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Apricot Brisket

Reviewed: Feb. 23, 2008
Great recipe. Cooked in a crock pot on low for 9 hours. Some changes: (a) added some corn starch in the dry seasonings before rubbing the beef; (b) used a 3 lb piece of meat (1/2 recipe); (c) used a 12oz can of peaches (with syrup) (unpitted) instead of the dry apricots, (d) a full package of onion soup (instead of 1/2 as I was using 1/2 of the beef in the recipe). Moisty and flavorful. Will add a Tsp of mustard powder next time.
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5 users found this review helpful

Streusel Topped Blueberry Muffins

Reviewed: Dec. 28, 2008
My "only" change was using maraschino cherries in place of blueberries: about 15 cherries were sliced in 1/8s, combined with flour, and mixed into the dough. In addition, 3 whole cherries were inserted into the dough in the mold before putting the streusel top and baking. I dried the cherries with paper towel before using. The best flavor came out of the ones I froze and thawed in a microwave (about 1min, high power) after a couple of days. Great stuff. Inserting 3 cherries in each muffin was indeed an excellent choice... but feel free to include 1 more if you have available.
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1 user found this review helpful

Beet Soup

Reviewed: Dec. 30, 2008
Great option for beets in a healthy dish. But make sure your beets are fully cooked otherwise you will get a grainy/lumpy cream.
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31 users found this review helpful

Glazed Meatloaf II

Reviewed: Dec. 31, 2008
Substitutions: 3/4 cup of oat meal for the bread, added slices of bread below the loaf. I also used bacon slices, cooked carrots, sliced onions and slices of black olives inside the loaf (rolled). The result was great. I basted the loaf about 3 or 4 times with the ketchup/sugar sauce, getting a nice glaze at the end, after baking until the loaf temperature reached 160 F.
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: Jan. 3, 2009
Worked perfectly without any change. I also made a cinnamon braid using the same dough, filling (with the addition of raisins) and frosting, with great results.
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2 users found this review helpful

Bagels II

Reviewed: Jan. 8, 2009
Changes: 1 tbs of baking soda + 2 tbs of honey in the water for simmering in place of sugar. Left the bagels simmering 2 to 3 minutes. Topped with sesame seeds and some Kosher salt. Great results: nice color and good flavor. Next time I will leave the dough overnite in the fridge for a more intense flavor.
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7 users found this review helpful

Jo's Rosemary Bread

Reviewed: Jan. 10, 2009
Great bread recipe. Doubled the recipe and used 3 TBS fresh rosemary for the dried one. Worked the dough with a kitchenaid and baked in a regular oven at 350 F for about 30 min. Moist and tasty. Thanks.
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1 user found this review helpful

Naan

Reviewed: Jan. 14, 2009
Great naan! I used the basic recipe, adding a little more yogurt, less water and a pinch of baking soda, preparing the dough with a kitchenaid mixer, with 1/2 a cup of flour less than the recipe asked, to make a more flexible dough. Instead of a grill I've just used a non-stick frying pan. Roll a very thin (1/8in) sheet of dough and put on top of the pan... wait for big bubbles to form and turn it. After some tweaking on temperature of the pan and on the grilling method the results will be fantastic. I also saved the dough in a ziplock bag for using in the next day, with gains in flavor. Just wait a little for the dough to warm up before making the naan in this case.
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4 users found this review helpful

Peppy's Pita Bread

Reviewed: Jan. 14, 2009
I mixed the dough with a kitchenaid mixer, and used a non-sticking frying pan for "baking" -- a very convenient method by the way, producing nice results. Add a very thin piece of rolled dough (the thinnest the best in my case) to the frying pan and wait for it to completely pop (don't turn). Turn after popping, to bake and color the other side. Put inside a ziplock bag 1 min after baking to keep it moist.
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Hasty Chocolate Pudding

Reviewed: Jan. 14, 2009
Sorry, I didn't like the flavor but texture is nice.
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Michell Jenny's Challah

Reviewed: Jan. 14, 2009
Great, very moist and soft.
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Honey Baked Chicken II

Reviewed: Jan. 18, 2009
Very good recipe. I baked in a casserole 7 chicken thighs, marinated 1 hour in the honey sauce, on a bed of slices of potato, carrot and onion (30 min closed and 45 min open). I made the sauce without the butter (and 2 tsp of curry) with great success (thighs have already a lot of grease). The baked chicken had a nice color and pleasant taste. BTW, I added a pinch of cayenne in each thigh for an additional kick.
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1 user found this review helpful

Pastry Cream

Reviewed: Feb. 8, 2009
Easy to make and really works. Thanks.
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Irish Soda Farls

Reviewed: Mar. 1, 2009
Very simple and fool proof. And works perfectly. I most often use plain yogurt and make the dough with a Kitchenaid mixer, adding extra flour or yogurt until the dough cleans the steel bowl (but don't make the dough stiff). Next, I spread the dough on a frying pan dusted with flour and cook/fry in the stove, turning once after a while. I make the cuts after the farl is ready. The basic recipe is great... you can also add herbs (e.g. fresh rosemary) or any other aromatic stuff for a twist.
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2 users found this review helpful

Fresh California Salsa

Reviewed: Mar. 1, 2009
Worked well for me... I've just used a few drops of Tabasco for the Jalapeno pepper, which I didn't have. Will certainly make it again.
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2 users found this review helpful

 
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