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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
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Insalata Caprese II

Reviewed: Mar. 12, 2008
The beauty of this recipe lies in its simplicity. I did follow the more Sicilian method (with balsamic and fresh garlic) and used smaller Campari tomatoes. It made a perfect appetizer and is now a house favorite!
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3 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.

Chicken Milano

Reviewed: Mar. 12, 2008
I followed this recipe exactly, and it turned out pretty well. I may try some changes next time, but you can easily make this without them and get good results.
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

Overnight Bubble Bread

Reviewed: Feb. 21, 2008
These are awesome! I make them all of the time and have turned several of my friends on to them. I was a little embarrassed to pass on the recipe because of how easy they are to make. I add a ton more pecans and I also use 3/4 cup of butter and 3/4 cup of brown sugar heated and mixed together. A friend of mine recently made the bubble bread with Rhodes Frozen Cinnamon Rolls and said they were better than ever so next time I will try it with the cinnamon rolls as well. I have used Vanilla Cook and Serve pudding when I did not have Butterscotch available and it makes no difference. Yeah! Thank you for this quick and easy recipe! What a hit!
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Cooking Level: Expert

Home Town: East Lansing, Michigan, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.

Green Beans with Bread Crumbs

Reviewed: Feb. 15, 2008
These were the hit of the dinner party we went to last night! As soon as I realized the mixture was basically the same one used for filling stuffed artichokes and meatballs, I knew I'd love them. We mixed everything together and it sat in a covered dish for about 20 minutes before serving, which let the breadcrumbs soften and the flavors blend. The texture was perfect and I'll definitely be making these again.
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.

Pizza Popcorn

Reviewed: Jan. 31, 2008
I don't know that I'd say it had "pizza" flavor, per se, but it was a nice change of pace from regular buttered popcorn. The garlic powder was definitely essential in this recipe.
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jan. 27, 2008
I followed this recipe exactly, only omitting the walnuts, and the cookies were still soft and chewy the next day! For those who don't have the same good luck, try my grandmother's trick. Store "hard" cookies in a sealed container, along with a piece of fresh bread, several hours or overnight. When you remove the bread, the cookies will have absorbed its moisture and be soft again. Voila!
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3 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.

Whit's Chicken Enchiladas

Reviewed: Jan. 27, 2008
Loved it! We made it without having every listed ingredient and it was still wonderful. We skipped the cream cheese all together as well as the heavy cream. I think my husband put in a spoon of sour cream instead. We used 2% milk at the end instead of heavy cream. Clearly this is a lower calorie version but incredibly tasty. We decided to make it again the following week and used smaller tortillas which we liked more. A must have!
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Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.

Easy Company Chicken

Reviewed: Jan. 27, 2008
Yummy and a nice change of pace from the regular old chicken dinner. I love curry, and even though I made it with 3 tsp it could have used a bit more. Otherwise I made it pretty close to the recipe...maybe a little less mayo and soup. I thought about putting the chicken broth/stock in, but thought I would try it without the first time. It was thick and we liked it. My husband would have preferred it over noodles but I loved the brown rice with it. I cut the chicken into long strips which made it easy to flip in the oven and also looked nice when serving propped up on a bed of rice. Served it with broccoli. I will make this again and try a couple other variations based on other reviews.
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Photo by Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.

Chewy Granola Bars

Reviewed: Jan. 27, 2008
Having never made granola bars before I think they turned out quite nice. I made a smaller batch, using an 8x8 baking dish which made 16 nice sized squares. I melted the butter which I think helped make them come together well. I also put a 1/4 cup of wheat germ in and lessened the oats by that amount. I too think they are sweet, but that is probably because of the choc. chips. Next time I think I will add/substitute almonds and craisins. I found them only to be crumbly a tiny bit. Mostly when my 3 year old was gobbling it down. I have added it to my saved recipes. Thanks!
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Photo by Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.

