C.T.K. Profile - Allrecipes.com (10780954)

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Member Since: Aug. 2006
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Recipe Reviews 4 reviews
Restaurant-Quality Baked Potato Soup
With potatoes, potato flakes, cornstarch AND flour, any one of which is by itself a thickener, this quadruple dose produces a "soup" with the texture of school paste. All the great reviews convince me that many people like this texture, but if if your taste doesn't run that way, stay clear of this recipe. There was so much thickener that even after adding another 2 cups of chicken broth, it was still glue!

5 users found this review helpful
Reviewed On: Feb. 9, 2011
Easy Slow Cooker French Dip
After 7 hours in a slow cooker, with more than a quart (!) of liquid, slicing the beef was not an option. It shredded itself with the touch of a knife. The taste was ok, but without a sauce to help hold it together (like a sloppy joe) this made for a very, very messy sandwich. I will stick with a traditional oven roast next time.

1 user found this review helpful
Reviewed On: Feb. 9, 2011
Restaurant-Style Buffalo Chicken Wings
I make these a lot, and they are fantastic. Like the previous poster, I use a 2:1 Frank's to butter ratio. I also like to keep the frying time on the short side (10 min) and toss the finished wings in the oven for 10 minutes get the sauce to stick and penetrate well.

2 users found this review helpful
Reviewed On: Sep. 16, 2006

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