Focaccia Bread

Reviewed: Jan. 9, 2007

Very good bread...proofed one packet of active yeast, added spices, roasted garlic and parm. cheese directly to dough. Then added more garlic and a parm. cheese to top. Slightly bland but I think I did not add enough garlic to the top, we like alot of garlic. Served with roasted garlic potato soup and a salad for a lighter meal.

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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The Best Rolled Sugar Cookies

Reviewed: Dec. 30, 2006

These cookies turned hard as rocks. I don't know what the problem was...I am the "betty crocker" of our family/friends and can usually make anything but these were embarrasing.

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Deep-Fried Turkey Marinade

Reviewed: Dec. 28, 2006

Used it at christmas and it was pretty good. Everyone loved it but i expected the skin to be crispier and the inside to be more tender. I even injected with 1/2 bottle of italian dressing but didn't much like that taste. I did cut down on the pepper some and I won't do that next time, and next time I will inject with beer and let sit for 2 days or so.

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Apple Cranberry Crisp

Reviewed: Dec. 28, 2006

Great hit with our Christmas party! People were asking for takehome containers! Used 3 granny smith and 2 red delicious to cut down on tartness. Also, made my own cranberry sauce by grinding whole cranberries and cooking w/ 1 cup sugar then letting it set. Next time will add more topping and put it on the bottom, as well!

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Chicken Cordon Bleu II

Reviewed: Dec. 28, 2006

Great recipe but very rich...didn't have chicken breasts just tenderloins so I layered in a casserole and baked it with the sauce on it. Ate with parmesan bread sticks and it disappeared!

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Stuffed Cabbage Rolls

Reviewed: Dec. 23, 2006

Not bad...made in crock pot and used venison and brown rice. Added quite a bit of garlic and spices to meat but that's probably because of the taste of the venison.

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Apple Yam Casserole

Reviewed: Dec. 21, 2006

This is very yummy. I sliced the potatoes like chips and cooked them in the microwave to make them soft first. YOU HAVE TO DO THIS! I have made this before w/out doing this step first and it is never ever done in less than 1 hour because of the sweet potatoes taking forever to cook.

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Out of this World Turkey Brine

Reviewed: Dec. 21, 2006

Even though this was a pain in the butt to pull off, I would do it again. I tried the garbage bag in a cooler approach and it was very messy. I don't think I added enough salt, turkey was not as moist inside as I expected it to be. Next time I would inject something like italian dressing or butter/garlic, as well.

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Cornbread Dressing I

Reviewed: Dec. 21, 2006

This turned out to be the best stuffing I have ever made. Doubled recipe, added equal amounts chopped granny smith apples to celery/onion mix, used refrigerated biscuit mix (whatever was in my fridge) and it turned out great. The only thing was that, because of the doubled recipe, it took FOREVER to cook and I ended up having to finish in the microwave because the center wouldn't cook. Next time I'll split doubled recipe in 2 different casserole dishes. But am making this again at christmas!

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Round Steak and Gravy I

Reviewed: Dec. 21, 2006

Made this last night and tried to alter recipe some for the crock pot. I know I did some things differently but it turned out terribly. I think I may have needed to cut down on the water some next time, the stuffing ended up mixing w/ everything else and looked like brown mush. My husband didn't even want to eat it.

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Grandmother's Oatmeal Cookies

Reviewed: Dec. 21, 2006

This is the BEST recipe ever! I have been making these as gifts this year because of so many compliments I have recieved. NOTE: The first time I made these, I let the raisins soak overnight. They swelled so much that I had to blend them with a mixer, they broke up in the dough and infused through the entire cookie in small bits. That was a mistake I'll do every time now, since it made a moister, tastier cookie than the rest of the times I have made them with raisins soaking 1 hr.

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Buttery Cooked Carrots

Reviewed: Dec. 21, 2006

I wanted to try something new w/ carrots but the sauce turned out VERY watery and did not thicken very much, ending up just floating on the bottom of the bowl when served. Tasted good, though, and I did use "I can't believe it's not butter" spread instead of regular butter so that might have been it.

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Good Old Fashioned Pancakes

Reviewed: Nov. 4, 2006

great flavor. I bit watery for me. I like my pancakes fat and fluffy. Next time, I will omit about 1/2C. of liquids. I didn't have buttermilk, so I used 1 t. of vinegar in each cup of milk to make 3. cups of buttermilk. Still tasted great. I will continue using this recipe.

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Hooah!

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Fort Bragg, North Carolina, USA

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Mexican Wedding Cakes II

Reviewed: Oct. 22, 2006

I like this recipe b/c it was not only quite tasty but it was extremely easy! I used almond extract instead of vanilla and I used and about 1/2 the pecans it called for and the other half were almonds (in which I toasted both before crushing them.) I crushed them to a sandy texture for better flavor. Through trial and error, I discovered that the balls should be about the width of a nickel, no bigger than a quarter, for them to bake for 10 min. I tried larger ones, baked them longer, but I couldn't get them to bake evenly. Be sure that they are completely cool before rolling them in the sugar!

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Hooah!

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Fort Bragg, North Carolina, USA

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Never Fail Biscuits

Reviewed: Sep. 12, 2006

These were great, fluffy, moist and full of a delicious buttery flavor. These biscuits can go well with any entree. Although these biscuits are perfect, I can imagine them with cheese and garlice or maybe some italian herbs and parmasean. I think I prefer them plain with jam!

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Hooah!

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Fort Bragg, North Carolina, USA

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The Best Rolled Sugar Cookies

Reviewed: Jun. 24, 2006

This recipe is perfect. It is easy, quick and very tasty. I had a little problem rolling. I think my kitchen was too hot-next time i will refidgerate longer and take out portions at a time while rolling. Parchment paper helped. The cookies held their shape which helped with the overall presentation.

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Hooah!

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Fort Bragg, North Carolina, USA

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Holiday Dressing

Reviewed: Jun. 21, 2006

delicious. Better than my grandmas. Many family members wanted the recipe, but somethings are too good to share. Next time, I will double or triple the recipe.

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Hooah!

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Fort Bragg, North Carolina, USA

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Mayonnaise Biscuits

Reviewed: Jun. 21, 2006

The biscuits came out light and fluffy.I didn't care much for the flavor. I used a no fat mayo dressing, hence little flavor. Actually, it had a bad after taste. My family enjoyed them completely. I will definetly try again but next time I will use real mayo. I might even add some seasonings: basil, onion bits, pepper... I think they would also be good topped with some parmasean or asiago cheese. These biscuits have potential!

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Hooah!

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Fort Bragg, North Carolina, USA

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Mary Oppenhiemer's Butter Cake

Reviewed: Jun. 21, 2006

The sauce was incredible. It really gave the cake its flavor. Without it, I found it to be somewhat bland. What would have given it flavor would have been some diced granny apples in the batter. Next time I will try that.

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