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Lemon Garlic Tilapia

Reviewed: Feb. 20, 2009
This really started me off with cooking, a nice basic recipe with so many opportunities for tweaking and branching out. Not to mention, it introduced me to the awesomeness of tilapia!
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2 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Feb. 20, 2009
I only give this a five because I had to use smart balance margarine (the harder kind, not the soft spreadable kind, it makes the cake way too gooey to use the latter) to make this dairy as well as gluten-free. Apparently, some kinds of bittersweet chocolate do not use milk. read the ingredients, I found Baker's bittersweet chocolate doesn't use milk in it, so my little brother on his gf/cf diet can enjoy his favorite dessert again! now if only I could master gf/cf pizza... Also, this is wonderful with the high rated raspberry sauce from this site!
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3 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Dec. 3, 2008
I've used this word to describe so many other thanksgiving recipes I used from this site but it definitely applies here. "AWESOME". Thank you Robin C, I never made Turkey before, but this one was SO juicy it squished out juice like some kind of fruit, and was very tender and well cooked. I stuffed mine with a medley of veggies, carrots, celery, fresh thyme, fresh basil, fresh sage and fresh rosemary and onion and a cut up lemon. I let the Turkey temp get to 180 f and the inside 165 f before I took it out. The skin was especially delicious and golden brown. I added a bit of paprika and garlic salt because I was panicking as I didn't have seasoning salt and this combination made sense for some odd reason. anyway, it didn't hurt. The gravy I made from the dripping was great. Oh, and I maybe basted it once or twice with only a tablespoon of the broth from the pan. Fantastic!
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 3, 2008
My family was nervous about how this might turn out, but were all singing my praises once I was through with them! I made a happy mistake of picking up cilantro instead of parsley and they demanded I keep it in the recipe because it added to the flavor well. Feel free to add extra apples! The only change I'd make next time is tossing the cubed bread with some olive oil and dried thyme and basil, my holy Mediterranean triumvirate of cooking. Enjoy! Oh, and it's especially wonderful with a cranberry-orange relish my grandmother made.
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Make-Ahead Turkey Gravy

Reviewed: Nov. 9, 2008
Gah! I am actually in the process of making this gravy and I need some advice. So far, the roasting, boiling, straining and skimming of the fat went great. But then I had to stop and freeze the leftover "broth" portion. When i tried to take the advice of another reviewer and used the skimmed fat to whisk with some flour, it got all lumpy and I had to toss it. I supposed I should mix the flour with water first? I cna make another roux with the skimmed fat form the drippings from the turkey on thanksgiving, but any pointers would be appreciated as to how to mix in the flour so it doesn't get lumpy. **Edit, post thxgiving* WONDERFUL! Even tho I mixed a little bit too much cornstarch into the gravy (it looked like a bread pudding the next day but melts back to its wonderful self easily in the microwave) I add cornstarch by boiling water, then adding spoonfuls of cornstarch little by little and mixing it to a sticky, but still liquid, consistency with a fork and slowly pouring it and mixing it into the gravy well. the consistency of the gravy in the pan (i added the broth to the turkey drippings and a half cup of boiling water) is deceptive compared to the consistency it gets when it cools for about five or ten minutes, so it's an experience thing. Thanks for the awesome recipe! My first thanksgiving dinner went off without a hitch!
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Glorified Onion Pork Chops

Reviewed: Aug. 12, 2008
I'm not very good with pork, but this was an unexpected success. I did not have cream of celery, so I used low-fat/sodium chicken broth and added celery salt it. I used fresh ground salt, pepper and rosemary on the porck shops. next time I might try to use less soup and thicken it with cornstarch to make it more gravy like and add a few more veggies at the very end so they stay crunchy. maybe aso add some parsely. All in all, this was great, thank you!
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12 users found this review helpful

 
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