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Pie Crust I

Reviewed: Jan. 1, 1999
I love this pie crust recipe and I use it every time I make a pie. I do mess with it a little to suit the type of pie I am making. for fruit pies I like to add a couple tablespoons of sugar, and for savory pies I like to add black pepper and sometimes some dried herbs.
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88 users found this review helpful

Pisco Sour

Reviewed: Feb. 2, 2007
This is awesome. Hard to tell if there is even alcohol in it!
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48 users found this review helpful

French Chocolate Cake

Reviewed: Jan. 5, 2007
I think this cake is great! Working as a pastry baker, I have made cakes like this before. The cake usually sinks in a little at the top after cooling. I like to fill the indention with whipped cream, freeze it overnight and then glaze with a melted ganache icing. Sooo elegant but still pretty easy.
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41 users found this review helpful

Easy Rice Pudding

Reviewed: Apr. 5, 2002
I made this recipe to see for myself if it would work. After the arduous task of stirring every 20 minutes for 2 hours, and then letting it set for 30 minutes, the pudding was still soup. Finally, determined to eat dessert, I whisked in 2 eggs, and cooked it on the stovetop the old fashioned way. It thickened right up in about 5 minutes. Then it tasted great! I recommend using the stovetop method for easier rice pudding.
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38 users found this review helpful

Freshly Fresh Strawberry Muffins

Reviewed: Jul. 23, 2002
I made these twice. The first time they looked really nice, and tasted a bit weird. So I made them again and used baking soda in place of baking powder because of the buttermilk and yogurt. The muffins had a darker color, but the flavor and texture was much improved.
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33 users found this review helpful

Emily's Famous Chili

Reviewed: Apr. 19, 2001
I made this chili for a work function and everyone LOVED it! It was really spicy, but it was loaded with flavor. For less heat you can cut back on the chipotles- but don't leave them out. Best served with sour cream and cold beer!
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29 users found this review helpful

Zucchini Cookies

Reviewed: Sep. 25, 2002
Wow!These cookies were much more excellent than I had expected. The edges were delicately crisp, and the center was like velvety cake. I used golden raisins and mini chocolate chips.
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20 users found this review helpful

Garlic Sauteed Artichokes

Reviewed: May 24, 2002
I tried this recipe, and loved it. I thought scraping out the raw choke would be much more difficult, but I used a melon-baller,and it came right out. My daughter loved not having to deal with it while eating her artichoke. The toasty garlic flavor was great too! I will never make artichokes any other way now. WOW
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19 users found this review helpful

Tahini Butter Cookies

Reviewed: Mar. 7, 2007
We made these according to the recipe, and they were awesome. The texture is similar to peanut butter cookies, but without the peanut flavor.
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16 users found this review helpful

Broccoli Cheese Soup III

Reviewed: Sep. 8, 2004
I made 1/2 batch, and it turned out great
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14 users found this review helpful

Jam Thumbprints

Reviewed: Dec. 17, 2001
Well, I made a few changes on this recipe due to ingredient limitations. I used butter flavored shortening instead of butter. I doubled the recipe. Used half as many whole eggs instead of separated, since I didn't do the nut thing. I added a pinch of cream of tartar, and a pinch of baking soda because I couldn't find the baking powder, andI wanted teh cookies to puff up. I added about 1/2 cup more sugar because I was afraid they wouldn't be very sweet, and rolled the balls a bit bigger. I filled half of them with apricot preserves, and the other half with raspberry. I never even looked at the baking time and temps, but I baked them at 325 convection for 12 minutes. Everyone loved them, and I plan to make them again soon!
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12 users found this review helpful

Springerle III

Reviewed: Dec. 12, 2007
I made a double batch and at first it seemed too soft to roll out. I let it sit for about an hour and it was fine. I rolled some of them a little too thick the first time and they didn't puff up evenly. The rest were rolled about 1/4 inch thick before I rolled them with the springerle rolling pin and they came out great.
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11 users found this review helpful

Emily's Famous Chocolate Shortbread Cookies

Reviewed: Sep. 20, 2001
I loved these cookies. I did have to chill the dough for a little while before I rolled it out. I cut the recipe in half and was able to get 2 1/2 dozen cookies. Instead of dipping them in chocolate, i used the sugar cookie frosting recipe and added cocoa to it. I heated it up before spreading it onto the cookies and it was beautiful. These are so chocolaty, they taste great with a sweet frosting.
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8 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Oct. 11, 2006
A pleasant, attractive soup. Looks nice in the bowl. Satisfying. I liked it with hot sauce sprinkled over the top.
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5 users found this review helpful

Cheese Ball I

Reviewed: Dec. 9, 2002
I had this cheeseball at a party, and I haven't been able to get it off of my mind. It is so good!
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5 users found this review helpful

Emily's Famous Sloppy Joes

Reviewed: Apr. 9, 2002
These sloppy joes are just like the ones that my grandma made before she moved down to Florida. Just the right amount of sweetness and spice. I like to eat them with cheese and tomato on them sometimes.
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5 users found this review helpful

Simple White Cake

Reviewed: Mar. 1, 2004
I used this recipe to make my friend's wedding cake. It baked very evenly, and was a dream to work with. I used 4 times the recipe, and made two 10 inch, two 8 inch, and two 6 inch layers. I used a lemon sugar syrup on the layers for added moistness, and filled with a raspberry mousse. It was delicious.
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4 users found this review helpful

Banana Banana Bread

Reviewed: Feb. 12, 2004
I loved this recipe. I made it into muffins and added about 1/2 cup of chocolate chips and 1/2 cup of coconut. My kids wouldn't eat them because they said "we saw those bananas!" So you might want to keep those ripe bananas a secret.
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4 users found this review helpful

Mock Champagne

Reviewed: Sep. 16, 2004
delicious and beautiful!
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3 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Feb. 23, 2004
This recipe turned out excellent for me. I made a few adjustments to it, but nothing major. I used a whole chicken cut into 8 pieces (minus the back). I didn't have quite enough soy sauce, so I added a little more water, and it didn't seem quite as sweet as I liked it, so I poured in some sweet chili sauce. My whole family loved it, especially my daughter who only likes chicken fried.
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3 users found this review helpful

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