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Buttermilk Pancakes II

Reviewed: Sep. 16, 2012
When made with buttermilk, they were fluffy but not sweet enough. When made with milk and vinegar, they were flat and bland.
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1 user found this review helpful

Apple Oatmeal Cookies II

Reviewed: May 12, 2011
I used this recipe as a basic format but made few changes. They turned out wonderfully delicious and (thanks to the brown sugar) very caramel-y. Changes: Almost 3/4 c brown sugar instead of honey, old fashioned oats, butter instead of margarine.
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6 users found this review helpful

Chicken Piccata

Reviewed: Feb. 4, 2011
Worked out quite well but it wasn't until I was cleaning up from dinner that I realized that there weren't any MUSHROOMS! I looked up Piccata, tonight, because I have mushrooms in the fridge that i need to use! Guess I'll have to make mushroom breakfast and lunch before it's too late!
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3 users found this review helpful


Reviewed: Jan. 3, 2011
These scones are good...but I am having a lot of trouble with the fact that people are giving them so many stars! They're plain and simple (no seasoning), which may be the English way but they don't have the amazing flaky texture that makes a great English scone great. I made these for brunch with friends and, by coincidence, our guests brought scones from a great, local, Cuban bakery. The scones from the bakery had all kinds of interesting flavors (they didn't have any labels, but I'm guessing light curry cranberry? and coconut with fruit) and were so delightfully flaky that I felt just a little disapointed about serving these homemade scones to my guests. They are yummy, go well with jam and whipped cream, and maybe they're easier than better scones. But nobody offered any major compliments.
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Tomato Vinaigrette

Reviewed: Jul. 26, 2010
We're about to have this with dinner. I doubled it and added oil but I'm not too impressed. It's a little bitter and I'm wondering which ingredient may have made that happen since my basil and tomatoes are fresh from my garden...maybe my dried mustard is bitter?
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Fluffy Pancakes

Reviewed: Jun. 19, 2010
I substituted oil for shortening and cut the amount in half. I made up for the lack of liquid with milk and vanilla. It was delicious and we were happy with the result but the amount was tiny. The recipe says it yields enough for 4 people, but it only makes about 4 small pancakes. The second time I made this I used melted butter and while they toast up to an incredible brown color...I'm left with more baking soda flavor than I'd like. Any tips on getting rid of that?
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