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My Crab Cakes

Reviewed: Mar. 23, 2011

Really yummy! I made my own breadcrumbs, which I think made a positive difference. Will make again!

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Grilled Portobello Mushrooms

Reviewed: Mar. 21, 2011

Easy and yummy!

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 11, 2010

What an AWESOME recipe!! I ended up essentially doubling the rub (I only used one chicken but made the entire batch of rub) and roasted like a traditional whole chicken (not at the low temp suggested). It turned out to be the best roasted chicken I have ever made!

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Almond Chicken Casserole II

Reviewed: Oct. 14, 2010

Based on other reviews, I doctored this a bit- I used 3/4 c. sour cream in place of the mayo and then added milk until it was the right consistency, added paprika, more onion and garlic. What I ended up with tasted ok, it was just really unsophisticated. It wasn't a total loss but I don't think I will be making this again.

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Delicious Ham and Potato Soup

Reviewed: Aug. 16, 2010

Awesome soup!! Really good heated up the next day for lunch. I will certainly be making this again!

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Lemon Square Bars

Reviewed: Aug. 12, 2010

Really good! I didn't follow the directions for the crust- I used cold butter and cut into flour with a pastry blender. I juiced my own lemons- I found it took about 4. I also zested all the lemons I used. REALLY lemon-y and good!

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Simple Beef Flavored Gravy

Reviewed: Nov. 9, 2009

Really easy and good! I made this vegetarian by using no-chicken boullion. I did as other people did- sauteed the onion, added the flour and sauteed for a bit to create a sort-of roux, then added the boullion & water (that I had already heated and mixed). Came out beautifully!

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Heavenly White Cake

Reviewed: Oct. 25, 2009

This was the worst cake recipe I think I have ever tried. It looked beautiful but tasted dry and uninteresting. I made it for my husband's birthday- big mistake! I should have listened to other reviews and stayed away from this cake.

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Magic Peanut Butter Middles

Reviewed: Sep. 21, 2009

Ok- but not worth the effort! Took a long time to make.

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Baker's Secret Pie Crust

Reviewed: Sep. 4, 2009

I have been using this pie crust recipe (or one similar) for years and love it! I feel like it has lots of flavor and really enhances whatever pie filling you use it with. My one bit of advice (I use a pastry blender, not a food processor) is to make sure that your "chunks" of dough aren't too large prior to adding liquid. If they are I feel that it is sticky and ugly when rolled out.

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Grandma's Lemon Meringue Pie

Reviewed: Sep. 4, 2009

I followed the directions exactly and it came out perfectly. Honestly my husband and I think this is the best pie we have ever had. Not a pie for beginning bakers, however. I used the "Bakers Secret" pie crust from this site, which I love.

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Beaker's Vegetable Barley Soup

Reviewed: Jan. 17, 2009

Did not like this recipe at all. We ended throwing it all out! It had a really odd taste to it...

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Butternut Squash Bisque

Reviewed: Jan. 17, 2009

I followed others advice and pre-roasted the squash in a little bit of water. I also added just a bit of cayenne pepper- it was wonderful!

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Divine Spaghetti Sauce

Reviewed: Nov. 24, 2007

I have found some great recipes on this site over the years, but I did not care for this recipe. With the peppers and celery in it, it reminded me more of chili (with different spices, of course!) than it did spaghetti sauce. I certainly won't be making it again!

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