodium in canned beans, this is the recipe! These aren't just Low Fat - they are Non Fat and full of flavor. Thanks for a great recipe!
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5 users found this review helpful
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Thai Grilled Chicken with Chile Dipping Sauce

Reviewed: Oct. 21, 2011
This is great chicken. So tasty. I used boneless skinless breasts and they were moist and delicious. I didn't make the sauce with Spenda as I don't care for it but for a person used to that taste I am sure it would be fine. Thanks for an inspiring recipe. BTW - if you don't have fish sauce use soy sauce.
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4 users found this review helpful
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Drommar

Reviewed: Sep. 18, 2011
Perfect little cookies - not too sweet - just right.
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5 users found this review helpful

Extreme Chocolate Cake

Reviewed: Aug. 14, 2011
This is a great recipe. I made 24 cupcakes. I pour the very thin batter into a large measuring cup and poured the batter into the cupcake liners. They baked for 22 minutes, they were moist and tender. I didn't make the frosting - but made vanilla buttercream frosting. Excellent and very easy.**** Update - these were inhaled! Everybody absolutely loved them. :)
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12 users found this review helpful

Apple Cole Slaw

Reviewed: Nov. 27, 2010
I have made this recipe twice for a family that I cook for. They love it! The first time I made it exactly as written. The next time I added raisins, dried cherries & chopped pecans. Delicious. Thanks for a good recipe.
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8 users found this review helpful

Nana's Favorite Fruit Cobbler

Reviewed: Aug. 23, 2010
My husband took one bite and said "OMG - you need to sell this!" Use any combination of fruit. If using all peaches up the cornstarch to about 3 T. This goes together so easily. Enjoy!
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24 users found this review helpful
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Chef John's Mushroom Gravy

Reviewed: Feb. 11, 2012
I love mushrooms and I loved this gravy. Warning though....I used salted butter - salted the mushrooms, as instructed and did not use low sodium beef broth. By the time the gravy had reduced it was a little salty for us. My fault entirely but just a heads up to others who will be making this. Delicious - Thanks Chef John.
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106 users found this review helpful

Nana's Classic Carrot Cake

Reviewed: Jun. 19, 2010
This is a great carrot cake! When I say 2 cups sifted flour - that means sift the flour and gently measure 2 cups. Cake flour works great too. The original recipe called for 1 1/2 cups oil - do half oil and half apple sauce. You could certainly do more apple sauce and less oil....just make the total measurement 1 1/2 cups. Nuts are very optional and added or not depending on who's cake it is. Hope you enjoy!
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10 users found this review helpful
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Backwards Prime Rib

Reviewed: Apr. 3, 2010
I was very pleased with this method. The meat was tender and juicy...cooked just right. Rosy red right to the end pieces. I have been meaning to try this recipe for quite sometime but always forget to leave myself enough time to bring the roast to room temp + 3 - 4 hours cook time. This was easy and delicious. Thanks Ken. Update: The recipe should state that you should plan on 25 - 30 minutes per pound. Check the temp. periodically about an hour before you expect it to be done.
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12 users found this review helpful
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Mike's Signature Pretzel Bread

Reviewed: Mar. 4, 2010
Wow, this bread is really great. The dough is easy to work with and the taste is amazing. Thanks for sharing with us, Kathleen. Delicious.
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5 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 1, 2009
I made 3 of these today. Very yummy. I did two in the oven and 1 in the crock pot. I must say, they didn't need 5 hours in the oven. They were done in about 3 1/2 - 4 hours. The one in the crock pot cooked on low for about 6 hours. The smell of these chickens roasting in amazing. I made the spice mix as directed. It is very good, indeed and not too much kick at all. Thanks for a good recipe.
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6 users found this review helpful

Black Friday Pie

Reviewed: Nov. 27, 2009
I made this tonight in individual oven safe dishes. The only thing I added was a layer of sweet potatoes. I piled the potatoes in a high mound and baked for about 20 - 25 minutes. Perfect!
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6 users found this review helpful

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