dancingpony Profile - Allrecipes.com (10854324)

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dancingpony


dancingpony
 
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Member Since: Dec. 2006
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Recipe Reviews 17 reviews
Pizzelles II
Great recipe and lovely flavor. For those who's cookie wont crisp you need to give the cookie more time. I think pizzelles are better eaten the next day. I place a piece of wax paper between each cookie after they ARE COMPLETELY COOL and then loosely wrap a stack of the cookies in one large piece of wax paper. Meaning they are not totally air tight. The next day the cookies have crisped up just right. Delicous.

4 users found this review helpful
Reviewed On: Dec. 16, 2009
Flatlander Chili
This is a staple recipe in my house. I use the recipe as a base and tweek depending on the ingredients I have in stock. I always half the recipe for me and husband (makes plenty). Without exception I never have tomatoe juice so I instead puree whatever tomatoe products I have that adds up to the amount of oz the recipe calls for (diced tomatoes, whole, petite cut, whatever) and add the small can tomtoe sauce or paste (again, whatever I have). I use the spice ratio almost to a tee....just add a bit more cayanne. I love that you brown meat, drain, add everything, and cover. Easy, great tasting.

0 users found this review helpful
Reviewed On: Feb. 21, 2008
Angel Chicken Pasta
Pantry was a bit bare today, but I found that I had most of the ingredients for this recipe. Wanting to make this a bit more healthy I substitued with reduced fat cream cheese, 2/3 can 98% fat free Cream of Celery, only used 2 Tbls butter, used beer (Coors light) instead of wine (the Hubs hates the taste of white wine in sauces), and served over fiber enriched penne pasta. I cut my three giant chicken breast into wide 2 inch stripes to decrease the cooking time. I must admit that I was skeptical, but the outcome was a very tasty dish. Next time (after I've gone shopping), I'll add some fresh mushrooms, maybe peas or brocolli. AND I really think the addition of beer (however a cheap one) provided a nice ballance to tone down the tanginess of the sauce. I imagine a white wine could contribute to a tangy sauce in a way that we may not like.

0 users found this review helpful
Reviewed On: Feb. 13, 2008
 
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