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Mom's 'Sweet 'n' Sours' Pork Ribs

Reviewed: Mar. 26, 2014
I found this recipe REALLY salty. I will make it again without the tsp of salt. The other strike against it is it looks really unappetizing, just a brown slimy sauce. Luckily it tastes better than it looks. It's a good sweet & sour for people who don't like pineapple (like my husband, he loved this). Because of the reviewers who said it dried out too fast, I cooked it with the lid on for the first 1/2 hour and then uncovered after adding the garlic. Plus I cooked it an extra 20 minutes for tenderness. The tenderness and the sauce consistency turned out just fine that way.
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Banana Sour Cream Bread

Reviewed: Jan. 4, 2014
3 stars because the finished product was good. First, I hope you have a rain barrel to mix it in because it makes about 15 gallons of batter. I made two 3x7 loaves and a bundt cake. It also took exactly 1 hour 5 minutes to cook at 350 degrees. I didn't even try to cook it at 300. 3 tsp is a tablespoon. I don't think the sugar-cinnamon step added anything at all. But the loaf is good which is good because it made a lot.
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Chef John's Fisherman's Pie

Reviewed: Dec. 12, 2013
It's pretty tasty. I didn't have enough spinach so added some green beans. The sauce is waterier than I expected, and I don't think it needed any cayenne at all. Otherwise, it was flavorful and we liked it.
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Butter Schnitzel

Reviewed: Sep. 15, 2013
I used pre-tenderized pork leg cutlets, and that part of the recipe was very good. I added a bit of oregano. The mushroom "sauce" on the other hand was just incredibly greasy mushrooms. The right mushroom sauce would be good in this recipe but this mushroom sauce isn't it.
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Grandma's Egg Custard Pie

Reviewed: Mar. 15, 2013
It (mostly) worked but I didn't really like it. It was too sweet and bland and I didn't care for the nutmeg flavor. The directions were vague, listing the egg white before the milk which made me think it was part of the egg mixture. I don't think this made a big difference overall but it annoyed me. Therefore I didn't egg white the crust and I also didn't scald the milk. I made my own crust and it wasn't soggy. It took 50 minutes to be "almost done" but still jiggly, and the recipe would have easily filled two 9" crusts baked in bakery sized aluminum pans.
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Oma's Rhubarb Cake

Reviewed: Mar. 2, 2013
This is soooo good. I used previously frozen rhubarb so it had probably compressed to the equivalent of 4 cups fresh, and I also added a few strawberries. I used full-fat live culture sour cream.
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Perfect Baked Jerk Chicken

Reviewed: Mar. 2, 2013
It was pretty good. I used boneless-skinless chicken thighs and coconut oil and only marinated it 20 minutes. The recipe is only very mildly spicy so have some extra cayenne on the table if you like it hotter. I also cooked some carrots and mini peppers with it and they were good too.
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Strawberry Cream Roll

Reviewed: Feb. 18, 2013
I'd give this 4.5 stars. I made it according to the recipe but used strawberry-rhubarb jam for filling instead. I was concerned about using buttered foil, and about it sticking to the towel, but it all came apart really nicely. As a previous reviewer said, the eggs need to be beaten quite a long time. The cake is very sweet. I like sweet but it was very, very sweet. I was impressed how well it worked overall though.
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Spicy Garlic Lime Chicken

Reviewed: Jan. 28, 2013
This recipe was good, but the garlic powder at the end seemed REALLY excessive. I used 3/4 tsp and it was really good. I like the spice and lime. Also, I used coconut oil instead of the butter and oil.
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Roasted Vegetables

Reviewed: Jan. 16, 2013
This recipe was really good. Cut your root vegetables into pieces not much bigger in any direction than one inch. I used dried herbs but ground the rosemary so it wouldn't be hard. I made mine with baby potatoes, onions, sweet potatoes and carrots. They were all good but the only component that was truly delicious was the sweet potato. It absorbed more of the flavour. I'll make it again with just sweet potatoes and maybe parsnips too.
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Mexican Bean Salad

Reviewed: Dec. 22, 2012
I've made this recipe several times and it is phenomenal. I've used different beans and vegetables but it's the marinade - mainly the cilantro - that is the important part. I also prefer it with 1/4 cup each of balsamic and apple cider vinegar, instead of the 1/2 cup of wine vinegar, but it's good either way.
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Honey Mustard Grilled Chicken

Reviewed: Oct. 21, 2012
This was really simple and good. Strangely, the dominant taste for me was the mayo - which usually would be a problem because I don't like mayonnaise, but it worked. I don't know what other kinds of steak sauce there are, but I used HP Sauce.
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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Aug. 27, 2012
It was just okay. I followed exactly and grilled it on the BBQ. It was bland and unexciting. It wasn't disgusting, but for the price of a cup of maple syrup and a pork tenderloin, this won't be getting made again.
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Northwoods Wild Rice

Reviewed: Jul. 7, 2012
Great recipe! I had to change it a bit but it was fantastic and I'm sure the original would be too. I used portobello mushrooms, 1/4 tsp of celery seed instead of celery, and substituted sunflower seeds for the cashews. I made a half recipe and it was more than enough for 4 people. I will definitely make this again!
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Trinidad Stewed Chicken

Reviewed: Jun. 26, 2012
I would like to give this recipe 4.5 stars because it's original and it looks and smells great, but a tiny bit sweet and bland. My husband said it smelled fantastic but only tasted pretty good. I used bone-in chicken breasts (3), pureed the marinade ingredients, and added a tbsp of constarch/water at the end to thicken, but otherwise followed exactly. I think next time I will about quadruple the chili flakes and make it spicy. This recipe is not spicy as written.
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Buffalo Chicken Dip

Reviewed: May 12, 2012
I made this for a baby shower and it tasted great and the guests thought it was a great idea. I used 3 chicken breasts poached in water and shredded. I topped it with cheese as directed, and baked in the oven as another review suggested. Unfortunately instead of becoming bubbly and appetizing, it sort of curdled and disappeared under a layer of orange oil. Besides this presentation malfunction, it tasted really good and I would make it again! Also it was not all that spicy, adjust accordingly.
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Simple Whole Roasted Chicken

Reviewed: Jan. 31, 2012
This was just okay. I followed the directions exactly except didn't let it sit overnight. I'm glad I didn't because the spice mixture wasn't awful but it wasn't really my thing. I will say however that my *small* chicken was exactly done and very moist when cooked this way. I'm thinking a larger chicken might have been undercooked.
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Crumpets

Reviewed: Jan. 22, 2012
I have only ever had commercially-made crumpets and these don't have much in common with those. They are very good though and the recipe worked perfectly for me. They were light as air. Low heat gave me stark white crumpets, so I made the second four on medium and they looked nicer. I used wide-mouth mason rings and didn't need all the butter.
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Big Al's Chicken

Reviewed: Jan. 11, 2012
I used a real egg, followed exactly otherwise. Made in the oven broiler as the BBQ is snowed under. To be honest the recipe smelled very unappetizing while cooking and even after it was done, but it tasted very good! I'll make it again when I can use the BBQ.
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Date Orange Bread

Reviewed: Jan. 9, 2012
Very delicious! I was confused by step 2's instruction to set aside 1 tbsp of zest - and do what with it? So I used the entire zest of one orange, and I used the juice of three fairly small navels. Skipped the nuts and used a bit more dates. It came out just perfect.
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