LaughingMoon Profile - (10489954)

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Recipe Reviews 9 reviews
Cajun Chicken Pasta
I just made this dish tonight and it was a great success. I doubled parts of the recipe since I cooked for a family of 4 and the recipe is for 2 servings. I was hoping for a small leftover lunch tomorrow; however, there are no leftovers. Instead of doubling the chicken I cut it into small bite sized. I doubled the veggies. I doubled the butter. Added 1 tbsp of cornstarch to the butter after sautéing the meat and veggies to thicken the sauce a bit. I then added the 1 cup of cream called for and added 1 cup of milk to double the sauce. Doubled the seasonings too. Absolutely delicious! Will be a repeat dinner for sure. Thanks for sharing this recipe!

0 users found this review helpful
Reviewed On: Nov. 16, 2014
Simple Crustless Spinach and Mushroom Quiche
I've made this recipe a number of times, my family LOVES it! The quiche comes out so light and fluffy, it's fantastic. I make a double batch because everyone wants leftovers for breakfast LOL. I change up the filler ingredients depending on what we have on hand. Example: broccoli, bacon, spinach, cherry tomatoes, onions, different cheeses, etc. BUT, I never change the base is perfect (in my opinion). Just about anything you would throw into an omelet works well in this recipe.

3 users found this review helpful
Reviewed On: Sep. 22, 2014
Saltine Toffee Cookies
I have made this recipe multiple times and everyone loves it! Many of my friends call it "Crack Candy" instead of Cracker Candy because it is that addicting. The few tips I have learned are that like others have is crucial to spray the foil before baking. Make sure you count the 3 minute boiling time from the moment you have a good boil going or use a candy thermometer get it to about 270-290 degrees (soft crack) and once you spread the toffee on the crackers and put it in the oven it will reach hard crack stage for sure. We keep it in the fridge once it has cooled completely and has been broken into peices. I find that if you refrigerate or freeze before it is cooled completely the toffee tends to be a little softer/stickier instead of hard and crunchy. I guess it all comes down to preference. Either way...I have never heard any complaints when making this yummy dessert. It's easy and very very good. Enjoy!

7 users found this review helpful
Reviewed On: Dec. 10, 2011

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