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Asian Chicken Salad

Reviewed: May 21, 2011
My family loves this recipe! Filling, delicious, and a great summertime dinner. I use Romaine and a bit of already shredded iceburg, and I add cilantro to the salad mix. For the dressing I use more sesame oil and less vegetable oil, and I also add ginger. To make it quicker and easier I use pre-made rice noodles (LaChoy). More is better with the sesame seeds and green onion, and we also serve it with mandarin oranges.
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Simply Sensational Truffles

Reviewed: Dec. 25, 2009
These *are* Simply Sensational. They're time consuming, but very easy to make. You may find, as I did, that the consistency is like firm pudding unless you chill them long enough (more than an hour in the refrigerator is a must). What I do when it's time to chill them is to put them in the freezer (in a stainless steel bowl) for about 30-40 minutes, or until just firm enough to use a small ice-cream scoop/melon baller. Once on the baking sheet, I freeze for about another 30 minutes to make them easy to work with. Work quickly. It's impossible to work with them at room temperature. I also dipped them in melted dark chocolate (60% Ghiradelli works well). When it cools, it makes a hard crunchy outside that goes really well with the creamy inside. While the chocolate was still a bit tacky, I rolled some in powdered peppermint candies, some in powdered almonds, and some in powdered creme de menthe. They were absolutely divine, and look very impressive.
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Linda's Awesome Brownies

Reviewed: Jul. 19, 2009
Before these brownies, I had always made them from a package. I used some of the suggestions made by other reviewers and they turned out really well and were super easy to make. If you don't really like a cakey brownie, do what I did. I only used 3 eggs and 1 cup of flour. I also added 1/4 cup of brown sugar, and a splash of cold coffee for more flavor. The coffee thinned the batter a bit, though, so they took longer to cook. I will definitely be making them again.
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Au Gratin Potatoes II

Reviewed: Aug. 26, 2009
This recipe was a huge hit with my family. Impressive flavor for little effort! I did make a few changes, using what I had on hand. I used the frozen pre-shredded potatoes because it saves so much time. I used 1/2 a chopped red onion instead of the 1/2 cup of green onion. I didn't have sour cream, so I used a 5 oz can of evaporated milk instead. I will definitely make this again and the only other change I will make is less butter in the topping. 1/2 a cup was way too much.
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Blackberry Cobbler II

Reviewed: Feb. 25, 2008
This doesn't have 5 stars by chance, it's an excellent cobbler recipe! The dough was perfect; light, crispy on the outside and soft on the inside. I cut, by half, the amount of sugar added to the blackberries (I used what it called for with the dough), and I realized a little too late that I didn't have lemon juice so that didn't get added. I also didn't cook it in a cast iron skillet, I used an 8 inch round instead. It still turned out beautifully, and I will DEFINITELY be making this again.
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