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Savannah's Best Marinated Portobello Mushrooms

Reviewed: Aug. 26, 2014
Delicious as a burger! A lot of marinades tend to use so much vinegar it becomes all you can taste. The wine provided a nice balance. I marinated whole caps (using a nice Merlot in place of cooking wine). I also used Tamari in place of Soy - probably not a big difference but it was all I had. All the ingredients were whisked together in a measuring cup and poured inside of the caps. After a while I flipped them briefly to get a little of the marinade on the outside as well. I then grilled the caps with a sprinkling of Gorgonzola, and served them up on a hard roll. My boyfriend had only had portobellos once before and had not been sold on them then. With this recipe he could not stop raving about how delicious they were, "...better than steak" were his exact words.
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Dump Cake I

Reviewed: Aug. 1, 2011
I have been making this recipe for years at camp using a dutch oven. It is so popular I wouldn't be able to get away without making it every year. The ingredients are almost exactly the same: 1 (21 ounce) can cherry pie filling 1 (15 ounce) can crushed pineapple 1 (18.25 ounce) package French Vanilla cake mix 1 stick butter NO nuts Pour pie filling and pineapple into pan. Pour in cake mix and level it on the pan. Cut butter into pats and distribute over the top. Cover and cook with 25 hot charcoal briquettes: 12 on the bottom and 13 on the top. Bake for 45 minutes. One fellow camper described the taste as "like angels are making whoopee in my mouth" except he uses less politically correct terminology.
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Butter Snow Flakes

Reviewed: Dec. 26, 2010
I was very excited to find so many great reviews on this spritz cookie twist. I love orange and vanilla (creamsicle, yum) so the combination seemed perfect. The texture of the dough was perfect for the cookie press. However, I was very disappointed in the final product. They had a great initial flavor but the follow up taste of the cream cheese seemed almost like a chemical flavor - a little sour and dissappointing. I used 4 oz of full fat cream cheese, only real vanilla extract, lightly zested orange rind and a tiny bit of vanilla bean. Next year I will stick to the classic recipe.
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