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PHILADELPHIA Cherry Danish Dessert

Reviewed: Mar. 19, 2010
Nice flavor. However, even though I partially precooking the bottom layer, the pastry layers were soft and became gummy. Next time, I would use puff pastry. Cheese layer was much thicker then the fruit (unlike the picture), even though I used a 24 ounce can. I will either use two cans of fruit or less cheese. Top frosting was WAY to thin.
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Bauernomlett (Farmer's Omelet)

Reviewed: Aug. 22, 2009
Thank you - very nice change from most breakfasts. After cooking 4 pieces of extra thick bacon, sautéed 1/3 cup of chopped onions, 1/4 cup of chopped red bell pepper and 1 tablespoon of finely chopped hot peppers in the bacon grease. While the potatoes cooked, beat eggs, vegetables, 1 tablespoon of sour cream and 1 tablespoon of cream together. Served with sliced tomatoes. Next time would use less potato or more eggs.
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Chocolate Chip Banana Muffins

Reviewed: Aug. 6, 2009
I followed the recipe as written, except added almond extract along with vanilla. Muffins are light, medium sweet and rise some but not to much. I blended the banana in order to get it smooth and avoid 'mushy' areas that happen when chunks of fruit are added to muffin batter. The chocolate flavor dominates, which is ok if you are a big chocolate fan.
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Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Jul. 19, 2009
I used calrose med. grain rice and it worked fine. Did not include the pine nuts or the cilantro. Only used half a bunch of parsley and added 1 cup of chopped onions along with the garlic. A pleasant and easy curry that the heat level can be adjusted by increasing or reducing the pepper amount. Although we like garbanzo beans, next time will reduce it to one can as they dominated the flavor rather then melding into the dish. I served with sour cream but plain yogurt would work too.
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Walnut Pear Coffee Cake

Reviewed: Jul. 18, 2009
This cake was still mush in the middle after 50 minutes and I always use an oven thermometer to make sure my oven is properly heated. I wonder if this recipe was originally made in a convection oven? After 75 minutes I took it out (top was getting to brown) even though the knife still was a little moist. It needs the full hour to cool and continue to cook, even though the warm pears are yummy. I roasted the nuts in the oven to enhance their flavor before chopping. While making the cake I thought “this better be good for all the bowls I will be washing” and it is. Even my picky-pooh husband, who always has something to say about how a recipe could be better, liked it. Would have given 5 stars if the sides and top hadn't gotten a little to brown and dry.
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Zucchini Parmigiana

Reviewed: Jul. 30, 2008
Great base recipe. I cut my zucchini into rounds - takes less prep time and easier to serve. Also find that adding large pieces of fresh mushroom to the sause gives the texture of meat. Adding other vegetables, such as yellow squash or well drained frozen spinich adds additional color (just becareful of to much water content.)
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Burgundy Pork Tenderloin

Reviewed: Aug. 20, 2007
Wonderful taste and presentation - easy too. After removing the silver skin from the meat I brined the pork for one hour, covering meat with water mixed with 1/4 cup brown sugar and 1/8 cup of kosher salt. Brining assures the meat will be moist. Based on reviews, I sauteed the loins, which I had lightly floured, in veg. oil. Half-way through browning added the onions to the pan.(didn't use celery) Deglazed the pan with a bit of wine. Saved onions and pan drippings, to put over meat before cooking, in separate bowl and refrigerated all until later that night. Also pre-quartered 2 cups of mushrooms. Cooked meat on a handled rack which sat on the bottom of the pan to make for easy removal. Like others, used half beef broth and half red wine. Also used 2 packages of brown gravy mix. Company loved it, gravy, with large pieces of mushroom, was dark brown, tasted wonderful over meat and was enough to pour over buttered herb noodles. Everyone thought it was veal and were surprised when I told them in was much less expensive pork.
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Butternut Squash Supreme

Reviewed: Aug. 7, 2007
Based on the reviews, I sauteed the onions and added 1 tsp of curry powder and 3 cloves of minced garlic. Additionally, I reduced the squash to 2 pounds and added 1 pound of diced ham. I used waiverly crackers on the top. I used a square flat bottomed corning ware dish and increased the temp. to 400 to reduce the risk of the dish being to wet. Served with green salad and crisp white wine. Husband thought it was a side dish, not main course, even with the ham. I loved it.
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Simple Scones

Reviewed: Aug. 5, 2007
When my husband asked what I was making his response was a disappointed "oh biscuits" however after eating two he agreed they were light, fluffy and not a biscuit. Easy to make, I let mine rest in the refrig while cleaning up. This let the dough rest and butter firm back up before baking.
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Linguine with Asparagus, Bacon, and Arugula

Reviewed: Jul. 11, 2007
We enjoyed this recipe although I made a few changes. I too cut the bacon into bite size pieces and used zucchini instead of asparagus. I had arugula, not baby arugula, in the fridge so I chopped it and cooked it a short time with the other ingredience. Also used the bacon grease and less olive oil. My husband enjoyed it with fresh parmesan grated over it and a glass of dry rhone wine.
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Antipasto Squares

Reviewed: Jul. 1, 2007
While we enjoyed this recipe as is, a couple of suggestions;allow to cool before eating and do not cover - will get soggy. Best eaten shortly after making. Almost any combination of meats and cheeses work. I used ham, turkey, smoked turkey, provalone and fontina and left out the peppers and parmesan. Sprinkled with powdered sugar and served with assorted jams - very easy Monte Cristo without the mess of frying - yum!
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Russian Potato Salad

Reviewed: Jul. 1, 2007
this salad is a nice change from the traditional potato salad. The addition of a crispy apple was a definate plus. Also, using a flavored sausage, such as mild italian with fennel, added a different twist. Definately chop all but the potato into small pieces.
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