Ginger Hackley Recipe Reviews (Pg. 1) - (1228309)

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Ginger Hackley



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Peach Ice Cream

Reviewed: Jul. 7, 2002
Hands down, this is a fabulous peach ice cream recipe. It is very smooth and creamy. The only thing I did differently was added two more peaches that were diced instead of pureed. It is a true, old fashioned ice cream....wonderful on a hot summer evening with friends!
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17 users found this review helpful

Cream Cheese Pound Cake III

Reviewed: Dec. 24, 2003
My children wanted a coconut cake for Christmas, so I chose this cake because I had all the ingredients at home, and plan to add a coconut glaze or coconut icing. The batter is very thick, even with extra vanilla, almond and coconut flavor. At one hour in the oven, the cake was still very raw inside, so I turned the heat up to 350* for about 12 minutes. It was perfect after 1 hour & 20 minutes. It turned out beautiful and reminds me of cakes made by my grandmother.
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3 users found this review helpful

Macaroni and Cheese V

Reviewed: Apr. 11, 2009
This is "the real deal", a classic Mac-N-Cheese recipe, very similar to one from a 1946 cookbook of my grandmother's. The best thing about this recipe is that it can easily be altered to the cook's liking, as seen from the large number of reviews. Although I am a cheddar kind of gal, my family prefers some velveeta in their mac-n-cheese. So, I used half velveeta and half sharp cheddar. I was out of dry mustard, so substituted a half teaspoon of yellow mustard, and also added some paprika to the sauce, but NO SALT, as there is already so much salt in the cheese. It is topped off with grated sharp cheddar, sans the breadcrumbs. I made this for Easter Dinner the day ahead, and also doubled the recipe. It will stay in the fridge for 24 hours and be put in the oven after the hour drive to mom's on Easter. I also made sure there was a little left over to make a small portion for my kid's lunch today, and they, including my husband, fought over it. I have made mac-n-cheese many times, may ways, but consider recipes like this one, made with a basic white sauce, to be the absolute best.
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1 user found this review helpful

Sweet and Gooey Chicken Wings

Reviewed: Jul. 17, 2011
Decided to try after finding frozen wings at Aldi. Had to make a few changes because of not enough soy sauce on hand: 1/2 c. Soy Sauce 1/2 c. white vinegar 1/2 c. packed brown sugar 1/4 c. honey 1 TBSP vegetable oil 2 TBSP fresh minced ginger root 1 1/2 tsp garlic powder (maybe more) 1/2 tsp crushed red pepper 1/4 tsp. black pepper 2 TBSP Texas Pete (Or your favorite hot sauce to taste) 1/2 tsp salt (to make up for soy) 4 pounds chicken wings Marinated for 2 hours. Baked per directions. Wings were fall off the bone tender, sweet, sour, with a zing and kick. My family loved this. Will definitely make again, but would like to figure out how to make with a bit more crunch to the outside of the wings. Would also use this recipe as a marinade for chicken breasts or pork. Very tasty
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1 user found this review helpful

Sweet and Spicy Sweet Potatoes

Reviewed: Apr. 8, 2012
We hate marshmellow sweet potatoes, and were looking for something different from mom's "Pone". This is a GREAT way to prepare sweet potatoes. My Family LOVED it. Yumola.
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3 users found this review helpful

Sausage Balls

Reviewed: Dec. 23, 2012
Just made sausage balls for the first time ever, after reading many reviews and tips. I followed the recipe, using mild sausage and sharp cheddar, and tripled the recipe. The first batch, after baking for 25 minutes at 350* did not keep the ball shape, were more like biscuits and raw inside. The taste was also bland. Here is how I modified the recipe: • Rolled the balls no larger than a walnut, and put in a metal bowl. • Put the bowl in the fridge for 30 minutes and between batches. • Used parchment paper. ( Great stuff!) • Baked at 400* for 18 minutes • Cooled on a metal rack. • Allowed the baking pans to cool completely in-between batches Also, the next time I will use a spicier sausage or add some Texas Pete and ground red pepper
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4 users found this review helpful

Chinese Pot Roast

Reviewed: Mar. 4, 2013
I made this for my mother's birthday dinner last weekend, and it was wonderful. Several reviewers used less soy sauce, but instead, I just added another cup of water. I was also out of celery seed. A few potatoes, celery, carrots, quartered onions and fresh mushrooms were added for the last hour. The meat and vegetables were removed to rest for about 20 minutes while the gravy was made. The roast served with crisp lightly steamed brocoli florets, mashed potatoes, and fresh fruit salad.
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