hokiechef Profile - Allrecipes.com (18988569)

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Member Since: Jan. 2006
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Recipe Reviews 7 reviews
Orange Cream Fudge
I made this last year for the holidays and it was incredibly crumbly. I decided to give it one more try this year and I followed a pp's advice and got all of the ingredients to room temperature before making it, I stirred often and made sure it was exactly at soft ball stage (with a candy thermometer) and the recipe as listed turned out excellent. I can't even count the amount of oodling I got on this fudge, it didn't crumble and was incredibly moist. Its definately a sweeter fudge as far as they go but it is absolutely enjoyable and such a hit!

2 users found this review helpful
Reviewed On: Jan. 7, 2007
Baby Back Ribs
I marinated in a dry rub and Montgomery Inn BBQ sauce. I basted and reapplied the BBQ sauce every hour, and this seemed to tear the foil up a bit so I was glad to be cooking them in a jelly roll pan. I also broiled them at the end to get them a bit crusty and "sticky". I cooked them for 2.5hrs including the broil and I'd go longer next time...these were tender but they weren't exactly falling off like some of the other reviews (I could pick these up and the rack didn't fall apart). I also wasn't using baby back ribs though, so that may have been a factor. All in all though these were delicious and it was my first time cooking ribs and it left the desire to do it more often!

3 users found this review helpful
Reviewed On: Mar. 6, 2006
Artichoke & Spinach Dip Restaurant Style
My guests couldn't stop talking about this!! I actually cooked this in a crockpot and left it that way for serving. I accompanied it with slices of french bread. I put in extra artichokes and extra cheese too. Based off other reviews, I used a mixture of parmesan, mozzerella, and monterey jack cheeses. I also used a combination of Ragu Parmesan Light Alfredo sauce and Ragu Parmesan Mozerella sauce. This was so delicious, and the perfect consistency (not too creamy, not too runny).

0 users found this review helpful
Reviewed On: Mar. 6, 2006

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