BaillysMom Recipe Reviews (Pg. 1) - (13039476)

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Cornbread Salad I

Reviewed: Jun. 10, 2015
I used black beans instead of Pintos and I used a Spicy Ranch packet instead of regular. To accommodate a family member that's gluten intolerant, I made my cornbread with tapioca flour instead of regular flour. It made the cornbread crisp/brown and I liked that it kept it's texture. It didn't get soggy/mushy at all! It was a HUGE hit! Everyone had 2nd helpings! Some said they could eat this as a meal itself. I thought maybe the recipe made more than I needed but 8 of us DEVOURED the entire punch bowl full and this wasn't the only salad there! I posted a pic. :) It was super pretty, fresh and I will be making this again soon!!! Thank you for sharing it!
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Chantal's New York Cheesecake

Reviewed: Nov. 2, 2008
This was my first baked cheekcake I've ever made. This recipe made me feel like a pro, (which I am NOT, by any means.) I followed the directions and baked it in a water bath. ( I used a disposable slow cooker liner under the springform pan, as one of the reviews suggested.) & Let it cool in the oven 6 hrs then refrigerated. It was perfect! I couldn't be happier. Now that I know it's this easy, I may show off this new recipe and make one for the holidays! Thanks so much! I later shared this recipe with a colleague, so she went out and purchased a spring-form pan. The recipe on the pan label was EXACTLY this same recipe. EXACTLY! (hers turned out great too.)
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Chicken Wing Dip

Reviewed: Jan. 3, 2011
I love this! I make it all the time now. It's always requested by friends/family. I don't even need the recipe anymore. I have it memorized. I don't even like hot sauce, but I use Franks Hot sauce and it's absolutely addicting! I serve it with Pita Chip Crackers that I get from Sams Club. Thanks a million for this recipe!
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Party Punch IX

Reviewed: Jan. 22, 2012
I've made this punch for 2 years now. I LOVE IT! EVERYONE loves it! I inadvertently made a single batch (40 servings) stretch over several holidays. I pour the hot mixture into ice cubes trays & freeze them.(40 servings will fill about 15 ice trays.) I then transfer the formed cubes into gallons bags to keep in my freezer. About 3 trays will fill a gallon bag. When I want punch, I put 1 gal. bag in my punchbowl & pour 3 liters of chilled ginger ale or pineapple soda over the cubes, stir, (if it sets for a few minutes before serving, its better.) serve, & immediately refill the bowl with more soda until its full again. The remaining cubes will gradually melt into the soda. I refill the punch bowl as needed. SO...I am using WAY more gingerale than the recipe calls for, yet, I always get all the amazing compliments, just as all the other reviews have stated.I have about 15 gal. bags of punch cubes that I'm using about 2, 2 liters of gingerale per gallon bag. Yielding 5 bowls of punch. I have punch for Thanksgiving, Christmas, AND New Years. I won't change my ways now, I stumbled upon an awesome thing here. I couldn't even imagine having the punch any more concentrated. People usually have several glasses & are shocked at themselves for having so much, but it's not overly sweet this way & I think people really enough it more. I will NEVER search for another punch recipe again. This one ROCKS! Thank you for posting it!!!!
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Sushi Roll

Reviewed: Jan. 8, 2011
It's nice to see sushi recipes posted. Thanks for this one. I too do not use sugar in my sushi rice. It seems the seasoned rice vinegar has enough sweetness on its own. Also, my japanese neighbor, (originally from Tokyo) always used Heavy Duty Foil instead of a bamboo mat to roll her sushi. She just smiled at me when she saw my bamboo mat and said "No one really uses these at home in Japan." The foil is easy enough, and no cleaning! Just throw it/recycle it. She taught me that in her neighborhood, a california roll had 3 color components, White/red (the crab), green,( cucumber or avocado) and yellow/orange, (roe, carrot, or she used scrambled egg strips). I always make mine with crab, cucumber, & egg.) My husband lived in Japan for 6 yrs and he likes his sushi with crab, lettuce, and mayo. WHEN SHE CUT THE SUSHI ROLL> She used a serrated knife, and a water soaked paper-towel. She folded up the wet paper-towel and dabbed each side of the knife blade to make it wet..before cutting each individual slice. So the nori would have a clean cut edge (not torn/jagged). I hope any of this info. is helpful.
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