Ginny Profile - (12403916)

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Recipe Reviews 32 reviews
Cheese Grits
This recipe tasted DELICIOUS. Creamy and rich and cheese-y. But, it was swimming in butter fat. I mean I took paper towel after paper towel and pressed it into the grease in the pan to sop up the grease. Even then it continued to ooze grease so my son-in-law tilted the pan on one end so that we could better drain the grits. Yes, I'll make this recipe again, but I'll definitely reduce the butter content.

0 users found this review helpful
Reviewed On: Oct. 14, 2014
Quick and Easy Clam Chowder
I will never make another clam chowder. This is, hands down, the simplest, best-tasting chowder I've ever made, and it sure beats the over-thick glop you too frequently get at restaurants. This is thick but not too thick, creamy, fragrant, and all over just wonderful. I followed KRISSTINA's advice. Yes, you purists, I altered the recipe to suit me, but the basics are the same. Like Krisstina I added 2 small, diced potatoes, a teaspoon of cumin, and a little bit of onion, about 2 tablespoons of dehydrated onion flakes, which equals about 1/4 cup chopped fresh onion. Threw a stalk of celery in the food processor and chopped it fine and added that too. Based on all the other reviews, I increased the clams to three 10.75 oz cans of whole clams. I drained only two of the cans--that little bit of clam juice from the third can adds desirable flavor. The texture, flavor, creaminess, and fragrance of this chowder cannot be beat. I know I will make it again and again. Thank you to the person who posted this! Oh yes, I assembled it on a Sunday night and put it on low on the slow cooker next morning for 9 hours before leaving for work. It was ready when I walked in the door and it was perfectly blended and cooked.

1 user found this review helpful
Reviewed On: Sep. 29, 2014
Cream Cheese Filled Pumpkin Muffins
Truly outstanding--a huge hit with everyone. Except for the cardamom, which I didn't have and didn't want to spend $ on, I followed recipe exactly. It was perfectly spiced without it. Tips: 1. I knew before I read the reviews that the cream cheese needed doctoring. I added 1/4 cup powdered sugar and 1/2 tsp almond extra as others suggested. Superb. 2. The muffin texture is lovely with moisture, but at first touch you can feel the oiliness--next time I will reduce the total oil by 2 tablespoons. 3. The streusel topping written up by TheBritishBaker (reviewer) gives a nice crispy texture to the top: 1/3 cup brown sugar; 2 tablespoons flour; 1/8 tsp cinnamon; 1 tablespoon butter. I put it in a food processor. Quick and perfectly blended, then just sprinkle over top before baking. Makes the muffins pretty too. 4. Can't remember who suggested it, but the notion of rolling the cream cheese/sugar/extract into a slender log and freezing it 30 mins works very well. I cut the log into 12 identical blobs and quickly rolled them into little balls (the powdered sugar makes this possible). I pressed a little ball into the half-filled muffin cup, giving it a tiny shove to push it down a bit, then covered it with more muffin batter. This method turned out 12 identical muffins, generously sized, and the cream cheese center was beautifully round shaped and perfectly centered. I used standard muffin cups, not the really big or really small ones. This is definitely a keeper. We love them!

0 users found this review helpful
Reviewed On: Sep. 29, 2014

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