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Mama's Balsamic Vinaigrette

Reviewed: Aug. 31, 2013
Perfect! I initially made a half batch but still used a full clove of garlic/crushed and that was a wee bit too garlicky (still good though ) I had gone out and purchased a little bit better balsamic vinegar and maybe that's why it is so yummy?? BTW. I used Colavita Organic-was about $5 so not terribly pricey, no caramel coloring just wine vinegar and concentrated grape must. I am now making a full batch-goes great on a salad with blue cheese, apples, Craisins, and walnuts. Thanks a lot for the recipe-my new favorite!
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Mom's Turkey Sausage Patties

Reviewed: Dec. 23, 2012
I love this recipe-but it's better as other Reviewers have mentioned, when you double all the ingredients (although i omitted the cayenne completely since i was using freshly ground pepper) and since I was using freshly ground pepper, I therefore used 3/4 of a Tsp( times 3) i did not reduce the salt-i doubled this as well-I also added the 1 Tbs of Maple that another Reviewer mentioned but I may try and increase this next time. One time I made these sausages the texture was really off-kind of rubbery. Then I realized you have to use the ground turkey that is NOT ultra lean, you want the one that has 8g fat per 4oz! I didn't find this recipe to be 'dry' as others mentioned. I thought (my family) thought these were the best tasting sausages and they are definitely not greasy like pork can be so it may be easier to overlook them and become dry. Covering the pan with a lid helps keeps some moisture and kind of "steams" them as they cook. I'm mixing up a batch right now so I'm ready to go Xmas morning. I love Whole Foods fresh pork breakfast sausage-this recipe is just as good, easy, and cheaper! Thanks!
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Sam's Famous Carrot Cake

Reviewed: Sep. 23, 2012
Just took a bite...oh my gosh! Moist and so flavorful-and I didn't make the frosting yet! I did use pecans since that was all I had-and it was great! I ended up using store bought "shredded carrots" and then pulsed them to wee little bits in the food processor-this worked out great! Omitted the raisins, but the sweetness is still there so no worries. Decided to add some freshly grated nutmeg as well. thx for my new "go-to Carrot Cake recipe"! We have finished the first cake.."need" to make another now. I used the cream cheese frosting recipe that another reviewer suggested which has a bit of almond extract in it. Absolutely no need to try another recipe once you have tried this one. I think the phenomenal texture could be because I pulsed the pineapple and as mentioned above, the carrots. No child will ever know there are vegetables hiding...
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Chicken Breasts in Caper Cream Sauce

Reviewed: Mar. 27, 2012
Yummy! I had to improvise a bit; my jar of Lemon Pepper seasoning was, well, it didn't look so good so I checked the ingredients and did the following to get a "lemon pepper" flavor: I pounded the ckn breast to almost 1/4 inch thick, sprinkled with lemon juice, freshly ground pepper, sea salt, celery salt, onion powder, garlic powder, dried dill. I did this to BOTH sides of the chkn and let I sit for 20 min. I did add some slices of garlic to the butter in the skillet when I sautéed th chkn. Definitely need to double the sauce, and I next time I would add a bit of salt to the reducing cream. It took longer than 3 minutes to reduce the cream down to a good thickness but no big deal. I love the capers so next time I think i'll add a bit more! Thanks for the recipe!! UPDATE: I have now made this recipe for my family four times in the past 3 weeks. I'm out of capers! who runs out of those?! Only thing new is I've been seasoning the sauce with a bit of the same spices that I used on the chicken-and I've been a bit more generous when dousing the chicken with the seasoning. My husband has gravitated towards putting a chicken breast and sauce on french bread-he says it is the best chicken sandwich! Thanks again
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Batman's Best Caesar Dressing

Reviewed: Mar. 10, 2012
I really liked this- I made 1/3 recipe to test it out-just in case..I was worried about the generous anchovy allotment so for a 1/3 recipe I only used about a scant 1/2 tsp-and I thought this was almost too much for my tastes-but still good. To me I think the recipe as-is gives you a "Caesar vineagrette" which is very good but more of an oil consistency. I've had something similar in restaurants but I've also had the "creamy Caesar dressings" too- so to get a bit more creaminess-and to soften the anchovy flavor a bit more-I added a little more sour cream. For the finished salad I did add extra Parmesan and I was so I very impressed!! Both versions were good-whether you keep the recipe with mostly olive oil or add additional aour cream. All in all, this recipe is far better than most bottled, fresh, or restaurant versions. Thanks so much-super easy to make and so much cheaper than buying bottle after bottle after bottle...
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No Bake Cookies III

