Jess68 Profile - (16399119)

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Member Since: Sep. 2010
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Recipe Reviews 4 reviews
Bavarian Sauerkraut
Made this to go with a pork tenderloin. Thought it was excellent. I used all of the ingredients listed. I wound up cooking it twice as long as suggested, but I like my sauerkraut smushy, not crunchy. I wasn't sure about the sherry taste, but it def. cooks down into a very subtle flavor and adds just a , faint detection. I will def. make this again. Thank you for the recipe.

1 user found this review helpful
Reviewed On: Jan. 1, 2014
Classic Macaroni Salad
We really liked this recipe. It is a very good, basic recipe that you can trust. I did find it to be just a little bland, so I kicked it up myself just a tad to make it more flavorful. The changes I made were to double the sauce, add about 8 eggs, diced, cut back on the sugar some (I don't care for things to be too sweet.) I also don't like a lot of crunchy things in my mac salads so I cut the onion back to about 1/4 cup. To make up the difference for flavor, I used a generous sprinkling of onion powder as well as about 1/2 tsp. of celery seed. Also, used more mustard than it calls for. It sounds like a lot of changes, but they were very minor. I would just sprinkle until i liked what it tasted like. I will def. make this again. Also, we had some left over cooked shrimp, and it was very refreshing to eat as a main dish salad.

1 user found this review helpful
Reviewed On: May 29, 2012
Sheryl's Corn and Crab Chowder
I'm going to make this for a ladies get together. I'd like to make it the day before, let it marinate and reheat. Can anyone tell me how it holds up the next day. I just want to make sure it doesn't separate or look funky. Thank you so much.

2 users found this review helpful
Reviewed On: Nov. 6, 2011

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