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Sopapilla Cheesecake Dessert

Reviewed: Jan. 26, 2013
Just ok for me. A fairly expensive dessert to make with the crescent dough and cream cheese and I didn't feel it was worth the cost. I much prefer the taste and texture of a traditional cheesecake which is only a little more work. The bottom crust seemed 'bready' to me. I did add an egg to the cheese mixture to make filling smoother, and reduced the butter a little. Probably won't make again.
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Rotelle Pasta Salad

Reviewed: Aug. 13, 2012
As written three stars. The taste combo of Italian dressing and bacon didn't work for me. I added sliced green onion, celery, sliced baby carrots, chopped red pepper and sliced ripe olives I had frozen corn and peas on hand so that is what I used. I did like the addition of the frozen veggies. I substituted provolone for cheddar. For me, bacon and cheddar cheese are more suited to a mayo based dressing.
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Pineapple Upside-Down Cake VII

Reviewed: Dec. 3, 2011
Four stars with changes. I used a 10" iron skillet. I feel 1/2 c butter is too much in that size pan. When I poured in the cake batter the butter came up the sides of the pan. When eating the cake the exterior of the cake is definitely buttery. The second time I made it I used half the butter and sugar and was pleased with the results. You could taste the pineapple & cake and not just butter. I also placed pecan halves among the pineapple rings & cherries. Perhaps with a larger size pan the butter & sugar would be spread out and the quantities as written would be fine.
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Garlic Bread

Reviewed: Sep. 18, 2011
Enjoyed this easy, flavorful bread. I omitted the garlic powder and added three very large cloves of roasted garlic. Also increased the parmesan cheese to 1/2 cup. Used the dough cycle of my bread machine. When done with mixing and first rise I removed from pan, shaped dough into a round loaf and let it rise again. Then I baked it in the oven. I thought the rustic look of the bread matched the flavors and it got a nice crust in the oven. The water to flour ratio was OK for me. Texture was good.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 19, 2010
Yes the meat was falling of the bone, but I felt the meat was almost mushy in texture and had lost it's meaty feel. Also a lot of juice came out of the bird in a 5 hour roasting and the low heat did not produce the crispy skin that high heat roasting does. The rub is good and the 4 tsp of salt in effect "dry brined" the bird which always helps with flavor and tenderness. The gravy was good probably due to so much of the juice being in the pan instead of in the bird. I will stick with the traditional roasting methods.
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Fresh Peach Pie I

Reviewed: Jul. 9, 2008
The first time I made this pie I used homegrown peaches, which were very sweet & very juicy. The glaze was too watery and very sweet. The second time I reduced the sugar to 1/2 cup and the water to 1/4 cup. I left the cornstarch at 3T as the peaches were adding a lot of juice. The pie turned out perfectly. I would suggest you see how much juice is created when you mash the peaches and reduce the water as needed. Yummy fresh pie.
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Honey Whole Wheat Bread

Reviewed: May 2, 2008
I use the dough selection on my bread machine and bake the bread in the oven. I have found if I change the recipe servings to 15 (from 10), the amount is perfect for two 1 lb pans. I also use 1 tsp of salt and 1/3 cup of honey. I have sucessfully used honey or molasses, oil or melted butter depending on what I have on hand. I someimes toss in a little oats, or flaxseed meal, or unsalted shelled sunflower seeds, or coarsely ground yellow cornmeal for variety.
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Chicken Alfredo

Reviewed: Mar. 8, 2007
I tried this recipe to use up a package of cream cheese. It was OK, but if you had to BUY cream cheese, buy cream and parmesean cheese and make authentic alfredo. Sooooooo much better and no more work.
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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Jan. 8, 2007
4 stars as is; 5 stars with changes. The dressing is wonderful. I don't think bland crunchy romaine is a good choice for white, peeled, crunchy fruit. I would go with spring greens, baby spinach, etc as a contrast to the fruit. I would also leave the fruit unpeeled to add color to the salad. I used pecans as that was what I had and thought they worked fine. A very, very good sald with another choice of greens.
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