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    Summers

    Down South

    Chef #656706

    Down South

    Joined: Nov 19, 2007

    Birthday: Dec 28

    11 reviews by Summers

    1 - 10 of 11 sorted by Date | Rating | Helpful

    Reviewed Low Carb Pizza
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      |  By Sidd

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    "Wow! This was wonderful, thanks for posting. I followed "crust" recipe exactly and topped with a little pesto, pizza sauce, fresh tomatoes, basil, mozzerella cheese, roasted peppers and mushrooms.... HEAVEN. I had the left overs for breakfast. I will try some of the variations suggested by other reviewers, like cutting the cream and using wate..."

    Jul 12, 2012 on Food.com

    Recipe #84516

    Reviewed Chocolate Amaretto Cake
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      |  By CHRISSYG

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    "This cake is insanely good! I made it for the first time for a group of teenagers and cut back on the amount of amaretto that I brushed on the layers, but wish I hadn't. You really couldn't taste the alcohol. It was very moist and not as rich as you would imagine. I made it again last night, but made cupcakes instead of the cake. I suggest addin..."

    May 10, 2011 on Food.com

    Recipe #129735

    Reviewed Cointreau Melt-In-Your-Mouth Cake
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      |  By Just Call Me Martha

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    "Very Good!! The only suggestion I have is have the Cointreau sauce boiling and ready as you take the cake out of the oven. Leave the cake in the pan and pour the sauce over the hot cake. It will absorb all of the sauce within a minute or two and then turn it out of the pan.....heavenly! This is a welcome change from rum cakes! Thanks for shar..."

    Aug 9, 2010 on Food.com

    Recipe #41371

    Reviewed James Beard's Raspberry Chicken
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      |  By lazyme

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    "Excellent! I made this for dinner last night and everyone loved it. I had fresh raspberries, tomatoes and chives from the garden and I used raspberry balsamic vinegar. The only thing added is a few tablespoons of olive oil to the butter to cook the chicken and then I split the chicken breasts (they were huge after cooking them. This is on my n..."

    Jun 15, 2010 on Food.com

    Recipe #248348

    Reviewed Green Poblano Rice
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      |  By :(

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    "This was very good!!! I was searching for different recipes to use my bumper crop of home grown poblano peppers. I paired this dish with Delicious Chicken Poblano (Recipe #98285 and it was a real winner!! I will make this often, thanks for posting!"

    Sep 23, 2009 on Food.com

    Recipe #107843

    Reviewed Delicious Chicken Poblano
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      |  By Mommy2Summer&Gibson

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    "This was wonderful!!! It is a new favorite for me! I served it over Pobano Rice (Recipe #107843 and it was perfection. The sauce did seperate as other have said, but it tasted too good to care. Thanks for posting!!"

    Sep 23, 2009 on Food.com

    Recipe #98285

    Reviewed Bourbon Chicken
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      |  By LinMarie

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    "Kids and husband loved this! We served it over white rice and it was a hit! Thanks"

    Jan 27, 2008 on Food.com

    Recipe #45809

    Reviewed Slow cooker Hoppin' John
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      |  By carole in orlando

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    "I am not a black eyed pea fan and I HATE collard greens, but my love for my spouse tempted me to try this dish. It is wonderful! I can't believe how much I liked it! My inlaws raved over it and took home leftovers. I used left over honey baked ham, left out the carrots and used extra celery. I cooked it on the stove, not in a crock pot. I ser..."

    Jan 6, 2008 on Food.com

    Recipe #49064

    Reviewed Commissary Blackberry Cobbler
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      |  (1 person found this helpful) |  By Bogey'sMom

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    "I have made this recipe for years and it is always a hit! My secret is to use a stick of cold butter and grate it evenly over the top and sprinkle with cinnamon. The butter melts quickly and results in an even brown topping. Also, I like to use a vanilla cake mix.This recipe works well with blueberries also. Fresh is best, but frozen is fine an..."

    Dec 17, 2007 on Food.com

    Recipe #68599

    Reviewed Homemade Marshmallows
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      |  By Lauren Clark

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    "Awsome! I put half the "batter" in a 8x8 pan and then added 1 tsp. peppermint extract to the rest. Both batches were wonderful, but the peppermint ones were my favorite. They were good plain, but then we had the idea to half/dip the peppermint ones (we cut them in half, or they were too big after dipping in dark chocolate and then coat them wit..."

    Dec 8, 2007 on Food.com

    Recipe #15589

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