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Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 19, 2011
This recipe is AMAZING!! I have made it 5 times so far and have used dried rosemary, a garlic/rosemary combo, and today I made it with fresh rosemary. All were incredible, but today's with the fresh was even better. Thank you so much for this delicious recipe! I have gotten so many compliments and requests for this recipe - I just forward them the link as it is perfect!
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Belle's Hamburger Buns

Reviewed: Jun. 19, 2011
These buns are amazing!! So moist and delicious! The only thing I changed was mixing it in my bread machine for 15 minutes and then unplugging and allowing to rise in the warm mixer for 30 minutes. My husband told me we can never go back to store bought!
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4 users found this review helpful

Acorn Squash Soup

Reviewed: Feb. 2, 2011
This was too sweet for our taste. It wasn't bad, though. I did add white kidney beans to it to add some additional protein since we are vegetarians and left out the bacon. It was a good soup overall just not for us.
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8 users found this review helpful

Hearty Multigrain Bread

Reviewed: Jan. 28, 2011
This bread was wonderful! I didn't have sunflower seeds or flax, so used sesame seeds and more of the millet and quinoa to compensate for the difference. I also didn't have milk powder but used milk instead. I read the reviews which stated this was small loaf so I actually doubled the recipe for one loaf. It was a bit big, but was just the way I am used to for my white bread recipe. When preparing my dough, I choose the dough option and let mix and rise in the bread machine and then take out, form into a loaf, place in loaf pan, and let rise for another 30 minutes in oven. Then baked for 25 minutes at 350 degrees. This made the lightest bread - quite amazing for having such "heavy" ingredients. After reading other comments regarding it raising, the key to your dough rising is to make sure the water is warm, place that in the bottom of the bread machine, having fresh yeast, and always using some sort of sugar be it honey or the sugar mentioned as this "activates" the yeast. Also, make sure to raise it the full amount in the machine and if transferring to the oven, let rise another 30 minutes. Raising twice makes ALL the difference! This was light, fluffy and delicious! My husband raved about it and won't let me off the hook until I make another one! Thank you for a great recipe! **Update - I have been adding twice the amount of grains and have been replacing the butter/oil with the same amount of plain applesauce. It turns out wonderfully and much healthier for you!**
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9 users found this review helpful

Parmesan Corn Chowder

Reviewed: Jan. 10, 2011
We love this soup! I make it probably about once every other week. I do alter it a bit for our lifestyle which is vegetarian. So, I follow step one and then puree when cooked. I then add another chopped potato (sometimes I cook the potatoes separate, puree 1/2 and then add the other 1/2 after) for texture preferences of my husband. I omit the butter and follow step two. In addition to the remaining ingredients, I add 1 C of puree Canniolli Beans (sorry about the spelling! They are a type of white beans) to the mixture. You can't taste them and thickens it and gives us the needed protein we lack in our diet. Thank you for an incredible recipe!
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4 users found this review helpful

Pierogi (Polish Dumplings)

Reviewed: Jan. 10, 2011
Loved this recipe! This is delicious and would be great with so many different variations of fillings. I used the potato filling with a Mushroom Goulash. Awesome. The only thing that I am not a fan of is how long this recipe takes. The prep time is much longer with the making of the dough, cutting, filling, wetting, folding, crimping. I know this is just the way it is with this kind of recipe! But...it does make a delicious dish!
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4 users found this review helpful

Turkey Brine

Reviewed: Nov. 29, 2010
Wonderful brine! We used beef broth on accident, and although I would have preferred vegetable broth, it turned out great. Very tender and juicy! Thank you for the recipe!
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Vegetarian Sweet and Sour Meatballs

Reviewed: Nov. 10, 2010
These were incredible! I followed some of the suggestions and made some of my own adjustments and it turned out incredible! First, I decided I wanted to make meatball subs - amazing combination. In making them I added 1/2 cup shredded carrot, 2 shredded cloves of garlic, substituted very finely chopped walnuts instead of the pecans, and made my own breadcrumbs by toasting my bread and spraying olive oil on it and seasoning with oregano and rosemary. The only other adjustment was not intentional - I forgot to add the seasoning in the meatballs, so I just added it to the sauce minus the sage. To prevent having soggy meatballs, which my husband hates, I formed the balls, placed onto a greased pan, and cooked in the oven for 20 minutes or so or until lightly browned and they could hold their shape. I then added the sauce and cooked for the full 40 minutes. DELICIOUS!! MAKE THIS DISH!!
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1 user found this review helpful

Barbeque Chicken

Reviewed: Jun. 4, 2010
Delicious!! My entire family + my two picky eaters devoured it!! I baked this chicken along with baked potatoes and it was a perfect meal! The only adjustment I made was using lime juice and white sugar as that is what I had and it was still incredible. This recipe is very similar to my favorite BBQ Chicken in the Williams Sonoma Cookbook! Thank you!
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2 users found this review helpful

 
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