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Broccoli Cauliflower Casserole

Reviewed: Jan. 1, 2015
The more Cheese, the Better!
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3 users found this review helpful

Chicken Macaroni Salad

Reviewed: Jun. 3, 2012
Fast and easy yes, passing the taste test left a little to be re-examined. I quick roasted the chicken based with salad dressing [Balsalmic Vinegar & Olive Oil], also I shocked the pasta in "ice/water" then added tarrigon while it cooled. Takes this recipe and turns up the volume (3) three notches.
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Chicken Thigh and Dumpling Stew

Reviewed: Dec. 20, 2009
Sunday, December 20, 2009 The east coast was pounded with snow this weekend before Christmas, (in some areas 19+ inches). I live on more than 2 acres of land and there was much to be done starting at 05:00 a.m. after the snow stopped falling, I had to prep and cook 3 meals at the same time (breakfast, lunch, and dinner) as I and the whole neighborhood spent the best part of the day digging out. This recipe was, and is a life saver…if you have crock pot USE IT! Everything goes into the pot holding out for the package biscuits for last 20 minutes before serving. A single bowl and a spoon is all that is needed when eating, and I guarantee after a days work like the one we had here; the silence of the evening and the warmth of the fire are desert enough.
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9 users found this review helpful

Hot Pepper Jelly

Reviewed: Sep. 11, 2009
I used a collage of peppers (every kind imaginable)the recipe was very easy,however I decided to get creative and make it my own by following the same instructions using plums then I combined the two products and came up with a jelly that even my Grandmother (god rest her soul) would have had to bow to.
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12 users found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: Aug. 22, 2009
Fantastic! I left out the avocado due only to the fact that I am canning for the season a ton of tomatoes. I will add avocado as I serve, the complexity of this salsa is marvelous. Each bite forces your tongue to explore what it is tasting.
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1 user found this review helpful

Down Home Chitterlings

Reviewed: Dec. 31, 2008
There are some things in life that demand attention from the point of tradition, chitterlings a.k.a. “chittlins” is one of them. This dish is not for the lazy kitchen cook, (and you know who you are) it can take more than a full day to clean, prepare and cook chitterlings correctly especially if they are fresh. There are two rules that must be adhered to up front: 1. If your chitterlings stink before and during the cleaning process they are fresh! 2. If your chitterlings continue to stink while cooking, they are not clean enough! Two soakings in cold water does not cut it, for chitterlings to be clean they should be almost as transparent as a wet paper towel when held up to the light. Use vinegar and plenty of it during the entire process of cooking chitterlings, remember these are the intestines of an animal as to minimize the potential of contamination of your chitterlings all caution must be observed. Keep your hands clean during the process, (recommend you cut your fingernails short as well). Chitterlings like greens; make water… not fill the pot up to the brink with water less you will have a pot that will overflow on the stove for sure. Depending on the number of pounds you’re preparing, the pot need not be more than a quarter ways filled with water. Remember also that chitterlings cook down, so the weight before cooking will dramatically be reduced after they cook. (15lbs of chitterlings cooks down to about 7lbs). Now comes the seasoning of the water: 1 Onio
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