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Corn Dog Muffins

Reviewed: Jun. 13, 2008
These turned out great! I followed recipe part exactly, though I did cut the dogs in inch long chunks and put two or three in each muffin. The ones with three were better! I thought the brown sugar added something that was needed. I did use cheaper hot dogs, as other reviewers suggested, and they stuck well to the batter once cooked. I would add more cheese next time, or just omit it; We didn't taste it at all.
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Creamy Split Pea Soup

Reviewed: Jun. 13, 2008
This is wonderful! I didn't think I liked split pea soup but my boyfriend really wanted some...this is the soup to try if you are wary of split pea soup. It is also a good soup to make if you are feeding someone who doesn't like veggies. (I didn't tell my boyfriend everything that was in it, and he didn't taste all the vegatables.) Fed to two other people who aren't "soup" people. It's been requested twice since.
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Marmalade Pork Chops

Reviewed: Oct. 27, 2010
This has become an extremely easy go-to in my weekly meal rotation. My boyfriend is gluten intolerant, so we use Braggs Liquid Aminos instead of the soy sauce. I have used this successfully on chicken as well as pork, and with different jams and marmelades, but orange and peach work best. I pour all the marinade over the meat as it cooks, then, as the meat rests, the cooked marinade and meat juices go into a small pot. I heat it up, then add a tablespoon of corn starch mixed into cold water, and it thickens up into a lovely sauce to pour over the rice we eat with it. I don't think an hour is necessary to cook it, I do 30 minutes with the foil on, and 15 minutes off.
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Traditional Lamb Stew

Reviewed: Jan. 14, 2011
This was a great recipe! I found cheap boned lamb stew meat at the groecery and decided to make stew. This was by far the most simple recipe I found anywhere online. I didn't use the flour as I cook for someone with gluten intolerance, so instead I marinated the meat in some olive oil, salt, pepper, and herbs for an hour or so, bringing the meat to room temp to cook better. I then seared it in the dutch oven and added the rest of the ingredients, using a bit of red wine to deglaze the bottom . I used more potatoes and much more broth, (the large size can, not the small one). I only had chicken, not beef broth but I added some kitchen bouquet and bay leaves and it was fantastic.
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Potato and Cheese Frittata

Reviewed: Aug. 27, 2011
This is a fantastic recipe. If your potatoes are sticking, please consider the source to be your pan and/or cooking technique as opposed to the recipe. I used a well-seasoned cast iron pan with a bit of butter and grapeseed oil, and had delicious crispy potatoes and well-cooked eggs. Use your own discretion for seasoning: if you like a lot of flavor, add seasonings and salt and hot sauce for a kick...don't blame a simple recipe for not being seasoned enough for your tates...like onion? Add onion, like more cheese, add it...5 stars for simplicity, cost, and ease.
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