Lisa Fischbach Recipe Reviews (Pg. 1) - (10188873)

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Lisa Fischbach



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Garlic Cheddar Chicken

Reviewed: Oct. 24, 2011
I've made this twice for my boyfriend and he loves it! He thinks I am this awesome cook, which of course I'm not but this dish is so easy that t makes me look like one. I made a couple of changes to the recipe to suit our tastes, I used Cheddar Jack cheese instead of plain Cheddar. I used a four cheese blend instead of plain parmesan.
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Traditional Indiana Persimmon Pudding

Reviewed: Nov. 24, 2009
I am from Henryville, Indiana, originally from New Albany. My Nanny (grandmother) always made this for the holidays, however I was a little confused when I was checking her recipe against the recipes on here. Ours is never stirred, it is meant to have a crust and the consistency of pumpkin pie only thinner. That was always what I loved about it, that chewy outer layer and the gooey inner pudding is to die for. So I guess what I wanted to say is that, it is just as good if not better and a lot less work to just leave it cooking and not stir it. Yes it does come out more cakelike but it is delicious. I think as with all old recipes that it just depends on how our ancestors prepared it and if your all's ancestors are anything like mine were about 1/2 of any recipe was in their heads and up for revision with each preparation. I think if you put all the right ingredients in it, there isn't really any wrong way to make this stuff, it's yummy no matter what. Also, Kerry anyone is allowed to upload a picture of the recipe, there can be 10 or 20 different pictures of the same recipe, people just have to scroll through them, but I agree this picture looks nothing like the traditional Persimmon pudding we make around here, but it doesn't look that bad, I'd eat it. LOL Happy Turkey day.
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Perfect Pumpkin Pie

Reviewed: Nov. 14, 2007
This is the recipe I found on the web when I was trying my first pumpkin pie, it was on a different site and called Magic Pumpkin Pie. When I made it I had no idea that traditionally evaporated milk is used. When I tasted it, I thought it really was magic because it tasted SO much better than the average pumpkin pie. It's a lot more fattening too, but sometimes you just have to splurge and this recipe makes it worth it. The sweetened condensed milk makes a much smoother, denser, more decadent pie and elimates the need to add suger, it is perfectly sweetened, sometimes the recipe makes too much for a store bought pie crust. I microwave the leftovers for 1 min. and eat them warm out of the bowl, yum!
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