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Krissy's Best Ever Corn Muffins

Reviewed: Jul. 16, 2014
Very good! I used Splenda to cut down on calories, made them in mini-muffin pan w/liners (yield was two dozen + 9), and had to throw in a few tablespoons of corn syrup because I only had two tablespoons of honey. Also, I used canned corn instead of frozen. The only reason I'm not giving this recipe 5 stars is that I wish they looked more like traditional corn bread in color; they're very white. Still, my taste test right out of the oven give them two thumbs up.
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Chef John's Macaroni and Cheese

Reviewed: Jun. 16, 2014
I made the sauce the day before a big party and then did the rest the day of. I think only using sharp cheddar makes the sauce sort of "grainy" so next time I'll experiment with smoother cheeses. Still, everyone liked it. I doubled the batch and it fit fine in an 9x13 deep baking dish. I did, however, mix it together in a roasting pan just to be able to make sure half of it didn't end up on the counter while I was mixing. Also, the 20 minutes is to long to bake; I think it took about 9 minutes to get golden on top.
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BBQ Pork for Sandwiches

Reviewed: Jun. 16, 2014
I followed what other reviewers said and used a less expensive cut of meat (pork shoulder butt). Put it in the slow cooker for 9+ hours and thought that may have been a little long because when I used two forks to shred (which was really easy, by the way), I felt like the meat was a little too overworked. Did it the day before, added bbq sauce and put in fridge. The day of the party I pulled it out a few hours ahead of time to reheat but ended up zapping in the microwave because it wasn't heating fast enough and guests were on their way. Still, everyone (and I mean everyone) raved about it!!
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Dressing for Potato Salad

Reviewed: Jun. 14, 2014
Keeper! I didn't put in all of the ketchup because I was a little worried it would take too much like the dressing for a shrimp/macaroni salad. I doubled (and then some) the recipe to make enough for a 5lb bag of potatoes, 8 eggs, half a cup of small diced dill pickles. I also added dried minced onion to the dressing because I didn't have any fresh on hand. I let the potatoes cool before adding the dressing and made the day before so I'm sure it's going to soak up all the goodness overnight.
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Easy Arugula Salad

Reviewed: Jun. 3, 2014
Easy, delicious and no need to vary the recipe.
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Salted Caramel Chocolate Chip Cookies

Reviewed: May 27, 2014
I didn't have the energy to make these as individual cookies, so I put the whole thing in a baking dish, pressed the caramels on top and baked for ~25 minutes. Delish! That extra little bit of salt adds a nice touch to a potentially overly-sweet cookie. I used scissors to snip the caramel pieces like another reviewer and it makes the process go pretty quick.
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Mom's Shrimp Macaroni Salad

Reviewed: Apr. 25, 2014
This is surprisingly good! Sorry, I'm going to be one of those people who changed the recipe and then rates it. I didn't have horseradish so I used yellow mustard, didn't have green pepper so used grated carrots, used half regular mayo and half light, and reconstituted dried onion for the fresh. Still, the sauce is a great complement to the shrimp (that's why the ketchup) and I look forward to eating this for days!
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Thai Noodle Salad

Reviewed: Apr. 10, 2014
Make the dressing the day before to avoid that "it's missing something" feeling. Definitely use lite or low-sodium soy sauce. Makes a ton even using 1/2 box of angle hair pasta. Doesn't really need the shrimp but I love it, so in it went! Would be great with chicken, tofu, or left vegetarian. I didn't have tahini and avoided the mistake I've made in the past of adding more peanut butter. Just use the amount of pb stated and ignore the need to substitute anything for the tahini. Otherwise the pb flavor can be overwhelming. So good!
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San Francisco Sourdough Bread

Reviewed: Feb. 19, 2014
OMG, I made bread! This was my first attempt and after reading all the different things to adjust, I admit I was somewhat terrified. However... I used the sourdough starter video as my jumping off place (I let it ferment on the counter for about 5 days without feeding it) and then used this recipe. After sifting through the suggestions these are the ones I took: I used warm water instead of milk, only used two cups of flour before turning it out to knead (which probably added another cup during the 9 minutes of kneading I did). I think the egg wash (egg white + water) should either be left off or used on the entire loaf because it looked a little silly by only putting a little on the top. Next time I will add a little water in a pie pan to the oven because I think I like the idea of "steam" in the oven while cooking (I simply forgot to do it). I used my silicone baking pads instead of oiling the baking sheets and then put the loaves directly on a cooling rack straight from the oven. The consistency is more like good white bread, but it definitely has that "sour" taste I was going for. I ended up with two regular sized round loaves. Yum!
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Mustard Vinaigrette

