QUIRKYCHEF Recipe Reviews (Pg. 1) - Allrecipes.com (18388495)

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Golden Sweet Cornbread

Reviewed: Nov. 28, 2005
Superb! I added 2 tablespoons of corn syrup. This is perfect with some roast meat. The whole family loved it!
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Marshmallow Icing

Reviewed: Nov. 23, 2005
Exactly what i've been looking for. I never thought i'd be able to make a marshmallow icing until i tried and tasted this recipe. A guaranteed hit i assure you.
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Blackberry BBQ Sauce

Reviewed: Oct. 2, 2005
This is really good and i'm more than happy with the results. We actually have this jar of blackberry jam that no one would touch for quite sometime now. The bbq sauce is a great way to add zing to your meal without your family guessing what your secret ingredient is. Here are the changes I made: reduce ketchup to 1 cup, instead of vinegar i added 2 T white wine (bec it is what i have at hand), add 2T each of freshly ground ginger and garlic, add a dash of paprika, since i dont have mustard powder i used 2 T prepared mustard, used hot sauce instead of cayenne, and added a dash of italian seasoning. I used this sauce to baste the baked baby back ribs i prepared for a family dinner following the baby back ribs recipe submitted by Ken Heffner.
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Chicken Cordon Bleu II

Reviewed: Apr. 11, 2005
This is the second time I made a cordon bleu recipe. The first time I did, I used the cream of mushroom-based sauce, and although it is good in itself, I still want to try something that is made from scratch. This recipe is a definite keeper and although I did some variations from the original recipe, Behr's version is still the basis of my cordon bleu success. Instead of folding, I opted to roll the chicken breast, seasoned with salt, garlic powder, paprika, and italian seasoning. After so, I wrapped it in foil and steamed for 20 minutes, then refrigerate overnight. (this is so much worth the try as it will give your rolls a perfect finish and prevent the filling from oozing out when you fry it). Then, i dredge the rolls in flour, then in slightly beaten egg, and lastly in Japanese breadcrumbs. I also used a combination of butter, olive oil, and virgin coconut oil in frying. I doubled the sauce recipe by combining 1c cream with 1c milk to lighten it up a bit. I also substituted the wine with alcohol-free sparkling grape juice bec. it's what I have at hand (also inspired by another review who used apple juice). Adding a chopped parsley in the sauce does wonders. Lastly, I baked the sliced chicken cordon bleu, topped with the sauce in the oven for 15-20 minutes (350F) and garnish it with parsley for presentation. Ultimate ultimate!!!
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