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Light Wheat Rolls

Reviewed: Nov. 27, 2014
These rolls were so light, fluffy, and delicious that I will now use this recipe instead of my old one! I used half milk and half water, honey instead of sugar, and mixed grains instead of whole wheat flour. I also didn't have a muffin tin so I shaped the rolls and put them on a baking sheet. The dough had a perfect texture and elasticity for shaping into braids, knots, and spirals. They rise really high and fluffy. I'm making them again for a pot-luck tomorrow so I'll be sure to get a picture!
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Cinnamon-Curry Tuna Salad

Reviewed: Jul. 9, 2013
I wanted to make something cool (temperature-wise) and interesting for my night cooking western food here in Korea. I didn't have Dijon mustard so I used brown mustard, and I didn't have sweet pickle relish so I diced up leftover hot/sweet pickles from dinner at Outback. FANTASTIC! I can't wait to try it on my friends!
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Amazingly Good Eggnog

Reviewed: Nov. 25, 2012
Somebody brought this to a potluck and it was incredible, so I decided to make it myself. I used Malibu rum and heavy cream instead of light cream. It was a huge, huge hit and I'm so excited about making it for New Years Eve that I might just make a double batch. It's a lot of work but so totally worth it!
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Blackened Tilapia with Secret Hobo Spices

Reviewed: May 22, 2010
I didn't have onion powder or garlic powder, and I substituted celery salt for the celery seed and kosher salt, but it turned out quite tasty. I also served it over rice instead of white bread since I had leftover rice that needed to be eaten. Very tasty and very easy to prepare. Just beware -- it is pretty spicy. I like my food hot but if your tastes are to lower than volcano heat, cut back on the cayenne a bit.
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