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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Oct. 24, 2008
Loved this recipe. The sauce is to die for, although next time I might add some capers. So glad I tried this because it solved a years-old mystery. I used to order something called steak contadina at a local Italian restaurant and I tried many times, without success, to duplicate the sauce (thinking it was made with lemon juice) and it was always way too acidic. Duh!! I now know it was balsamic vinegar.
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Heavenly Hot Dog Sauce

Reviewed: Jun. 26, 2008
The cooking technique makes this chili the PERFECT consistency! It would also work well for preparing taco filling. I strongly recommend the addition of 2 T. cumin to give it real chili flavor. 1 T. each of onion and garlic powder are also nice additions. Thanks for the super recipe!!!!
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Ranch Dressing II

Reviewed: Jun. 16, 2008
Excellent recipe and a giant leap from the funky, chemical taste of bottled dressing. I used the 1/2 c. mayo, 1/2 c. s.cream, 1/2 c. buttermilk formula that other reviewers had success with and it was still a little on the thick side for salad dressing but the perfect dip consistency (think Buffalo wings & celery!). Of course, it can be thinned with add'l buttermilk or olive oil. I used it as part of the Rosemary Ranch Chicken Kabob recipe posted on this site as well as on a garden salad and it was wonderful for both. Thanks!!!
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Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 16, 2008
It just doesn't get any better than this! Thanks for sharing this wonderful recipe! The marinade is also fantastic for pork. I used it with a pork loin roast and it turned out very tender and juicy; I would advise to increase amt of rosemary if using for pork - otherwise no changes.
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Authentic German Bread (Bauernbrot)

Reviewed: Feb. 26, 2008
This is a great recipe but a lot of work. I've used other, simpler recipes that are just as good. On the other hand...I did get two GIANT round loaves out of this so I guess it was worth the effort. The starter does rise A LOT, so be sure to use a huge bowl or one of the special buckets you can buy for this type of recipe. Also, although the dense, firm texture seemed just right, the bread I baked seemed to suffer from the "dry crumblies" - maybe next time I'll add a little potato flour as I read on kingarthurflour.com that this may help moisten it just a tad so it will hold together better. All in all a good recipe for that elusive, German flavor! Update: I tried adding 3T. potato flour and the texture was much better. Could probably even use more. My German m-i-l tells me her neighbor actually adds a cooked, grated potato to the dough when she makes this kind of bread.
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