blessedchef Recipe Reviews (Pg. 1) - (16854566)

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Good Old Fashioned Pancakes

Reviewed: Nov. 13, 2013
I have been using this recipe for about 4 years now and EVERY SINGLE TIME they come out PERFECT. My children and GRANDS love them immensely. Perfect old fashioned pancake. I increase the vanilla to a full teaspoon, I do sometimes add a tad of cinnamon to the recipe but not always because they are excellent as you have written the recipe.
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Restaurant Style Egg Drop Soup

Reviewed: Jun. 18, 2011
This soup is truly awesome. My family likes it more than the soup they buy at local Asian Restaurants. I add a few frozen peas and carrots and thicken with just a tad more cornstarch. At the table we add a generous amount of black pepper and the eating is on. Thanks for a wonderfully easy version of Egg Drop Soup. Needless to say, we no longer buy it out. It's cheaper than the restaurant and tastier.
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3 users found this review helpful

Ed Zieba's Famous Family Pork Chops

Reviewed: Nov. 18, 2010
I have made a similar recipe but I trim the excess fat from my pork chops and season them with season salt, garlic powder and black pepper. Next I put the fat in a heavy skillet and render the grease from the fat. There will only be enough to cover the bottom of the skillet. If not, add enough oil to just cover the bottom of the skillet and flash fry the chops over high heat until they are brown on both sides but not cooked thru. Next I place them in a baking dish, cover them with onions, you decide how many just insure each pork chop has some, add about 2 to 3 tablespoons of water or chicken broth, cover and cook 30 to 45 minutes until tender and succulent. My family calls these "Mama's Pork Chops." Try them they are super easy, really flavorful and very very tender and succulent, not dry. I bake them at 350.
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12 users found this review helpful

Bengali Chicken Curry with Potatoes

Reviewed: Sep. 18, 2010
Cayenne pepper is ground red pepper. You may be able to use crushed red pepper in it's place. This msg is for um ahmed. I have not tried this recipe yet but it looks quite interesting doing the stir fry today. It sounds like a 3 or 4 rating.
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23 users found this review helpful

Breakfast Wellington

Reviewed: Sep. 4, 2010
This is exceptional! I have been making this for about 20 years, however, I lay out the rolls, press seams closed and cut diagonal strips on the edges about 1 to 1 1/2 inch I place my ingredients in the center and overlap strips to make a braid then brush with beaten egg. Excellent presentation and I have served it all over the country with raving reviews. Very impressive breakfast dish that looks like it takes a lot of time but is ready to eat in minutes.
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11 users found this review helpful

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