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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 9, 2008
This cookie was okay. But it didn't really taste special, just another chocolate chip cookie recipe. That would make it a 4-star recipe, except that I followed the directions and the cookies were COMPLETELY raw inside. I'm guessing it's the low temperature. But it really needed more time in the oven. =( Other than that, they were pretty good.
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Asian Avocado

Reviewed: Feb. 12, 2007
I loved the taste, so I mashed it up and used it as the dressing for a salad. It's great, I was trying to find something different for lunch, and I found it! I added 1/2 tsp minced garlic and a wee bit more ginger (didn't have fresh I used ground instead) and soy sauce. This one goes in the recipe box - I'll definitely make it again. Delish! :)
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Avocado Shrimp Bisque

Reviewed: Feb. 12, 2007
It was okay. I may make it again, with some changes. As for what other reviewers have said - yes, try and add a little more flavor and it's probably best to puree the mix before you add the shrimp. Also, substituing coconut milk for milk... You didn't really expect that to turn out, do you? XD
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Tangy Honey Glazed Ham

Reviewed: Jan. 19, 2007
I put in sweet potatoes like someone else suggested, and they simply wouldn't bake and then later when they finally softended I hated the flavor. But I did vote only based on the recipe itself. I thought it was okay but it wasn't anything special. My dad, who usually loves pretty much anything (and whom I was hoping would love the glaze) wasn't a big fan, either. That said, the ham was very tender and delicious and maybe someone who likes sweet and tangy things more would enjoy it. I'm not sure if I'll make this again... If I do, I will make a lot less and only enough to glaze the ham with, instead of having so much leftover.
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Grandma Ople's Apple Pie

Reviewed: Jan. 13, 2007
This pie was delicious. I made it with a homemade pie crust, as well, once for my family and once for guests. It was loved both times. :) One thing I did notice though is that when I baked it with the crust in a weave, the apples that were exposed to the oven burned slightly. I'll try to brush a little more liquid onto them next time. I always do something my mother taught me - I brush a little milk on top of the pie crust before baking and sprinkle on some sugar. This makes the crust brown nicely and the sugar crystallizes, so pies look bakery-worthy!
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2 users found this review helpful

Green Bean and Potato Casserole

Reviewed: Dec. 7, 2006
I'm sorry but I can only give it four stars. It's just that it would really have to be spectacular for it to recieve five. :) It was delicious, but I think next time I will possibly use freshly boiled potatoes. I don't like the flavor the canned potatoes had.
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22 users found this review helpful

Teriyaki Marinade

Reviewed: Dec. 4, 2006
This was pretty good. I made it with a chicken stir fry. It was delicious with the chicken, but the vegetables tasted kind of odd. (It's almost as if the vegetables absorbed more of the sugar than the chicken.) I will use again, probably just for chicken though!
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5 users found this review helpful

Chocolate Raspberry Cheesecake

Reviewed: Dec. 4, 2006
This cheesecake is heavenly. Much of it is gone already, and I just made it last night! I only put about 1 tbsp of lemon juice in, because it tasted tart enough to me without the rest. Also, maybe I used more raspberries than was called for (more or less, I lined the bottom of the pie place with them), but I had entirely too much batter. That's a good thing though, I'll have enough to make another one! I made more of the chocolate sauce than was called for, and covered the surface of the cooled cake with, and then topped it with fresh raspberries. (I also used fresh raspberries for the cake part, too, and they turned out wonderful.) By the way, you really shouldn't mix fruit in with the batter of the cheesecake, because they tend to get lost in the mix. It's best to put them in a layer (as in this recipe) so that they are set apart.
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6 users found this review helpful

Graham Cracker Crust

Reviewed: Dec. 4, 2006
This crust was absolutely perfect. It came out just how I wanted it to! I used it for a chocolate raspberry cheesecake and I loved it. I put the graham crackers in a baggie and mashed them in there, using a measuring cup to scoop out the needed amounts. I also added a little more butter than was called for. The crust is a little hard to get on the sides of the pie plate (at least I thought so). I found that pressing it in with my palms was the best method. Also, I opted to chill the crust, rather than bake it, as it was going to be baked later. It turned out wonderful and delicious! This will probably be my crust for all cheesecakes and cream pies.
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127 users found this review helpful

Broccoli and Cauliflower Casserole

Reviewed: Oct. 31, 2006
I really think it should be a 4, because I had to modify the recipe a lot. But it was sooo good. I used a cup of rice, 1/4 cup of milk, 1 can of cream of chicken soup, 2 cloves of garlic, and sprinkled (much less than 1 pound, maybe an eighth of a pound) cheddar cheese on top before the cracker crumbs. I used fresh vegetables instead of frozen, and left the onion as it was. It was an instant hit. Even though it was just my dad and I, we ate it all. As for the few reviews saying it tastes horrible and all, I have no idea why... I think it tastes perfectly delicious, and I am so picky. Yum. :)
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3 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 28, 2006
Delicious, but the apple slices on top got a little dry and the crust burned a little bit, even though I followed the directions exactly.
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1 user found this review helpful

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