Judy Hoffman Recipe Reviews (Pg. 1) - Allrecipes.com (16095335)

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Judy Hoffman



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Mom's Best Peanut Brittle

Reviewed: Dec. 18, 2012
I've made this recipe 4 times in the last 2 days. Except for the addition of vanilla, I've followed the recipe. For those that are saying it won't harden, I suggest you get a new thermometer. It's a scientific impossibility for it to be soft if you cook the mixture to the hard crack stage. I've read suggestions to check your thermometer regularly... they do go bad. I've had it happen to me. Note to self: do not use a plastic/nylon spoon. It will melt. Another note, while at the grocery store I happened to look at the peanut brittle. Store bought has nothing on this. Hardly peanuts in the store bought version.
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Big Soft Ginger Cookies

Reviewed: Dec. 20, 2012
Just made these. They didn't turn out like the photo... all crackly looking, which is what I was hoping for. I used butter instead of margarine because I don't buy margarine. I wonder if using shortening would have been better. They have a nice taste. Spread more than I thought they would, but I didn't let the dough sit, or freeze it. Hmmm.. Will try different things. Nice cookie overall, just not what I thought I'd get.
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Tomato-Cream Sauce for Pasta

Reviewed: Nov. 16, 2013
I've been using a similar recipe for years... it uses evaporated milk in place of heavy cream... I suppose you could use fat free in place of it. I've always liked this as a simple, quick meal. Can be on the table in less than 30-mins.
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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Nov. 18, 2012
I liked it. Good blue cheese flavor. Neither too thick or thin. Next time I would mix the dressing ingredients first, and then combine the crumbles since my dressing actually turned "blue", which wasn't really appetizing to look at, but tasted just fine. Not sure if it's "the best" but very good if you like blue cheese.
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Bow-Tie Pasta Salad

Reviewed: Jun. 30, 2012
I bet this would be tasty with a modified dressing, 1 1/2 cups good mayonnaise 1/4 to 1/2 cup sweet white wine (to taste, instead of sugar) 3 tablespoon Dijon mustard 3 tablespoons whole-grain mustard 2 tablespoons minced fresh tarragon leaves
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