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Simple Baked Apples

Reviewed: Oct. 6, 2013
This makes a great cold-weather side dish. I followed the directions exactly only omitting raisins since we don't care for them. Only change was to stir the apples halfway through for even baking. Turned out terrific, not too sweet, which makes it a good side dish.
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German Potato Salad

Reviewed: Oct. 6, 2013
I really liked this recipe. I made only a few changes for my taste. I tried it with one tablespoon of sugar because I like more tang than sweetness. Next time, I will omit it entirely. I used white balsamic vinegar, but I am sure it is just as good with white wine vinegar. I added some chopped celery to the green onion and cooked them in the bacon grease along with the sugar, flour, vinegar and water. That it just because I wanted them soft like the potatoes. And I also added more vinegar and water because I agree with another reviewer that the potatoes soak up a lot of liquid. And don't be shy with salt and pepper. The salt helps to enhance the bacon flavor.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 12, 2012
These cookies are delicious. I love the crumbly buttery texture. I agree with the other reviewers. Chill the dough before baking. I put it in the fridge for 15 minutes after I made it. Also, use a chapstick tube to make the indentations. It makes a little well that keeps the jam contained. Also, putting the jam in a plastic bag and squeezing it into the indentation is a very helpful tip. One comment I have is that I don't think the milk amount for the glaze is enough. I think it should be one tablespoon of milk. When I use the ratios as written the glaze was just crumbly. I had to add more milk to make it smooth. Overall, a delish recipe. Might be my new go-to recipe for X-mas cookie exchanges.
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Cheesy Broccoli Chicken Casserole

Reviewed: Oct. 25, 2012
I followed the directions exactly as written and this was outstanding. And it got better over time, so it made fantastic leftovers. It is a lot of work, but it makes a large amount, so it was worth it to me. I would definitely use an herb and butter flavored rice side dish as directed. It adds a lot of seasoning and flavor to the casserole. Using just white rice might be the reason other reviewers felt there was too much mayonnaise flavor. My family ate it up. But again, I think the key is to make it exactly as written. Delish!
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Banana Apple Muffins

Reviewed: Mar. 28, 2012
These must be really good for you because they taste pretty bland.
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Lentil Soup with Lemon

Reviewed: Jan. 24, 2012
I followed the directions exactly on this, the only exception is that I could not find red lentils at the store, so used the usual kind. It turned out wonderfully, the flavor is reminiscent of Indian cuisine, which we love. It did not even salt at the finish to bring out the flavor, was quite delicious as is.
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Baked Pork Chops I

Reviewed: Sep. 18, 2011
I can't figure out why this recipe is so highly rated. I agree with the mom of boys whose family couldn't choke it down. I thought the pork chops turned out completely mushy and flavorless. Maybe I am just not a fan of baked pork chops.
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Chicken with Lemon Sauce

Reviewed: Aug. 22, 2011
This is a delicious recipe with just a few modifications. I think it is a typo that they list 5 teaspoons of flour in the list of ingredients. You definitely will need 5 tablespoons. Also, do substitute white wine for the apple juice. Juice makes the sauce too sweet, while the wine just enhances the lemon flavor of the sauce. I disagree that this recipe makes only 2 servings. I bought two breast halves totaling one pound. I cut them into a total of five pieces and prepared as instructed. My husband and I each had one piece with two side dishes and there is plenty left over for another night's meal.
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Pauline Werner's Beef Stew

Reviewed: Oct. 25, 2010
The first time I tried this stew, it turned out delicious. I refined the recipe a bit. Definitely coat the beef by shaking it with the flour, salt and pepper in a ziploc bag. Also, add more flour than the recipe calls for. This is the thickening agent that will result in a gravy-like broth. I added one can of beef broth to the water that I added to the pot after the beef was browned. Leave the cover off the pan while the stew cooks after the veggies are added. This thickens the broth and intensifies the flavor. The veggies still cook fine with the cover off. And season to taste with salt and pepper toward the end of the cook time. The result is a classic hearty beef stew with a rich, meaty flavor.
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