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Recipe Reviews 3 reviews
I just made this, but something went awry. I am guessing that using large eggs was a mistake (should have used quail eggs, but my chicks only produce large and!). The ingredients, once mixed, were the consistency of a very heavy cake batter or a runny cookie batter, not a heavy dough. In fact, there would have been no way to have two "rolls" on one pan as they would have run together. I added flour, for a total of 4 cups, which brought the batter to a state about as stiff as a regular cookie dough. I spooned the batter onto a large pizza pan in two piles and shaped them with a fork. Remarkably, it turned out ok and the two shapes did not merge. The pizza cutter idea another reviewer mentioned worked fantastic! I was able to cut them straight out of the oven, flip the pieces on their sides and pop them right back in the oven to toast. Like other reviewers I used almond extract and crushed almond. When they were done, I coated one side with chocolate (some with milk choc & others with dark choc w/rasberry extract), then topped with crushed almonds. All in all, they turned out fantastic... I was so worried they would not. The whole process, including coating, was only about 45 mins from start to finish. Next time I make these I will only use 2 large eggs.

0 users found this review helpful
Reviewed On: Sep. 18, 2012
EZ Meatloaf
With a couple of tweaks, this was pretty good. I used the food processor to turn the stuffing into bread crumbs as I felt it would deliver better consistency throughout the loaf and therefore give it a better texture. It did. And I nixed the marinara sauce, using instead a can of Manwich sauce. The Manwich sauce is a standard for me with meatloaf because of the wonderful tangy flavor it lends to the dish. (You can make your own Manwich sauce with ketchup, chili powder and diced bell pepper--heat in sauce pan long enough to soften bell pepper so it releases its flavor into the sauce.)

1 user found this review helpful
Reviewed On: Mar. 6, 2012
D' Best Chicken N' Dumplings
This recipe is northern-style southern cooking. LOL. Too much liquid, not enough dumplings and no peas and carrots. If you double the dumpling mixture, debone the chicken (hello, who leaves bones in chicken and dumplings?!!) and add peas and carrots, you might have something edible. I also like to add a little chicken bullion or a can of cream of chicken and 1 potato cut in small pieces (so there is something there other than broth). I'm from the far south and our chicken and dumplings is so thick it will stand on your fork. (Well, perhaps an exaggeration, but trust me it is very thick.)

6 users found this review helpful
Reviewed On: Feb. 8, 2011

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