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Recipe Reviews 6 reviews
Award Winning Soft Chocolate Chip Cookies
Can I just say OMG!! These are DANGEROUS! I even altered them to make them wheat/gluten free and low sodium and I will now and forever ALWAYS use this recipe! The only things I changed were using Bob's Red Mill Wheat/Gluten Free All Purpose Flour mix, a combination of unsalted butter and margarine, and Smart Balance spread (it's what I had on hand). I also added 2 Tablespoons vanilla extract like other reviews suggested. Scooped them out with a small ice cream dipper, cooked for the full 12 minutes (10 minutes left them not quite cooked in the center). These are the PERFECT cookie. Sorry to those who didn't have good luck with these, but I think you must have done something wrong. Thank you SO MUCH for sharing this wonderful recipe!

0 users found this review helpful
Reviewed On: Nov. 9, 2011
Best Stovetop BBQ Ribs
Wonderful ribs! The sauce was a cinch to make and I had all the ingredients in stock, so no special trip to the store was necessary. I doubled the sauce and added 4 tablespoons of brown sugar to sweeten it up a little for the kids. It worked! They actually ate meat! But it wasn't too sweet for the adults to enjoy. I didn't have 2 hours to let the ribs braise though, so I boiled them for about 10 minutes first, then cooked them in the sauce for 1 hour. They were fall off the bone good and juicy! My husband and I had to fight over the last one. I even made the sauce again for meatballs and it was just as good! Thank you so much for sharing this recipe!

6 users found this review helpful
Reviewed On: Mar. 5, 2010
Mediterranean Chicken with Eggplant
Wonderful meal! I did have to make some changes. I only had one small baby eggplant on hand, so I chopped it up (and soaked it as the original instructions said to) and added in two chopped carrots and one chopped rib of celery. Coated all in a small amount of olive oil and sauted until the carrots were soft. Spread them in the bottom of a lightly oiled 9x13 pan. Marinated whole chicken breast tenders in Balsamic Vinaigrette dressing. Cooked in skillet until mostly done, then arranged them on top of vegetables. I cooked the onion (used a mix of Spanish and green)in the same pan that I cooked the chicken in. Stirred in the tomato paste and water mixture and added dried oregano and a little bit of tumeric until just heated. Spooned over the chicken and baked, covered, for 15 minutes. Removed aluminum foil and sprinkled cheddar and mozzarella on top. Baked, uncovered, for 5 minutes. Served over rice. Husband and 4 year old son loved it (me too)! 7 year old daughter didn't, but she doesn't like anything new. Will definitely make again! Thanks for a great meal!

1 user found this review helpful
Reviewed On: Oct. 8, 2009

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