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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...
Thick & Creamy New England Clam Chowder
By: teen
By: MizzNezz
By: Bergy
Dirty Shrimp in Butter-Beer Sauce
By: EdsGirlAngie
Chicken, Shrimp and Andouille Jambalaya
By: Sue L
Chili's Spicy Garlic & Lime Shrimp
By: ms_bold
By: PanNan
Review From: Larry - NorCal
On Dec 3, 2008
RECIPE: Apricot Glazed Shrimp Stir-Fry
Very good recipe. I had some shrimp thawed and wasn't sure which way I wanted to go with it. I found your recipe and used it as a model for what I had available. Substituted the corn starch for flour and butter, the peppers for jalepenos and...
Review From: chris_tam
On Dec 3, 2008
RECIPE: Crab Quesadillas
My husband I loved these!!! I did not have lime so I used lemon juice instead and the crab still had a great flavor. Easy weeknight meal. Thanks for a real keeper!!
Review From: Meryl
On Dec 3, 2008
RECIPE: Cuban Shrimp Stew
This was very good. The tomato paste was a little too sweet and concentrated for me, so next time I'll either cut it down or substitute 1 - 1 1/3 cups canned San Marzano tomatoes, chopped, for the tomato paste and water. I also added more garlic...
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