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From: spreadnjoy
On Sunday, November 23, 2008
I made coconut fudge yesterday using - and it turned out beautifully. Set up well, yet maintained that lovely silky moistness. Now today I made maple walnut using the same recipe- just sub-ing maple extract for the coconut and walnuts for the coconut flakes. Also, both today and yesterday I timed...
By: Lorac
By: Bev
By: Derf
By: Caryn
By: Lainey6605
Jo Mama's World Famous Spaghetti
By: Sharlene~W
By: Malriah
Review From: Camaro Chic
On Dec 2, 2008
RECIPE: Funky Chicken With Sesame Noodles
I really wanted to like this. Made as directed. Just wasn't our thing. I think the noodles were overwhelming to the awesome tasting chicken. I will use the chicken marinade in the future. Good stuff. I am thinking maybe cook w/ chicken to safety,...
Review From: SmoochTheCook
On Dec 2, 2008
RECIPE: Ground Beef, Noodle, Cream of Chicken Soup Casserole
Once I got started on this, I went a little crazy with it. I used 96% fat free ground beef. I added a can of cream of mushroom in with it as well as the cream of chicken (both the 98% fat free) and did as new chef mentioned and added the onion...
Review From: SmallTownChef
On Dec 2, 2008
RECIPE: Baked Penne With Roasted Vegetables,courtesy Giada De La
YUMM!! I did make a lot of substitutions because I'm just a student in a small town on a small budget and limited resources. I omitted the squash and peas, used button mushrooms, used marble cheese and parmesan cheese only and instead of butter I...
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