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Hot Artichoke and Spinach Dip II

Reviewed: Jan. 20, 2013
Amazing, amazing, amazing!! I've had this recipe for years and I make it at least once a month. Its the most requested dish at family and friend gatherings. Just for kicks I add a sprinkle of old cheddar cheese on top with the mozzarella but with or without this can't be beat. Did I mention this dip is amazing?
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Chef John's Italian Meatballs

Reviewed: Mar. 18, 2014
These were amazing meatballs. My daughter considers herself a meatball connoisseur and she rates these a 5 as well. I too used more beef to pork ratio; approx 60/40 due to personal taste. Used convection bake setting and turned the meatballs halfway through baking. It gave them beautiful brown colour. Using extra lean ground beef and lean ground pork resulted in very little meatball shrinkage or greasy run-off.
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Roasted Garlic Mashed Potatoes

Reviewed: Apr. 4, 2014
Perfect; have to say when making mashed potatoes I don't measure my butter or milk, I just add until I get the consistency and flavour I'm looking for. I probably put in 1/4 c butter and closer to 3/4 c milk for this quantity potatoes. Paired them with NY strips and sauteed mushrooms.....delish!
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American Lasagna

Reviewed: Jul. 26, 2014
I've been making this lasagna recipe for 30 years now; sometimes I use ricotta layer, sometimes not depending on who its being served to. Agreed there needs to be more sauce for a 9x13 pan but I just multiply the ingredients to accomodate. As well I add about 1/2 cup pasta water to the sauce; it thickens as it cooks when paste is used. I too put a small amount of sauce on the bottom of the pan to prevent the noodles from drying out. Now, for those of you having trouble with the cook time, it shouldn't take more than 45min tops to bake this unless of course you've refrigerated it the night before. I never cover mine with foil, it will obviously take longer to cook when you do that. The cheese on top gets nice dark golden brown and its bubbling over at 30min at 375 degrees. The times at the side of the recipe refer to TOTAL cook time; sauce + noodles + bake time. Try baking first without foil then cover if its getting too brown for your liking. Great recipe, don't mess with it
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Janet's Rich Banana Bread

Reviewed: Jul. 28, 2014
Softened butter; mashed bananas, otherwise followed recipe to the letter......exquisitely moist. Mine was done in 50 minutes at 350. My daughter had 4 of her friends here and all raved about it.
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Delicious Ham and Potato Soup

Reviewed: Sep. 17, 2014
Delicious! I too used chicken stock in place of water and cut down on the pepper but otherwise stuck to the recipe. Absolutely a keeper
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Sweet Dinner Rolls

Reviewed: Sep. 17, 2014
I give this 5 stars because my family gobbled them up but they are too sweet for my taste....I even cut the sugar down to 1/4 cup as the title "sweet" dinner rolls was a bit of a give away. Don't get me wrong, they are very good; next time I'll cut the sugar even more. If I were making cinnamon buns, on the other hand, the sugar content would be perfect at 1/4 cup. No bread machine either, let rise twice before baking.
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Candied Apples II

Reviewed: Oct. 30, 2014
I've been making candy for years now, including peanut brittle and candy apples....the most reliable way of cooking candy is to use a candy thermometer. You need to work fast so have all your ingredients and utensils close at hand. Make sure apples have been washed thoroughly to remove wax; wash with tepid soapy water, rinse and dry completely. If not, candy will not stick to them. Next, you need to stir sugar mixture constantly until it dissolves and comes to a boil; after that, you can leave it alone but stirring it occasionally doesn't change the outcome. Watch your thermometer closely; the first time I made candy apples, I cooked to hard crack (300 degrees) but found its way too hard...like teeth breaking hard. Now I cook to just above soft crack which is 280-290 degrees; so I mean cook to like 285. Much more edible at that temp. but thats personal preference. You can add any extract flavours you like; found at most specialty or bulk stores. Finally, once you reach the crack stage your looking for, do immerse the pot in a large pan of boiling water to keep the candy hot enough to work with until your done dipping. I just use my kitchen sink! I give these out at Halloween...the first 30 kids anyway.
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Asparagus Quiche

Reviewed: Aug. 4, 2014
Very good; I saute the asparagus with some garlic in EVOO instead of steaming but thats just taste preference. Switched out swiss for old cheddar as well, again taste preference
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