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Reuben Sandwich II

Reviewed: Mar. 19, 2014
Great. See review #4 for cooking method - perfect to keep everything warm (without drying out the corned beef).
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Lemony Lentils with Kale

Reviewed: Feb. 25, 2014
Delish! I used green tomatillo salsa (about 1/3 cup) and omitted the lemon since the salsa is tart. Also added a little cornstarch thickener at the end to get consistency I wanted.
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Festive Breakfast Casserole

Reviewed: Sep. 10, 2013
This is a keeper - especially since I can make it the day before! I made this healthier by using Jimmy Dean's low fat breakfast sausage, 2% milk, and our favorite "white wheat" sandwich bread. Also found a cheese mixture called "Fiesta Blend" at our local Kroger which had a nice mix of cheese and spices (incl jalapeno). I did add a little crushed red but might omit that next time as it may have been too much with the spices in the cheese blend. Everyone raved, and my guy is not crazy about "quiche-like" casseroles but he sure liked this! Served it with low-fat sourcream, chopped green onions, and extra salsa on the side for those who wanted extras.
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Bacon Wrapped Water Chestnuts I

Reviewed: Jul. 13, 2013
This was great - with some folks saying it was too salty I saw another recipe where a piece of sliced pineapple was added. The salty/sweet combination was perfect!
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Cheese-Stuffed Pork Tenderloin

Reviewed: May 21, 2013
This was easy but looked and tasted gourmet, and was very juicy and tender. I may have had a smaller tenderloin so only took 45 mins to cook and let sit for 10-15 mins before slicing. I had a chive/onion cream cheese in the fridge so omitted the green onions, and didn't have chopped spinach so just laid 4 fresh basil leaves over the spread and then rolled up.
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Oatmeal Raisin Cookies VII

Reviewed: Apr. 3, 2013
I usually don't make cookies because of the hassle of dropping them individually by tsps or tbsps. This was a perfect recipe for solving that problem and they are delicious and chewy to boot! I did do the raisin boil which was recommended by others, and 1/2 cup each of the white and brown sugar, and also increased the vanilla to 1 tsp and did a rounded 1/2 tsp of cinnamon.
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Margarita Dressing

Reviewed: Mar. 19, 2013
Excellent, I did what one of the reviewers suggested and served over blanched broccoli florets, sliced fresh mushrooms, sliced red onion, and tomatoes. Served with a green chili enchilada casserole and it was the perfect side.
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Traditional Mexican Guacamole

Reviewed: Mar. 19, 2013
My guests raved on this one. Did add 1 minced garlic clove, seeded the tomato, used lime instead of lemon. And mashed half the guac and left half in small cubes for that chunky texture.
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Venison Stew I

Reviewed: Mar. 5, 2013
Basic recipe is spot-on. For those who like a more robust flavor, substitute 1/2 Cup red wine and 2 1/2 Cup beef broth for the water. I also added the carrots after 1.5 hours of cooking (for a total of 2 hours on the stove),and omitted the potatoes from the stew. Served this over mashed potato with gremolata (parsley,garlic,lemon zest, minced together) on top for those who like an extra pop. Delish!!
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Grilled Mongolian Pork Chops

Reviewed: Sep. 17, 2012
This was an excellent marinade for babyback pork ribs. After baking marinated ribs in the oven for 2.5 hours at 300 degrees (wrap pan tightly with foil) - then drain the fat and apply a glaze to make them look appetizing. When guests arrived, we then did a short grilling on the outdoor grill and basted with more of the marinade before serving. Everyone raved! Didn't use the other sauce.
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Hamburger Steak with Onions and Gravy

Reviewed: Aug. 21, 2012
I will use this again. I did add finely minced fresh green peppers ,onions,carrots (about 3 TBSP each) to the beef mixture just for some extra veggie power and to moisten the hamburger steaks. I did double the gravy and the slight sweetness with the sherry is perfect. After putting all back into the pan and cooking on low for ~30 mins it was truly delicious.
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Simple Garlic and Basil Pesto

