JerryFLA Recipe Reviews (Pg. 1) - (13073955)

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Sunshine Toast

Reviewed: Mar. 23, 2012
I too like to flip for 30 seconds. Much fun for the grandkids, who get to make the hole. After serving, they get to "pop the sun, and spread the sunshine all around the world."
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1 user found this review helpful

Creamy Cheesy Grits

Reviewed: Jul. 10, 2011
My wife said these are her new favorite grits!
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6 users found this review helpful

Colette's Smoked Sausage Fritatta

Reviewed: May 7, 2011
This is a great recipe! So simple! I usually cut it in half, using about 1/3 lb of Jimmy Dean Hot Sausage, cut baking time to about 14 minutes. Once I overcooked it by 15 minutes and it was still good. Thanks Colette!
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3 users found this review helpful

Broiled Lobster Tails

Reviewed: Jan. 11, 2011
Made this last night and loved it! Beter, IMHO, han steamed or boiled. Had 8oz and 5oz prev frozen tails. 2 racks down in oven, broiled 8 oz for about 11 mins, 5oz for 8 mins. I spooned on a sauce of butter, lemon juice, Old Bay about 3 minutes before they were done. Worked out perfectly - tender, fully cooked, moist and delicious!
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10 users found this review helpful

Sopapilla Cheesecake Dessert

Reviewed: Jul. 14, 2009
Someone made this for our family beach week and everyone raved about it. I loved it. They did say they couldn't find almonds so they had to use pecans, but it is GREAT with pecans!! First served as dessert, but many folks ate it for breakfast he next day. Thanks for posting this!!!
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3 users found this review helpful

German Currywurst

Reviewed: May 5, 2009
It's tasty if you like kielbasa, which I do. For currywurst, you can use bratwurst, not kielbasa. For the curry sauce, you'll come much closer if you just add about 3-4 tablespoons of curry powder (NOT a "sprinkle") to 1 1/2 cups of ketchup. Throw in some black pepper if you like. Serve with small rolls, great for sopping up the sauce.
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6 users found this review helpful

Flatlander Chili

Reviewed: Oct. 31, 2008
Really good! We made it as written, and may fiddle with it another time for variety. Topped with small Fritos and chopped onion and shredded cheddar. Thanks for posting it!
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2 users found this review helpful

Buffalo Chicken Wings I

Reviewed: Oct. 13, 2008
I have used this recipe many times. For my taste, I fry the wings until they are crispy, 15 minutes or, if frozen, close to 20 minutes. After moving the wings to the butter/hot sauce, I turn up the heat to medium-high and stir them until the sauce is thick and sticks to the wings. This keeps them nice and crispy! I have also taken to adding a lot of black pepper to the sauce to kick it up. LOVE this recipe.
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4 users found this review helpful

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