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Prairie Meat Loaf

Reviewed: Feb. 5, 2014
Wonderful- didn't taste like the usual ketchup sweet meatloaf;although I used hoisin sauce in lieu of the ketchup... My husband who HATES meatloaf had two helpings. 'nuff said, this is a keeper.
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Chicken Broccoli Ca - Unieng's Style

Reviewed: Nov. 18, 2013
Delicious. I added 16 oz of extra firm tofu cubes to the chicken and doubled the sauce. Added some chopped red peppers for color. Beautiful and definitely a keeper!
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2 users found this review helpful

Caramel Shortbread Squares

Reviewed: Feb. 14, 2012
I was disappointed. Caramel becomes grainy withing a day or so - I wished the caramel were 'milkier' tasting, too, and not so sweet. The overall taste was kind of 'cheap' even though I used 8 oz of Callebault semi sweet Belgian chocolate.
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Chicken Breasts in Caper Cream Sauce

Reviewed: Dec. 1, 2010
My family loved this recipe. Only one minor change - I cut the salt in half; I'd rather add salt at the table. Delicious served over egg noodles.
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4 users found this review helpful

Chocolate Bourbon Pecan Pie

Reviewed: Nov. 19, 2010
Fills a store-bought 9" deep-dish pie shell to *almost* overflowing, so fill/bake on a stiff cookie sheet. I used 1/3 cup bourbon rather than 1/4 cup, worked out fine. I also spread the chips in the shell rather than mixing them in.
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Taco Seasoning I

Reviewed: Jul. 11, 2010
Used kosher salt and halved the amount. MUCH better than packaged mixes!
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Blueberry Quick Bread

Reviewed: Jan. 13, 2010
Very nice! I had NO problem with the frozen blueberries settling to the bottom of the loaf. Baking time was a full 75 minutes. I sprinkled the top of the loaves with sanding sugar before baking. A big hit at the office.
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Best Bean Salad

Reviewed: Oct. 11, 2009
Yummy, couldn't stop eating it!
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Fluffy White Filling

Reviewed: Jan. 18, 2009
Great, I was worried about the granulated sugar being grainy but after the filling sat for a day it was smooth. Delicious.
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Apple Pie by Grandma Ople

Reviewed: Jan. 18, 2009
Amazing. I made it as written, no additions. Best ever, and I've made a LOT of apple pies. This one goes in my card file!
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Chocolate Cream Pie I

Reviewed: Nov. 14, 2004
Added ~1/4 tsp salt. Delicious. I made it in the microwave w/no problems. This is a dense chocolate - I suppose if you wanted a lighter pie you could fold stiffly whipped cream w/some gelatine into the chocolate before pouring into the crust, but I like the whipped cream on top. Fudge-y chocolate, crisp crust, and the whipped cream...mmmmm! I've made it 2x already!
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17 users found this review helpful

Super Sloppy Joes

Reviewed: Nov. 15, 2003
I liked this quite a lot - not too ketchup-y or sweet. I substituted barbeque sauce for the steak sauce and used ground turkey, but the taste was a big hit. I had tried the other sloppy joe recipe (sloppy joes II) & found that one lacking. This recipe's a keeper.
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Chile Verde II

Reviewed: Nov. 14, 2003
Excellent. I made 1/2 a recipe, and it was great. Even better as leftovers - I completely agree that the longer it cooks, the better it gets. Next time I'm going to make at least a whole recipe, perhaps even double, for the freezer. I took a previous reviewer's suggestion and added some cornmeal to thicken the chili. Worked well. I'll be making this whenever tomatillo's are available at my market.
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New York Cheesecake III

Reviewed: Oct. 5, 2003
Great - nice and dense. Half the recipe filled four 4-1/2" springform pans perfectly. I used graham cracker crusts and later wiped off as much of the crust as I could. The flavor was too overpowering for the delicate cheesecake - the shortbread crust would have been MUCH MUCH better. I should've listened to the other reviewers...live and learn.
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Indian Chicken Curry I

Reviewed: Oct. 11, 2002
Terrific recipe, although like another reviewer, I found I needed to more than double the curry powder and add a dash of cayenne to get the taste I wanted. I also added 2 cups of cooked carrots to the final simmer that added an extra dimension to the flavor. Yum.
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Cream of Coconut Cake

Reviewed: Dec. 11, 2001
I made this as a layer cake for my 5 yr old's birthday. FABULOUS. One of the best I've made, and I've made a lot! This cake only got better after being in the refrigerator...(a great lunchbox treat). Two things to be aware of: The batter proved a bit too much volume for the pans, so a little bit spilled over. I cooled the layers and trimmed the lip that the spilling caused. After frosting, cake "settles" a teeny bit. Probably because of the oil, coconut cream, and sour cream. Since it was for my daughter, I left the top bare for a Barbie "frosting transfer", put the coconut on the sides, and added some Barbie pink and white heart sprinkles. It was beautiful.
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16 users found this review helpful

Cooking Light magazine's Indian Chicken Curry

Reviewed: Oct. 22, 2001
Amazing that it's so fast and tastes so good - usually making an authentic-tasting indian dish takes 3-4 hours of preparation and cooking. One note: when the recipe calls for ground red pepper, in my mind that's cayenne, and rather than a tsp I added about 1/4 tsp which worked out perfectly. I also added some sliced carrots with the potatoes. This recipe is now one of my top 5 indian cook at home meals.
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