Reviewed: Aug. 5, 2012
Terrific w/or w/out brazil nuts or chili powder. I freeze extra in ice cube tray (then put in freezer bag) and use it all year long! Freshly grated parmesan makes all the difference.
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Beef and Spinach Curry

Reviewed: May 17, 2012
This had terrific flavor - I also used a crockpot and after browning the meat (stew beef) in butter (did not use clarified) I just added everything into the pot without browning the onion first. Cooked on low for 5 hours. The only thing I would do differently next time is add the spinach in the last 10 minutes, rather than last hour, to retain the bright green color, but no one complained. Also I served this with sherachi sauce on the table so everyone could get the heat they wanted. Really good!
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Sensational Steak Sandwich

Reviewed: Apr. 12, 2012
I gave it 4 stars only because I had to modify based on ingredients I had. We used deli-sliced roast beef, topped with mushroom/bell pepper/onion, and a nice fontina/asiago cheese blend named "fontiago" we'd just found. Used McCormick's packaged "au jus" mix instead of the beef broth so I did leave out the salt since the au jus tends to be salty. We both loved the dipping sauce. I've saved this recipe!
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Chicken Tortilla Soup II

Reviewed: May 25, 2011
I used this for the basis to use up some leftover store-bought rotisserie chicken. I stripped the chicken meat and diced it up and set aside. I used the bones/skin from the chicken, added 3.5 cups water, some salt/pepper/1 bay leaf and simmered for ~40 mins to make broth, then strained and discarded the bones/skin. The next day I made the tortilla soup but omitted the oil and tortillas, and just threw all the rest of the ingredients into a pot with the broth for about 40 minutes. I also added 1/4 tsp dried oregano. Then ladled the soup on top of tortilla chips, with a squeeze of fresh lime (a must!). It was delicious!
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Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Apr. 18, 2011
Delicious and devoured by the guests! I also combined the chicken with sourcream, and added a pkg of taco seasoning, 2 small seeded diced jalapeno, and 1 tsp cumin. Otherwise it was perfect, and I saved maybe 1/2 cup sauce just to avoid soupiness some mentioned but I think it would have been fine to use the whole can. Garnished with cilantro & chopped green onions. This is a keeper!
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BBQ Teriyaki Pork Kabobs

Reviewed: Apr. 8, 2011
GREAT flavor and easy! Used beef sirloin instead of pork and the crushed red pepper was perfect (I was a little worried at 1/2 tsp). I did up the brown sugar to 3TBSP as some readers recommended, crushed the garlic and used fresh ginger, and it made a lot of sauce, I would cut sauce in half next time.
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Chicken Stir-Fry

Reviewed: Jan. 4, 2011
Really good - knowing that 6 minutes with constant stirring on high heat will allow your veggies to be crisp-tender is a good thing to know. I actually had already cooked chicken, so I just added 1 Tablespoon cornstarch to the 1Cup chicken broth after tossing the chicken into the stir-fried veggies and it worked perfectly. Used fresh garlic and ginger too.
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Cajun Baked Catfish

Reviewed: Jul. 31, 2010
Easy and delicious! I had tilapia because it was on sale. Added 1/2 t chili powder. Served with home-made mango&peach salsa tucked in a corn tortilla. The trick on the corn tortilla is to sear them individually until slightly puffy in a dry skillet on very high heat (flip once) and keep warm under clean towel. Will definitely make again for guests next time!
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Spaghetti Salad III

Reviewed: Aug. 29, 2006
I had 1 Cup leftover spaghetti so I simply cut it up, popped it in microwave with a little added water to plump it up. Then added the ingredients adjusted for 1 Cup of spaghette and also added a sprinkle of onion power/garlic powder, some chopped fresh parsley, and used 2-3TBSP grated parmesan (instead of shredded cheddar). This is a keeper for any leftover pasta!
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