Dylan's Nana Recipe Reviews (Pg. 1) - Allrecipes.com (18366132)

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Anne's Pumpkin Chiffon Dessert

Reviewed: Nov. 23, 2013
This was a huge hit for my traditionalist family. I added a little melted butter to the crushed ginger snaps and pressed them into a spring form pan to make this light and fluffy version of pumpkin pie. It's a little more trouble than the typical pumpkin pie but well worth it! Everyone loved it and I'll make it every Thanksgiving from now on!
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Dad's Pumpkin Chiffon Pie

Reviewed: Nov. 23, 2013
This was a huge hit for my traditionalist family. I added a little melted butter to the crushed ginger snaps and pressed them into a spring form pan to make this light and fluffy version of pumpkin pie. It's a little more trouble than the typical pumpkin pie but well worth it! Everyone loved it and I'll make it every Thanksgiving from now on!
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Smoked Salmon Spread

Reviewed: Dec. 24, 2009
This is super easy and elegant for a party. I did as others and added only 8ozs. of cream cheese and subbed sour cream for the other cream cheese. I added Lemon Thyme because my daughter doesn't like dill and it's still fantastic! I refridgerated it for several hours to let the flavors meld. Super good for parties! Impress your friends!
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Anne's Homemade Chorizo

Reviewed: Nov. 8, 2009
I like this recipe just the way it is but for those that like it hotter, use hotter chili powder. On that note, I always mix my chilis for greater depth of flavor. That means that instead of using just one kind of red chili, I'll get out 3 or 4 different kinds and use various amounts depending on how hot they are. I never use cumin in this recipe because my Mexican mother-in-law said it was more traditional not to and said it would "Americanize" it. Of course, I encourage everyone to experiment with it until you get it just the way you or your family like it. Don't forget to let it "marinate" it in your refridgerator for at least 2 or 3 days (stirring or mixing occasionally) so the flavors have time to mature and mingle before eating or freezing....then enjoy!
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Chocolate Raspberry Bars

Reviewed: Nov. 8, 2009
These cookies are more of a hassel than drop cookies but boy are they worth it! They're very rich, so cut them into small squares. I liked them with the raspberry jam but you could use any of your favorite preserves and they'd be great, especially for the holidays!
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Blue Cheese and Pear Tartlets

Reviewed: Jul. 15, 2009
I made these for my annual Christmas party and everyone loved them. I have to say they don't really look very pretty if made exactly like the recipe, so before putting them on a decorative plate, I added two toasted sliced almonds to the center and then lightly drizzled a basalmic glaze over the entire platter. They were a huge hit!
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Brie and Mushroom Phyllo Puffs

Reviewed: Dec. 18, 2008
So, basically I'm lazy and instead of hassling with the phyllo I used frozen puff pastry sheets. I rolled them out a little bit flatter than they come originally and with a pizza cutter made small 3" squares. I put a small cube of brie (after freezing for about 20 minutes and cutting off the rind)onto the square, 1/2 teaspoon of the mushroom mix and sealed the triangle. I made them yesterday, froze them and put them in ziplock bags for my party next week. I baked a couple to test them and they're super yummie. I was afraid the garlic would be a bit much but it's perfect. Thanks for this recipe!
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18 users found this review helpful

Moscow Hot Chocolate

Reviewed: Dec. 25, 2007
We made our hot chocolate from scratch (recipe on the Droste box)instead of instant so, our cocoa was super yummie, smooth and rich without any alcohol at all. We really liked the recipe here, but thought the amaretto was a bit overpowering. After cutting the amount in half and keeping the vanilla vodka the same we liked it even better!
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23 users found this review helpful

Thirty Day Friendship Cake

Reviewed: Mar. 28, 2007
I've been making this cake for years and several times haven't had starter. I just started with the first batch of sugar and fruit and trust me, by the second week it's fermented and bubbling. The starter is helpful but not vital or worth the extra time it takes?
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156 users found this review helpful

Ginger Dipping Sauce

Reviewed: Mar. 21, 2007
Delicious dipping sauce and they were a great compliment to the Apple Brie Quesadillas and the Easy Picadillo Empanadas. Yum.
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Bloomin' Onion Dipping Sauce

Reviewed: Mar. 21, 2007
Super easy to make and just like the famous one we all know and love! Yummy.
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5 users found this review helpful

Mustard Cream Sauce

Reviewed: Mar. 21, 2007
Creamy and flavorful. Loved it and wouldn't change a thing.
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Apple Brie Quesadillas

Reviewed: Mar. 21, 2007
I made these for a Christmas party and they were a huge hit! I used small flour tortillas and using a pizza cutter made them smaller than usual. Also, I made various dipping sauces from All Recipes: Mustard Cream Sauce, Ginger Dipping Sauce and Bloomin'Onion Sauce. Fantastic.
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10 users found this review helpful

Easy Picadillo Empanadas

Reviewed: Dec. 22, 2006
Delicious little turnovers! I actually used pre-fab pie dough (from the deli section of the grocery store) and cut out 5" rounds. They were flakey and tasty with great flavor. Since I was making them for the first time (and for a party) I thought they needed some sort of dipping sauce. I made the Ginger Dipping Sauce, the Mustard Cream Sauce and Bloomin' Onion Dipping Sauce and got rave reviews for everything. I made the Empanadas 2 weeks before the party, froze them on a cookie sheet then put them in a zip lock bag. About a half hour before serving I popped them frozen into the oven and they came out perfect.
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15 users found this review helpful

Rosemary Mashed Potatoes and Yams

Reviewed: Nov. 16, 2006
Made these last Thanksgiving because it sounded unusual and was disappointed. Our family found them really bland and not worthy of this special once a year meal. Won't make them again.
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Half-hour Pudding Cake ( Montreal Pudding)

Reviewed: Mar. 23, 2005
This is a "take-off" on the Betty Crocker's Picture Cook Book recipe from 1950. The original has different ingredient amounts which change the consistancy of the finished pudding cake with much better results. The original is actually easier to make as well, since you just sprinkle the brown sugar and cocoa ontop of the first layer then pour hot water over the entire mixture before you pop it in the oven.
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9 users found this review helpful

 
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