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Brown Sugar Meatloaf

Reviewed: Nov. 16, 2007
Excellent comfort food, if you like your meatloaf on the sweet side. Personally, I like to reduce the brown sugar to 1/4 cup but my hubby likes the 1/2 cup version. Serve with a side of mashed potatoes and a green veggie and you've got yourself a nice meal.
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Aunt Johnnie's Pound Cake

Reviewed: Jul. 6, 2004
Wonderful pound cake, and easy to make! I served it with whipped cream and strawberries as was suggested, and it was delicious! This was my first attempt at pound cake and it came out perfect. I used an electric hand mixer at medium speed. To blend in the flour and milk, I stirred by hand. The texture was just right....not too dense and not too light. As suggested by some reviewers, I used 1 tsp almond extract and 1 tsp vanilla extract. Next time I'll try all almond for comparison. Thanks for sharing this wonderful recipe!!
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1 user found this review helpful

Grilled Spicy Lamb Burgers

Reviewed: Jan. 19, 2004
These are so awesome, we've had them twice in the past week. Served them over the weekend for friends and got tons of compliments. This recipe is definitely a keeper!! Thanks for sharing!!!
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3 users found this review helpful

BBQ Chicken Pizza

Reviewed: Oct. 15, 2003
This is a great weeknight recipe that we make at least twice a month! Sometimes we use the Pillsbury pizza crust dough and other times, we make our own. But either way, it is delicious. NOTE: The best way I've found to pre-cook the chicken is to place each breast in the center of a square piece of aluminum foil and sprinkle on both sides with salt (and pepper, if desired). Fold up the sides of the foil to form a sealed packet. Place the packets on a baking sheet and bake at 350 degrees for 1 hour. The chicken will come out moist and delicious. Simply cube the chicken and it is ready to add to your recipes (chicken salad, chicken ala king, etc).
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218 users found this review helpful

Absolutely the Best Chocolate Chip Cookies

Reviewed: Sep. 5, 2003
Great cookie! Thanks for sharing the recipe! Note about Mexican Vanilla: There are two types, real and synthetic. Real, genuine, pure Mexican Vanilla is AMAZING but not cheap (unless you happen to be in Mexico and can pick some up). The synthetic usually comes in huge bottles and is dirt cheap. The flavor is not good, in my opinion. AND some synthetic vanillas have coumarin in them, which has been banned by the FDA. The real stuff has a high alcohol content and is amber in color. The synthetic stuff is black in color, almost opaque, and doesn't have the high alcohol content.
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6 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 5, 2003
My husband has renamed these "how to catch a man cookies". I suggest using high quality chocolate chips (such as Ghiardelli) and high quality vanilla extract. Perfection!
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0 users found this review helpful

Potato Rosemary Rolls

Reviewed: Jun. 12, 2003
These were easy to make, but I was disappointed with the results. I thought they were average, but I was hoping for something special.
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2 users found this review helpful

Golden Rum Cake

Reviewed: Jun. 10, 2003
This is the BEST rum cake I've made so far, after trying several recipes from this site. What makes this one better is the increased amount of glaze. That makes it richer and more decadent, but hey, that is what dessert is for, right? I served this at a family gathering and everyone went nuts over it.
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1 user found this review helpful

Blue Ribbon Sugar Cookies

Reviewed: Dec. 20, 2002
Sugar cookie perfection! Delicious taste and so easy to make! The only change I made was to switch the amounts for the vanilla and lemon extracts (1.5 tsp vanilla and 1 tsp lemon). I could eat a whole dozen of these, easy!
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5 users found this review helpful

Jim Kaczmarek's Chili

Reviewed: Nov. 30, 2002
This is the best chili I've ever made! The ingredients give it a wonderful, complex flavor. This is a restaurant quality chili in my opinion. I do increase the spice amounts a bit for my personal taste. Thanks for sharing this awesome recipe!!
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3 users found this review helpful

Savory Bubble Bread

Reviewed: Nov. 30, 2002
This recipe was okay, but it didn't blow me away. I will stick to the sweet version of bubble bread.
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16 users found this review helpful

Rum and Sweet Potato Casserole

Reviewed: Nov. 30, 2002
Excellent! I used Capt. Morgan's spiced rum and reduced the amount to 1/4 cup. This is a more sophisticated, complex tasting version of sweet potato casserole. I will never make the marshmallow version again. Thanks Casey for sharing this terrific recipe!
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10 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 29, 2002
This stuffing is awesome and was enjoyed by everyone at our thanksgiving dinner, even the fussy eaters. The only changes we made were to add pecans, use chicken broth instead of turkey broth, and omit the parsley. It was so flavorful and the texture and appearance were wonderful. Thanks Stacy for sharing your delicious recipe. This will become the standard in our household.
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4 users found this review helpful

Savory Garlic Marinated Steaks

Reviewed: Jul. 11, 2002
I used this marinade for chicken and it turned out tender and delicious.
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6 users found this review helpful

Tucson Lemon Cake

Reviewed: Jul. 11, 2002
Excellent! Served this at a recent family gathering and it was a hit. I served it with fresh berries on the side for some added color and contrast.
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2 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Jul. 11, 2002
Made this for a family gathering and it was declared "a keeper". Very easy to make!
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1 user found this review helpful

Strawberry Angel Food Dessert

Reviewed: Jul. 11, 2002
This is a good summer recipe when you need to put something together quick and easy.
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1 user found this review helpful

Displaying results 1-20 (of 66) reviews
 
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