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Glazed Corned Beef

Reviewed: Mar. 15, 2005
This recipe was great. First, it looks alot more appetizing than a traditional corned beef. The taste is really good, and the apricot glaze gets more subtle as it cooks. I took advice of others and boiled first for 3 hours (4.5 lb) and then glazed and baked for 30 minutes. I then used the broth to cook cabbage, carrots and potatoes. I will try baking it the whole way next time (without company coming!).
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World's Best Lasagna

Reviewed: Nov. 7, 2005
Delicious. I cut the sugar down to 1T and substituted oregano for Italian seasoning (because that's what I had on hand). I'm not sure if I was supposed to have about 4 c of sauce left over, but I did and served it on the side. Also, my personal preference would be to add another layer of noodles on top, between the ricotta and the last of the mozzarella. (It looked strange to see the ricotta.) Picky, picky.... it was great.
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1 user found this review helpful

Green Salad with Cranberry Vinaigrette

Reviewed: Nov. 23, 2012
I demo'd this before Thanksgiving using what I had on hand--real cranberries, course deli mustard and sherry vinegar. Too sour and mustardy and had to dirty the blender :). Adjusted for Thanksgiving using a Cabernet vinegar, Dijon (as called for), and a one inch slice of canned jellied cranberry sauce (did not add extra sugar). It was excellent. The cranberry sauce blends beautifully, leaving no lumps, using a simple whisk.
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1 user found this review helpful

Chocolate Banana Cream Pie

Reviewed: Apr. 2, 2005
Loved the combination of flavors in this recipe. I doubled the banana and the chocolate (semi-sweet chips). I don't think I would use cool whip again, though. It oozed off of the pie and made a mess. Next time, I will refrigerate the pie first and then add fresh whipped cream at the last minute.
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39 users found this review helpful

Chocolate Chip Coffee Cake

Reviewed: Feb. 19, 2006
This coffee cake was a big hit with kids and adults. I substituted dark brown sugar for the white sugar in the chocolate mixture and it was very good. I pressed down the topping before I baked (based on other reviewer's feedback) and that helped it adhere to the crust. For the second layer of batter, I dropped it in teaspoons and then spread it. The cake itself is not too sweet and the cinnamon/chocolate combo was great. Will definitely make again.
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32 users found this review helpful

Stuffed Green Peppers I

Reviewed: May 3, 2005
These were much better than the recipe I have been using. I would not change any proportions (rice or sauce). Here are a few tips for saving time. I used a can of diced tomatoes and frozen chopped onions. I also used 4 big red peppers, cut then in half length-wise, put them in my baking dish with about 1/2 cup water, covered with foil and steamed them in the oven for about 10-15 minutes while I was making the filling. Saves a dish, and more intense flavor. I might add some red pepper flakes next time.
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London Broil II

Reviewed: Sep. 25, 2005
Easy and very tasty. I will double the catsup next time for a slightly sweeter taste. I used 2 smaller london broils, marinated them in a ziploc overnight, used one the next day, and threw the other in the freezer, still in the marinade.
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1 user found this review helpful

Italian Wedding Soup I

Reviewed: Oct. 16, 2005
Very good recipe. I substituted a few things...one huge can of broth (6 c), frozen mini meatballs, and frozen chopped spinach. Also, my preference would be to cut the orzo to 1/2 c. next time. I made a day ahead, and it was way too thick. I added another 2 c. of broth and it was still too thick. BUT, good flavor/combinations.
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Slow Cooker Tipsy Chicken

Reviewed: Oct. 14, 2007
This was the first dish I cooked with my new slow cooker. I used 1.25 lbs of chicken tenderloins, 2 cans of mushroom soup, and pinot grigio instead of chablis. I was amazed by how tender the chicken was! (Because I was using white meat, I only cooked for about 4-5 hours, and did not saute first.) The flavors were very nice together. Will definitely make again.
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5 users found this review helpful

Dill Vinaigrette

Reviewed: Aug. 7, 2011
I really liked this. It is a little like a Greek dressing, because of the sugar. I used one teaspoon of sugar, and next time will use even less. I have started a good quality vinegar collection, and used my sherry vinegar this time. It was great.
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2 users found this review helpful

Apricot Chicken I

Reviewed: Aug. 30, 2002
I guess I'm in the minority, but I found the "onion soup mix flavor" too recognizable. I must admit that my kids loved it.
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4 users found this review helpful

Spinach Salad with Peaches and Pecans

Reviewed: Sep. 25, 2005
Nice combination of flavors and colors, but...is the dressing part of the recipe missing? I bought a bottle of poppyseed dressing and it was ok but not great. I bet a great dressing recipe would make this sing.
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8 users found this review helpful

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