LUVCOOKINTN Recipe Reviewed - Community

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*** I ALWAYS MAKE HOMEMADE, FROM SCRATCH, STAND OVER THE STOVER FOR HOURS PUDDING**** So, to use this recipe and like it says A LOT! I hardly ever follow a recipe. So sorry to those of you that hate that! I added about 4oz of Sour Cream. Used 2 - 3.4oz pgs of French Vanilla pudding ( all I had on hand, later doubled the recipe and used regular Vanilla) Added an entire tub of Cool Whip to that mixture. I think I acutally only used 2.5 cups of milk too. I would reccomend adding 3+ with the extra pudding I added. There was PLENTY using that recipe. Tasted VERY GOOD!

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Banana Pudding I

Reviewed: Jan. 29, 2009

I started making from scratch banana pudding many years ago for my restaurant and this has been a faithful base recipe for me. I only add egg yolks as I use the whites for my chicken dip. I also add some cornstarch. The butter REALLY makes the difference. I didn't give it 5 stars only because of the changes I made in the recipe. You really have to just stand and stir it the whole time it's cooking!

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Simply the Easiest Beef Brisket

Reviewed: Jan. 29, 2009

I used this as a basis for my brisket recipe. I wanted to cook it overnight for Monday lunch and didn't have access to beer so I used beef broth and tomato sauce best I remember. My customers really enjoyed it. I love slow cooker/roaster recipes.

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Quick and Easy Clam Chowder

Reviewed: Jan. 29, 2009

I made this at my cafe and my health inspector ate 2 bowls of it! My customers loved it! It is so easy.

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Bread Pudding II

Reviewed: Dec. 15, 2008

I adjusted this to what I actually had in the kitchen. I used cranberry & apples. Also, used muffins along with bread. Very good, even warmed up in the microwave days later!

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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 15, 2008

I actually "butchered" this recipe. I didn't have any milk chocolate chips on hand, but instead used Hershy Bars. Turned out great. Was making it for a customer and they loved it!

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