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Wine Jelly

Reviewed: Jul. 24, 2012
Finished making this about 1 1/2 hours ago and it's setting wonderfully. I used a bottle of La Crema Pinot Noir, 1 box plus 1 1/2 t of Sure Jell pectin and fresh (picked today off a friend's tree) lemon juice. One reviewer mentioned making sure the temp reaches 220. I made it to 210 but couldn't get it higher. When I hit 210, I let it boil for another minute. It was so good I was licking the pan and the utensils I used. For those who didn't like the flavor, as with anything else you cook with wine, don't use a bottle you wouldn't normally drink.
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American Lasagna

Reviewed: Jun. 21, 2012
I've made this both with the sauce as directed (omitting the brown sugar), which turned out great and my own sauce (which I like better). For those who commented on the cook time at the top, it includes the time needed to make the sauce. I usually cook it covered for 35-40 min, add mozzarella and Parmesan and cook uncovered for an additional 10 or so min.
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Hunan Kung Pao

Reviewed: Jun. 8, 2012
This was good but not great. 16 chili peppers is the perfect amount. I added the shrimp for the last 3 minutes of boiling the chicken with the sauce. Any before that and it would have been overdone. Cut back on the sesame oil, too.
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Jalapeno Cream Cheese Chicken Enchiladas

Reviewed: Jun. 19, 2011
Very good. I like more heat so I used 3 jalapenos and the Kraft Cheddar Pepper Jack Shredded Cheese. Next time I'll use more cheese on top and probably double the cream cheese mixture.
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