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Clone of a Cinnabon

Reviewed: Jan. 18, 2013
The hardest part was rolling out the dough (wants to spring back). I had to put some muscle into it. If you include rising time, the prep time is closer to two hours. The rolls are very big. I made 1" cuts and I managed to squeeze out about sixteen rolls. I used a second pan. The frosting needs a good whiping, so pour on the power. I think they're better than cinnabon. Rich, moist, bubbling with cinnamon sugar and very yummy. A special family weekend treat.
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Caramelized French Toast

Reviewed: Nov. 4, 2012
I love the idea of Caramelized French Toast, so first of all Kudos to he cook who came up with the idea. But to start, frying french toast in butter is not such a good thing unless you want really dark brown toast. High heat will turn your butter dark brown. I suggest a butter spray to "cook" the toast. Add your butter at the end when you add the brown sugar and then add only about a quarter cup of warm water, slowly! Your caramel topping will taste less burnt and more sweet and smooth. You could also add an eighth teaspoon of vanilla. Great winter recipe. Fast, easy to make, just use common sense.
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Photo by cinemabon

Butterscotch Pudding II

Reviewed: Oct. 20, 2012
Fast, easy, and very tasty; basically a cream sauce with sugar and eggs. Chefs take note: USE A WHISK! Pudding takes a little time and use med-high heat at first, gradually turning down your heat as your milk rises in temperature. You will have lump-free, thick creamy pudding if you use a whisk and remember to simmer on lowest heat for one-two full minutes when your sauce comes to boil, stirring constantly during this part (you must cook out the flour!). The pudding will thicken even more when it cools. Perfect as written above... then try this variation... Instead of whole milk, use 1 C skim with 3/4 C fat-free half-n-half; leave out the eggs, use a 1/4 t vanilla, and add one pat of "light" butter at the end for further creaminess. Granted, it doesn't have the same rich texture, but it tastes like butterscotch with 1/10 the fat content.
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Daddy's Fried Corn and Onions

Reviewed: Aug. 8, 2012
Just as pictured, Bi-color sweet corn, Vadalia onions, and fresh tomatoes. I'm in heaven. Cook the onions just enough to blanch. Also, I used a "light" butter. There are several good ones out there.
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Beef Bourguignon I

Reviewed: Jul. 9, 2012
This is a traditional French recipe and is quite good. You can eliminate the brandy if you do not like its flavor and it will not alter the taste too much. It's a subtle additive. Instead of broth, I use stock for a richer flavor. This compliments the mirepoix (carrots, celery, onions) if you use celery and pearl onions instead just chopped onion. The beef is incredibly tender. Freshly ground pepper will also work instead of pepper corns.
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Boston Cream Pie II

Reviewed: Nov. 12, 2011
Of course, Boston Cream Pie isn't pie at all but layered cake that has an egg custard center for filling. This is not a bad recipe, but you can use flour instead of corn starch for a creamier egg filling (be careful how you temper your eggs or you'll end up with scrambled eggs). You can also use "chocolate chips" for the semi-sweet chocolate as long as you watch your temperature. The cooks who substituted a box mix should be spanked. Get real and make it from scratch. It isn't that difficult. BCP was a favorite of mine growing up. Give your children those same memories, moms... and don't buy a Duncan Heinz or Betty Crocker and say its the same, cause it isn't!
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Bread Pudding

Reviewed: Mar. 9, 2011
This is the same kind of bread pudding my mother made when we (eight of us) were growing up - more like an egg custard with bread in it. My mother's recipe is very similar. She made a dish for a friend of ours who took it to a church social back in the 1980's. A man liked it so much, he took the dish home and promised to return it. That man was Muhammad Ali, who came to the front door with the dish in his hand, requesting more bread pudding (true story).
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Chicken Cordon Bleu I

Reviewed: Feb. 10, 2011
I love Chicken Cordon Bleu (named after the cooking school in Paris). The chicken is hot enough so that when you take it from the oven, a slice of cheese on the top will automatically melt before you serve it. Serve with steamed broccoli or cauliflower as a side dish.
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Broccoli Potato Bake

Reviewed: Feb. 10, 2011
Current recipie is very bland. Frozen food often contains large amounts of ice, depending on the brand. Try using fresh ingredients, broccoli florets and freshly grated potato. Add cubed ham, or left over chicken to give it more body. Sprinkle in some bacon. Add some spices or fresh herbs.
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Chicken Scallopini

Reviewed: Jan. 28, 2011
Get out the pounder! You can also make scallopini (which simply means pancake) by putting the raw meat in a plastic bag and pounding it flat (or nearly flat).
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Waffles I

Reviewed: Sep. 19, 2010
For a light crisp tasty waffle that is easy to make and a delight to eat, this is your recipe.
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Corned Beef and Cabbage I

Reviewed: Mar. 23, 2010
They only left one thing out, strain the broth BEFORE you add the vegetables to take out the pickling spices. Then you will have the perfect boiled Irish dinner (not served in Ireland, by the way).
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