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Pesto

Reviewed: Aug. 4, 2013
Great Recipe -- Changes: I didn't add Parsley & Subsituted Sliced Almonds for Pine Nuts. I do like Pine Nuts in Pesto, but Almonds are a wonderful LOW $$ sub with absolutely no sacrifice to the flavor. P.S. I typically add some pepper to taste & sometimes 1/4 Jalapeno from my garden for a lovely spicy pesto. **TO FREEZE: Pour 1 Cup of Pesto Mix into a Quart Freezer Bag. Close Bag, then Smoosh around the mixture until the bag is evenly covered so it looks like you have a square 'Pesto Pancake' ;0). Then, when you need Pesto, open bag, break off a chunk and add to your cooking recipe! MUCH MUCH EASIER & Less MESSY than freezing in cube trays - Trust me!
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14 users found this review helpful

Favorite Peanut Butter Cookies

Reviewed: Dec. 23, 2012
Very good Classic PB Cookie! Only Modification: Used 1.5 cups of PB as I am not shy with PB flavor. Plus I used these to make PB Blossom Cookies (i.e. the cookie with the hershey kiss on top) so I wanted the cookie to hold together a bit more (sometimes PB cookies can be more crumbly) --- baked my PB blossoms 9 minutes = perfect!
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1 user found this review helpful

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Dec. 22, 2012
This was good, but not the Best Cupcake I've ever baked/eaten. Honestly, I think it was the cookie dough recipe that 'threw off' the flavoring on this -- i.e. too much like bad tub cookies I've bought from cub scouts fundraisers... - so perhaps I will try this again with a different choc chip cookie recipe. Other than that, the consistency, texture and flavor of the cake itself was light and moist. Perfect companion to the dense cookie center. No problem cooking or with the cookie center (as agreed you cannot skip the freezing process nor overcook this - mine were done in 17 minutes exactly!) There is a recipe for a brownie middle, I might try that next ... as I'm spoiled and think black bottom cupcakes are the best cupcake there is (it's the one with the cream cheese filling -- i.e. like a mini cheesecake in the middle ... ) All and all great idea!
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0 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 2, 2012
As everyone says, this is a keeper... also like everyone says, you benefit from 'spicing up' the chicken mixture with herbs (I used garlic, thyme, rosemary + whatever I grabbed (yeah, I'm that kinda cook :)) --- also highly recommed making a 2nd batch of the roux (the onion + butter, then flour, milk step) --- fridge this separately to add to the pot pie for the 2nd day reheat (as all the gravy gets absorbed by the crust, chix mix) -- if you want to use a crust from scratch, I recommend using an pie crust mix that uses shortening as it comes out nice and flaky and the bottom isn't soggy at all -- you can follow the cook time and temp on this recipe to a T then!
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2 users found this review helpful

Lemon Sugar Tea Cookies

Reviewed: Dec. 22, 2010
Good Recipe but simply not lemony enough. I followed recommendations and doubled the lemon extract (and also rolled in lemon juice, then sugar before baking) and still craved more lemon -- so I ended up drizzing a little lemon juice over the cookies when out of the oven (next time these would be wonderful with lemon icing, of course then they aren't really tea cookies then ... LOL ) Overall not bad, just too lite on the lemon for my tongue buds :)
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3 users found this review helpful

Dill Pickles

Reviewed: Jul. 10, 2010
Always my ONLY recipe to use when canning - I use the ice bath for 6 Hours when I can, but even just 2 hrs makes 100% difference with regards to crispness. I put 1/4 tsp of mustard seed and 1/2 a Jalapeno in each jar also (these will get spicier the longer they are stored :) Like most here my water bath time is way shorter -- usually about 8 minutes for me :) ... 95% usually seal by the next morning (and I hear that lovely pop in about half of the jars within the first hour, even ! ) Any that do not seal by morning, go right in the Fridge as Refrigerator pickles, which are the only true way to get that Claussen crisp -- however this canned recipe with the short water bath are the crispiest I've ever had, next to refrigerator pickles!!
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Shepherd's Pie V

Reviewed: Mar. 16, 2010
Loved it... Some Recipes I follow to Spec the first time I make it so that I can get a 'taste' of exactly how to tweak it when making it again and I have to say, I don't ever need to change an oodle of this ! Wonderful flavor - different than some bland shepherds pie's I've had -- TIP: to use Yukon Gold Potatoes for the Mashed Pots o Choice :) -- on a Whole Yukon have more of a buttery flavor than say, Russett Pots :)
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Onion Roasted Sweet Potatoes

Reviewed: Mar. 16, 2010
I am just getting on the Sweet Potato Wagon, but I don't like the T-giving Pies, as they are too sweet -- this is Super Simple and Fantastic-aly Tasty !! If anyone says "I don't like Sweet Potatoes" then make these... better than Fried Sweet Potato Fries !!!!
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1 user found this review helpful

 
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