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Taylor's Piroshki

Reviewed: Nov. 8, 2013
I have noticed that many people have complained about the dryness of the meat. Im russian and I have made countless piroshkis in my lifetime and would have to say this recipe is almost spot (for the dough that is). I wouldn't cook the ground beef and actually I would use half ground pork half ground beef and add about 1/4 cup of water to the meat mixture, the more onions and garlic and other seasonings you add the tastier it will be so don't skimp on that and please please don't use dried ingredients that takes away the authenticity of this awesome dish. There is absolutely no reason to cook the meat before you fry or bake them. If frying I like to pan fry to start and then finish them in the oven for about 20 min at 375. If baking them bake for about 30-40 min and make sure to brush them with egg yolk mixed with a little bit of milk (that's so it has a nice golden top to it. Hope I helped
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 2, 2012
excellent recipe! I was making a lot of cookies so I used margarine instead of butter to cut down cost, and they still tasted very good you wouldn't know it wasn't butter. I also didn't grease the cookie sheet.
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Mediterranean Black Olive Bread

Reviewed: Jan. 31, 2010
I made this bread using black olives that I finally chopped. I doubled the olives and had to use more flour, which was fine. I made this twice so far. The first time I delayed the baking time 2hrs because of a family emergency and it came out more firm and sliced very well for sandwiches. The second time I baked it right away and it came out soft on the inside and crunchy crust. Perfection!
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