Sarepta Recipe Reviews (Pg. 1) - (18784307)

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Bourbon Chicken

Reviewed: Dec. 29, 2010
While this wasn't exactly the same flavor as the food court sells I think it was really great! I took the advice of others and only used 1/4 cup alcohol and added water to make the liquid the 3/8 cup required. I used scotch because that's what I had on hand. Also I used small chicken tenderloins so ghey cooked faster. Once nearly cooked I turned the temp down to allow the liquid to cook down a little more ( I won't add the additional water next time if I use the tenderloins again). I could see this as being popular at a potluck party. Thanks!!
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15 users found this review helpful

Pineapple Crisp

Reviewed: May 31, 2010
We just got back from Hawaii and had a family picnic to go to. We were still feeling the island spirit so we were looking for something that would travel well and be made with pineapple. This did it! The only things I changed were that I added shaved coconut to the topping mixture (and reduced flour by 1/4 cup in place of the coconut) and before I poured the butter on top I sprinkled chopped macadamia nuts for that extra Hawaiian flair. This was a hit! Will definitely make again, perhaps with some chunks of pineapple vs crushed. Thanks for the great recipe!!
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3 users found this review helpful

The Best Cream Cheese Sugar Cookies

Reviewed: Mar. 31, 2010
I've not done a great deal of rolled cookies but this was really easy. I found that the dough broke apart relatively easily but I just tried to lift the cookies off the silicon mat to the cookie sheet with my spatula slowly and most of the time it worked well. They baked evenly in 10 minutes and I was using a 4" egg shaped cookie cutter for Easter. The only thing I changed was I used shortening because I hadn't realized I was out of butter. They are tasty and aren't too sweet so by the time I ice them they'll be perfect. This recipe made 30 4" cookies rolled out to 1/8" thickness.
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5 users found this review helpful

Sky High Yorkshire Pudding

Reviewed: Dec. 17, 2008
My mother's mom was a brit so the yorkshire pudding was a must at a roast beef dinner. This recipe was very easy, fast and turned out exactly as it should. The only thing I did differently was I used drippings from the roast pan instead of the vegetable oil. The puddings came out soooo crispy, yet light and hollow. YUMM!! Thanks for the recipe!
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2 users found this review helpful

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