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Pizzelles II

Reviewed: Dec. 16, 2009
Great recipe and lovely flavor. For those who's cookie wont crisp you need to give the cookie more time. I think pizzelles are better eaten the next day. I place a piece of wax paper between each cookie after they ARE COMPLETELY COOL and then loosely wrap a stack of the cookies in one large piece of wax paper. Meaning they are not totally air tight. The next day the cookies have crisped up just right. Delicous.
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Flatlander Chili

Reviewed: Feb. 21, 2008
This is a staple recipe in my house. I use the recipe as a base and tweek depending on the ingredients I have in stock. I always half the recipe for me and husband (makes plenty). Without exception I never have tomatoe juice so I instead puree whatever tomatoe products I have that adds up to the amount of oz the recipe calls for (diced tomatoes, whole, petite cut, whatever) and add the small can tomtoe sauce or paste (again, whatever I have). I use the spice ratio almost to a tee....just add a bit more cayanne. I love that you brown meat, drain, add everything, and cover. Easy, great tasting.
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Angel Chicken Pasta

Reviewed: Feb. 13, 2008
Pantry was a bit bare today, but I found that I had most of the ingredients for this recipe. Wanting to make this a bit more healthy I substitued with reduced fat cream cheese, 2/3 can 98% fat free Cream of Celery, only used 2 Tbls butter, used beer (Coors light) instead of wine (the Hubs hates the taste of white wine in sauces), and served over fiber enriched penne pasta. I cut my three giant chicken breast into wide 2 inch stripes to decrease the cooking time. I must admit that I was skeptical, but the outcome was a very tasty dish. Next time (after I've gone shopping), I'll add some fresh mushrooms, maybe peas or brocolli. AND I really think the addition of beer (however a cheap one) provided a nice ballance to tone down the tanginess of the sauce. I imagine a white wine could contribute to a tangy sauce in a way that we may not like.
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Berry Almond Bars

Reviewed: Dec. 28, 2007
This is the same recipe as "Almond Raspberry Diamonds" on this site. Either way, the recipe is fantastic. I have made it no less than four times in the past three weeks for various holiday events. I always double the recipe. I pretty much make it as-is written, with just a touch more flour (just enough that my batter is nice and thick). I've found that this reduces any chance for "butter fingers" when you're eating them. Also be sure that when your baking the bottom crust layer, you get it good and golden brown.....this prevents a the jam and top layer from turning the middle of the bars too gooey. Funny that with all the white choclolate, there is no white chocolate taste.....unlike other reviewers, I would not make this with other kinds of chocolate.
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Easy OREO Truffles

Reviewed: Dec. 20, 2007
These are a holiday favorite. Suggest dividing your batch into a few smaller bowls and add some "big kids" flavoring....raspberry liquior, orange liquior, rum ect. If you find the standard recipe tastes too much like cream cheese or like Oreos (go figure), these flavor additions are likely to win you over.
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Cajun Chicken Pasta

Reviewed: Sep. 5, 2007
Really liked this. I didnt have the dried basil and dont think I missed it. I replaced the cream with fat free evaporated milk(to reduce calories) and it was delicous and still creamy enough. Will make this again.
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Sophie's Zucchini Bread

Reviewed: Jul. 23, 2007
Just what I wanted. Made with fresh zucchini from neighbors garden. Loved this recipe! A nice, dense, flavorful bread. A keeper for me.
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Hash Brown Casserole II

Reviewed: May 29, 2007
Good. Husband loved it. Used the full 2lb bag of small cubed hashbrowns. Because I'm always looking to add some veggies into husbands meal, I put 2/3 of a package of baby carrots into the food processer (cut up nice and small)and added to the potato mixture. Great color!! I couldnt bring myself to add the butter so I omitted completly. Instead I added 2/3 cup of Ranch dressing with the one can of cream of Chix soup. Turned out great. Husband didnt even know there were carrots (he thought it was clumps of extra cheese).
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Chicken Enchiladas I

Reviewed: Feb. 11, 2007
These are great! I only had three small, thin chicken breast, so I halved the recipe, except I used the full amount of cheese. I subbed pepper jack for half the cheese and used 1/2 taco sauce, 1/2 pureed Rotell for top sauce. I didnt have enchalada sauce as others have suggested. The half taco, half rotel was a nice combo. I served with Mexican Rice II, great meal.
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Mexican Rice II

Reviewed: Feb. 11, 2007
Lovey recipe for Mexican rice. For fluffy rice, I used only 1.5 cups chicken broth and used some pureed rotel for the tomatoe sauce. So fluffy, tasty, great!
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Southwestern Pasta Salad

Reviewed: Feb. 3, 2007
Quite good. I doubled the recipe to use a full package of pasta. I preped the wet ingredients while pasta cooked. Since my pasta was a fairly dense type, I suspected that I would need a fairly "wet" dressing. I used all the suggested spices and added one can of Rotell that I pureed, also added 1 tsp of garlic powder, and 2 tsp of paprika. I did not have the full amount of lime, but think the rotell made up for it. I tossed the pasta and and remaining ingredients (did not add any tomotos) together with 3/4 of the dressing, and added some cubes of pepperjack cheese. Let sit overnight. As expected, the pasta absorbed most of the dressing and I tossed in the 1/4 dressing that I reserved to brigten it up a bit. GREAT! Will make this again and probably add one more Tbsp of chili powder.
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Chicken Jerusalem II

Reviewed: Dec. 18, 2006
An entire cup of white wine was too overpowering.
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White Sauce

Reviewed: Dec. 11, 2006
There is a reason this is a highly rated sauce....its called a b├ęchamel and is a basic french cooking sauce. Been around forever and ever.
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Crepes

Reviewed: Dec. 3, 2006
All aunts, uncles, and cousins on husband side of family live in Paris. We visit often and I live on crepes for our entire visit. Our family has taught me how to spot the good crepe stands and this recipe reproduces a great crepe. One key is to make sure your batter is "runny" enough that you can move it around your pan before it sets up. If it's too thick you cant get a nice thin crepe. Great recipe!
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Dec. 3, 2006
Great soup!! I didnt have any enchalada sauce, instead I had a bottle of medium taco sauce and a jar of salsa. I used a half cup of each and pureed them with a can of diced tomatoes (hubby doesnt like chunks of tomatoes). Added can of black beans and used frozen chicken that I later removed and shredded just prior to serving. Love it, will be making on a regular basis. UPDATE: Have made this recipe a few time now. Turns out you can use just about any combination of tomato products that you want and it still turns out great. I've used two cans Rotell, pureed can of diced tomatoes and another can Rotell, Salsa, taco sauce, or enchalada sauce as written and its all great!
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Butter Chickpea Curry

Reviewed: Dec. 2, 2006
This is a good and forgiving recipe. I used a can of diced tomates that I pureed with my stick mixer. I also used two big spoons of sour cream (I'm sure it was between 1/4 and 1/2 cup) as opposed to milk/cream. I didnt have all the spices, instead I used an extra tsp of curry (3 total), 1 tsp of all-spice, the cumin, salt and ground pepper. Make sure you give the spices all the time with the onions over the heat, you'll be rewarded later. Very good!
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Blueberry Cream Muffins

Reviewed: Dec. 2, 2006
These were nice. I added the sour cream to the "wet" ingredients, and always add the wet to the dry, not the other way around. Lastly, I added a bit of orange zest and made sure to leave the batter nice and lumpy. Muffins came out with a beautiful consistency and nice flavor, but could still use a bit more "umph". I will make these again, with some added flavors. Oh, and I made mine with raspberries, not blueberries. Very good!
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