David J Imm Recipe Reviews (Pg. 1) - Allrecipes.com (18053325)

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David J Imm



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Grandma Johnson's Scones

Reviewed: Sep. 4, 2012
After making these scones over 30 times, I have come up with a couple of observations... // Overmixing makes them dry. // I see no use for the cream of tarter, and they taste much better without it. Cutting the butter in is a necessary evil.
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Chicken Pot Pie IX

Reviewed: Aug. 6, 2012
I'm reviewing this recipe as is. I am starting to have an issue with people who review this recipe, and then tell how they've substituted over 1/2 the ingredients. Haven't they created a new recipe?
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5 users found this review helpful

Monte Cristo Sandwich - the Real One

Reviewed: Aug. 24, 2011
An absolutely perfect sandwich, great with strawberry preserves. I'm really amused by those who complain about the grease. I actually keep track of the grease that is soaked up by different foods, and this one soaked up a whole lot less that french fries or okra. Even 90% of cake recipes call for 1/2 cup of some kind of fat. I prefer to indulge every once in a while, and get plenty of exercise. Awesome recipe for that "once in a while" treat.
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Chicken and Spinach Alfredo Lasagna

Reviewed: Dec. 11, 2006
Awesome recipe. Used Broccoli instead of spinach, we love broccoli. Just a thought .... "al dente" means to cook the noodles until they're just a little soft. It only took 5 minutes for me. If you overcook them, they won't absorb as much liquid when you bake it, and your lasagna might end up runny,as some have commented on. I grilled my chicken, then put it in a slow cooker, then shredded it. It added an awesome flavor to the dish, and was worth the effort.
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Cherry Coconut Bars

Reviewed: Jan. 12, 2006
Great bars, they received lots of good comments. Only thingid that the crust had a hard time staying together when taken out of the pan. Let it cool completely!!
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5 users found this review helpful
Photo by David J Imm

Heavenly Chipped Chocolate and Hazelnut Cheesecake

Reviewed: Apr. 22, 2006
Great cheesecake. I had some fun, and used milk chocolate in the crust, semisweet chocolate in the filling and the glaze, and then drizzled it with dark chocolate. Check out the picture, it turned out great. I more than doubled the recipe, and made one 9" and one 10". The crust was a liitle tough to get to stick up the sides of the pan, but with a little work, I got it to stick. After it was cooked, it stayed up fine. I made this for an auction for the Young women's program at church. I'll let you know how much it went for.(I kept the 10" for my Dad's birthday party).
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Photo by David J Imm

Fairy Food

Reviewed: Oct. 28, 2009
I used to live in Wisconsin, and this recipe was awesome!! We made it the first time when we were kids, and our parents weren't home.... freaked us out (we couldn't figure out at first why you needed a large pot). We just spead it out on a big cookie sheet, and then broke it up. The less baking soda, the better. When I moved down to Alabama, I tried making the exact same recipe (it was one of my favorites) about 5 times before realizing that the humidity was screwing it up. So the people who posted the negative reviews might take that into consideration. Edit: I was able to make it work in high humidity!!! It was even raining the entire day I made it .... here's how I did it: Make the fairy food, pour it in the pan, and immediately refrigerate. As soon as it's set(about 30 min?), take it out, break it up, and dip it in chocolate, then immediately put it in freezer in air tight container. Doesn't take long to thaw it, so take it out of the freezer about 20 minutes before you serve it. Worked for me!!
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