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    angelizz10_4785721

    Stella, NC

    Chef #1699855

    Stella, NC

    Joined: Jan 21, 2006

    Birthday: May 25

    My Journal

    Reviewed Pear Bellini

    "Delicious! People, WHY do you change everything from the recipe and then complain it was too expensive or not good tasting? Beyond me! This was really good and hey, if you don't want to use cheap champaigne, 'bigeorge' ~ good! Andre's is fine, gives you the bubbly and can't taste the difference between that and Domain Chandon bubbly. Live a l""

    Mar 25, 2012 on FoodNetwork.com

    Reviewed Buttermilk Cornbread

    "This is a very mediocre recipe for Southern Cornbread. I live in NC and this isn't it! "Real" Southern Cornbread is sweeter, which can be accomplished with Truvia sweetner for you watching your sugar intake, and shouldn't we all?"

    Feb 8, 2012 on Food.com

    Saved Recipe Mock Chicken Wings by Chef #1022364

    Feb 1, 2012 on Food.com

    Saved Recipe Buffalo Wings by Amy Ann Ash

    Oct 11, 2011 on Food.com

    Reviewed Maple Glazed Chicken with Roasted Country Vegetables

    "This is excellent! Can use a cut up chicken. I used the Honey BBQ Chicken Glaze ~ but it is no longer available? Come on McCormick! Why did they stop making this product? I have two packets left. ""

    Oct 4, 2011 on FoodNetwork.com

    Reviewed Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream

    "After reading reviews I KNEW this recipe needed some adjusting. My husband does not like a lot of garlic, so I substituted 1/2 teaspoon of McCormick Perfect Pinch Basis & Garlic. My husband picked up the wrong 'white sauce' packet for the gravy part and instead got the McCormick Peppered Country Gravy mix. I did use the 1/2 & 1/2 cream but defi"

    Jul 21, 2011 on FoodNetwork.com

    Reviewed Couldn't Be Easier Slow Cooker Bread

    "Very good bread right from my Slow Cooker. I used the Cake/Bread insert in my Rival Cooker. I know you can f..."

    Feb 23, 2011 on Food.com

    Saved Recipe Grilled Vegetable Pizza by breezermom

    Feb 22, 2011 on Food.com

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