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Chicken Marinade

Reviewed: Dec. 17, 2009

Okay, so I forgot to add the garlic to the marinade, lol. I did put in some garlic powder last minute. The marinade was absolutely delicious on some chicken thighs that I baked in the oven.

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We used this marinade for venison ribs. They marinated overnight and were smoked all day the next day. Burgundy wine is really inexpensive and therefore good to use in a marinade. On other's advice I cut down on the wine and added some water.

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Tammy's Tempting Cheese Ball

Reviewed: Dec. 3, 2009

I made it for Thanksgiving this year. It was very salty, but not inedible. My turkey shaped cheeseball was not as nice as the one pictured, but, hey, it's interpretive art, lol. I used smoked almonds on the outside. Note: be sure to use full fat cream cheese and mayo to get the cheese ball to set.

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Sicilian Meat Roll

Reviewed: Nov. 14, 2009

Pretty good. I like the choice of spices, works very well. I don't see the cheese and the ham as necessary, though. there are much better recipes out there for stuffed meatloaf than this one. But omitting the cheese and ham, I would definitely make this again.

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Confetti Coleslaw

Reviewed: Oct. 18, 2009

I did alter this recipe quite a bit. I used 1/2 red cabbage and 1/2 julienned collard greens. Also, instead of green onions I used a small yellow onion and I omitted the red pepper simply because I did not have any on hand. I added a dash of sesame oil, about 2 tbls hoisin sauce and some garlic powder. Came out very good. I suggest letting it sit in the fridge overnight before eating. Also, I followed another reviewer's advice and sweated out the red cabbage with salt.

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Gorgonzola and Apple Pork Chops

Reviewed: Oct. 4, 2009

This could be 5 stars, but I needed to doctor the sauce a bit. I added 1/4 cup of half n half and some black pepper (white would work too) to the sauce. The black pepper went in while the apples were sauteing and the half n half went in after the cheese started to melt. Served this with collard greens and focaccia bread. great to sop up the sauce w/ the bread.

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Texas Teriyaki Marinade

Reviewed: Sep. 17, 2009

We did a full wood smoke of a whole chicken and used this marinade. I would not recommend this recipe for a slow smoke, because the sugar in the recipe will make the smoke cling too much causing a slightly acrid flavor to the skin of the chicken

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Greek Seasoning

Reviewed: Aug. 31, 2009

Very good.

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Pollo Bella

Reviewed: Aug. 31, 2009

Very good! lots of flavor! I did 1/2 the amount of chicken and it was plenty. I can see how some fresh parsley may add color to this monochrome dish, though. I'd definitely make this again. served with bruschetta and a kale dish.

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Italian Kale

Reviewed: Aug. 31, 2009

was easy to make, but uninspired.

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Sister Slaw

Reviewed: Aug. 28, 2009

In the midwest they make vegatables larger! I only used 1/2 of a cabbage and 1/2 of a "bunch" of kale. This recipe does not need the full 2/3 cup oil, about 1/2 cup should do nicely. Otherwise, very good.

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Homemade Gumdrops

Reviewed: Aug. 8, 2009

Fast and easy to make! I brought these over to a bbq and they were a big hit. I used the Jello Melon Fusion flavor, because of the summery flavor. Don't know if you are supposed to be refrigerated, but I am keeping them in there anyway.

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Hot Italian Giardiniera

Reviewed: Jul. 28, 2009

This recipe is just awesome!!! I used 1/2 of the jalapenos, because I'm giving some away to sensitive pallets. I used soybean oil instead of olive on another reviewer's advice and viola! It did not congeal in the fridge.

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Braised Balsamic Chicken

Reviewed: Jun. 5, 2009

This chicken was wonderful! I like how the balsamic really seeps into the chicken and flavors it nicely. Really easy to make as well.

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Island Kielbasa in a Slow Cooker

Reviewed: May 13, 2009

Based on others' reviews I only added 3/4 brown sugar, which was plenty. Also, I added red and green peppers and onions. I grilled the fresh kielbasa along with the peppers and onions, then added it all to the sauce. I suggest that you use a bland bbq sauce for this and add 1 1/2 Tbls of caribbean jerk seasoning. An overpowering or mustardy bbq sauce will not work here. this recipe needs work

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Three Bean Salad II

Reviewed: May 13, 2009

Was almost the kind of three-bean salad that I like. Next time I would cut the sugar down and it would be perfect. I used scallion instead of regular onion. Pretty good and authentic. Just a bit too sweet.

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Sour Cream and Onion Bread

Reviewed: Apr. 9, 2009

This bread came out pretty well. On the advice of others, I made the following changes. I used 2 cups of wheat flour and 1 of white flour. I am not sure this was entirely necessary, though. Second, I doubled the onion soup mix and the bread came out nice and onion-y. One thing, if you double the soup mix, no need to add the salt. Lastly, I did not use a bread maker, I just mixed by hand. Very tasty and dense bread.

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Goat Cheese and Spinach Turkey Burgers

Reviewed: Mar. 12, 2009

This was really delicious, but needed some improving as I found after reading other reviews. I used 2 lbs of turkey, 10 oz box of spinach which I sauteed in garlic, onion and mushrooms (could have done without the mushrooms). I also added some Mrs. Dash chicken seasoning. These came out wonderful and yielded 10 large patties. Don't add any salt, because the feta is salty enough.

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Macaroni Salad

Reviewed: Feb. 22, 2009

I wonder if the 5 cups of macaroni is a typo, I believe it should read "5 cups cooked macaroni." That is the assumption I used when making this recipe, but still I ended up adding more mayo and some milk on the advice of another reviewer. Also, I used some dill relish in place of the pickle (same thing, right?).

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Hot Dog Relish

Reviewed: Feb. 22, 2009

I didn't have any green tomatoes, so I used tomatillos in their place. Their seeds looked lovely in the relish. Also, I did reduce the recipe to 10 servings and next time I would add slightly less sugar. This was very good on a hot dog.

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