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Beer Dip I

Reviewed: Dec. 2, 2012
I was unsure of whether or not I'd like this, but I had all the ingredients on hand and decided to make it for a party. I was wrong to be skeptical because it's delicious! Used half sharp cheddar and half colby jack cheese and threw it together in the food processor. Will definitely make again!
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Fluffy French Toast

Reviewed: May 1, 2010
I make this all the time, and it really does come out fluffier than any other French Toast recipe I've tried. I usually use stale French bread, and it always comes out great. You definitely do need to stir the batter often though because I've had problems with the dry ingredients sinking to the bottom.
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Coconut Shrimp I

Reviewed: May 1, 2010
I made these exactly according to the recipe, and they were amazing. For the beer I used one of my boyfriend's Rogue Dead Guy Ales. I didn't allow it to go flat, and I had no problem with it getting too frothy like some people mentioned. For the shrimp, I used pre-cooked because I was afraid they would not be sufficiently cooked during frying. I don't know if this was a legitimate fear, but using pre-cooked shrimp gave me one less thing to worry about, and they weren't overcooked at all. I will definitely do it that way again. I used a mixture of apricot jelly and horseradish for dipping. I thought it was very good that way, but my boyfriend felt they didn't even need a sauce and were good enough on their own! Will definitely make this again!
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Bloody Mary Mix

Reviewed: May 1, 2010
I made this omitting the steak sauce (just because I didn't have it on hand) and allowed it to sit for about a day and a half. The result was very good, although I thought the celery salt was a little overpowering. Next time I'll halve the amount. If you like things really spicy, I'd suggest upping the amount of horseradish and hot pepper sauce!
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Chocolate Chip Cookie Dough Cheesecake

Reviewed: May 1, 2010
This cheesecake came out amazing, though it's very sweet, and I can only eat one small piece at a time. I made this using a graham cracker crust like another reviewer suggested, and I also left off the topping because I felt that the cheesecake would stand out enough on its own. I was not disappointed. Thanks very much to the recipe submitter! This did take a lot longer to bake than the recipe suggests though. It probably took closer to an hour in my oven. A good done-ness test for cheesecake, if you're in doubt, is to stick the tip of a knife into the cheesecake halfway between the center and the wall of the pan. If the knife comes out clean, it's done. The center should still be jiggly, as the recipe suggests.
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