Chere Kennaugh Recipe Reviews (Pg. 1) - (18023995)

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Chere Kennaugh



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Buttermilk Pie Crust

Reviewed: Oct. 17, 2012
I use this crust once a week. It's so simple, and delicious! The shortening makes it flaky, the butter is for flavour, and the oil is to keep it soft and light v Personally, I recommend keeping the oil. I've made this crust without the oil, and it was still good but was harder and less moist.
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Challah I

Reviewed: Nov. 12, 2008
This Challah isn't very Challah-like. It is nice braided white bread. Pretty, but not at all eggy and not sweet enough. Will try again with recommendations from other reviewers, but I don't hold out much hope.
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Hamburger Gravy

Reviewed: Nov. 12, 2008
I did not care for this recipe at all. It tasted like pure greasy fat, no other flavor at all, just grease. It was inedible!
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Slow Cooker Corn Chowder

Reviewed: Nov. 19, 2005
This is a good starter recipe. However, there are a few things I change that makes it a very good chowder. First, I use an extra can of corn and change it to cream style. Next, the ham became too rubbery. So, I now I boil chicken and shred it. I then boil the potatoes in the chicke water for about ten minutes. Then, I mash them just slightly. This makes them much softer and adds to the texture of the chowder. Finally, I add corn starch to thicken the broth. It sounds like a lot of work, but really it's not. It makes fantastic chowder, and I always double the recipe. That way I can freeze the leftovers and have anther meal or two on hand for those days when cooking seems like too much work!
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