Bogie Profile - (19922422)

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Member Since: Sep. 2011
Cooking Level: Intermediate
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Recipe Reviews 12 reviews
Soft Gingersnaps
These have a great flavor, and they spread out from balls perfectly (I don't know why the other reviewer's would have stayed as balls). The only issue I had, which really isn't an issue, is that they weren't soft. They came out nice and pillowy from the oven, but they flattened out as they cooled. By the time they were room temperature, they weren't *hard* but they were still far from soft. But, like I said, they had a good flavor, and I would make these again.

2 users found this review helpful
Reviewed On: Dec. 17, 2012
Bacon Mushroom Chicken
Made this with a few alterations, and it is a great gravy! I changed from cream to milk with some flour as per the recommendations, and added a bell pepper and onion. I chopped up the bacon and added it to the gravy, and it was very flavorful. I used a cup instead of a quarter for the milk, and the gravy was great on pork chops the next day. Will definitely be making this again!

0 users found this review helpful
Reviewed On: Nov. 8, 2012
Spicy PBJ Wings
To the people complaining about the peanut butter: don't let the name fool you, this is Thai-flavored. It's meant to have a strong peanut taste, and if you don't like that you should be looking for another recipe. I love the sauce just as written. It gives the wings a lot of meatiness that they normally don't have. I've made these for regular dinners, parties, and functions, and they've always been a huge hit! When I put them alongside more traditional wings, this is always the plate that runs out first. The only thing I change is that, after a lot of experimenting, I've found 30 minutes of initial cooking (turning half-way through), and then 5 minutes afterward gives me a much juicer product.

8 users found this review helpful
Reviewed On: Sep. 1, 2012

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