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Sesame Noodle Salad

Reviewed: Jun. 19, 2014
I made this last night with Miso Marinated Flank Steak & my family loved it! I added juice of one lime to the dressing to brighten it up and a teaspoon of grated ginger, because I never make anything Asian without it. Also, I used local honey in place of the brown sugar. To bump up the vegetables I grated in two carrots and added sliced snow peas. The great thing about this recipe is that you can add whatever vegetables you have on hand, and with your protein, you have a complete meal. Next time I'm going to add a tablespoon of peanut butter or tahini to the dressing and use less sesame oil.
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Slow Cooker Egg Brunch Casserole

Reviewed: Mar. 9, 2014
I made this for a breakfast buffet thinking I could make this first so that I would have time to make all of the other dishes. This was the main "meat" dish. It smelled good but came out VERY watery and all the onions floated to the top and tasted awful. I thought maybe I was supposed to cook with the lid off so it wouldn't be so watery but looking back at the recipe now, that's not what it says. I will always bake from now on, which is disappointing because I thought this would be great in the summer when I don't want to turn the oven on.
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Sausage Stuffed Jalapenos

Reviewed: Feb. 3, 2013
I have been making this for years and it is always the most asked about dish at every party! The first time I made these I felt like I had been pepper sprayed while scraping out the seeds. Now I fill a clean sink with cold water and hold the peppers under the water while using a spoon to do the scraping. Also, when I saw the original recipe for this,it called for 22 large jalapenos, which I have found is the perfect amount everytime. I put out the ranch twice and no one used it. Needless to say I don't put it out anymore I find romano cheese has more of a bite to it which gives the whole thing a better flavor.
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Horseshoe

Reviewed: Oct. 16, 2012
I am a retired chef from Springfield and now live in Indiana . I make these every once in a while for my husband and son. I use the white american cheese that you get at the deli and always use milk. Also, it is tradition to sprinkle a little paprika on top. I don't think you need to use so much butter and flour. I use about 2 Tbs. butter and 2 Tbs. flour for every 2 C. of liquid. Remember, the cheese is going to make the sauce thicker. You can use any meat you like or even a grilled portabella mushroom. I agree with a lot of reviews that you need to season your meat but don't add much else to sauce except a dash worcestershire or else it's not a horseshoe!
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