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Sarah's Applesauce

Reviewed: Jul. 11, 2011
I gave it a 4 star only because I had to change it! I had to change the sugar to a sugar substitute for my Hubby who is type 2 diabetic but it's still great. For added fiber and vitamins, leave the skin on and whip it all up in the food processor. Gives it an almost apple butter texture.
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3 users found this review helpful

Cider Vinegar Chicken

Reviewed: Feb. 21, 2010
This is a keeper although I did do some adding to the recipe. I used boneless thighs. Since other reviewers said it was blah looking I seasoned first and then gave the chicken a quick browning in a skillet before baking. I also used granulated garlic, some white pepper, and a smig of sea salt. I also cooked at a lower temperature for a longer time. About half way through I also drizzled with honey. Very good! "Da hubs" ate it and ask for more. Two stars for taste after changes, two for ease.
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5 users found this review helpful

New Year's Day Black-Eyed Peas

Reviewed: Jan. 1, 2010
Pretty much a traditional recipe. I'm from the south and my family always cooked/simmered the onion(s) and a piece of smoked shank together, w/water to cover of course, until the meat fell off. Adding a little crushed garlic, and fresh ground black pepper. After soaking the Peas, over night or quick method, rinse and add to onion/shank broth. Simmer on back of stove while fixing rest of meal. NO TOMATOES...YUCH. Add salt if needed and serve with rice and corn bread. Yum!
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Chicken Thigh Fricassee with Mushrooms and Rosemary

Reviewed: Sep. 25, 2008
As others, I modified the original recipe. Since I was using canned mushrooms I browned the thighs first in a big cast iron skillet, set aside, and added garilc and fresh rosemary, sage, and basil to the skillet. Over a low fire of course so as not to burn the garlic. I deglased the pan with the wine to get all those yummy bits up and into the sauce, then added the mushrooms, liquid and all. Tossed in a can of diced tomatoes, left out the olives...yuck...covered and simmered as directed. Served over brown rice. The hubby asked me to make it again, so it must be good. The only addition I would make is to be sure you have a splatter screen to protect you from all the oil splatters when browning the chicken. (Aids in cleaning the stove too.)
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9 users found this review helpful

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