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Parker's Famous Margaritas

Reviewed: Apr. 11, 2012
As good as any I've had at a restaurant, though still somewhat too sweet for my taste. Apparently, the International Bartenders Association says a margarita should be 7 parts tequila, 4 parts Cointreau/triple sec, 3 parts lime juice. This recipe is 5:3:4 if you include the Rose's with the lime juice. This is a seriously strong drink, though, so I tried not to go overboard and went with 7:4:4 this time (no Rose's). Still strong, but a little overly sour - I think the bartender's might have the right proportions here! Will have to try again! As others have said, high-quality ingredients are going to give the best results. I paid what I was comfortable with for a "reposado" tequila, which is aged, and is smoother than regular, but you can do better with anejo, which is aged longer. I went with Patron's orange liqueur - half the price of Cointreau - because I couldn't tolerate the idea of putting $4 de Kuypers triple sec in with my $20 tequila! I'll go the next price up on tequila next time, though - this one didn't even have a cork, and I felt like it got shamed by my Patron triple sec... ;) Cheers!!
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French Spring Soup

Reviewed: Apr. 10, 2012
Good recipe - rich and flavorful. I added a couple cloves of garlic with the onions as others suggested, used veggie stock instead of water, and whole milk instead of the cream. I was also using leftover, cooked asparagus, so I added it at the end with the spinach and cream.
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Exquisite Pizza Sauce

Reviewed: Jul. 24, 2010
Yum! I made it vegan--left out the honey (plenty sweet, anyway), used nutritional yeast instead of parm, and no fish, of course. Just what I was hoping for.
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California Grilled Veggie Sandwich

Reviewed: Jul. 22, 2010
Delicious combination! I used vegenaise and left out the feta to make it vegan.
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Lentil Loaf

Reviewed: Mar. 27, 2010
Good and hearty. I used some oats because I ran out of bread and barbecue sauce instead of tomato paste, though I wouldn't do that again--that flavor was a little overpowering. I made it in two small casseroles, and froze one and the defrosted one was even better.
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