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The reviewer gave this recipe 4 stars. This recipe averages a 4.08 star rating.

Tangy Red Cabbage

Reviewed: Sep. 9, 2009
I steamed the cabbage for 1-2 minutes to soften it up, which I liked. I also added a bit of sesame oil as someone else suggested but didn't like that flavor; I'll skip it next time. This was a nice way to use red cabbage, and it tasted even better after sitting in the fridge for two days!
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Photo by lysandramarie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.

Sweet and Sour Pork II

Reviewed: Sep. 9, 2009
Very easy and came out great! My fiance couldn't stop telling me that it tasted "just like Chinese food!" I think he means the kind that gets delivered in a box. And I think it's a compliment!
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Photo by lysandramarie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.

Broccoli with Garlic Butter and Cashews

Reviewed: Sep. 7, 2009
love it!! i didnt have cashews but it was great w/o too.
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Photo by Doc's Wife 07

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.

Baked Orange Roughy Italian-Style

Reviewed: Sep. 7, 2009
wonderful!
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Photo by Doc's Wife 07

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.

Chicken Fajita Melts

Reviewed: Sep. 7, 2009
Everyone ate it but only my husband and I really liked it. The kids were luke warm to it. But my pickiest eater still ate it and normally if something is bad he would rather not eat at all.
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Photo by MELISSALEX

Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Temple Hills, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

Balsamic Cream Sauce

Reviewed: Sep. 4, 2009
I thought this sauce was delicious! I followed the recipe exactly with the exception of adding a tsp of garlic when I sauteed the onion. This is a quick and easy sauce that can be prepared in no time at all, perfect for those days when you arrive home late from work but still want to prepare a delicious meal for your family. This won't be the last time I make this recipe.
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Miami, Florida, USA

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

Bubble Pizza

Reviewed: Sep. 3, 2009
I call this "pizza you can eat with a spoon". it was surprisingly good. I didn't use ground beef. I used sausage and mushrooms instead. I sauted the mushrooms a little before putting them on the pizza. I also had to doctor up the pizza sauce but that is personal preference. Everyone liked it so much that there was none left. I will make it again. Next time I will add different toppings.
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Temple Hills, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Sweet Restaurant Slaw

Reviewed: Aug. 31, 2009
I truly enjoyed this recipe. I too cut back on the sugar a bit, but not by much because I prefer a sweeter coleslaw. It is very similar to a well known chicken place only better because you are controlling the ingredients. I omitted the poppy seeds because I do not like them but left everything else the same. It will be my go to recipe whenever I need standard cole slaw! Absolutely delicious!
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.

David's Yellow Cake

Reviewed: Aug. 31, 2009
I thought this was a perfect yellow cake from scratch! It had a perfectly tender crumb with the moistness allowing the cake to melt in your mouth. Those who are looking for it to taste like a boxed cake will be disappointed, but for those who want a wonderful moist yellow cake from scratch then this is the recipe for you.
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

Whole Wheat Blueberry Pancakes

Reviewed: Aug. 31, 2009
these made big, thick, fluffy pancakes! I love that they are 100% w.wheat, so I don't have to fuss w/ oatmeal or wheat germ or whatnot. I made mine w/ peach slices and soy milk, and a dollop of pancake syrup for the sugar (which is a great trick for any pancake recipe). Burning them is totally my fault and not the recipe's, so 5stars strong! :D
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Cooking Level: Expert

Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Chocolate Fudge Buttercream Frosting

Reviewed: Aug. 30, 2009
I truly enjoyed the flavor of this frosting! I used only the two tablespoons of milk specified only I used heavy cream. The frosting was pretty thick until I added the fudge topping. Once I added the fudge topping the consistency was right where I wanted it to be. I used Mrs. Richardsons's fudge and did not find that the flavor was overwhelming. I will use this frosting for my chocolate layer cakes!
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.

