Jess68 Recipe Reviews (Pg. 1) - (16399119)

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Bavarian Sauerkraut

Reviewed: Jan. 1, 2014
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.
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Classic Macaroni Salad

Reviewed: May 29, 2012
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.
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Sheryl's Corn and Crab Chowder

Reviewed: Nov. 6, 2011
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.
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Luscious Slush Punch

Reviewed: Sep. 14, 2010
Made this for bunco. It's really good and really easy, which is the best part. I cut the sugar back to 1 C., used ginger ale and low sugar orange juice. It was perfect and still sweet. I may even try to cut the sugar back to 3/4 C. next time b/c too sweet makes me cringe. For a party, you can't beat this recipe. You can make it well ahead (weeks) and pull it out shortly before you need it (if frozen solid, 1 hour to get alittle mushy.) One question, there isn't a suggestion on how much vodka to add ... we winged it.
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