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Creamy Lemon Dressing

Reviewed: Feb. 27, 2014
This is very bright and very light if sour cream is subbed with Greek yogurt and..... a good splash of Worcestershire and a little more salt softens the tart edginess of the lemon and yogurt.
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Plum Sauce

Reviewed: Sep. 23, 2013
THIS is really good, but it's missing some "salty" to balance the sweet and tart - a small amount of salt or Soy Sauce will smooth the sweet edge.
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Creamed Spinach

Reviewed: Dec. 16, 2012
Deliciously flavorful and rich (using fresh parm). Cut fat grams by subbing OO for butter and replace whole milk with lower fat milk. Cook the flour (roux) mixture over low heat for 2-3 minutes to remove raw flour taste - use equal amounts flour/OO. Once thawed, squeeze (and reserve) as much liquid as possible from spinach to avoid diminishing the final rich flavor - use liquid if final dish becomes too thick. Recipe halves very easily.
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Amazingly Good Eggnog

Reviewed: Dec. 24, 2011
This eggnog wakes up a Christmas taste memory of what my aunt made when I was a child. It is a 5-star "base" to a wonderful egg-nog recipe that should be tweaked to your own taste preferences. Wanting to keep it non-alcoholic, I replaced the rum with a pint of heavy whipping cream, adding 1 cup directly to the nog and whipping the second cup (add sugar a couple of teaspoons of sugar while whipping) to dollop on top. To accommodate the add'l richness, I added 5 *more* whole cloves and several shakes more of cinnamon - should have left the cloves at the original 5, but the flavor did mellow as the nog "aged" overnight - won't do it again. I also cut the sugar back by 1/2 cup. Just as a note - if you're not concerned with raw eggs consumption, my aunt would beat the egg whites to a soft peak and add them into the eggnog before serving. Add a couple of tbls of sugar while beating.
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Chicken with Chipotle

Reviewed: Aug. 22, 2010
I loved the basic flavor ideas of this recipe, but changed it pretty drastically to fit ingredients that I had on hand. From several comments, I liked the idea of browning chicken breasts (boneless, skinless). To lighten up on calories and fat, I used chicken broth as the primary liquid. *Lemon-thyme sprigs and a small amount of minced, sauteed garlic added add’l flavor. Keeping the chipotles, I reduced the milk to @ 1/4 cup and the sour cream to a generous tbl., but omitted the marg and bouillon. With lid on, the chicken finished cooking in the sauce for @ 15 minutes while the rice cooked. After that time, I removed the chicken and let the sauce reduce for another 5-ish minutes, adjusting salt and pepper needs. *The lemon thyme (about 6 sprigs) gave a mystery hint of lemon to the sauce without the actual "taste" of lemon.
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