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The Best Lemon Bars

Reviewed: Aug. 28, 2011

Use a generous 1/2 c. lemon juice and 1/3 c. flour in the lemon part.

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1 user found this review helpful

These were delicious brownies - I normally don't make them from scratch, but these were embarrassingly easy. I did run a couple tablespoons short on butter, so I just topped them off with two tablespoons of cointreau for moisture and a bit of orange flavor which worked out terrifically. My only complaint is that 16 brownies is pushing it - I really only saw about 12 and those were not large.

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Beer Bread I

Reviewed: Mar. 8, 2009

Absolutely delicious - it tasted a little bit like a pretzel when made with Abita Amber.

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Quiche Lorraine I

Reviewed: Mar. 1, 2009

This is a great base quiche to expand upon - we left out the cheese and added some fresh spinach to make a lighter (albeit totally inauthentic) version that even non-quiche lovers enjoyed.

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Easy Swedish Apple Pie

Reviewed: Sep. 17, 2008

All around great pie for a college student with limited cooking supplies/resources/experience. I have replaced some of the flour with oats when I have them on hand with a fair bit of success.

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Mulligatawny Soup I

Reviewed: Dec. 12, 2007

This was delicious and a big hit. I just wish you had stated for the novice chef over here whether the chicken should be cooked before it was thrown in. After consulting the experts we put it in raw and it turned out great, but there were a few minutes of concern that I'd give my friends salmonella.

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Hot Spiced Cider

Reviewed: Dec. 5, 2007

I served this to my friends and got back a coveted rating of "It's better than Stovetop!" Since I only had juice, not cider, I added a bit more spices, and since brown sugar is a rare commodity over here I used white, but it worked wonderfully.

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1 user found this review helpful