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Chocolate Oatmeal Cookies

Reviewed: Apr. 14, 2011
These were great and satisfied my chocolate craving without being totally unhealthy. I had to change the recipe slightly because I didn't have enough oats. I used about 1 cup oats and replaced the other 1/4 cup with finely chopped pecans. I also used whole wheat flour.
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Mom's Zucchini Bread

Reviewed: Oct. 12, 2010
Based on the high rating I decided to give this recipe a try. I'm so glad that I made only one loaf and put the rest of the batter in a muffin pan... The muffins finished in about half an hour and I was able to taste the bread. It was horrible!!! Way too sweet. It made me sick to my stomach--it was that sweet. I thought the amount of sugar and cinnamon in the recipe seemed excessive, but how could so many reviewers be wrong!? It also didn't cook in 45 minutes. At the 45-minute mark, I decided that I didn't even want the finished product, so I took it from the oven so I could scrape out the loaf pan to make a different recipe. While the top and sides of the bread were done, the inside was a sticky, uncooked batter.
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Tex-Mex Burger with Cajun Mayo

Reviewed: Feb. 19, 2009
This burger was exceptional! I followed the recipe almost exactly (used dried onions and about 1/4 cup of red wine in addition to the worcestershire). We cooked on the grill; they were really thick and took a bit longer than 5 minutes per side, but they came out to a perfect medium temperature. We didn't make/use the cajun mayo, tomato or lettuce - just ate them as is on ciabatta buns. These were so juicy and flavorful, absolutely high-end restaurant quality! I recommend using 80/20 ground beef so they stay moist and juicy.
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Pierogi (Polish Dumplings)

Reviewed: Jun. 3, 2008
Pierogi were always a snack prepared for us by my Lithuanian great-grandmother when I was a child. My mother gave me a recipe from her head when I had a hankering to make them last year. I felt like making them again today but could not find her recipe for the dough... The dough in the recipe posted here was perfect. My family's dough used egg, flour, and milk; I found the sour cream to add some more elasticity. They turned out great! I did however use my own potato filling recipe; not sure if it's a Lithuanian thing or just my family, but we do a cheese and potato filling. I drain cottage cheese in cheesecloth (or a nylon stocking) until there is no liquid left in it, then form the filling with equal parts mashed potato and the cheese (and of course the onions.) My favorite way to eat these is fried in butter until crispy and golden brown on outside. I'm yet to try this, but my mother said that my great-grandmother used to also serve the pierogi with a simple sauce made of heavy cream and sliced bacon. Thank you!
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