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Key Lime Pie VII

Reviewed: Sep. 1, 2014
i wanted something easy and summery to bring to a labor day cookout yesterday. i thought about key lime something because i had a bottle of nellie and joe's key lime juice from a failed key lime bar attempt. when i saw this recipe's rating and how easy it was, i figured i'd give it a try. the ingredients seemed too easy to be good, but my family is very forgiving of my baking fails - plus i had enough time to whip up something else if needed. after reading reviews, i decided to go with low fat condensed milk and sour cream (used two 14oz cans of eagle brand low fat condensed milk and daisy low fat sour cream) and bought a premade graham cracker crust because i didn't want to waste time making a crust if it wasn't going to be a keeper recipe. it's a keeper recipe. i cooked it for about 14 minutes before i saw a few pinhole bubbles and, after giving it a little shake, it seemed to have set well. i did not use any lime zest because i didn't want anything to disturb the smooth consistency of the pie. i cooled it for about 40 minutes on top of the stove, then popped it in the fridge for about 5 hours. i think it was set properly - we were able to cut it and serve it without too much oozing; i've never made a pie like this so i'm not exactly sure what i was looking for/expecting. i served it with redi whip and it was a hit. my brother who has never had key lime pie ate almost an entire piece and said it was good but a little tart for him lol. definitely a keeper!
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Sesame Asian Tofu Stir-Fry

Reviewed: Sep. 6, 2013
of course, i made a few changes. awesome husband and i don't eat tofu. also, i have found this great frozen bag of veggies that includes just a bit of pasta. it's got broccoli, red peppers, carrots, water chestnuts, string beans, and onion. i scaled this back to 2 servings and followed step 1 exactly, up to stirring in the tofu. then i heated the sesame oil in the pan and added my frozen veg, cooking for about 6 minutes. then i added the sauce back in and cooked over medium for about two minutes, stirring and folding the sauce in. i decided to top with some regular and black sesame seeds because i have a ton of them and want to use them up. we thought this was delicious! definitely will be added to our rotation.
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Honey Baked Chicken

Reviewed: Apr. 25, 2012
i used a bit more mustard and put some of the honey-mustard-butter mixture on the chicken prior to cooking. i cooked for 30 minutes and then put the rest of the mixture on the chicken and then cooked to 160ºF. came out tasty and moist! i may remove the skin next time.
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Meatball Nirvana

Reviewed: Sep. 27, 2011
Very nice spicy kick! The spice is not overpowering though - these will taste great with red sauce. I did not have Italian seasoning so I added a bit more oregano and added a few twists of fresh cracked black pepper. I made a double batch and froze them in 2-serving packets for quick and easy dinners.
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Crustless Spinach Quiche

Reviewed: Aug. 1, 2010
i only gave it four stars because i altered the recipe a bit. i didn't have muenster cheese on hand, but i had about a 6 ounce chunk of extra sharp cheddar. other than that, i followed the recipe exactly and it was super delicious! i ended up cooking it for clost to 40 minutes, and sprinked a bit of the cheddar right on top. my mother really dislikes spinach - but she loved this! she and my husband spooned a bit of sour cream on top and said it went well. we'd like to try slicing a tomato on top next time.
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Mom's Chicken Cacciatore

Reviewed: Jul. 21, 2010
i'd say 4.5 stars if i could - 5 for ease of preparation, and about 4 for taste - my mom LOVED it and my dh and i definitely enjoyed it. i did add a pinch of cayenne pepper to my flour with the salt and pepper. i used thin cut chicken breasts, olive instead of vegetable oil, and chicken stock instead of wine since i didn't have any white on hand. i also has a small handful of baby bella mushrooms that i used. it came together very easily and was super tasty. this will be added to my kitchen rotation!
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Curried Coconut Chicken

Reviewed: May 24, 2010
I scaled this recipe down for 3 servings and used half veg oil, half olive oil. I also sliced an entire onion for it - I started with 1/4 and it just looked like it wouldn't be enough. I used light coconut milk too. It came out great! The only reason I'm giving it only 4 stars is because I altered the recipe a bit by adding more onion - the amount called for was way too little. I served it with white rice and store bought naan.
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Garlic-Pepper Tenderloin Steaks

Reviewed: May 17, 2010
I omitted the chili powder, since I don't have any on hand. I usually love hot or spicey or peppery things - but I felt like this was just spicey or peppery enough that I didn't enjoy every bite as much as I should have. I'll try this recipe again, but will cut the paprika and pepper.
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Marinated Tuna Steak

Reviewed: May 15, 2010
I made this without the oregano and parsley because I didn't have fresh on hand. I used it to marinate both a tuna steak and shrimp. We cooked a 6 ounce tuna steak for about 5 minutes a side and it was just about perfect. The shrimp was very good in this marinade as well. Not a bad basic tuna recipe.
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Classic Macaroni Salad

Reviewed: Mar. 7, 2010
I grew up in New York, and practically lived on deli macaroni salad. Since moving a few years ago, I've tried numerous macaroni salad recipes and have been consistently disappointed. This is the closest thing to deli style macaroni salad I've found yet - it's a hit with the whole family! To everyone saying it's too sweet - you have to let it sit for the recommended time. Even after 2 hours the sweetness settles down. It seemed soooooo sweet and a bit runny at first, but after letting it set in the fridge for a couple of hours, I can't keep my mom from sneaking in 'just to try it'!
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Deep Fried Jalapeno Slices

Reviewed: Sep. 18, 2009
The breading was a bit more like a tempura, it puffed up alot for me. I used less beer, as others suggested, and it still was quite thin and didn't stick well to the jalapenos. This is a good jumping off point - I will definitely seed the jalapenos next times, and use even less beer.
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