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Alfredo Sauce

Reviewed: Oct. 4, 2007
I just made this recipe and I am SO PLEASED!!! I have never made Alfredo sauce before and I can't believe how easy it is. We love garlic so I used a very large clove and it gave this sauce a wonderful flavor. I did not find this to be too salty and I used salted butter. In fact, I even added a little sea salt to the pan, as well as sliced mushrooms and it was perfect! Thank you for giving us a quick, easy, delicious recipe, I'll be making this again for sure!!
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Grandma's Corn Chowder

Reviewed: Nov. 13, 2007
Loved it!!! I made this tonight and it was fantastic! I have never made soup before and it turned out great! Even my 3 year old liked it. I made a few changes: I added a clove of garlic with the onions and a little flour for thickness, I used chicken stock instead of water and used 1 can of whole corn and 2 cans of creamed corn. I also added shredded chicken and wild rice. It also could use a little more salt to cut the sweetness of the corn. Next time, I will use 2 cans of whole corn and 1 can of creamed corn. This was a great, easy recipe, thanks!!!***Update I have been making this for a couple months and have found that it is better to cook the bacon in a separate pan and then add it to the potatoes and onions. Otherwise, the browning of the bacon leaves a funny after-taste if the soup is cooked in the same pot.
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3 users found this review helpful

Chicken Marsala

Reviewed: Nov. 13, 2007
This is my new favorite recipe, I make it EVERY week!!! The only changes I make are adding a couple cloves of garlic and using all marsala and no sherry. I too double the sauce because I can't get enough. I'll add in a little flour and spices to the sauce after I take the chicken out and let it simmer for a bit and then poor on top of the chicken and mushrooms. I have searched for a good chicken marsala reicpe, thanks!!!
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5 users found this review helpful

Pumpkin Cranberry Bread

Reviewed: Dec. 22, 2007
I love this recipe!!! I made muffins for Thanksgiving and my family has been requesting them ever since. I made them for my daughters teachers and they were a hit. The only slight change I made was use 1 1/2 cups of white sugar and 1/2 cup of brown. I also use fresh cranberries. They are tart but, so good! I used the reynolds star cupcake tins and cooked them for 25 minutes or until the start to split at the top. Excellent!!!
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2 users found this review helpful

Melt In Your Mouth Toffee

Reviewed: Dec. 22, 2007
Well, I am certainly not a chef but, so maybe I did something wrong...not only did I burn my All-Clad pan :-( But, all the smoke detectors in my house went off and the fire department showed up!!! My house stunk for a week. I will NEVER try this again.
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Sandra's Persimmon Pudding

Reviewed: Dec. 22, 2007
I'm not sure what I did here but this didn't work for me. It was a flat mushy mess!!! The flavor was good but something didn't work right!
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6 users found this review helpful

Baked Chicken Nuggets

Reviewed: Dec. 22, 2007
These are a great!!! I feel much better giving these to my kids than the frozen nuggets! Thanks for the recipe!
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0 users found this review helpful

Persimmon Bread II

Reviewed: Dec. 22, 2007
This is my husbands new favorite food! I have made SO MANY of these this year, everyone loves them. I used the vanilla glaze to drizzle over the top. Yum!! I also substituted 1/2 the oil for applesauce and used more pulp. The only problem I have had is that I use raisins instead of nuts and I can't keep them suspended in the batter. They end up at the bottom and they burn.
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Vanilla Glaze

Reviewed: Feb. 24, 2008
I love this recipe and used it alot over the holidays. It was FANTASTIC over persimmon & raisin loaf and pumpkin & cranberry muffins. I agree that you need much more milk then specified. I kept adding until I found the perfect texture. Also, use unsalted butter. I tried it with both but found the unsalted version much better. Thanks!
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2 users found this review helpful

 
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