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    bangss

    Chef #2070930

    Joined: Nov 19, 2011

    My Journal

    Reviewed Beef With Cauliflower (Crock Pot)

    "Turned out really well! I agree with threeovens that the yogurt is a must (all the garnishes, really).
    I overcooked the cauliflower a bit (got distracted), so you didn't really notice it in the final dish. I may try just tossing the raw florets in about halfway through the day next time.
    I served it over some leftover mashed potatoes, and t..."

    Oct 28, 2012 on Food.com

    Reviewed Michele’s Crock Pot Chicken Tortilla Soup

    "Definitely wasn't too spicy for me! I'd add a bit more chili powder next time. :)
    Don't bother using cooked chicken if it's not immediately on hand - I used chicken breasts straight out of the freezer and cooked on high for about 5 hours, and they were fine. Also, I wouldn't add the corn until an hour or so before serving, because if it's in th..."

    Jun 21, 2012 on Food.com

    Reviewed Carrot Bread (Bread Machine)

    "A . Don't even bother pureeing the carrot, just grate it on the smallest grater holes and plop in. Looks like confetti cake, and tastes fabulous."

    Apr 26, 2012 on Food.com

    Reviewed Cake Crumb Pudding (A Use for Stale Cake)

    "If you like custard, this is THE thing to do with stale cake (or in my case, really dry cakey cookies). I used craisins as the add-in with molasses cookie crumbs."

    Mar 16, 2012 on Food.com

    Reviewed Sour Milk Molasses Drop Cookies

    "Maybe I did something wrong (maybe the raisins are what keep the cookies moist?), but I got really really dry cookies. They're not burnt (actually quite fluffy and soft), just so dry you have to drink something while you eat them or the whole cookie gets stuck in your throat. They're also a lot cakier than they look in the picture - which is more o..."

    Mar 11, 2012 on Food.com

    Reviewed Crockpot Curried Chicken With Ginger and Yogurt

    "Right up until the end I thought this wasn't going to turn out, but boy was it good! I added a little cayenne because the standard curry powder wasn't spicy at all, and added extra water because it was a little thick. You'd only want to add extra water if you were serving it over rice, though; if you're doing pasta it'd work better the original way..."

    Feb 29, 2012 on Food.com

    Reviewed Mom's Authentic Kosher Cholent Recipe

    "Well, 4.5 stars, really. Great flavor, but here's the thing: this was FAR too much food for my 6-qt. crock pot. Seriously. I only put in half the meat - full measures of everything else - because the meat was the last thing I put in and there was no more room. (Not my best idea.) Then I had to leave for the afternoon (picture my fear), and the stew..."

    Jan 18, 2012 on Food.com

    Reviewed Carrot Bread (Bread Machine)

    "A . Don't even bother pureeing the carrot, just grate it on the smallest grater holes and plop in. Looks like confetti cake, and tastes fabulous."

    Dec 7, 2011 on Food.com

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