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Pizza Crust for Bread Machine

Reviewed: Apr. 19, 2010
This is a very good recipe. I did add 1 tablespoon sugar as another viewer advised instead of the 1/2 tsp. called for. It did not make it too sweet but browned up nicely. The crust is very crunchy even on the bottom and is not so bread like as so many other recipes are. I used white bread flour and the semolina. Next time I am going to try shifting the flour amounts to 1 3/4 cups bread flour and 1 1/4 cups semolina flour to see if that would make it even better. I baked it on parchment which I placed on a pizza stone in a 500 degree preheated oven. It baked in about 9 minutes! My favorite local pizza parlor uses a 500 degree oven and I love their crust. This is as close as I have come to their lovely crust. This is definitely a keeper recipe!
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Dill Pickles

Reviewed: Aug. 17, 2009
August 2009-I made these again, this time I made 7 quarts. After filling jars with garlic dill and cucumbers I mixed the brine solution in a large bowl and dipped in a large measuring cup, put this in the microwave till boiling and filled one jar, lidded and ringed it then inverted on a towel. I did this for each of the 7 quart jars. Every one sealed the same night. No metal pan and brine is always at a full boil. July 2009 I made these two days ago using cold canning method. I added 3/4 tsps. per pint of Pickle Crisp by Ball(box says it is calcium chloride and will improve crispness of pickles). 2 of 7 pints sealed immediately. I removed the rings and lids from the other 5 and one by one I nuked each pint for 3 minutes on high. Wiped the rims,replaced the lids and rings and inverted. Several hours later I checked them and all had sealed. The next evening I checked them all again and 1 had unsealed. Surprisingly it was one of the original two that had sealed so quickly. So I had to taste them and even after only 48 hours I was amazed at how crispy and delicious they were. WOW! I am keeping an eye on the others before I put them into storage because another reviewer said two weeks after canning she had a bunch of jars come unsealed. I am impressed with the ease of this canning method but even more so by the taste. It will be interesting to taste them over the weeks as they continue to develop. I can't wait until I can get to the next farmer's market to buy more cucumbers and I
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Lemon Lentil Salad

Reviewed: Mar. 24, 2009
I just finished making this and had to have a small bowl right away. It is very tasty. Not too tangy from the lemon. I can see using this recipe as a jumping off point for other recipes. The dressing alone could be a great salad vinagrette. Next time I am going to try using canned beans. I am thinking black eyed peas.
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