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Recipe Reviews 3 reviews
Bill's Sausage Gravy
I've been doing all my white sauces that way for years and I'm outta the firehouse over 20. Now I'm making it for my grown kids and grandkids and I use the big tube of sausage! I concur with the Navy_Mommy, sage gives it a great kick and as I remember the firehouse heat was always a good thing!

0 users found this review helpful
Reviewed On: Jun. 21, 2014
Creamy Cheesecake
I have made this 5 times now and they just seem to be getting better! I have been playing with flavors. We have a very well know Cheesecake place in NYC won't mention any names on Cleveland Place where I bought a banana Cheesecake for around $40, well I used banana extract and my family couldn't tell the difference oh wait theirs came with chocolate gram crust. Thats been taken care of! I did the 15 min beating and water bath and today's was a coffee with chocolate gram. I kept all the same ingredients except lost the lemon zest when changing flavors and I added an extra egg and 8 oz of cream cheese to give me a little more cake the baking time also increased to about an hour give or take.

0 users found this review helpful
Reviewed On: May 18, 2014
Fried Cabbage II
I followed this pretty much with the exceptions of omitting the onions since I had none, doubled the bacon, adding hot pepper flakes and garlic to drippings, salt and sugar in the raw along with mothers apple cider vinegar. I think it is off the hook shut the front door good !

0 users found this review helpful
Reviewed On: Apr. 12, 2013

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