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Pork Chops with Italian Sausage

Reviewed: Mar. 7, 2011
I made this recipe as written. For me, the thick cut pork chops with the italian sausage made the meal too heavy in meat. The sauce was rich and delicious. Next time, I will use thin chops. I made the Apple Apricot Compote for our side dish. A French Bordeaux was our choice of beverage.
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Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Mar. 24, 2010
The tortillas were soggy. This might be better if cooked in a slow cooker and served with corn chips as an appetizer.
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Grain and Nut Whole Wheat Pancakes

Reviewed: Mar. 21, 2010
These are a week-end favorite in our household. My son even like's them without any additional toppings. Recently I found myself without buttermilk. I remembered that my mother would subsitute 1 cup butter milk with just shy of one cup milk plus 1 TBSP. white vinegar. Let the milk and vinegar sit for 5 minutes before adding to dry ingredients. I used just under two cups milk plus two TBSP. of white vineagar for 6 servings. No additional milk was needed. I found this batter actually better in consistency than the orginal recipe that called for buttermilk. Also, there was no discernable difference in taste between the two methods. Now I don't have make sure we have buttermilk in the house to make these goodies!
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Apple, Cranberry, and Pear Crisp

Reviewed: Dec. 10, 2009
This is my favorite fall recipe. I also add dried cherries and chopped dried apricots for a little extra tanginess. I am always asked to bring this to social functions. A real comfort food. Make a day ahead and top with a small scoop of quality vanilla ice cream before serving. Delicious!
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Gingerbread Cookies II

Reviewed: Dec. 10, 2009
Make a couple days in advance. I followed the recipe with the exception that i ommitted 1/2 cup flour as I knew I would add some when working with the dough. Intially I was really dissapointed in the flavor. I made them two days in advance of using them. When I went to decorate two days later, the flavors had infused and the cookies were soft and delicious. I used very little icing because I didn't want to overpower the spiciness with sweet. Yummy!
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Cranberry Relish I

Reviewed: Dec. 10, 2009
Super easy to make. I zested the orange as others had suggested, discarded the peel, then chopped the fruit to add to the other ingredients. I made this to embellish a baked ham. It was a huge hit. Additionally, another person had brought belgian waffles to the function and it was used up as a topping! It's pretty too.
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