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Amazing Whole Wheat Pizza Crust

Reviewed: Apr. 23, 2015
I really like this recipe a lot - I will not buy store-bough pizza crusts again! I made a couple of adjustments - some due to preference and some for my breadmaker. I used all whole-wheat flour - 3 1/4 cups and I usually have to add an additional 1-2 tablespoons of water during the kneading phase to get the dough the right consistency. I use a teaspoon of honey instead of white sugar, and sometimes I add a tablespoon of Italian seasoning to the mix. Set the breadmaker on the dough setting, and this makes enough for 2 large thin crusts. I bake the crust for 5-6 minutes at 475 degrees, then add topping and cook for another 10-12 minutes. I usually use 1 crust and freeze the other for the next week. To thaw, I put it in the fridge for a day & let it set on the counter for 30 minutes before using. Seriously, after making this, I see no reason to buy dough or crusts anymore!
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Crustless Cranberry Pie

Reviewed: Jan. 12, 2014
This was really good! As per some of the other reviews, made a few adjustments, but I think the spirit of the cake was pretty much the same - and yes, this is more of a cake than a pie. I used almonds instead of walnuts in the batter, and didn't have almond extract so I used only vanilla. I also mad the topping with walnuts, brown sugar, butter, and flour, and put a few cranberries half in the top for color and presentation. My husband ate two pieces as soon as it came out of the oven and I'll be surprised if we have a whole lot more by the end of the day. Very unique - great to bring to a brunch!
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Pear Vinaigrette

Reviewed: Aug. 18, 2012
Great recipe! As is, it makes a lot. I used it on a salad with arugula, Gorgonzola, and walnuts and it was delicious. Sometimes vinaigrettes can be too sweet, but e pear was just mild enough and the garlic gives it a kick. Will definitely make this again, next time to impress guests!
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Roasted Vegetable Lasagna

Reviewed: Nov. 1, 2009
Very good! I don't like mushrooms, so I omitted them, and you do need more sauce than is called for. The only reason I gave it 4 stars is because it takes quite a while, but it was delicious. My husband (who is a meat-loving guy) said it was great. I will definitely make this again!
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Spicy Garlic Lime Chicken

Reviewed: Jan. 27, 2009
Very good, but a little too greasy with the butter. Next time I will probably only use 1 tbsp of butter. As recommended, I added chicken broth to make the sauce and a little less garlic powder in the last step. Also, had to double the spices to have enough for all the breasts. Combo of flavors is great! I will definitely make this again.
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