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Member Since: Feb. 2012
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Recipe Reviews 7 reviews
Mahogany Chicken Wings
Great recipe. I use chili powder instead of chile sauce and I double the quantity of chili powder, ginger, and garlic. Also, I use dark brown sugar instead of molasses (I just add a little more of it). I also add some Cajun Seasoning to give it some extra spice. I tend to let it marinate in a ziploc bag in the refrigerator for at least 4 hours. I preheat the oven to 430 degrees and cook the wings for 45 minutes. I turn the wings over after being in the oven for 22 minutes. I don't brush the wings with the mixture, I cook them with whatever stays on them when I take them out of the ziploc bag. I sometimes broil them for 2 minutes on each side so that they are a little crispy

0 users found this review helpful
Reviewed On: Jun. 19, 2014
Coconut Shrimp I
The coconut shrimp was the best. I am allergic to shrimp so I didn't taste them myself but everyone at my party raved about it, calling it the best appetizer of the night. This was easy to make and cook with a deep frying basket (purchase a frying basket and just use one of your pots as oppose to a deep fryer). If you are making a batch for a party then these can take a bit of time to prepare (I did each shrimp individually) so I definitely suggest making them the night before. I listened to a reviewer's advice and used warm raspberry sauce as the dipping sauce even though most people ate it without the sauce (they said it was extremely flavorful).

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Reviewed On: Dec. 12, 2012
Double Tomato Bruschetta
These were a hit at the party. My only advice/adjustment is to not broil the bread as it burns too easily, instead just set the oven at 500 degrees. Also, I added prosciutto on the side and my guest loved it. It is pretty simple to make and you can be made ahead of time/the night before to let the flavors blend in.

1 user found this review helpful
Reviewed On: Dec. 12, 2012

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