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Deviled Eggs

Reviewed: Mar. 28, 2010
These were incredible. My only problem being I just can't seem to make enough for my family. We inhaled them. YUM!
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Brazilian Lemonade

Reviewed: Mar. 28, 2010
My family and I love this recipe. We actually like the bits and pieces, so I don't strain it. If you don't strain it be sure to drink it immediately because it will turn bitter. Another word of warning, we loved this recipe so much that I sheared the bolt holding the blender's blade completely in two. It was a Kitchen Aide.
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2 users found this review helpful

Emma's Belgian Waffles

Reviewed: Mar. 28, 2010
This recipe has spoiled us! I can honestly say I've never had better. We use it for making waffles and pancakes. I especially like that they are perfect with some fresh fruit, no syrup needed. I don't ever buy self-rising flour, so I just used the standard conversion with no problems. Wonderful!
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Naan

Reviewed: Dec. 12, 2012
My daughter made this for her co-op history class. We tried very hard not to eat it all fresh off the griddle! She opted to leave out the garlic as she wasn't sure about her classmates. However, as a lover of garlic I think it's inclusion would put it over the top. We did sprinkle kosher salt on the cooked and buttered side which enhanced it nicely. My son has been begging for more, so we will redo with garlic. Definite keeper!
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1 user found this review helpful

Amish Slaw

Reviewed: Dec. 12, 2012
I love this slaw! I make up a big batch and keep it in the fridge. It's fast and easy to make, but disappears quickly. My husband, kids, and I all pull it out as an add on to whatever meal we're eating or as just a snack. I must say that as I don't like onions I leave those out. Definite keeper!
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Becky's Chicken Salad

Reviewed: Jul. 21, 2013
I made this receipe the first time exactly. While others really liked it, I found it a little bit heavy. The next time I made it I followed some advice of other reviewers by adding more green grapes (double the receipe). I added 1/4 tsp freshly ground black pepper and 1/4 c seasoned rice wine vinegar to the mayo/whipped heavy cream. This dressing I tossed on slowly tasting until I was happy. I ended up only using 1/2 of the dressing mixture. I'll stick with this modification in the future with perhaps a wee bit more vinegar.
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Blueberry Sauce

Reviewed: Aug. 18, 2013
I made this recipe as a topping for my son's birthday cheesecake. I drastically reduced the sugar to a scant 1/4 c and used Hazelnut Liquor as a last minute save instead of Almond Extract. I did not think that the orange flavor was too strong right after making or later. Perhaps cutting the sugar helps? Everyone loved it and agreed it was sweet enough. I would not hesitate to make this again.
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Mushroom Pie

Reviewed: Dec. 12, 2013
My family and I loved this recipe. I used Portabella mushrooms, Half and Half instead of cream, and dried Dill (couldn't find any fresh). I doubled the Dill since it was dried, but will add more next time as I really liked the taste and think it could use some more. The only other change I made was to deglaze the pan with some white wine and add it to the final mix. Outstanding flavor and easy to make; I'll be making this again. UPDATE: We have made this several times now as it is often requested. We mistakenly picked up fillo dough once and it might even be better. We discovered that we like to add some extra grated Swiss cheese on top of the filling before putting on the top. This makes a nice chewy crust that everyone loves.
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Cottage Cheese Loaf

Reviewed: May 30, 2014
I substituted raisins for the candied mixed fruit peel and baked as muffins, but otherwise followed the recipe to the letter. My children really liked these and I did too, but... I think they are missing -something, perhaps spice. I'm thinking nutmeg or cinnamon, maybe chinese five spice. They definitely have a beautiful texture and sponge to them which would be a shame to pass up. I will most likely make these again, but add some spice to help them fulfill their potential.
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Peach Kuchen

Reviewed: Aug. 6, 2014
Very nice and not too sweet. I made it with fresh peaches (3 in my case) and butter. The dough was sticky, but workable. This is more like a shortbread with fruit on top, as the size prior to baking is its size after baking. I think it would be delightful with tea or vanilla ice cream. The next time I'll probably try it with some Ginger, Nutmeg, or Five Spice. The Cinnamon was good, but I think one of these would take it up a notch. Everyone enjoyed it and it was easy to do with very few ingredients or steps, so I'll make it again for sure.
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Pizza Dough II

Reviewed: Aug. 6, 2014
This dough has a very nice consistency. I used a high quality unbleached all-purpose flour instead of bread flour, but didn't notice a difference. The whole wheat adds a delightful texture, crispness, and nuttyness. I baked at 500 degrees F and used my cookie sheet dusted with flour for 10 mins. I don't know how it freezes as I made all three balls into pizza. I made one with pineapple and it was borderline wet in the center on top. I recommend brushing the crust with olive oil and sprinkling with some dried herbs. The whole family enjoyed this treat.
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