mamamilkies Profile - (10144682)

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Recipe Reviews 6 reviews
Sticky Buns II
I used 3/4 cup of milk and the dough was easy to work with/not sticky at all. I doubled the recipe and subbed pecans for the raisins and oh my GOSH. Delicious! It made eight HUGE rolls that my children and I gobbled up in about 20 seconds flat. I used a pow sugar/vanilla/milk glaze but it really would have been perfection with cream cheese frosting.

1 user found this review helpful
Reviewed On: Feb. 9, 2011
Ricotta Gnocchi
This was divine! I made it gluten free by using about 1/4 cup more of my regular gluten free flour mix plus adding about 1/2 tsp of xanthan gum. The dough was best after I let it "set up" for about 10 minutes and then was very easy to work with. I made a few other substitutions to account for what I had in my kitchen. I used dry basil and did not have fresh mozz so omitted it (I will be sure to have it on hand next time- I bet it would be DELICIOUS!) and just sprinkled on some shredded parm. I also used crushed tomatoes rather than diced for the sauce and added 1/4 cup of sugar as per my normal red sauce recipe (I like a sweeter sauce). This recipe was absolutely fabulous, my kids gobbled it up and asked for seconds (and then thirds! so much for left overs...), and it was seriously easy to make. Big, huge thumbs up!

7 users found this review helpful
Reviewed On: Jan. 29, 2011
Cha Cha's White Chicken Chili
I made the whole thing from scratch so I could control the sodium. I made the chicken stock and then de-boned the chicken and used that for the chili. I also used dry beans instead of canned. I'm not a big fan of the jalepenos, so I used just one can of the green chilis. I was also out of cumin and cayenne so I improvised with a dash of chili powder and some cinnamon (hey, I was desperate!) and the oregano. I also used 8 cups of chicken stock and twice the amount of beans and chicken. The overall result is mild enough that my three small children gobbled it up and yummy enough that I really enjoyed it! I think I would like it a thicker "chili" type consistency so next time I will try the previous suggestion of pureeing several cups and I also cut back on my chicken stock. I served it with homemade cornbread and it was a HUGE hit! What a delicious, VERSATILE recipe!

3 users found this review helpful
Reviewed On: Nov. 8, 2007

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