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    lallypopgirl

    North Carolina

    Chef #414376

    North Carolina

    Joined: Dec 23, 2006

    My Journal

    Reviewed Apple and Pear Crisp

    "Easy, delicious and a crowd favorite! Used Granny Smith and Honey Crisp apples (what was available AND on sale) along with pears commonly at store. On topping, only cut down the sugar and brown sugar to 1/2 cup each. Follow the recommmendation from other reviewers and bake for a least one hour or longer. Think I actually baked for 1/5 hours to""

    Nov 26, 2011 on FoodNetwork.com

    Reviewed "Mock" Garlic Mashed Potatoes

    "Fabulous substitute for mashed potatoes! Made recipe as written except added more salt when cooking the califlower and also added about 1/3 cup of fat-free buttermilk when mashing. Put everything in a mixing bow, cooked califlower (heavily salted) and drained. Mashed all ingredients with hand mixer. A figure friendly alternative to carb-loaded potatoes. Made a generous bowl but used a fairly large head of califlower. Thanks!!!

    Jan 17, 2011 on FoodNetwork.com

    Reviewed Cranberry Fruit Conserve

    "Great recipe Ina. Made it day before Thanksgiving celebration and refrigerated overnight. Delicious, makes generous amount. Was asked to make this again in future. I substituted Splenda for sugar but otherwise kept recipe same. Wonderful!

    Nov 29, 2010 on Food Network

    Reviewed Cranberry, Apple and Sausage Stuffing

    "Absolutely the best!! Made it on Thanksgiving day to 'soak' overnight in refrigerator and served for holiday dinner on Friday night. Was a hit! Wonderful flavors and textures. Served 10 but had some leftover; total servings close to 13. It's a new holiday staple from now on. Thanks Robert.

    Nov 29, 2010 on Food Network

    Reviewed Cranberry, Apple and Sausage Stuffing

    "Absolutely the best!! Made it on Thanksgiving day to 'soak' overnight in refrigerator and served for holiday dinner on Friday night. Was a hit! Wonderful flavors and textures. Served 10 but had some leftover; total servings close to 13. It's a new holiday staple from now on. Thanks Robert.

    Nov 29, 2010 on Food Network

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