knm0215 Recipe Reviews (Pg. 1) - (10151909)

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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 10, 2011
Made this for New Years Eve to go with some black eyed peas, rice and collard greans. Because I dislike the smell of buttermilk, I used a powdered buttermilk substitute from the baking section at my grocery store. I thought the taste was ok, but my fiance' liked it. He asked me to make it again for a football party, so I did, using real buttermilk (while I held my nose). :-) Everyone luv'd it including me. Very moist with just the right amt. of sweetness and an overall good flavor. I guess by using real buttermilk, that made the difference. I even drizzled a little melted butter on it after it had baked, so no one even asked for butter to spread on their pieces. I made a full size aluminum pan of this by quadrupling the recipe and with that much only a few small pieces were leftover. Many people went back for seconds or even took some home. I had one friend say that it was the best cornbread that he'd ever eaten and couldn't believe I'd made it, let alone from scratch. Yes, I'm patting myself on the back. LOL
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Pastrami Chicken Wings

Reviewed: Sep. 10, 2012
Luv these wings! Have been making them since I stumbled onto the recipe on a different website. The only change I make is to cut back on the peppers. I'm not a big fan of pepper and neither is my 7 year old. Other than that these are awesome!
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Sweet Cornbread Cake

Reviewed: Mar. 29, 2010
This is really good cornbread, but it does taste more like a dessert cake than cornbread. I ate several pieces fresh and hot out of the oven and thought it was really good. I think I'm used to more of a "cornmealy" texture, this had more of a cornmeal texture in the crust, but moist layer cake texture inside. My 5 year old couldn't wait for it to finish baking. When it finally did, she loved it and wanted more. My husband also thought it was good too. I am going to hang on to this recipe, but next time use a little less sugar. I may give"Grandmother's Buttermilk Cornbread" a try and then compare the two.
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Creole Seasoning Blend

Reviewed: May 26, 2010
A great multi-purpose seasoning blend. I have used it in jambalaya and on baked checken several times. I cut back on the pepper because I don't like too much heat and I have a 5 year old who also wouldn't go for hot and spicey. It really gives chicken a nice flavor. When I made this, I doubled the recipe and I just keep it in a ziploc bag in my spice cabinet. It really does come in handy by adding nice flavor to my foods.
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Roasted Rack of Lamb

Reviewed: Oct. 25, 2010
I followed the recipe as stated since that's what I normally do to see how I like it as is. Then the next time, I make my own changes to personalize the recipe. We did not like this recipe at all. Too salty, did not like the breading nor the flavor of the dijon mustard. I will not use this recipe again and will continue searching for a rack of lamb recipe that we'll really enjoy. Sorry!
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