Christine Recipe Reviews (Pg. 1) - (10352871)

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Wonderful Short Ribs

Reviewed: Sep. 15, 2008
Outstanding...and so easy! I baked the ribs first, at 400 for 45 minutes, to render some of the fat off. Then, I added them to the sauce. The only change I made to the sauce was I used a can of crushed tomatoes. I only had to skim the fat off the sauce twice. I served it with jasmine rice. My husband raved about it and is so excited about the leftovers he gets to take to work tomorrow. I will definately make this again!
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Spicy Sweet Potato Chips

Reviewed: Aug. 29, 2008
Quick and easy, tasty and different. My kids thought they were a bit too spicy, so I'd cut back on the pepper next time. My husband and I thought they were great. I'll make them again!
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22 users found this review helpful

Easy Mojitos for a Crowd

Reviewed: May 14, 2008
I made this for a group of 12 women and had quite a bit leftover. The recipe almost filled my punchbowl! It is easy and quick, but didn't give me the same thrill I get with a "real" Mojito. If I make this again, I will cut back on the water a little bit. I suggest adding the water 2 cups at a time and tasting it to see where you like it. By the time I added all the water, you could barely taste the rum.
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24 users found this review helpful

Easy Cheese Ball II

Reviewed: Dec. 9, 2007
A good recipe. Not mind blowing like some other reviews have stated. I made this for a party, used extra sharp cheddar and a dash of worchestershire sauce, let it sit overnight and made it into two of which I brought to the party. I had 3/4 of it left to bring home. We've been snacking on it and it's good, but nothing earthshattering. I might make it again and try to jazz it up with some other spices or veggies. It would be easy to add to.
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2 users found this review helpful

Chocolate Bourbon Pecan Pie

Reviewed: Nov. 22, 2007
I made this in a 10 inch tart pan and changed the amount of bourbon to 2 Tablespoons. It was a fantastic pie and a big hit at our Thanksgiving dinner! The tart pan worked out really well...pretty presentation, plus it's quite rich, so it was nice to be able to slice nice, thin slices after a big heavy meal. (Plus, you know everyone wants more than once dessert at Thanksgiving!) This will be my go-to pecan pie recipe from now on!
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3 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Sep. 23, 2007
VERY easy to make and delicious. Instead of the double boiler, I melted the ingredients in a small Pyrex bowl in the microwave, as suggested in some other reviews. I melted it at medium heat for about 45 seconds, stirred it and then for another 45, and then it was perfect! It was the perfect addition to the Chocolate Cavity Maker Cake (see my other reviews for this YUMMY recipe!). Overall, a fabulous glaze for any cake. Would also make a great hot fudge sauce! I could have licked the bowl clean!!!
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2 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Sep. 23, 2007
I'm not usually a fan of bundt cakes, but this one changed my mind. I was intrigued by the name and made it for an office party where "something chocolatey" was requested. The only change I made to the recipe was I substituted coffee for the liqueur as I was out of Kaluha! It was very moist, deliciously chocolatey and will satisfy any chocolate craving. I also used the Satiny Chocolate Glaze (see my other reviews) with this recipe and it worked out perfectly. A very simple recipe overall and I can't wait to make it again to keep for myself at home this time!
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Chocolate Cobbler

Reviewed: Sep. 3, 2007
I came online looking for a version of the chocolate cobbler called "Chocolate Stuff" served at Barbara Jean's restaurant on St. Simon's Island. Another review listed here said this was a very good version and I have to agree! It was a huge hit with everyone I served it to, both kids and adults. I served it with vanilla ice cream this time, I might try just fresh whipped cream next time around. I'm sure I'll make it again soon. I doubled the recipe and made it in a 9x13 pan with no problems.
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39 users found this review helpful

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

Reviewed: May 30, 2007
FANTASTIC! I made this to serve to guests. Having everything prepped and ready to toss made dinner so easy. It tastes fresh and fabulous and was a huge hit...even with the kids. I did substitute bowtie pasta for the shells, and didn't slice the shrimp, but otherwise kept the recipe the same. It will be a new Summer staple at our house!
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11 users found this review helpful

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