PHENAGAL Recipe Reviews (Pg. 1) - (1477879)

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Extra-Yummy Fluffy Pancakes

Reviewed: Dec. 2, 2012
My husband and I loved these. I used 1tsp of cinnamon, as the called for amount seemed like too much for us. They were still quite cinnamon-y. I also reduced the oil in the pancakes to 2Tbs. Really tastey! I got 8 pancakes pouring 1/4c fulls into the pan. Will use this recipe again!
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Chef John's Pumpkin Pie

Reviewed: Nov. 23, 2012
Perfect pumpkin pie. This is deceptively simple, with relatively few ingredients. It will be my go-to recipe from here on out. I used Pillsbury ready to use pie crust because I didn't have time to make up my own. I also didn't have Chinese five spice, so I just replaced with a scant 1/8tsp of ground cloves. Rich, creamy, perfect balance of pumpkin and spice. Thank you Chef John!
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Chicken Pot Pie VIII

Reviewed: Nov. 9, 2012
This is amazing and really quite easy. I use a 9x9 square glass baking dish and everything fits perfectly. I used one chicken bouillon cube in 3c of water, brought that to a boil and then added my diced veggies and cooked them for 7 min as others suggested. I also used non-hydrogenated shortening instead of lard and the crust came out just fine. With regard to thickening the sauce, melt the butter until it's bubbling and then stir in the flour mixture. It'll thicken up FAST. Stir in the broth somewhat gradually and then remove from heat when it's as thick as you like. This is really a treat. Hubby loved it too. I will definitely be making it often and will likely experiment with doubling it and trying a 9x13... Thank you for the recipe!
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Feb. 26, 2012
I have made this almost every week since trying it out. My husband and I both LOVE it. He needs to take in a lot of protein (and very few carbs) each week and this is a very tastey way to have chicken. We leave out the sugar and don't miss it. I've used frozen and fresh chicken and have even used some of each in a pinch. I find that the frozen takes longer to cook, so the low setting for longer works better. After I make this up I weigh it into portions, refridgerate some and freeze the rest. I recommend trying out different BBQ sauces for some variety. We like Gringo Jack's and I've been using Ken's Light Italian dressing. Wonderful!
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Key Lime Cake II

Reviewed: May 14, 2007
NOTE: Cake sticks! Grease or spray AND flour, and use a knife to loosen before trying to turnout. This cake is great, but man does it stick. I made it twice for a Mother's Day brunch (the first one came out in two not so pretty pieces). I used a Dr. Oetker Organic Lemon Cakemix, which I think minimized the overpowering lemon taste that some others mentioned. It was a couple ounces short, so I added 2 ounces of white whole wheat flour and a pinch of baking soda. I also bought a bottle of 100% key lime juice at Wholefoods and used that in the cake and glaze. I followed others' suggestions and used half the glaze while the cake was warm and the other half when it had cooled. I garnished with fresh raspberries to rave reviews. It's moist, light, and key limey!
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