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    laup547

    Michigan

    Chef #2177678

    Michigan

    Joined: Oct 24, 2011

    My Journal

    Added Recipe Photo to Easy Peanut Butter Buttercream Frosting

    Mar 23, 2012 on Food.com

    Reviewed The Best Shredded Chicken (Crock Pot)

    "I HIGHLY recommend this recipe! It's so very easy and turns out great! After the chicken is done cooking, I take it out and shred it. I reserve some of the juice and use it to make rice. Put the shredded chicken in the rest of the juice to finish cooking. Now you have flavorful chicken that you can put in enchiladas, tamales, quesadillas, on t..."

    Feb 11, 2012 on Food.com

    Reviewed Homemade Enchilada Sauce

    "WONDERFUL recipe! I especially appreciate the fact that you can control spiciness and sodium. The flavor is delcious. For more of a creamy casserole effect, I melted 4 oz. of cream cheese into the sauce. I also agree with other reviews to double the recipe for a 9x13 pan. I mixed part of this sauce with my shredded chicken to stuff the tortill..."

    Feb 11, 2012 on Food.com

    Reviewed Pizza Hut Style Pizza Dough (Bread Machine)

    "We really enjoyed this recipe and it turned out great. I might suggest pricking it with a fork before baking it. I also put it in the oven for about 5-6 minutes before putting the toppings on. Since it's such a thick crust, this helped it not be soggy."

    Feb 11, 2012 on Food.com

    Reviewed Big Chewy Oatmeal-Raisin Cookies

    "These came out SO delicious! The only changes I made was I used half shortening and half butter. I also added chopped dates and dried cranberries. I'm sending these to my Grandpa for Valentine's Day...as long as I can stop eating them first:) He's going to LOVE them!"

    Feb 11, 2012 on Food.com

    Reviewed Old-Time Beef Stew

    "I agree with the previous comment... how can this recipe only call for 2 cups of liquid? If you follow the recipe exactly, be sure to watch your pot, because mine ran out of liquid an hour into the cooking time and I ended up with burned meat:(""

    Oct 24, 2011 on FoodNetwork.com

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