Samaena Profile - (13705627)

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Member Since: Jul. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Dessert, Kids
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Reading Books
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Perfect Baked Jerk Chicken
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Recipe Reviews 5 reviews
Fudge Puddles
I must have done something wrong because these were HORRIBLE! The cookie recipe is similar to another that I found on here, for the peanut butter part anyway. I followed the recipe exactly as it states, even went out and bought a melon baller. However, when I removed them from the trays, easy enough, and waited for them to cool -- when I added the fudge filling the cookies melted and I ended up with literal fudge puddles all over my table. Out of the 48 cookies, only 20 survived. The rest melted everywhere. I tried making them a second time, only this time I left the cookies IN the tray and added the fudge. Though it prevented them from melting everywhere, it was near impossible to get them out of the trays. Third time was not the charm either. I probably won't be making these again.

2 users found this review helpful
Reviewed On: Jun. 15, 2011
White Chip Chocolate Cookies
This recipe is STELLAR with no revisions. The cookies are moist, chewy and fantastic! My kids and my husband -- who isn't a cookie person -- devoured these. The second time I made them, I added half white chocolate chips and half regular chocolate chips. Made for a delicious triple chocolate cookie.

4 users found this review helpful
Reviewed On: Feb. 23, 2011
Deb's General Tso's Chicken
On a whim I decided to try this recipie. We were going to a party and I was asked to bring something a little spicy. The recipe is easy to follow, it's not hard to make... And honestly... the plate sat on the table for no more than five minutes and it was gone. I made a few small changes as I've remade it again and again (I'm not allowed to being anything other than these now). I cube the chicken the night before and let it soak in some hot sauce. When I'm making it, I use the batter exactly as stated in the recipie. And with the sauce? I almost double the chillies. Instead of using a wok and thickening the sauce, I just take the chicken, once it's all cooked and pour the sauce over it, tossing the chicken and the sauce in a bowl until it's well coated and then drain off the liquid keeping as many of the chilies as I can. Set it on a platter and away we go. I've never seen an appetizer go quite as fast as these do.

2 users found this review helpful
Reviewed On: Dec. 7, 2010

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