Reviewed: Jan. 20, 2012
It wouldn't be fair, I suppose, to give a lower rating since I altered the recipe. I tried to lower the sugar amount by almost half, as I find most cookie recipes are too sweet for our tastes. However, while I did bring the mixture to full rolling boil, especially because I saw in previous reviews this was an issue, and I had "rolled oats", but I stilll couldn't get the mixture to "set up". It did taste great though! We kind of ate it with apple slices-and my 4 yr old loved it just by the chunk-ful (since we didn't really have "cookies". I believe the sugar content must not be altered for the cookies to take shape...
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The Real Mojito

Reviewed: Dec. 11, 2011
Thanks A LOT; I make these and now no place I go out to makes a Mojito that even COMPARES! Guess I need to cook at home more now and whip up one of these to go along with the meal! Only thing to keep in mind is the size of your mint leaves;some can be gigantor-so adjust amount accordingly-or go with the extra-minty version you'll have!
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Buttermilk Pancakes II

Reviewed: Nov. 27, 2011
I don't even like pancakes-and I thought these were delicious! But, being a non-pancake fan, I had to ask my son, the pancake "connoisseur" who proclaimed "these are good" (Finally! he has never liked any of my recipes ;) I did follow the recipe, however I thinned the batter with a couple Tbsp milk. I noticed the first half of the batter were a bit fluffier than the latter half-but regardless they all turned out great. (I split the recipe in half; I beat the three eggs and took half of that for the recipe since I did not need so many. Half a recipe made about 9 (5-inch) pancakes. I'll be saving this one! Thanks!
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Pumpkin Pancakes

Reviewed: Nov. 12, 2011
I loved these-it IS a thick batter, but I found (as others suggested) if I just even out the batter in the skillet right after I pour the batter in, AND ensure I brown the pancake on both sides, it cooks- and tastes great. I've never seen a fluffier pancake. I did use melted butter, rather than the oil since I don't care for the flavor of canola oil, etc. The second time I made these, I couldn't find my allspice so I substituted several gratings of fresh nutmeg-and I liked that version too! (I also made a 1/2 recipe by halving everything-except the egg which I used one whole egg-and the recipe was great-and just enough for about 5-6 good-sized pancakes. BTW I just added the vinegar to the liquids mixture-no problem with curdling (as another reviewer had expressed concern with) Thanks for sharing this one!
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Vintage Lemonade

Reviewed: Aug. 7, 2011
Can I leave SIX stars? This is delicious as written! The only down-side is cutting the rind off, but it is well-worth doing!The only modification I made (to expeditite drinking it!) was to cut the water amount in-half, heat that portion and pour over the sugar/lemon rind. Then after draining the mixture, I allowed it to cool for a bit but then added some ice cubes to cool it faster. Then I added the remaining water, using ice cold water and added the lemon juice last. This way I wouldn't "cook" the fresh juice. Wonderful-thank you :)
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Taco Seasoning I

Reviewed: Feb. 15, 2011
this is great! I left out the red pepper (for the kids) and my son said it was perfect-good flavor and not spicy. For my second round, I am going to up the garlic as it could stand to be stronger-Doesn't get easier than this-or cheaper! Thanks!
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Mom's Chocolate Chip Cookies

Reviewed: Jan. 8, 2011
I've made these 3 times, and while they were fabulous each time, the 3rd time the cookies were much flatter (not sure if the batter was too warm?) In any case, there has never been any cookies left to get stale when I've made these. Kids were "claiming" the cookies for their lunchboxes the next day. Thanks!
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Grandma Johnson's Scones

Reviewed: Jan. 8, 2011
People-this is the one, this is the recipe you've been looking for! I will agree with others, the dough seems dry, but if you continue to knead gently, just so that it all holds together (like a pie crust) it will still appear somewhat crumbly, but it will bake beautifully! I omitted the raisins and added about 1 cup blackberries (halved) and about 1/2 c white chocolate (chopped)with the sour cream/egg mixtures. These are tender, moist and very rich-but everyone needs a treat. My son thinks he likes blackberries now :)
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