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Best Chocolate Chip Cookies

Reviewed: Jan. 15, 2012
This recipe is almost exactly like my grandmother's recipe from long ago. My mom sent me this recipe and I lost it and so I was very happy to find it here. The only difference between this recipe and my family recipe is that instead of 1 cup of butter we use 1/2 cup butter and 1/2 a cup of marg. I really don't think it makes a difference, but that is how I make mine. The only thing I reccomend is to freeze the cookie dough for a couple of hours before baking. It makes a huge difference! Other than that, these are the BEST cookies there ever was! The baking soda and hot water mixed together is KEY! You have to do that to make them perfect!
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Easy Sugar Cookies

Reviewed: Dec. 2, 2011
I was skeptical because this recipe is SO simple compared to other sugar cookie recipes but honestly the cookies came out PERFECT!!! I was so happy!!! I made them exactly as the recipe stated, refrigerated the dough for about 30 minutes to harden it up, and then rolled the dough into little balls and used a small bowl of flour to make them nice and smooth. Baked them for about 8-9 minutes and came out perfect. Used the ''decorator frosting'' recipe on here, and my christmas cookies are amazing!
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Chicken Noodle Casserole I

Reviewed: Nov. 22, 2011
This was a really great base recipe for me. I had all the ingredients already on hand. I wound up using frozen chicken cubes because that was all I had but no big deal. I also added garlic salt & onion salt to the soup and sour cream mixture. I added diced onions, carrots, and celery as well, with a little bit of milk to loosen it up. I used spaghetti noodles in place of egg noodles. Instead of crackers on top I used a mixture of parmesan cheese and italian flavored bread crumbs. This is a really good recipe to add your own flare to, and its super super easy!
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Baked Pork Chops I

Reviewed: Apr. 5, 2011
I normally hate pork chops because they are hard to make taste good, but these were soooo great that i will definitely make this every time i make pork chops!!! wow!!!!!!!! i didn't have any of the mushroom soup so I wound up using cream of onion, and I used sherry in place of the white wine. so so so good!
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Better Than Best Fried Chicken

Reviewed: Mar. 29, 2011
this was a fabulous recipe. the flavor was amazing on the chicken, but it was so messy to prepare!!! i wound up skipping the bag part, i tried it with one piece and it was a mess so i wound up just transferring the pieces into a bowl of the flour mixture and that worked out a lot better. also, i used chicken thighs which were pretty thick i guess. i fried the chicken in a pan on the stove for about 15-20 minutes in total, flipping the pieces halfway through but when we sat down to eat they weren't cooked through! so i had to put them in the oven at 425 degrees for about 30 minutes. it was not a recipe issue, it was mine for having chicken thighs! ha ha. but overall great great recipe, and even better the second day i think!!
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Merwin's Chicken Marsala

Reviewed: Mar. 21, 2011
This recipe was perfect!!!! best chicken marsala I've ever made, EVER. probably the best I've ever eaten too! I followed this recipe exactly as it's written, and only changed a couple things. After I added the marsala wine and the parsley and oregano, I also added about 1/4 cup of cooking Sherry. I had no ''meat extract'', because I have no idea what that is, so I added some a packet of Beef flavoring from a package of Ramen noodles, ha ha ha. Also, I let that simmer with the mushrooms for about 5 minutes and then I removed the mushrooms, put them in a separate bowl, and then I added a mixture of cornstarch to thicken the sauce just a LITTLE. You don't want it to be too thick. After that was mixed up I re-added the chicken and the mushrooms back to the pan and covered and let it simmer for about 5 minutes or so. It was perfect!!!
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