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Old-Fashioned Pancakes

Reviewed: Jul. 13, 2014
They are OK. I thought for sure, I'd see pancakes with chili powder or some hot sauce in them when I saw Chef John's name on it.
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Margaret's Southern Chocolate Pie

Reviewed: Jul. 7, 2014
I've made pudding this way all my life, and I'm 74. A long time ago, I found it easier if you use a double boiler. Or, be patient, turn that burner down. If your are scorching you have your burner too hot. The double boiler saves a lot of frustration.
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Broccoli Salad with Red Grapes, Bacon, and Sunflower Seeds

Reviewed: Jun. 28, 2014
The first time I made this I followed the directions exactly. The second time I diced the bacon before cooking it, Then I mixed everything together and put it in the fridge overnight. We all like it better this way. We all thought it had more flavor. I added a handful of chopped Walnuts too.
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Slow Cooker Carolina BBQ

Reviewed: May 23, 2014
We have made Carolina pulled pork BBQ for years, but, we never use all of that hot spice stuff. Our pork is very good meat, we don't need to mask the flavor with hot spices. When we have community pot-lucks I frequently am asked to bring this. So, just leave out the hot spice and do add a little liquid smoke. It's the apple cider vinegar that really makes this anyway.
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Overnight Caramel Pecan Rolls

Reviewed: May 8, 2014
This is for "Sometime Cook". More caramel is great, but be sure to add at least 1 tablespoon of flour to your sugar mixture. This will help make it thicker, and also it won't get hard. Your are not going to eat all of these rolls while they are warm, so the caramel is going to get very sticky or hard. The flour really helps to keep this from happening, and I love these things cold too.
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Sweet, Sticky and Spicy Chicken

Reviewed: Apr. 28, 2014
I will give it 5 stars with these changes. Add a tablespoon of cornstarch to the flour, and double the amount of the sauce. The cornstarch will thicken the sauce a little, and when served over rice, the extra sauce is good.
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Rainbow Citrus Cake

Reviewed: Apr. 15, 2014
I've made this cake several times, and it's always a big hit. I don't understand all the problems some of you had, this is a pretty simple cake. I'm 74 years old, and when I was a kid my mother used to bake this for the family, in a coal or wood fired cook stove. I'm still using the same pan's she used. She always used lemon curd for the filling, and I'm still using the same recipe. She made the frosting with whipped cream held up with powdered sugar. Never had to worry about left over cake either. I still don't. The whipped cream/cream cheese frosting is a little different when I make it, I use powdered sugar, and more of it, the frosting stands up better this way.
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Mini Cheesecakes I

Reviewed: Apr. 7, 2014
This recipe is more like custard than cheesecake. Doesn't cut like cheesecake. It cuts clean. Bland flavor.
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Chef John's Quiche Lorraine

Reviewed: Apr. 5, 2014
But, if you want to kick this up to 5 stars, forget the cayenne, or black pepper like most people use, and use Basil, it's a good pepper substitute and I can really enjoy this without getting heart burn from the pepper. Everybody in my house loves this. Also, we like the cream cheese crust the best too.
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Ham and Cheese Crescent Roll-Ups

Reviewed: Mar. 31, 2014
I use American cheese and good ham. I stay away from cheese with spices added, I can't handle spices and know it. Good cheese and good ham won't give me indigestion. The rest of the family really loves these things, no matter what they are made with.
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Chef John's Bourbon Glazed Carrots

Reviewed: Mar. 27, 2014
They are great, but what isn't with all that butter. I do not use cayenne pepper, or black pepper, but I do use dried Basil. Like John said, not a dish for everyday, but once in awhile is really great.
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Irish Shepherd's Pie

Reviewed: Mar. 19, 2014
Lamb is too expensive, we don't like mutton, so we use beef. With these changes the Shepards Pie is a real hit in our house. I use this dish for pot-luck dinners a lot, and the dish comes home empty every time. I think that says more than anything else. Make it your way and enjoy. That's what it really is.
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Crab-Stuffed Deviled Eggs

Reviewed: Jan. 26, 2014
This one is very good, except, we forget the peppers. One or two cranks on the pepper mill for course ground black pepper is all you really need. Most of Chef John's recipes always call for hot pepper, but they really are not necessary. I for one don't like to burn my taste buds to the point I can't taste the good stuff in his recipes.
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Kahlua Cake Bites

Reviewed: Dec. 30, 2013
Everything was to messy. I've made cake pops before, and that cup of Kahlua is way too much Maybe you really intended to say 1/4 or 1/8 cup. I only used 3/4 cup because that was all I had and it still made things to soft and the flavor is way too strong, like booze. A little Kahlua goes a long way.
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Beer-Baked Irish Beef

Reviewed: Nov. 29, 2013
I don't like strong beer for cooking anything. I still use the old favorite, the original light beer. "Grain Belt"
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Apple Pie Filling

Reviewed: Nov. 11, 2013
I've made something like this for years. The kettle I use only holds from 12 to 14 cups of apples, I also only use about 2 cups of water because my apples always are very juicy. I also cut the sugar to 1 1/2 cups and about 2 tbls of cornstarch, this really comes out nice and thick, when you cut your pie, it holds it's shape, doesn't run all over. I have Harlson apple trees, they make a great pie.
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Stuffed Shells III

Reviewed: Oct. 23, 2013
Only one thing wrong here. DON'T leave the shells dry while you are getting the rest ready. Leave them in water. If you leave them dry, by the time you are ready to fill the shells they are all stuck together and tear when you are trying to get them apart.
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Utokia's Ginger Shrimp and Broccoli with Garlic

Reviewed: Sep. 3, 2013
I just skipped the parchment paper mess, used a covered baking dish, it came out great. This one will be a repeat. I doubled the liquid and added 2 tablespoons of water. Also, I only keep low sodium soy sauce, so the next time I will add a dash of salt and a pinch of pepper. Anything with sea food in it needs a little pepper.
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Fresh Orange Juice

Reviewed: Jul. 20, 2013
I've squeezed my own juice for years. I also like to bake a lot with orange zest. So, I zest my oranges, lemons, and limes before squeezing them. Wrap the zest in a little piece of plastic wrap and drop into a zip lock bag and toss into the freezer. Ready when ever you want it.
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American Potato Salad

Reviewed: Jul. 4, 2013
To get this to a 5 star recipe, you should add a couple of tablespoons of juice from sweet pickle relish. About once a year I make a batch of the juice and keep it in the fridge, just for salads.
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