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Marinated Scallops Wrapped in Bacon

Reviewed: Oct. 11, 2011
I did alter this to fit my needs....but the basic idea was the same. It was fantastic! I marinated jumbo scallops in the maple syrup/soy sauce/mustard mix for about an hour. I got my charcoal grill good and got, and lined it with non-stick foil. I then grilled the scallops for about 8 minutes on each side (I like them a bit well done). So delicious :)
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2 users found this review helpful

Tropical Shrimp Dipping Sauce

Reviewed: Sep. 19, 2011
I thought this was VERY good!!! I sliced about 1/2 inch deep down one side of a pineapple (top to bottom) and scooped out the insides, then used the scooped out pineapple as a serving bowl for this sauce. I served this with coconut shrimp on platter...the presentation was lovely!
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8 users found this review helpful

Frozen Chocolate Peanut Butter Banana Pie

Reviewed: Jun. 28, 2011
I made this recipe as is....it was quite good, though not quite as sweet as I'd prefer. Most likely this was due to the use of bitter-sweet chocolate.
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4 users found this review helpful

Cold Crawfish Dip

Reviewed: Jun. 7, 2011
I made this for a poker game, that had a New Orleans theme. I bought the crawfish from the ONLY fresh(ish) seafood store in town. They sold the Crawfish tails in a one pound bag, frozen, for $14.99.....SO this made for a VERY expensive dip.....but it was worth it :) I would most definitely recommend this dip to someone who could get a great deal on Crawfish. Everyone loved it and kept coming back for more.
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1 user found this review helpful

Exquisite Pizza Sauce

Reviewed: Mar. 24, 2011
So easy SO delicious....I had a pizza party that I made this for, I got rave reviews :) Made exactly according to the recipe. Thanks!!
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0 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Mar. 1, 2011
I did make some changes....BUT this is the BEST creamy chicken and rice soup I have EVER had!!! First, I used the meat from a small savory rotisserie chicken. I sauteed about a Tablespoon of freshly chopped Rosemary, a small onion (minced), a cup of shredded carrots, a Tablespoon of minced garlic, and 2 stalks of celery (minced) in about 2 Tablespoons of butter until tender, and added it to the stock with the chicken. I followed the rest of the recipe exactly.....and served the soup in sourdough bread bowls....sigh, heaven!!!!!
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2 users found this review helpful

Jagerschnitzel

Reviewed: Feb. 3, 2011
WOW this was delicious!!! I made this recipe exactly as written and was very impressed!!! The ONLY suggestion I would make is this: start the gravy FIRST, and in the 20 minutes that the gravy has to simmer, begin to bread and fry the cutlets. I did the cutlets first as the recipe suggested, and then as I made the gravey, the cutlets got cold. Also I served this with Spaetzle, and poured the remaining gravy all over the spaetzel as well. This dish also reheats nicely....lucky for me, so I got to enjoy left overs again today for lunch :)
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19 users found this review helpful

German Spaetzle Dumplings

Reviewed: Feb. 2, 2011
(I am taking back my origional "one star rating"....I realized what I did wrong as I made this recipe for the third time last night.....I used "self rising flour" the first two times, THAT is what gave the spaetzle the mushy, airy texture. The third time was a charm!!! Perfect texture, perfect flavor, and EASY!
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18 users found this review helpful

 
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