CINBH Recipe Reviews (Pg. 1) - (1925207)

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Almond Buttercrunch Candy I

Reviewed: Jan. 4, 2003
Update to my previous review: Use the nonstick foil in the bottom of the pan you are using for the chocolate. I find after spreading the warm chocolate put in the fridge to cool and harden while cooking the toffee. I have much better results with the non stick foil vs the wax paper which tends to leave residue. And an A++ to the pizza cutter idea! Awesome recipe. My 2nd year for xmas gifting and my friends can't get enough of it. I find that using a candy thermometer that attaches to the side of the pan is helpful in candy making. Also, I've cut recipe in 1/2 by using 1 1/3 packed cups of Brown sugar and halving everything else. I've also found putting it into the fridge for 3 hours is really helpful. Plus use very good chocolate to make it special!
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21 users found this review helpful

Chicken Pot Pie II

Reviewed: Jan. 4, 2003
Easy recipe, spouse loved it! I actually made them in single souffle ramekins (put these on a baking sheet for overflow) so each of my guests had their own pot pie.
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30 users found this review helpful

Fish Tacos

Reviewed: Apr. 30, 2005
I love the white sauce recipe. Instead of frying it with a breading which is more traditional here in San Diego I just use halibut or talipia and blacken it with spices and fry up with a small amount of olive oil. Another short cut we just use the angel hair cabbage from the ready produce section. The only change I made with the white sauce was using a group up chipolte which gives it a real smokey taste. Great recipe.
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1 user found this review helpful

Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Jan. 6, 2011
Great Recipe, tasty, so easy and quick! I did follow the recommendations by Paula - Reviewed on Oct. 20, 2009 - " Pork should be cooked to 140-145 degrees and then set aside to rest for 15 minutes; the internal temp will go up and the juices will seep throughout the meat. A foolproof rule of thumb to use is 15 minutes per pound @ 350 degrees. In my experience, cooking to an internal temp of 160 or above usually results in unpleasantly dry meat. For succulence, give my suggestion a try. " - I made thises adjustments and it turned out to be moist and the hubby loved it!
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7 users found this review helpful

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