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MVP Chili

Reviewed: Jan. 18, 2014
I can only give this a 4 because while this is my basic go to chili recipe I do thinks a tiny bit different. I use 1 pkg hot and one pkg mild sausage, I saute 1 finely chopped carrot and 1 finely chopped stalk celery (figure I have to sneak in all the veggies I can), I used diced tomatoes, 1 can plain and 1 can with chilies, and always add a lot of fresh ground pepper. I bring to a boil and then reduce to a simmer and let it go for up to 2 hours. If i have time, make a day ahead, because always better the second day.
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Mini Ham And Cheese Rolls

Reviewed: Dec. 30, 2013
Loved it, so easy to make (did do the whole pack at one time as suggested by many) used the Hawaiian rolls and they were a huge hit - I did not add the onion this time because of folks are allerigic and didn't use the seeds because those with false treet have a problem with them. This will become a go to, and will also try with both turkey and or beef.
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Tzatziki Sauce (Yogurt and Cucumber Dip)

Reviewed: Dec. 30, 2013
Actually it had a rather bitter taste, I used the greek yougart like many suggested, even added honey and just was not what I had hoped for.
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Not Your Mother's Pumpkin Bread

Reviewed: Oct. 24, 2013
I made 2 changes, used 1/2 cup walnut oil (expensive) and 1/2 cup canola oil plus reduced the white sugar to 1 cup, loved it - baked within the time listed - had never ground my own coriander before - wow smells so good - did toast the walnuts - have added this recipe to my favorites
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Samhain Pumpkin Bread

Reviewed: Oct. 24, 2013
I made 2 changes, used 1/2 cup walnut oil (expensive) and 1/2 cup canola oil plus reduced the white sugar to 1 cup, loved it - baked within the time listed - had never ground my own coriander before - wow smells so good - did toast the walnuts - have added this recipe to my favorites
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Mar. 25, 2013
I Loved this, so easy to make and tastes wonderful - followed recipe with only a few minor changes - left out the cilantro (yuck), the can of green chile peppers as didn't have any, added flat leaf parsley, along with 1 15 oz can diced tomatoes and 1 15 oz can diced tomatoes with green chilies - also used only chicken broth, no water
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Bacon-Roasted Chicken with Potatoes

Reviewed: Jan. 14, 2012
Only used boneless thighs (what was on sale), totally wrapped each thigh with the bacon, set on a backing rack over pealed cut yukon golds, chunks of leeks, and halved brussel sprouts that had been tossed with a bit of olive oil. Made a version of Traci’s Adobo seasoning mix which went over both veggies and chicken before wrapped in the bacon. Baked at 400 degrees for 30 minutes, then turned over chicken bundles to avoid soggy bacon and baked for another 30 minutes. It came out great, though next time won’t use the rack, will place bundles directly on the veggies and still turn halfway, think it will give veggies even better flavor. Will be using this often, thanks for the quick and easy dinner.
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Traci's Adobo Seasoning

Reviewed: Jan. 14, 2012
Am giving this only 4 stars due to high percentage of salt included in original recipe - I made a few changes and totally love the results. I used one TLBS. kosher salt and put it in the spice grinder with whole peppercorns and ground before adding to the rest of the ingredients. I used smoked paprika and smoked cumin (so love the wonderful flavor of both). Used the seasoning mix to make cfcooks Bacon-Roasted Chicken with Potatoes. Will be using this often. Made wings using this seasoning - dipped them in water then sprinkled with the seasoning on both sides and baked, some of the best wings ever - fast becoming my go to seasoning
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Monte Cristo Sandwich

Reviewed: Feb. 3, 2011
Really good, just what I was looking for, a few changes due to what I had on hand, used hearty rye bread and capicola instead of ham. Probably only use about 1/4 cup of half & half instead of 1/2 cup milk. Of course did not dust with powdered sugar or serve with jam
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Crunchy No-Fry Chicken

Reviewed: Mar. 10, 2009
Served at my daughter-in-law’s birthday dinner - these were a big hit - I made a few changes - partly because of what I had on hand - did not have any cereal so used some ½ bread crumbs and ½ shredded cheese. Added some of the black pepper but could not use the red pepper due to allergies - I gave them about a minute or two under the broiler to give them a bit more brown - they were tender, moist and oh so tasty. Even a couple of picky eaters who tried them really liked them.
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Baked Salmon II

Reviewed: Jan. 6, 2009
I made this recipe for my mother (new to a restricted sodium diabetic diet), who is missing her salt. I followed it exactly with the 3 following exceptions: 1. I used no salt at all 2: I cut the olive oil to 3 tablespoons (re: comments in other reviews) 3. I marinated the salmon for 3 hours (see above). I cooked it at 375 for 30 minutes - next time if I marinate that long, I will check it at 20 minutes. We both loved it and neither of us felt it needed any additional seasoning. This was easy and while salmon has been one of my lesser favorite fish, I certainly will fix this many times again. Thanks, LADYBLADE.
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Easy Slow Cooker French Dip

Reviewed: Oct. 8, 2007
I cannot believe how easy – and my mother loved it – even though she turned up her nose when I told her how I made it (the beer freaked her out) but she loved it (and had no complaints about beer flavor) when I served it for lunch and then gave her the leftovers. I followed the recipe with a few minor but tasty exceptions – first off I used a crock pot liner (just don’t cook without them anymore – hate clean up) I used the broth, Campbell French onion soup, and one 12 ounce of Milwaukee’s Best Light beer 9so no you don’t have to use anything fancy), 2 cloves med to fine chopped garlic, 2 small cans of drained mushrooms {would have added fresh if I had had them} I was thinking of the left over broth and nothing doesn’t taste better without mushrooms), and 1 teaspoon of dried rosemary. I cooked for the full 7 hours (don’t know why so many complained about toughness when they did not cook for the full time stated) and then sliced and left in broth over night (it was just due to when I started). I did some as sandwiches, some over mashed potatoes (this is where I dug down for the mushrooms) – this is such any easy and awesome recipe – will add it to my favorites – love it because so many of my family are “meat and potato” men. Thank you Robyn
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My Best Clam Chowder

Reviewed: Sep. 10, 2007
I followed a number of suggestions and made a couple of changes – but mostly used recipe (adjusted for 12). I made a day ahead because of my schedule and so many said it was better the next day, but would feel good about serving the day it was made only would simmer about 10 minutes after adding clams and such. I sautéed the celery and onions in EVOO, added potatoes, juice from 4 cans of whole baby clams, 2 bottles of clam juice, aprox 2 tbs. black pepper and let that simmer until potatoes were tender. I then melted 1 cup butter and 1 cup of flour {called for 1 cup plus 2 tbs. of each} let cook until flour totally blended and cooked – nice and golden, then I added 4 cups of half and half and 2 cups of low sodium chicken broth (called for 6 cups of h&h and I only had 4) and whisked until thickened. Added veggie mix, aprox 2 tbs. of sea salt, and 6 drops of Tabasco and simmered until all nicely blended. I took the pan off the heat, stirred in the 4 cans of clams, 1 pkg of tiny shrimp, and 6 slices of precooked bacon cut into small pieces, covered for 1 hour and then put into the refrigerator. Next day I put into crock pot and let it heat up gradually and then took crock pot along for lunch – I took along the red wine vinegar along for each to add. Next will substitute either 1 bottle of clam juice or 1 extra can of clams for part of the chicken broth. I love all the reviews and suggestions this will go into my favorites.
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World's Greatest Martini

Reviewed: Aug. 2, 2007
Only second time I ever had a Martini - only change was I used olives stuffed with onions - awesome
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