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West Monroe, Louisiana

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.

Flip Flop Grilled Chicken

Reviewed: May 17, 2009
We cooked this exactly as the recipe stated the first time we made it, and it was great, but the second time my boyfriend decided to DRINK the last beer we had, so I used white wine instead, I was kinda worried about it drying out, but it turned out GREAT! We also used cajun seasoning instead of seasoning salt and steak seasoning, and we added onions to it. I would recommend this recipe, in any variation, if you are a fan of grilled chicken or veggies! Very easy, very moist and very tasty! **I love how moist this recipe is, but was really craving BBQ chicken last night. I decided to 'modify' this since it always turns out so moist, into a bbq recipe. I seasoned the chicken w/ salt, pepper, cavendars, garlic powder, and bbq spice, and then let it marinate in beer for a couple of hours. Cooked, and added bbq the last 5 minutes it cooked. It was PERFECT bbq chicken! Nice variation on this already terrific recipe!
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Photo by Brooke129

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA
Living In: Fayetteville, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.

Baked Dijon Salmon

Reviewed: Apr. 21, 2009
I don't eat salmon, but made this for the family. They liked it and asked me to keep the recipe, but want me to keep looking for more salmon recipes.
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Photo by Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Easy Decadent Truffles

Reviewed: Apr. 18, 2009
These tasted amazing! The only problem I had was that the mixture was really crumbly after I refrigerated it for an hour. To make the balls though, I pressed the crumbs in my hands to heat them up enough to stick together. After that, they were perfect. Next time, I will only refrigerate for a few minutes before shaping them. Also, I halved the recipe to make 30 truffles, but it still made about 50 one-inch balls.
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Photo by SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.

Jalapeno Popper Spread

Reviewed: Mar. 30, 2009
This was a pretty good dip. I did as others suggested and baked it in the oven, and during the last five minutes of baking, I added shredded cheddar cheese and bread crumbs.
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Photo by Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

Broiled Tilapia Parmesan

Reviewed: Mar. 23, 2009
So delicious !
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Photo by Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.

Pico De Gallo

Reviewed: Mar. 23, 2009
Love this ... perfect!
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Photo by Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.

Blooming Onion and Dipping Sauce

Reviewed: Mar. 23, 2009
Terrific! I only used the dipping sauce part of this recipe to go with "Old Fashioned Onion Rings" from this site. This sauce is just AWESOME.
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Photo by Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.

Three-Meat Stromboli

Reviewed: Mar. 22, 2009
Delicious and fun to let everyone build their own. I used refrigerated pizza dough and it was awesome. Can also add pizza or marinara sauce before baking, or dip the stromboli in the sauce when done. You can really do so much with this recipe.
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Photo by Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.

One Bowl Brownies

Reviewed: Mar. 17, 2009
I loved these brownies. They cooked a little faster for me than stated in the recipe (but I may have pulled them out a little sooner than most people would since I like brownies to be really fudgy and chewy). Other than that though, I can't find anything to complain about. I, like other people, used cocoa powder and shortening instead of chocolate, but it didn't seem to matter. The brownies had a great flavor and texture. Let them cool a little before trying to lift them out of the pan though, because they are tender and crumble easily.
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Photo by JenniLynne

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Old Fashioned Onion Rings

Reviewed: Feb. 20, 2009
OHMIGOSH ... these are delicious. They stay crunchy (not greasy) even after they cool off. The only thing I changed was, I added some Cajun seasoning to the bread crumbs, because I'm from Louisiana, and that's what we do ! Try these, you will love them !
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Photo by Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.

Cheesy Polenta

Reviewed: Jan. 25, 2009
Used this recipe to make polenta for the first time and it was a hit! I stuck to the cheddar cheese because I wasn't looking for a parmesan flavor. I served it with steaks and baked potatoes. Will make this again!
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Photo by Lindsey

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA
Living In: Hot Springs, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.

Easy Cheesy Cream of Broccoli Soup

Reviewed: Jan. 11, 2009
I make a soup very similar to this one and it is really very good. I read with outrage the reviewer who gave this recipe only 2 stars because it used canned soup, frozen broccoli, and processed cheese. WHAT A SNOB! I don't know where s/he lives, but it is not always convenient to "pop" 15 to 20 miles (at the very least) to the nearest grocer for fresh whatever. This is a great soup to make with ingredients that have a long shelf life and can be kept on hand for whenever needed. Thank you for sharing.
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Cooking Level: Expert

Living In: West Monroe, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.

Cocktail Meatballs I

Reviewed: Jan. 4, 2009
I only used the sauce part of this recipe and opted for frozen meatballs. The sauce came out great. I added some Worcestershire sauce and salt and pepper. My husband loved these!
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Photo by Lindsey

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA
Living In: Hot Springs, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

Dough Ornament Recipe

Reviewed: Dec. 6, 2008
I really liked this recipe. The only problem I had was that the ornaments puffed up a little. I had varying thicknesses (from 1/4 inch. thick to about 1/2 inch.) and they all pretty much puffed up. I did do something fun though. I added food coloring to little portions of some of the dough and used the colors as accents. Example: white snowman with blue and orange scarf, black and red hat, and black eyes and buttons. It just brushed the snowman with a little water when I was ready to apply the pieces. They came out super cute!
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Photo by JenniLynne

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.

Apple Pie by Grandma Ople

Reviewed: Oct. 30, 2008
For my first time making an apple pie I had to try this highly rated recipe. I am so glad that I did, I will search no further for another recipe! The only change I made was to add 1 tbs of cinnamon to the apples before putting them in the crust. Delicious!
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Photo by Lindsey

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA
Living In: Hot Springs, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.

Sue's Hot Fudge Sauce

Reviewed: Oct. 30, 2008
I came across this recipe while searching for a recipe my husband wanted to find for a chocolate sauce like his grandmother used to make when he was little. Well this was it and I am so glad I found it! We keep a jar of this in the fridge for ice cream every night. I'm not a big fan of hot fudge sauce, but this is the best sauce I have ever had!!
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Photo by Lindsey

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA
Living In: Hot Springs, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.

Quick and Almost-Professional Buttercream Icing

Reviewed: Sep. 7, 2008
This is so much better than store-bought icing! Just be sure to use real butter; it makes all the difference.
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Photo by SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Last Minute Mushrooms

Reviewed: Sep. 7, 2008
I used canned mushrooms, drained, and added minced garlic with the salt and butter. It was so good on top of a filet with havarti cheese melted on top.
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Photo by SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.

Easy Mac and Cheese Muffins

Reviewed: Sep. 7, 2008
These were a little bland, even after I added hot sauce to the macaroni and seasoned salt to the bread crumbs. My kitten, however, seemed to love them. I found him on the counter digging in!
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Photo by SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.

It's Chili by George!!

Reviewed: Aug. 16, 2008
This was my first time making chili, and I was lucky to find the perfect recipe. My boyfriend and I love spicy food (being southerners and all), so I put in Louisiana hot sauce and hot cherry peppers along with the chili powder. The result was a hot, thick chili that was devoured almost immediately. We're hurting now, but it was worth it! Thanks, George!
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Photo by SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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