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Orange Loaf

Reviewed: Dec. 8, 2014
Yes, I know I have to follow the recipe exactly to review it, but I didn't and it came out 5 stars Here's what I did based on what I had on hand. First of all, I had some "smartie" type oranges, so I took 2 of them and peeled them and then left one peeled. I pulverized these in a Bullet blender along with a 1/2 inch of peeled ginger root. In addition to the flour mixture, I added a full tsp. of ground ginger and a scant 1/4 tsp. of nutmeg. I also added a container of Greek yogurt to the wet ingredients. finally, I baked the batter in lined muffin tins and sprinkled the tops with regular sugar (instead of the glaze). Results? AMAZING! A great way to use those little oranges and easier than juicing and zesting.
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Amazing Slow Cooker Meatloaf

Reviewed: Aug. 28, 2014
ANOTHER revision since I found a BETTER way to mix the meatloaf! I used a very large (one gallon) ziplock bag to mix the meats together while the other ingredients were hanging out. After the crackers got soft, I poured the egg/cracker etc. mix. into the ziplock bag and mixed inside the bag until incorporated. The best part was that the meatloaf went into the slow cooker very easily once I snipped the bottom of the bag. Super simple, and I only had to use ONE additional dish to the slow cooker. WIN WIN!
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Roxie's Bran Muffins

Reviewed: Feb. 8, 2014
I made these muffins yesterday and LOVE them! Since it's only me that will eat these in the house, I froze most of them for later this week. 45 seconds in the microwave and they were warm and fresh and delicious. The only changes I made to the original recipe was to use about 3/4 cup craisins instead of raisins, used 2 bananas, no apple and about 1/2 cup brown sugar (no honey). The batter is VERY stiff and I was afraid these would be dry but they are perfect and freeze beautifully.
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Janet's Rich Banana Bread

Reviewed: Jun. 17, 2013
A few months ago, I started baking muffins for my extremely busy family so that we can eat breakfast every day. This is their favorite recipe to date and I get ORDERS for it! The only mods I've made (per the reviews) were 1)I use brown sugar usually and cut it back to about 3/4 cup. The muffins come out browner and seem to hold up better. 2) Increase bananas to 3 and mash them for more consistency throughout the bread/muffin. If making muffins, I can get about a dozen out of this recipe and they last for DAYS (we refrigerate after day 2 though). Bake muffins for about 1/2 hour at 350 but check your oven after 25. Adding chocolate chips is a great idea too!
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Pineapple Zucchini Bread

Reviewed: May 6, 2013
I made these as muffins this morning for my daughter to eat while on her way to school on the bus (almost an hour commute). I followed the directions almost to the letter, except 1) dumped a whole can of chunk pineapple in with juices, 2) portioned off into muffin tins (lined), 3) before baking topped with a little white granulated sugar (they were plenty sweet enough though!) and 4) baked for about 25 minutes at 350 or until a toothpick came out clean. SOOOO moist and yummy! No need for the topping too. (PS: yielded 18 muffins out of this recipe)
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Chicken Tagine

Reviewed: Oct. 29, 2010
Excellent! Couple of changes I made: instead of cranberries, I added leftover dried pomegranate seeds (seemed more appropriate) and left about 1/2 of the water out. Also reduced carrots to 2. And added some chili powder to the slurry. YUMMMMM!
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Crispy Fried Chicken

Reviewed: Jul. 11, 2010
Made this yesterday. Sleepy gal aint kidding when she says it's crispy... almost too much for me, honestly, but the flavor is good and the chicken inside is fantastic. I brined the chicken in salted ice water for 2 hours, then soaked in BMilk for another hour before following the rest of the recipe as is. Excellent technique. I'll probably alleviate the pasty stage next time so that the crust isn't so crispy, but the recipe delivered as promised!
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Easy Slow Cooker Chicken

