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The Best Red Enchilada Sauce

Reviewed: Jan. 21, 2012
I can't wait to try your sauce recipe. I grew up making this sauce with my mother and grandmother. We didn't use an oven to toast we used a cast iron skillet/flat and to keep the sauce from having to much bitterness if you over-toast you change the water that you boiled the chili in and that will give you the great toasted flavor and not the bitterness of the burn. Can't wait to try your sauce!!!
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Chicken Cordon Bleu II

Reviewed: Dec. 27, 2011
This is a keeper. I didn't cook in butter, however; we rolled in bag of seasoned flour, egg wash, then Panko bread crumbs (dry-wet-dry). Baked at 350 for 30 mins, then 325 for 30 mins for a nice brown color. We used our Christmas ham so the slices were a little thicker but fabulous. We doubled the white wine sauce and added white pepper and thyme. knock your socks off! This was very filling and I agree, they can be sliced then plated.
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Authentic Cincinnati Chili

Reviewed: Dec. 5, 2011
I was in a real rush to get this on the table so I didn't put it in the fridge overnight. I was able to boil the meat then drain and rinse in a colander to get the fat off. I added water to the level of the meat then put the rest of the ingredients in and simmered for 1.5 hours. It turned out great! I did this recipe 10X, yes I said ten, for a group of 100 this summer just like instructed and it was the hit of the swim team meals! Thanks for bringing Cinci to Houston!
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Eclairs II

Reviewed: Dec. 5, 2011
These were wonderful! I had to try three times because my oven is NOT calabrated correctly and the hight heat burned my first batch, went to low for the second, but on the third try they puffed up just right. Putting the hole in the end was important so they wouldn't drop. We piped the filling in not cut in half. The second batch that just didn't puff right we used as lady fingers; layered the left over pudding, then covered with a can of diced peaches. The Ladies Club get the wonderful Eclairs and the kids ate up the peaches & cream. For the topping I used milk instead of water and the texture was perfect! I am making these again for my family and anyone who will share them with us! Keeper!!!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 17, 2010
This is the best recipe yet for sugar cookies. My girls and I have made several batches and they love the flavor as is... the deco makes them sweet enough. We use parchment paper on the bottom and clear wrap on top when we roll them out so we don't have to flour up any thing and the cookies bake right on the parchment or peel off nicely. The pictures everyone have posted made the decorating all the more fun..thanks to all! We have not tried the flavors/extracts mentioned yet, but sure they will be fabulous with the right cookie cut out. Thanks Jill!!! SIMPLE, GOOD TASTING, JUST WHAT WE WERE LOOKING FOR
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