HUNNYBEES35 Recipe Reviews (Pg. 2) - (1561719)

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Potato Chips

Reviewed: Feb. 17, 2005
The straight edge on my grater makes these just thick enough that I can pop them off the plate. Haven't figured out how to make them not stick yet, have tried cooking sprays, etc., but hasn't stopped me from making them all the time! My microwave (which rotates the whole time) takes 8.5 minutes. If I want cheesy flavor, I use the powder in the classic mac and cheese box, sprinkle it during the last minute (approximately). But there is such good flavor to them plain, or if you use olive oil, they let you satisfy a long-term munchie attack in the evenings without guilt. I'd never have guessed I could've found a snack like this that was microwaved!
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Scrambled Eggs a la Jan

Reviewed: Jan. 31, 2005
I LOVE this - I use it for my Sunday morning breakfast every week. I change the spices according to my mood, have also used blush wines. I adjust these by mixing ingredients before I add the mixture to the whisked eggs, then whisk just to combine. These eggs don't have the "rubbery" texture of regular scrambled eggs - just don't overcook them to dry them out. I took a couple of tries before I knew they were cooked long before they were typical. But if you are in the mood for classic scrambled eggs, try these on a different day! I love having eggs I don't want to saturate with ketchup. Thanks, Jan!
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4 users found this review helpful

Skin-on Savory Mashed Potatoes

Reviewed: May 3, 2004
Simply excellent! I've made these enough times that now I play with the sour cream, butter and garlic measurements and they're fantastic if you go by the recipe exactly or do change amounts of things on the list of ingredients!
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1 user found this review helpful

Moist Cinnamon Rolls

Reviewed: Nov. 22, 2003
Followed the recipe exactly and have made two batches in 3 days. I prefer these to the ones at the shop in the mall!
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6 users found this review helpful

Fancy Potatoes

Reviewed: Nov. 5, 2003
I halved entire recipe, used as much cream cheese as recipe stated and love it just the way it's written. It is rich, but I just ate less and had the bonus of having some of these leftover to have with leftover roast beef the next day! These are now a staple for me.
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Proper English Cottage Pie

Reviewed: Nov. 2, 2003
Very Good! I added seasoning to my own taste, as you usually need to do with any recipe. Added Worst. sauce to meat mixture; used 1-1/4 beef broth and 1/4 cup of burgundy wine. Made my own mashed potatoes with sour cream and garlic. I LOVE the cinnamon and usually add it to any meat recipe. I did use a pie crust (frozen) that I first put in oven for about 8 minutes. I'll be making this one constantly, it's a standout!
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Grandma's Slow Cooker Vegetarian Chili

Reviewed: Sep. 29, 2003
Excellent! Didn't have garbanzos, so used "chili beans", added cumin and hot pepper sauce until it was not too hot since the slow cooker enhances the spices. Also added a touch of cinnamon, just a little, than enhances the flavor of everything. Makes a lot but made great burritos too so it's easy to eat all of it!
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American Lasagna

Reviewed: Sep. 6, 2003
I found this recipe to be fantastic! I doubled the ricotta mixture (just personal taste preference) and covered it with tin foil for the first half hour of cooking and had no problem with anything drying out. I did find it took a bit over an hour to bake. But this is the only recipe I'll use now - really impressive lasagna!
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5 users found this review helpful

Broccoli Casserole III

Reviewed: Aug. 31, 2003
I mix all the ingredients in a bowl beforehand, then place in baking pan. Then I dot w/ a few more bits of butter and also cubed cheese - seems less dry.
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3 users found this review helpful

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