Black Magic Cake

Reviewed: Aug. 30, 2009
The cake came out perfect! I made two 9" cakes to use as a layer cake. The cakes were moist and flavorful, without being dense. With a recipe like this, one shouldn't need to purchase a boxed cake mix ever! This will be my go to chocolate cake when I need something delicious in a hurry!
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.

Gazpacho

Reviewed: Aug. 28, 2009
Very good and flavorful (I'm not too familiar with gazpacho and how it "should" taste). Maybe my eyes are sensitive, but I found myself crying while I was eating this, so I would lay off on the onions at least by half the amount the recipe calls for. Unfortunately I added feta before even trying the gazpacho without it because a friend said it was a must.
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Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.

Mushroom Spinach Omelet

Reviewed: Aug. 23, 2009
Chopping the veggies so fine gives it a very sophisticated texture and layers the tastes, as compared to the chop-chop job i usually do... definitely worth the extra bit of effort. (we made them less healthy, using whole-eggs, and should have increased the veggies to accommodate) this would be AMAZING w/ some goat cheese or smoked cheese instead... (but what wouldn't be?)
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Cooking Level: Expert

Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Spinach Dip with Water Chestnuts

Reviewed: Aug. 17, 2009
This is the best dip ever! The water chesnuts give it an amazing crunch! It's been a family favorite for years and my mother always makes it at our Christmas Eve party! I love it with rippled potato chips. It's even good as a spread on sandwiches and wraps. I make it when I need a taste of home!
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Cooking Level: Intermediate

Living In: Washington, D.C., USA

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

Canary Island Red Mojo Sauce

Reviewed: Aug. 10, 2009
After living in Spain for several years, I investigated developing a Mojo Picon sauce for my own gourmet company - this is a very authentic, basic recipe that you can add to according to your own tastes! According to some of my research, Mojo Picon just also might be the oldest BBQ sauce in the world!
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Cooking Level: Expert

Living In: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Teriyaki Marinade with Ginger and Garlic

Reviewed: Aug. 10, 2009
Very good and easy marinade. I did it for tofu, which I cut in big squares and then grilled. They were great! Next time I may shred the ginger to try and get more of the flavor out of it.
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Photo by lysandramarie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.

Apple Oatmeal Cookies I

Reviewed: Aug. 9, 2009
These are a really flavorful cookie! I used a red delicious apple, and 2 1/2 tsp of cinnamon, no nutmeg. I also substituted raisins instead of nuts and butter for shortening. My batter looked great; I don't know how other reviewers ended up with a too-liquidy batter. They did fall a tiny bit short of what I was hoping for, texture-wise...I love oats, but there seemed to be either too little or too much of them in this recipe -- they don't have that firm texture of a true "oatmeal" cookie. (Also-- This is supposed to make 36 cookies, but I got less than 20 so I must have made them too big!) 15 minutes did the trick for mine.
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Cooking Level: Intermediate

Home Town: Ansonia, Connecticut, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.

Whoopie Pies

Reviewed: Aug. 9, 2009
I followed the cake mix direction but used apple sauce instead of oil. I made the filling according to the recipe except used butter. Cooked the flour mixture on medium. Beat the final cream with mixer for about 5 minutes for it to be fluffy. Very good, very delicious. People loved them!
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Cooking Level: Beginning

Home Town: Washington, D.C., USA

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

Strawberry Cheesecake Quesadillas

Reviewed: Aug. 9, 2009
I admit I completely changed this recipe but I'm giving it a 5 because it was a great imitation of a similar crepe recipe I have and now I can cut out making the crepes! Instead of putting the jam and cheese in the quesadilla, I took the cream cheese (softened) and added some sugar and vanilla. I mixed it all up. Then I smeared some of the mixture on one half of the tortilla to about 1/4 or 1/2 an ince from the edge. Then I sealed the edges. Warmed the tortilla on both sides in a hot skillet. I removed the tortilla and then spooned strawberry preserves on top. Eat it with a spoon or fork. It was delicious!
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Photo by MELISSALEX

Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Temple Hills, Maryland, USA

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