CindiB Recipe Reviews (Pg. 1) - Allrecipes.com (10345228)

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CindiB

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Clemons Family Bean Dip

Reviewed: Jul. 15, 2009
I even left out the jalapenos and used only 1/2 jar of picante--we're not a spicy family--and we STILL mowed through this. My husband, who's not a bean person at ALL, immediately asked if we could have it again soon!
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Monterey Chicken

Reviewed: May 10, 2009
Mother's Day guests loved it! I used a "Ginger Teriyaki 30-minute" marinade, and my husband grilled the chicken for me ahead of time. I didn't use green peppers--no fan of them, and I didn't chop the mushrooms.. just used the pre-sliced. The rest of the recipe procedures were executed as written. VERY good, and we'll definitely do it again!!
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Broccoli with Garlic Butter and Cashews

Reviewed: May 10, 2009
Loved it! I used every BIT of the butter called for--is there such a thing as too much? I did saute the garlic in the melted butter before adding the other ingredients, however. I was out of white vinegar so substituted apple cider vinegar... no big deal.. I'm not really on the vinegar party bus anyway. I let the mixture boil for about 3 minutes to thicken and then added the cashews. It was wonderful. I had to nuke the brocolli in the microwave to get it reheated, though... just bad timing on my part trying to get the consistence to my liking. The family loved it, and it was a VERY nice change!
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Brownie Caramel Cheesecake

Reviewed: May 10, 2009
So good it bro't tears to my eyes! I will admit, however, that I'd probably eat an old shoe with Kraft caramel sauce on it! I would NEVER substitute anything for that Kraft/evaporated milk mixture! I used a full 19.5 box brownie recipe following the "chewy" version. I only had a 10-inch springform, so I used a little more than half of the brownie mix to spread on the bottom of the pan. (I put the rest in a mini muffin pan for brownie bites!) I cooked (the mini muffins and) the brownie layer for 15 minutes at 350. The top had crinkled a little and the edges were just dry. After I pulled the brownie layer out, I turned the oven down to 315, and let the caramel mixture cool just a bit to thicken. I used the idea of putting chopped pecans around the edge to hold in the caramel. It worked VERY well and made a nice "crust" around the finished product. Using room temperature cream cheese and eggs, I followed recipe procedures but also increased cream cheese to 3 packages, eggs to 3, and vanilla to 1-1/2 tsp. While cooking the cheesecake part, I put a pan of water on the rack underneath. (Is that for good luck?) I didn't trust myself with a real water bath! I cooked this at the 315 for 50 minutes. Then I turned off the oven, and let the cake sit in the closed oven for 30 minutes. I cracked opened the oven door for the next 30. (I'd read somewhere that a gradual cooling process was important?) I took the cheesecake out of the oven, and put on a rack with an inverted p
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