Alan & DeeAine W. Recipe Reviews (Pg. 1) - (10063489)

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Alan & DeeAine W.




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Chicken Fried Chicken

Reviewed: Feb. 23, 2015
This was excellent!! We'll be making this again, and again, and again......
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Sweet Potato and Black Bean Chili

Reviewed: Nov. 8, 2013
This is great stuff. I did the sweet potatoes like he said, but I put everything else but the black beans in a crock pot and let it cook for several hours. I then added the sweet potatoes and black beans about 30 minutes prior to serving. It is VERY spicy (I like it that way!), so you may want to go easy on the chipotle and/or seed the jalapeno. We'll be making this again!
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Grilled Bacon Jalapeno Wraps

Reviewed: Feb. 4, 2012
Excellent recipe. I've been making these for years. I put a little liquid smoke and some chopped, cooked shrimp mixed in with the cream cheese. Mmmm!
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Chantal's New York Cheesecake

Reviewed: Jun. 23, 2008
My wife says this is the best cheesecake she's ever had. I did make a couple of changes. Add 1/3 cup of cornstarch. This makes it a bit more "fluffy" like we like it. Also, this recipe allows the crust to become soggy when the batter is added. Here's the secret to a great, crispy cheesecake crust. Use 1/3 cup of sugar and 1/2 cup of melted butter (the real stuff, not margarine!) to the 15 graham crackers. Use a food processor to crush the graham crackers. Mix the sugar and graham crackers, then add the melted butter. Press it into the springform pan and bake in the preheated oven for about 17 minutes. (that's right, 17 minutes) I usually bake the crust in the oven while I'm preparing the batter. The crust will get darker and actually gets more toasted rather than just heated. Also, definitely bake the cheesecake in a water bath. I wrap three layers of heavy duty foil around the springform pan before placing it in the water bath. (I simply use a roasting pan.) Be sure to pull the foil up at all points around the pan. Any portion that remains low will allow water to seep in. When the cheese cake is finished, the crust is crispy and delicious. I used to scrape away the soggy crusts until I came up with this.
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Reviewed: Feb. 26, 2008
WOW!! This stuff is absolutely awesome. I made this because my daughter loves the Ratatouille movie. I had never heard of it. The family loved it. The recipe makes quite a bit, but the leftovers went quickly the next day. (and were very good, by the way!) I also added one sliced squash, just because I love vegetables. I also used a lot more parmesan and seasoned it with Season All between layers. It's tough getting my daughter to eat vegetables, but she ate this. I served it with grilled shrimp (on the side) and garlic bread. Excellent meal. My wife and I agreed it was like eating a restaurant meal. I'll be making this one again...soon! Thanks!!
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Foolproof Chocolate Fudge

Reviewed: Dec. 12, 2007
Awesome fudge. I use one bag of milk chocolate chips and add 1/2 bag of semi-sweet also. This leaves a very nice creamy texture. Here's a little tip that everyone loves. Freeze the remaining 1/2 bag of semi-sweet chocolate chips. At the end of stirring, pour in the frozen chocolate chips, give the mix one good, quick, final stir, pour into pan and refrigerate. (I like it cold!) The mixture is hot enough to melt part, but not all, of the frozen chips. It will leave tiny chocolate chunks throughout. Want another tip? After preparing as I did above, add one cup of peanut butter to this recipe before the final stirring and refrigerate. Mmmm!! (If adding the frozen chocolate chips, always add them last to prevent them from melting totally.) Having trouble getting it out of the pan? Line the pan with foil. After it sets, simply lift it out, remove the foil, and place the fudge on a dish or cutting surface to cut.
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