Reviewed: Feb. 18, 2014
I will definitely make this again. It's a superb "make it your own" base recipe. If you like more kick, add more hot sauce, if you want more sweet, throw in a bit of sugar/Splenda, if you like more tang, add more vinegar. You get the idea. Be sure to make ahead so all the flavors meld and *then* add whatever you'd like. I made this for a romaine/green apple/cheddar cheese/chicken/chopped almond salad I threw together. Delish!!!
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Grammy's Overnight Lasagna

Reviewed: Jan. 2, 2014
Yes, this is as easy and tasty as everyone says. But... the way this is written it sounds like there are only two layers and with a box of lasagna noodles, that leaves 6 noodles. So... I topped off with the remaining six noodles and covered that with a can of small diced tomatoes (since the sauce is already accounted for in the first two layers). Then I finished with the Parmesan cheese as directed. My version was veggie so I didn't use the ground beef. I only had a can of Hunt's spaghetti sauce which is 14oz and it still came out yummy. I didn't add egg to the cottage cheese (like other reviewers suggested) and, again, it came out fine. This is a wonderful recipe as is but better with your own touches!
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Magic Cookie Bars II

Reviewed: Dec. 12, 2013
Helpful hints: Let the butter melt in the pan while you're preheating the oven; go ahead and make (and press) the graham cracker crust to ensure the crust actually "becomes" a crust; don't pour the condensed milk too close to the edges because it forms a really hard crust. Otherwise, so stinkin' good and easy to cut into small squares for holiday giving.
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No Bake Cookies IV

Reviewed: Dec. 12, 2013
I had a hard time getting them to spoon out nicely and set right. Big disappointment.
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Fudge

Reviewed: Dec. 10, 2013
If this was any easier, it would already be made! I prepared it on the stove top so I could watch for the grainy element other reviewers talked about. Let the butter melt first on low, low, low; then put in the chips and condensed milk. Stir in the nuts at the last minute and quickly get it into the greased dish. Done in under 5 minutes!!
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Oatmeal Energy Balls

Reviewed: Aug. 18, 2013
Uh, may as well just get a spoon and eat the peanut butter from the jar. I kept adding raisins, honey, and oats until I could taste them. Won't make this again, but I'm not throwing them out either.
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Antipasto Pasta Salad

Reviewed: Dec. 9, 2012
Just love this!!
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World's Best Peanut Butter Fudge

Reviewed: Dec. 9, 2012
As written, this is a 3. DO NOT use 2/3 cups of flour. That's way too much and makes the batch crumbly when you try to cut a piece. I threw that batch out and made it again with 1/4 cup. Better, but I'm not even sure it needs that much.
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Chef John's Mushroom Gravy

Reviewed: Dec. 8, 2012
I was making a complete vegetarian version so used vegetable stock which made this a bit less savory than I wanted. I just kept doctoring it up with onion powder and other spices until it tasted right. Then I froze it as one of my "make aheads" for Thanksgiving dinner. I will definitely use this recipe going forward... it's worth the time investment for a wonderful gravy and freezes really well.
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My Amish Friend's Caramel Corn

Reviewed: Dec. 4, 2012
This popcorn is crisp and just the way I like it. A few notes... putting it in "any old pan" might be a problem. I used a broiler pan and a cookie sheet with a lip; both of which are a bit darker in color and in the last 15 minutes I felt like the sugar coating might begin to burn so I pulled everything with 10 minutes to go. Next time I think I will use two of those disposal roasters because 1) they're lighter in color and 2) it will be MUCH easier to stir the mixture, and 3) I can toss them when I'm finished. My oven door saw a lot of popcorn that escaped but I think using a metal spatula was a good idea so I could easily scoop up the yummy caramel when mixing. I didn't have roasted peanuts so I threw in a couple handfuls of cocktail peanuts I had left over from another recipe. So good! (oh, and I'm going to drizzle chocolate on the next batch!) UPDATE: I took my own advice and used a roaster, putting all the popcorn and the caramel sauce into one pan. Still did the stir every 15 minutes. So good and much less mess... plus you don't have to guess how much of the sauce to put on each cookie sheet!!
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Fish Tacos

Reviewed: Apr. 9, 2012
I've used everything from fresh fish to shrimp to fish sticks (on a reall lazy day) and I always get raves from the eating audience. I purchase corn tortillas, warm them up in a dry frying pan one at a time, and let people build their own tacos. If you're out of slaw mix or cabbage, just finely chop some lettuce. Want to use salsa as well? Go for it! This is a great basic recipe with an amazing sauce!
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