GinaR Recipe Reviews (Pg. 1) - (18658409)

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Storm of the Century Hurricane

Reviewed: Nov. 30, 2006
Although traditional hurricanes are a good bit sweeter and a little less strong, this has become my and my husband's favorite! I recently hosted a NOLA themed luncheon and served these as the cocktail. It was a huge hit. Be forewarned! It does pack a huge punch with the final product being about 50 proof (as much liquor as a straight shot of most whiskeys). I've made this as directed with great results, and I suggest trying it that way first before changing the recipe to taste. I've also, though, made a few alterations to taste (and liquor availability). Adding an additional part orange juice doesn't change the taste that much. I've also substituted raspberry schnapps for Chambord when it was out in my local store with no taste change. If you want to make a big batch, as I did for a get together, it does keep very well pre-mixed in a sealed container in the refrigerator for about two days.
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Chicken Breasts Stuffed with Perfection

Reviewed: Dec. 6, 2005
This recipe not only tasted great, but it also came out looking great too! I made it strictly following the recipe the first time and loved it, but it does take a while to make. The second time I made it, I used some shortcuts, and it came out just as great. First, instead of making the bread crumb topping, I used a prepackaged cornbread stuffing (Pepperidge Farm), made it according to the package directions, and then patted a thin layer over the chicken before baking. Instead of precooking all the ingredients for the "perfection", I simply used thawed frozen spinach, canned mushrooms (the no salt added kind), and just didn't bother precooking the onions and garlic before mixing with the feta/sourcream. Also, instead of premarinating the chicken, I just poured a little Italian dressing over the chicken after stuffing and adding to the pan (just make sure and not add a lot). Since the ingredients weren't warm before placing in the chicken this way, I left out the freezer part all together. Doing this cut the prep time down from an hour to about 10 minutes - and there was very little taste difference! As a side note, I did have to cook my chicken a good bit longer than 25 mintues in order to get the chicken completely cooked - more like 45 minutes (but then the breasts I used were rather thick and I didn't pound them thin...just cut a slit and stuffed that way to save time). I will definitely make this again!
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Hasty Chocolate Pudding

Reviewed: Nov. 1, 2005
Much better than boxed pudding mix and almost as fast. The flavor is wonderful. If you don't have cornstarch on hand, I use an equal amount of flour, either all purpose or whole wheat, with great results. I've also substituted 2 teaspoons of bourbon instead of the vanilla extract for a great kick in flavor. For a lighter, more chocolate mousse type dessert, simple wait until the pudding cools for a few hours in the refrigerator and then gently fold in a carton or thawed cool whip. This was as good or better than the chocolate mousse I've had in nice restaurants!
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Cream of Pumpkin Soup

Reviewed: Nov. 1, 2005
I've now made this soup several times following the recipe. I've also modified the ingredients, such as using 2% milk in place of the cream in order to lower the fat contect and using some cayenne pepper to give it more of a kick. It is wonderful all three ways! This is now in my "repeat frequently" recipe file.
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Horseradish Pan Sauce

Reviewed: Nov. 1, 2005
My husband loves horseradish, so I decided to try this simple recipe. I've tried it with both beef tenderloin and with tuna steaks with unfortunate results both times. It also isn't the most appetizing looking sauce. I will not make this again.
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20 users found this review helpful

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