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Buffalo Chicken Wings III

Reviewed: Mar. 5, 2011
This is the 10th(?) I must have made this. It is better than the restaurants~ seriously! I make it exactly like what the inventor recommends. A couple times I was out of tomato sauce, so I used fra diablo spagetti sauce instead. Not bad, but the inventor's formula tops. Thanks for recommending Frank's hot sauce which I've read in the bottle; "secret ingredient used in the original Buffalo wings created in Buffalo, NY in 1964"~ great job, thanks again!
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16 users found this review helpful

Honey Glazed Ham

Reviewed: Feb. 23, 2011
The best ham I ever tasted! My parents get ham every Christmas from the Honey Baked Company and I have to admit, this recipe's taste exceeds their's. I substitute the dark corn syrup for brown sugar, since I prefer that taste instead. One thing I have learned- I baked a 12 pound ham and I didn't need the extra ingredients. I would have save using the set proportions for the (5 pound) rather than use the Servings calculation. Next time, I will start with smaller ingredient portions since it is used in the basting only. Try this! You will love it!
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15 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Feb. 13, 2011
Very delicious! I used Buffalo ground meat and a more fancy cracker (JJ Flats Everything Flat Bread) instead and a casserole dish which made it cook faster (40 min. instead of 60). I added the brown sugar and ketchup on top instead of the bottom. I also broiled it for 5 min to set the glaze. For reheating, I simply sprinkled brown sugar and squeeze enough ketchup to cover, reheated it and broiled it again. Thank you for this very delicious simple recipe!
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3 users found this review helpful

Cazuela de Vaca (Beef and Pumpkin Stew)

Reviewed: Nov. 19, 2009
That was really good soup! I was skeptical at first to try this recipe reading from the previous comments about adding cumin and substituting the pumpkin. But I wanted a pumpkin stew recipe from the enormous pumpkin we just harvested. I used all the above ingredients but I cut my roast and pumpkin a bit smaller and used little red potatoes. My stew came out more hearty than more liquid...and was so flavorful! I had some cumin just in case, but did not need it. This is my first time making a pumpkin beef stew and I can't wait to bring it to my parents' home for Thanksgiving! It's so tender, that it won't ruin my mother's dentures! lol
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8 users found this review helpful

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