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Orange Cream Fudge

Reviewed: Jan. 7, 2007
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!
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Baby Back Ribs

Reviewed: Mar. 6, 2006
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!
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Mar. 6, 2006
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).
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Cheese Tortellini Caesar Salad

Reviewed: Mar. 6, 2006
Based on other reviews, I marinated the tortellini ahead of time in a ceasar vinegarette. I also used a creamy garlic ceasar dressing and omitted the tomatoes, everyone seemed to love this salad!
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Waldorf Salad II

Reviewed: Mar. 6, 2006
I took the advice of other reviewers and tossed the diced apples in the lemon juice first in the bowl and I needed to add more to coat them. I used Miracle Whip Light instead of Mayo and it was delicious, though I needed more than called for of this too, basically just put in enough to coat everything. Sunmaid makes a bag of raisens called "mixed raisens", they are huge and extremely plump and moist and were simply perfect for this salad. I also added diced chicken to make this a dinner salad and I served it on sandwhich croissants. It was a huge hit with my guests, everyone just loved it!
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Monkey Bread I

Reviewed: Jan. 7, 2006
I altered the recipe a bit on directions from a friend. I used finely chopped pecans (instead of the walnuts) and 1/2 package of butterscotch pudding mix(cook and serve kind only). I sprayed a teflon bundt pan with Pam, poured in the pecans, sprinkled them with the dry pudding mix. Then I quartered BUTTERMILK (these keep moist much better during cooking) biscuits and rolled each piece in the cinnamon/sugar mixture and layered it on top of the pecans. Three cans of Pillsbury's filled my pan exactly. Then I poured the brown sugar/butter mixture on top and baked it for about 40minutes and turned it over on a serving platter....it didn't stick at all, looked BEAUTIFUL, tasted absolutely delicious and gooey (I had no hard bottom layer, it was moist throughout). Will make for every birthday breakfast, holiday breakfast, etc for years to come....a recipe to pass down!
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German Pancakes II

Reviewed: Jan. 4, 2006
This was EXCELLENT! I added sugar, cinnamon, and nutmeg and I halved the recipe and baked it in a square pan at 400 for about 12 minutes. It turned out perfectly, very much like a slightly thick crepe. It wasn't too mushy or too dry. While it was baking I cooked some apples in butter, cinnamon, and sugar in a covered skillet over medium heat and poored them on top when it came out of the oven....this was just delicious! I served it with maple syrup, definately an optional choice, it didn't need it by any means.
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