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Good Old Fashioned Pancakes

Reviewed: Aug. 15, 2012
Good grief these were good. I'm about to have some for lunch now too. There was a diner I went to growing up that had the best pancakes ever (sorry mom) and I never imagined I could make pancakes like that, but necessity is the mother of all invention and having been too lazy to go to the store yesterday, I promised hubby a homeade breakfast with ingredients on hand. Lucky husband! I followed Tevans sage advice to not muck with the recipe and to lightly whip the wet ingredients and sift the dry. The only change I had to make was with gluten free flour- I used Bob's Red Mill- and I used 1/2 cup of whipping cream instead of milk because I had to get rid of it. The result was absolutely divine.
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Cajun Chicken Pasta

Reviewed: Apr. 30, 2011
Very good. I took the advice of another reviewer and used fresh lemon juice, pepper and garlic instead of packaged ingredients. I like heat so instead of using green pepper I used 2 jalapenos. Also needed more salt, and I tossed a bit of asiago cheese toward the end and let things simmer for a few minutes more than recommended to give all the flavors time. No chicken in mine but it was still great.
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Very Chocolate Ice Cream

Reviewed: Mar. 2, 2014
I agree with all the positive reviews- this is excellent when followed to the etter! Extremely rich and custardy. However...I also agree with the sentiment that it isn't very chocolatey. Its very *good* but a more modest, milk-chocolate flavor as opposed to like a rich chocolate. I had no issues with freezing but I tempered the eggs- I streamed the chocolate in and whisked with a fork while streaming in- and I chilled for a few hours before freezing. Also, my cuisinart kind of sucks at scraping the ice cream away from the sides so I had to help it out using a knife. I did have issues with a bit of graininess/chewiness that seemed like chocolate bits. It was actually yummy but next time I will grate the semisweet chocolate as opposed to just chopping it.
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Squash Casserole I

Reviewed: Nov. 26, 2008
Great recipe- I read the reviews and did what Kgora said the first time, sauteeing the onion and squash instead of boiling it, and using seasoned stuffing instead of crackers. I found it a little runny but still great so the second time I made it I used a full cup of stuffing and I stirred the stuffing into the mix. It was delicious and a huge hit with family...almost like a squash/stuffing pudding.
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Blueberry Apple Crisp

Reviewed: Nov. 28, 2009
Maybe I did something wrong, but I really wasn't terribly impressed with this recipe. It was pretty one-note and didn't have the complexity I've found in some other crisps. Also as others say- more like a cobbler crisp mashup than a crisp. I followed others advice and used 1/2 cup in the topping which I personally found to be too sweet. Perhaps would be better with less sugar...
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Chicken Pasta - Shannon Style

Reviewed: Sep. 5, 2007
I hate to be a downer, but i wasn't impressed with this recipe. It was rather labor intensive and in the end, quite bland despite the high fat content. I added some tobasco, salt and olives to heat it up a bit. On the good side, it keeps well for a number of days which makes it a good carry-along dish for work.
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