ROSENC Recipe Reviews (Pg. 1) - (18865347)

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Simple Deviled Eggs

Reviewed: Jun. 15, 2014
These are the sweetest and heaviest deviled eggs that I've ever had.
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Simple Whole Roasted Chicken

Reviewed: Jan. 11, 2010
My Favorite Roast chicken. Double the spices but 5 cloves garlic is fine. Rub all over under the skin after you pat it dry from it's rinse. For a change up and even more moisture you can add a tomato to the cavity.
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Chicken Tikka Masala

Reviewed: Jan. 11, 2010
I always order tikka masala and now I don't have to because this is delicious -Didn't use lemon juice or jalapeƱo since I didn't have any - didn't make a difference -Only 2 teaspoons salt in marinade and 1 teaspoon in the sauce - Preferred slightly less cayenne then called for -Used cream for marinade instead of yogurt since my market only sells big tubs plain yogurt - turned out fine -Don't have a BBQ so i put chicken pieces on a cookie sheet, top rack turning repeatedly until well done/browned -Added a little bit more cream to final sauce, boyfriend liked it even better that way -Poured over cooked brown basmati rice -Try adding some frozen peas to change it up Fantastic recipe, I think a novice cooker can do this one, easy to manipulate for your taste buds
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Peanut Butter Bars I

Reviewed: Dec. 24, 2009
So easy but so yummy. Followed recipe exactly except I used light jiffy and that worked fine. Also, set peanut butter bottom portion in fridge for 15min before spreading choc, refridge 1 hour to set then left out 10min before cutting.
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Cindy's Pumpkin Pie

Reviewed: Nov. 29, 2009
This is my favorite pumpkin pie. There are some tips to follow for success. -add 1/2 teaspoon vanilla extract to the pie mixture. -warm the french vanilla ice cream (microwave) once its at room temperature -room temperature eggs (i drop them in warm water before i crack them) -hand wisk mixture until most of the vanilla froth is more pumpkin color -once the mixture is poured in foil the edges so the crust doesn't burn My family voted that this recipe as our official thanksgiving pie from now on.
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