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My Activity
Reviewed Hershey's Old Fashioned Rich Cocoa Fudge
"I loved this fudge since I was a kid, I am 63 now and still enjoy making it, I will pass on what my mother told and I always follow make sure to keep sugar low in the pan if any gets to high on the sides and doesn't dissolve it will cause a chain reaction and make it grainy, if she was correct or not I do not know but I haven't had grainy fudge"
Reviewed Tomato Sauce
"This was FABULOUS so yummy "
Reviewed Pasta Bolognese
"I know Ann has this down to a fine art and her I give a 5 star, I however messed it up I was watching Secrets of a Restaurant Chef and I saw the salt a flyn' I thought mmm maybe less, I cut the salt down and it was still to salty, adding the water as she says helped mellow it. I totally agree the crusties on the bottom of the pan they really add f"
Reviewed Molten Lava Cakes
"I had pretty good luck with these I evened out the choco(4 square of each and added a tsp of expresso powder, a couple of problems one I only got three out of the batch I filled fairly close to the top I am not fond of the orange I would leave that out the next time. The lava flowed wonderfully I just watch the video of Paula making these I messed"
Reviewed Braised Chicken with Tomatillos and Jalapenos
"This was very tasty and easy especially if you have your meesa plose ready (sooo wrong in spelling) My daughter doesn't like dark meat so I used boneless chicken breast browned and put them in the last uncovered 15min cooking time my daughter loved it and it is nice for low carb dinner 6 serving's 12.20 most coming from lime juice (4). My 8 year "
Reviewed Pasta Bolognese
"I know Ann has this down to a fine art and her I give a 5 star, I however messed it up I was watching Secrets of a Restaurant Chef and I saw the salt a flyn' I thought mmm maybe less, I cut the salt down and it was still to salty, adding the water as she says helped mellow it. I totally agree the crusties on the bottom of the pan they really add f""
Reviewed Pasta Bolognese
"I know Ann has this down to a fine art and her I give a 5 star, I however messed it up I was watching Secrets of a Restaurant Chef and I saw the salt a flyn' I thought mmm maybe less, I cut the salt down and it was still to salty, adding the water as she says helped mellow it. I totally agree the crusties on the bottom of the pan (cobop) really add flavor. I just want to add I totally adore Ann and her cooking ethic and in my next life I will work it so I could be her equal"
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