Old-World Cabbage Soup

Reviewed: Jan. 24, 2008
I made several modifications but am sure the recipe is still great as is. The vegetables were instead cooked in a bit of olive oil and butter, adding the cabbage in the last minute or two before the liquids. Also, I used "Better Than Bullion" beef base instead of vegetable broth, fire-roasted tomatoes, and some leftover grated zucchini from the Zucchini Bread IV recipe. Excellent!
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3 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

Reviewed: Jan. 23, 2008
This sauce tastes very similar to one I've made for a Mongolian hot pot dinner, but turned out significantly thinner, which led me to use a tsp. of cornstarch and water to quickly thicken it a touch. The flavor is actually so impeccable that making the marinade isn't really necessary, so I'll definitely be skipping that step next time around. I highly recommend this recipe!
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7 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.

Cucumber Sunomo

Reviewed: Jan. 22, 2008
I was worried about the fresh ginger, as it has quite a bit of bite on its own, but after marinating for the hour suggested, the flavors meld together perfectly! Admittedly this is more appropriate for warmer weather, but I'm pretty sure I'll be making it year round.
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.33 star rating.

Lemon Grass Lemonade

Reviewed: Jan. 22, 2008
I was really looking forward to this recipe, but something about the flavor is just not right. I attempted to fix it, to no avail, and can't say it's worth the time to make this lemonade. The cinnamon is just too overpowering for a hot lemon drink, and it made the fresh lemon juice I used taste like some concentrate.
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2 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.

Plantation-Style Vanilla Lemonade

Reviewed: Jan. 20, 2008
It's my pleasure to be the first to rate this recipe. With just a hint of vanilla aftertaste, it tastes something like if Orange Julius were to make lemonade? It has just enough sweetness to bring out the vanilla flavor, but not too much to overwhelm the tartness of the lemon. Also, I'm not sure if the recipe is intended to use the entire lemon rind and not just the zest(?), as lemon pith is quite bitter. I HIGHLY recommend using Meyer lemons if you can find them. They're sweeter and much more fragrant; plus, they have minimal pith, so you can put the rinds directly into the blender without zesting!
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4 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

Asparagus Wrapped in Crisp Prosciutto

Reviewed: Jan. 17, 2008
This is a quick and elegant appetizer. I would definitely recommend spreading a soft cheese over the prosciutto first, and sprinkling some freshly ground pepper over the pieces before baking.
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4 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.

Oaxacan Tacos

Reviewed: Jan. 9, 2008
This recipe was absolutely fantastic -- it will definitely change the way you think about tacos. Other than a little salt and pepper, I left the meat alone and used our broiler for the cooking. The fried shells, as always, are an absolute must! I'm not sure if I compromised the authenticity of these tacos, but I added some fresh avocado, queso fresco, and creme fraiche. Magnifico!
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2 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.01 star rating.

Goulash Supreme

Reviewed: Dec. 25, 2007
We had fair results with this recipe, but only with major additions. As others have stated, the flavor is quite bland as is. The pasta was cooked separately until just before al dente, then added to the pot to finish cooking. After sauteeing the onions and garlic, I added the dry spices and some Italian seasoning over the heat to bring out their flavors, and then the tomato paste before pouring in the stewed tomatoes and some beef broth. To serve the dish, a grated hard cheese such as parmesan or grana padano works well.
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Dec. 10, 2007
I was pleasantly surprised to get such elegant results from a quick and easy recipe like this one. Like other reviewers, I wrapped the chicken breasts in a thick, pepper-crusted bacon and put them under a broiler for the final few minutes. This recipe is a definite keeper and is going into my regular rotation!
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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.

Chocolate Pretzels

Reviewed: Dec. 8, 2007
On the easy chart, this is certainly a 5. I do agree with another post that the chocolate can look a bit wrinkled/cracked. I put less in the oven at a time so I could attend to each on more quickly to prevent this. I also tried using the Kisses with caramel and found the caramel was too goopy and lost the cute shape. However, I did try adding a large walnut or pecan half to these rather then an M&M and it didn't seem to be as crucial that the shape was not so perfect. Some were concerned about the cookies sticking, and I will say my best baking friend is Parchment paper. It works so well and can go back in the oven on a cookie sheet repeatedly. Try it! My 3 1/2 year old loved helping with this recipe.
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2 users found this review helpful

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Photo by Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.

Strawberry Soup I

Reviewed: Dec. 5, 2007
Absolutely excellent. Based off the past reviews, I used a combination of cinnamon, ginger, & nutmeg to taste. To maximize the flavor, garnish with fresh cream!
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3 users found this review helpful

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Photo by Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: East Lansing, Michigan, USA

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