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Renaissance Stuffed Mushrooms

Reviewed: Apr. 16, 2012
I get where she was going with the filling but like other users--I realized there were tweaks necessary to the recipe. First off when doing a totally binder free mushroom you need THE BIG CAPS. The ones usually found in Restaurant supply or Club stores. Skip the cheddar and go with another Italian cheese (mozz. or better Fontina).
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Horseradish Deviled Eggs

Reviewed: Aug. 24, 2011
Really nice twist to the standard deviled egg. People should snap these up at a gathering. My hubby ate 3 before I could even get them wrapped for a party. I LOVE horseradish, and have been known to sneak a bit extra in :) I do use a squirt (1/2 T, maybe) of yellow mustard just to punch up the color/
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German Coleslaw

Reviewed: Jan. 12, 2011
Quick, simple slaw recipe that never fails. Good for picnics & deli buffets (as it can stand a bit of time & temp abuse). I would encourage you to make this a minimum of 12 hours in advance for flavour development. I have no idea if this is authentic Deutchland foodstuffs, but it mimics my great-grandmothers recipe for "Forever Slaw." And that is a dish I sorely miss from my childhood. Watch your vinegar, I have made this with several types (including apple cider & white balsamic), plain white vinegar is still the best. Only adjustment I made is to use about a 1/2 cup + a few tsp's instead. Still a stellar option for a slaw!
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Marinated Mushrooms II

Reviewed: Nov. 19, 2009
simple. tasty, not too oily. A snap to make. A classic addition to anti-pasta platters. My only swap is to use fresh chopped parsley (3x amount listed on recipe), and a tiny pinch of oregano (just under 1/4 tsp.)
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Turkey Brine

Reviewed: Nov. 28, 2008
I had a HUGE turkey to cook on Thanksgiving (22 lbs.!!!) so I doubled the dry ingredients in the recipe. However, I took a cue from another reviewer and added 1 gallon of Apple Juice instead of the ice water. I also added all my apple peels from 4 Granny Smith and 2 MacIntosh apples from a pie I made. I did dump about 2 pounds (by measure) of ice into the holding container after I poured in the cool liquids. I stuffed the Turkey with Rosemary, Sage,Thyme and 2 cut Lemons.
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