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I made this for my mother-in-law's birthday dinner and followed the recipe without modifications except I used another reader's recommendation on cooking it 5min per half inch of thickness. Turned out perfect. Thanks for a wonderful recipe.

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Cold Szechuan Noodles and Shredded Vegetables

Reviewed: Jul. 24, 2009

I have made this twice now, I think it is a perfect dinner dish for a really hot day. The dressing complements the earthiness of the soba noodles.

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Spinach Salad with Pepper Jelly Dressing

Reviewed: Jul. 8, 2009

This was really pretty good. I was just trying to find a way to use up some pepper jelly and was really pleasantly surprised by this, the texture of the cheese and nuts adds a lot.

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T's Sweet Potato Fries

Reviewed: Jul. 8, 2009

I made these tonight for the first time and they went really, really well. I didn't have any lemon pepper so I sprinkled about a teaspoon of lemon juice on the fries. Also, they weren't very crispy which is okay, I didn't really want them to be. I will definitely make these again, next time I will try with the lemon pepper suggested.

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Egyptian Koshary

Reviewed: Jun. 18, 2009

I spent a month in Egypt last year and this was very similar to the koshary we bought in street stalls every couple of days. The only addition that I would make to complete it is French fried onions as a topping and a side of hot sauce. Thanks for the recipe.

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Lime Ice Cream

Reviewed: Jun. 9, 2009

This is the first ice cream I ever made. I have a second had '70s style ice cream maker and it worked just fine for this. It was tangy and really good, I might try using half and half cream next time.

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White Peach Sangria

Reviewed: Jun. 9, 2009

I made this for three differenct BBQs last summer and it went over very well. In the fall when the summer fruit was available I used fresh cherries and apricots to make up some of the bulk of the fruit. This is a fantastic recipe, there is never any left.

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Scalloped Oysters

Reviewed: Jun. 9, 2009

I made these as the recipe directed and they turned out very well. For someone who enjoys oysters, which I do, it really showcases them. I made them again for my sister who normally will not eat oysters and I wanted to spice it up disguise the "fishy" taste so I added 1/4 tsp of chili powder and 1/4 cup of salsa.

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J.P.'s Big Daddy Biscuits

Reviewed: Jun. 9, 2009

I made this exactly as the recipe indicated and they turned out perfectly. I first served it with an Irish stew, have made them to go with jam and will make them as toppers for french onion soup. Quick and easy enough I've also made it on my one hour lunch break (admittedly, I live across the street from work but it's still a quick recipe).

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Vegan Red Lentil Soup

Reviewed: Jun. 3, 2009

Great soup. I used canned sweet potato puree instead of the squash because I had it on hand. I will make this soup again and again.

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Rhubarb Dream Bars

Reviewed: May 26, 2009

I baked this an extra ten minutes and it seemed to set very well. I also used a little bit extra rhubarb, I kept the sugar at the recipe suggested level because my husband really isn't crazy about sour flavours but I probably cut have cut it down without noticing. Very good, I will make this again.

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Calamari in Red Wine and Tomato Sauce

Reviewed: Feb. 25, 2008

This is now a regular menu item in my house. I use frozen squid rings because whole aren't available where I live but it turns out well. I also sometimes substitute clams or shimp. I have had a very similar dish to this as an appetizer in Spain, just reduce the sauce to seafood ratio and serve it with a basket of sliced baguette.

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