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Cheesy Eggplant Bake

Reviewed: Feb. 10, 2011
I love this recipe! I've made it twice now and it's been a hit both times. A few comments: 1. I think the prep time doesn't include salting the eggplant - add at least 30 minutes to what the recipe says! 2. I used extra breadcrumbs so the eggplant slices all had a really generous coating. Making sure they were nice and toasty made them extra tasty. 3. I suspect the reviewers who said it was too salty forgot to rinse the eggplant after salting? 4. I serve this with 3/4 lb of pasta and it's a wonderful main dish!
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Cranberry Orange Loaf

Reviewed: Jan. 8, 2011
This is a fantastic breakfast or brunch bread! The best part is the crust, which almost tastes like it's had sugar sprinkled over it. I made one batch as muffins, baking for 25-30 minutes, for extra crusty-goodness. Also, frozen cranberries don't need to be thawed before adding to the batter.
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1 user found this review helpful

Rhubarb Bounce

Reviewed: May 9, 2010
I'll make this recipe again, but with some modifications. First, it's too sweet! I know a previous review said this, but because that person used some sweeter fruits, I decided to try the recipe as written. Next time I'll try cutting the sugar in half. Hopefully that won't change the caramelized effect too much - I might cut closer to 2/3 cups of the sugar that gets mixed with the fruit and only cut 1/3 cup of the sugar that goes in the batter. Second: I foolishly put this in the fridge in the original dish, and now all of the delicious caramelized crust is stuck solidly to the sides. Next time I'll transfer it to something else first!
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6 users found this review helpful

Chi Tan T'ang (Egg Drop Soup)

Reviewed: Nov. 14, 2009
Good, next time I'll cut back on the vinegar, as it was very prominent. I used rice wine vinegar, but I don't think that would have made a difference.
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0 users found this review helpful

Vegetarian Korma

Reviewed: Nov. 3, 2009
This one's definitely getting made again. Next time I will up the cream to 1.5 cups. Like so many others, I subbed coconut milk for cream and found the potatoes took a long time to cook, even cubed quite small. I ended up adding a little water to the pan and covered to sort of steam the potatoes and carrots.
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1 user found this review helpful

Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Reviewed: Jul. 28, 2009
It's a definite keeper - next time I'll put the pine nuts on top as a garnish rather than cooking them in - they got strangely mushy. I used 2% milk instead of cream and cooked the pasta to al dente before mixing it with the sauce, and I had no problems with the sauce thickening.
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Fresh Rhubarb Bread Pudding

Reviewed: Jul. 27, 2009
I liked this, even though I'm not a huge bread pudding fan. If I make it again I'll cut back to 4 eggs - parts of it were a little too eggy for my tastes.
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Curried Cauliflower

Reviewed: May 30, 2009
I'm not sure if I'll make this again or not - it was good, but not very special. I tasted the sauce as I went, and ended up using 5 teaspoons of curry powder. I also added salt and pepper once it was cooked - if I make this again I'll put those in the sauce. I wish I had stirred the sauce into the mix before baking - it didn't trickle down as well as I'd hoped. I added about a pound of carrots that were sitting around, and it still seemed like a lot of sauce - I could have added more veggies and been happy, or cut back on the amount of sauce.
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Dec. 25, 2008
Rated "exceptional" when I made it for my fiance. :)
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Best Toffee Ever - Super Easy

Reviewed: Dec. 9, 2008
Mine separated, I poured off the extra butter and the result was still incredible! Next time I'll try stirring less.
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2 users found this review helpful

Savory Grilled Potatoes

Reviewed: May 22, 2008
These didn't blow my socks off. There wasn't anything wrong with them, just not that exciting. My fiance called them "very midwestern".
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Rhubarb Muffins

Reviewed: May 22, 2008
Moist and easy, but not as much rhubarb flavor as I would have liked. Next time I'll try a different recipe.
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3 users found this review helpful

Go Anywhere Rhubarb Squares

Reviewed: May 22, 2008
Tasty and easy. I'll be making this again. Note that the recipe calls for an 11x7 pan. To make in a 9x13, change the servings to 24. Someone else said that the crust seems to powdery but turns out ok, which was my experience, too.
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14 users found this review helpful

Homesteader Cornbread

Reviewed: Feb. 21, 2008
I've tried others, and this is a sweet, moist cornbread recipe I keep coming back to. Yum!
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1 user found this review helpful

T Bird's Beef Jerky

Reviewed: Feb. 7, 2008
I make this to take camping, but if I make it too far in advance it all gets eaten before we leave the house! It's one of the best jerky recipes I've tried. I've started doubling the amount of hot sauce to give a little more kick.
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Carnitas Filling

Reviewed: Nov. 8, 2006
Incredible! I blended the leftover liquid to use as a sauce for my tamales. I will definitely make this one again.
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