Reviewed: Dec. 9, 2009
If you are ok with dinner looking a little like gruel, this is good. After reading the reviews, I did make the following changes: 1) used only 1 large can of cream of mushroom soup 2) used half that can of a mixture of wine and water to thin out, 3) used chicken thighs instead of breasts (they fell apart, which was ok) and 4) added a frozen package of broccoli with cheese sause on the top. I also added a lot of garlic powder to taste. It was a little "greuly": my rice did not stay hard but got a little mushy. I also had to stir it a lot to make sure the rice didn't stick to the bottom and sides of the slow cooker. Served with cheese on top, it's delicious, filling and yummy on a cold day, but not much to look at.
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Daria's Slow Cooker Beef Stroganoff

Reviewed: Nov. 10, 2009
Excellent. Couple of changes. 1) added Lipton onion soup mix and a good shake of garlic powder at the beginning of cooking and 2) fresh mushrooms the last two hours of cooking. FANTASTIC! even better than my stove top version and much easier. Thanks for sharing!
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Caramel Bars

Reviewed: Apr. 29, 2009
UPDATE TO BELOW REVIEW: I made this in a loaf pan last night (standard size). I then refrigerated overnight. Much easier to cut and eat and still way delicious. Would probably be great also nuked for 15 seconds and served with ice cream, but the loaf pan really did it in my opinion.. now, back to my earlier review....In the words of my daughter.. OMG! much easier and yummier version of a oatmeal chocolate chip cookie with the added yummy caramel. I did use the advice of other posters: line pan with foil limit butter to 1/2 cup (one stick). I also substituted cream for the milk suggested (about a tablespoon or so) and cooked in a pie tin. It is sooooo good.. a keeper! Thank you for posting this!
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Blueberry Pound Cake

Reviewed: Apr. 6, 2009
This is yummy. I followed the recipe as written, with the exception of frozen blueberries instead of fresh. I was concerned about the sugar too, but it turned out fine. My landlord loved it! I also used a springform bundt pan, which helped a lot with the disembarkment (ie, taking it out of the pan). The batter was a bit stiffer than I'm used to and freaked me out a bit, but it turned out fabulously.... ymmmmmmm. (written with blue fingers from the berries!)
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 22, 2009
excellent: good left over meat as well. Only change I made was to stuff a lemon in the cavity as well as the onion. yummmmmy!
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Aztec Casserole

Reviewed: Mar. 22, 2009
Love this: great use for left over rottiserie chicken (I used the sticky chicken recipe from this site). My changes (everybody does it!): instead of sour cream, I used cottage cheese which made the casserole very creamy. I also used one small can of jalepenos chopped and one small of green peppers: it's the best combo I've had so far. I only made two layers, which was fine and topped with cheddar cheese. excellent!
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Easy and Delicious Chicken and Rice Casserole

Reviewed: Jan. 14, 2009
I make amodified version of this at least once a week. Here is what I change: 1) substitute a mix of wine and water for the plain water, 2) omit the package of onion soup mix and add a teaspoon of garlic powder 3) about 40 minutes into cooking, remove chicken breasts and taste rice to see if it is done then incorporate a handful of cheddar cheese, replace chicken breats and top everything with a handful of crushed crackers 4) finish baking for about 10 minutes without foil to get a nice crust. I have also made this using brussel sprouts instead of chicken (pork chops are good here too)and even my teenager ate it (she finished off the pan!) Thanks for a fantastic recipe :)
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Hoppin' John

Reviewed: Jan. 1, 2009
This was a great base recipe! What I did differently with fabulous results was: 1) use my slow cooker overnight for 10 hours on low, kept warm (if using unsoaked peas, add time) 2) added celery, onion, 4 cloves of garlic and one potato diced, 3) added 3 bay leaves and three chicken bullion cubes and 4) with the water, added some left over white wine with the ham hock. The only problem was that I woke up every few hours because the house smelled so yummy! Happy New Year and thanks for a great recipe!
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Creamy Chicken and Wild Rice Soup

Reviewed: Oct. 23, 2008
This was the greatest soup I have made in years! I have a picky teenager who refuses to eat vegetables, so I snuck in another two cups of chopped zucchini in addition to the onion, celery, garlic and carrot recommended by other cooks on this site. I also started with the bacon from another cook. The only substantial change I made (albeit unintentionally!) was to add the roux without the cream to the soup and then to add the cream separately. This made the soup slightly less thick the first day but today it is perfect! Thanks for a fantastic recipe filled with endless possibilities!
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