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Louisiana Crawfish Etouffee

Reviewed: Jun. 8, 2009
This was very tasty but I made a few modifications. I only used 1 stick of butter, added a green bell pepper to saute with the onion, increased to 2 cloves of garlic, and increased tomato sauce to about 4-5 Tbsp. I cooked the sauce and then in the last few minutes I added some frozen crawfish tails and shrimp left over from a crawfish boil that I thawed (they were already cooked). Very easy recipe!
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22 users found this review helpful

Pretzel Turtles

Reviewed: Dec. 17, 2008
SO EASY and SO YUMMY! The hardest part was unwrapping the Rolos. I followed the recipe as stated, except I made a whole lot more than 20. :) I used unsalted mini pretzels. The chocolate does melt through the holes of the pretzel but I think that mixes the chocolate and pretzel tastes together better. I put them in the freezer for about 15-20 minutes to harden and they came right off the parchment paper with no problem. Will definitely make these again!
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3 users found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: Dec. 21, 2007
The name sounds like a weird combination but I decided to give these a try with a couple of modifications. I blended the cottage cheese to make it smooth rather than lumpy. I also made a small pan of enchiladas with verde sauce, just to try. Both were pretty yummy!
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Popularity Cookies

Reviewed: Dec. 21, 2007
YUMMY! I made these to include in the cookie trays I put together to give out as gifts. I had to HIDE them from my husband so that I would have enough for the trays! I used club crackers rather than saltines but otherwise followed the directions exactly. The first batch I made turned out perfectly. I must not have boiled the toffee long enough for the second batch because I ended up with a very sticky mess the second time. It's very important to start timing the 3 minutes when the mixture comes to a good boil.
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39 users found this review helpful

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