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This is the best Pita bread I have ever had. I will never buy pita in a store again!!! I do not have a bread machine, so I followed other people's directions. I cooked mine in a teflon coated skillet with a tiny bit of olive oil to keep from sticking. This also creates a soft pita. They came out perfect! If you want them to puff, they must be perfectly round with no tears, not even pin prick sized. I recommend placing the pita on a greased and floured surface to allow easier removal for cooking.

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Big Soft Ginger Cookies

Reviewed: Mar. 14, 2009

These were so good. They were gone in minutes. You should definately make these cookies.

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1 user found this review helpful

Tuna and Pasta Cheddar Melt

Reviewed: Mar. 14, 2009

I have never made a tuna caserole before because of negative thoughts about them. I am happy I made this. I do not live in a country where they sell condensed soups or chicken stock, so I had to make my own. Still, it was worth it. My children really enjoyed it, and I will make it again.

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3 users found this review helpful

Soft Garlic Breadsticks

Reviewed: Mar. 14, 2009

I am not sure why these are getting such high reviews. These are VERY bland. They need significantly more seasoning and salt. I do not like salty food, so if you like salty food add a lot more salt. I also think they need more time to rise. I think with changes, these could be very good. If you follow the recipe, please make a dipping sauce for them.

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Avocado and Tuna Tapas

Reviewed: Mar. 13, 2009

This is perfect!!! A great light meal. I added some fresh lemon juice and salt. I also didn't have perfectly ripe avocados so I sliced some of the bottom off the avocado to create a flat surface. This prevent the avacado half from rolling around on the plate.

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5 users found this review helpful

Avgolemono

Reviewed: Mar. 10, 2009

I live in Greece, so I know how to make this soup. It is a delicious soup when made right. All 3 of my children love it. You must cook a whole, fresh chicken for the stock. DO substitute rice as this is the traditional way. Make sure you remove the soup pot from the flame before you poor the egg/lemon mixture over it. Otherwise, the egg mixture gets clumpy. Also, it is great when you add the chicken meat back into the soup. This is how almost everyone eats it here.

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41 users found this review helpful

Borboletas

Reviewed: Mar. 10, 2009

I live in Greece and made it for Greek people, and they loved it. You definately need to make it and chill it. Stir in the dressing before serving. I used my homemade feta, olives, and olive oil to make my own dressing, which makes it so good!!!

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3 users found this review helpful