Connieb Recipe Reviews (Pg. 1) - Allrecipes.com (10917395)

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Connieb

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Rhubarb Jam

Reviewed: Jun. 26, 2009
I followed this recipe exactly and it turned out perfect and tastes delicious. I got four half pint jars. It might help to know that 1 lb. of rhubarb=3 c. chopped (found this info on this site, rhubarb info.) I can hardly wait for next year's rhubarb, will definately make again.
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263 users found this review helpful

Freezer Berry Jam

Reviewed: Jul. 16, 2008
Just delicious! With ten pounds of fresh Michigan blues, I am so glad this is the recipe I used. Deserves more stars! Thank You Rita
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26 users found this review helpful

Marinated Cucumbers

Reviewed: Jun. 3, 2008
Everyone loved these. This recipe is what I'll be using to prepare all those cucumbers that will be showing up soon. Just great!
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3 users found this review helpful

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Jun. 10, 2009
I can hardly wait to make this recipe again and I for sure will be doubling it. This is green bean heaven!
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2 users found this review helpful

Flat Iron Steak with Three Pepper Rub

Reviewed: Apr. 29, 2009
Excellent rub! Made exactly as written and used it on grilled flat iron and flank steaks. Perfect amount of spice and can't wait to eat the leftovers. This is a keeper!
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1 user found this review helpful

Spooky Witches' Fingers

Reviewed: Nov. 1, 2008
These cookies made everyone smile! I made the recipe using the suggestions of adding some green coloring. On about half of the recipe I used Craisens for the fingernails - red, wrinkley and creepy looking. I can't wait for next Halloween to make them again.
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Best Ever Blueberry Cobbler

Reviewed: Jul. 16, 2008
With ten pounds of fresh Michigan blueberries, this is the recipe I selected for dessert tonight. Excellent! I will definately be making this again before all the blueberries are used up.
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1 user found this review helpful

Best Chocolate Chip Cookies

Reviewed: Oct. 31, 2009
I've made these cookies several times, it's my go to recipe. I don't change a thing and they turn out perfect every time.
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Baked Garlic Parmesan Chicken

Reviewed: Oct. 18, 2008
This dish is a favorite at my house. What I do to intensify the garlic flavor is use 2 large smashed garlic cloves and heat them in the olive oil in a small skillet. Make sure to remove the garlic before it browns and then dip the chicken in the olive oil. Really garlicy!
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