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Frogmore Stew

Reviewed: Oct. 22, 2010
I first had this at a crawfish boil. They used crawfish instead of shrimp -- so delicious. The seasoning and the method for this stew are so versatile with whatever seafood you'd want to use. Great recipe.
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7 users found this review helpful

Wicked Good Veggie Chili

Reviewed: Oct. 6, 2010
This is the best veggie chili I've ever had. It has all the right ingredients and can easily be adjusted for taste. The cinnamon is a nice touch and goes well in the chili.
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15 users found this review helpful

Bachelor Grilled Cheese

Reviewed: Feb. 23, 2010
A dorm room classic. This is the best way to make grilled cheese sandwiches when you have no stove (or are too lazy to do dishes later).
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1 user found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Feb. 17, 2010
This recipe makes a perfect lightly sweet, fluffy, cream cheese frosting. If this frosting doesn't turn out well, it's a technique problem, not a recipe problem. Beating the whipped cream to "stiff peaks" and using the proper folding technique are probably the big issues. Proper folding will keep your frosting fluffy and firm and not turn into goop. If your frosting is too soft or runny, either the whipped cream was underbeaten and not at stiff peaks, the whipped cream wasn't properly folded (ex. was stirred or worked too much), or both. If you have trouble folding the whipped cream (or are new to folding), add a few tablespoons of milk to the cream cheese mixture first. The finished frosting will be softer but it'll be easier to fold.
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4 users found this review helpful

No Bull Burritos

Reviewed: Jun. 20, 2009
This is a great basic recipe. It's so quick and easy for a weeknight when cooking seems like too much work (and we all have those nights). This is a go-to, busy weeknight recipe that you can doctor up with whatever you like to your own tastes. Thanks!
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1 user found this review helpful

Chocolate Cobbler

Reviewed: Jun. 13, 2009
Chocolate cobblers that I've had in the past have been like barely cooked brownie batter (and totally delicious). This recipe is good. Bake it in a low flat dish (not a deep one), otherwise it will never cook in the middle. Bake this like you would brownies. The cobbler will "firm" as it cools and will not be runny when warm. Don't reduce the butter, chocolate or sugar. The sugar is responsible for texture in this dish. No substitutes.
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6 users found this review helpful

Apricot Cream Cheese Thumbprints

Reviewed: May 23, 2009
Delicious cookies. The cream cheese makes the dough soft and stay soft after baking. The sweetness is subtle and the lemon/jam tartness is lovely with the light taste of the cream cheese. As many reviewers have said, this is a subtle cookie, not a screemingly sweet bold cookie. The lemon zest and apricot preserves are the major flavorings of this cookie. Use good quality flour, zest your lemon properly (avoid the pith), and use good quality jam and you won't be disappointed. Additions that I've found work are using bit of almond extract with raspberry jam. A warning about the dough: as you finish the dough and roll them for the baking sheet, the dough will look fluffy and "too soft". Resist the urge to add more flour. The dough is perfect.
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11 users found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Mar. 20, 2009
Delicious recipe. Don't skip the ww pastry flour -- it makes the texture of these smooth and yields soft fluffy pancakes. WW pastry flour is made with soft wheat and is milled finer. Regular ww flour is made from hard wheat with a higher gluten content (which will make pancakes tougher and flatter).
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1 user found this review helpful

Lime Chicken Soft Tacos

Reviewed: Mar. 17, 2009
Delicious and a bit different than typical chicken tacos. The lime flavor from the marinade is great and refreshing. It goes well with spicy toppings and the creaminess of good, cold, cheddar cheese.
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0 users found this review helpful

Fluffy French Toast

Reviewed: Jan. 4, 2009
Adding the flour to the custard makes it more "batter-like". You may need to whisk up the custard a few times as you work through the batch -- I found the flour tried to settle a bit. These were a big hit and kept well to eat the next day.
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1 user found this review helpful

Big Soft Ginger Cookies

Reviewed: Nov. 16, 2008
I used Blackstrap Molasses instead of Sorghum, not for any particular reason though. Blackstrap molasses gives an intense flavor to the cookies which, I think, competes with the spices. Also, I took them out of the oven a few minutes before they looked "done", let them rest on the sheet for a minute, and they were perfectly soft on the inside, crispy on the edges. One batch I cooked until they looked ready, and they turned out crispy.
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2 users found this review helpful

Monkey Bread

Reviewed: Nov. 10, 2008
A few notes: I did run out of pudding/sugar mix and butter but I was being VERY liberal dunking the biscuit pieces in the mixture and not shaking them in a container. Also, when you put the dough in the container, make sure the dough has room to rise when you bake it. Otherwise, the gooey sugar will overflow your pan and set off the fire alarm. It still tastes incredible.
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1 user found this review helpful

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