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Chicken Fettuccini Alfredo

Reviewed: Sep. 9, 2014
This was very good...but you don't need all of that extra fat. I cut out the half and half cream altogether and replaced it with 1/2 cup Greek yogurt (and I used only the leftover sour cream I had in the fridge - 1 Tbsp). I also only used 1 Tbsp butter and enough olive oil, as needed, to moisten the flour so that it would come together with the milk. With all the parmesan, I cut out the salt and the Colby-Monterey Jack cheese. Whatever you do, use fresh garlic and not garlic powder. Your taste buds will thank you.
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Baked Chicken Nuggets

Reviewed: Sep. 4, 2014
Great stuff as a starting point, but I am trying to reduce my wheat consumption so I did something a little different. Here were my changes: I used 1/2 cup fine ground oats (often called Scottish oats) in place of 1 cup breadcrumbs, 1/3 cup parmesan only, one egg mixed with a fork(in place of the butter)and I eliminated the extra salt (parmesan cheese is salty enough for me). The basil/thyme quantities were not changed. I used a 400 deg oven for 20 minutes and then put it on broil for 4 min to brown it a little more (it appeared a little too moist on the bottom before I did this). Excellent gluten-free option! This was enough for three chicken breasts. I served it up with quinoa cooked in chicken broth and a huge Greek salad, inspired by the herbs in this recipe. It was enjoyed all around. Thanks for the idea!
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Beef Stew VI

Reviewed: Mar. 30, 2014
This was great! One thing I did differently was to add potatoes and veggies all at once (right after browning the meat and adding the bouillon) and cooked it for just over 1 hour and 30 minutes. The potatoes I used were the mini ones, cut in half for even cooking. Everything was cooked perfectly. Also, I used more than the equivalent of three potatoes suggested, so I didn't have too much extra liquid, like some of the other reviewers...no need to add additional corn starch that way. Everything was tender and delicious. I added one tsp of ketchup to cut the salt a little bit. My husband LOVED this and I'm making it for a second time this week!
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Quick and Easy Alfredo Sauce

Reviewed: Dec. 2, 2013
I tried this as a basic recipe, but replaced the cream cheese with: 1/3 a 250 g pkg of the spreadable variety of regular cream cheese and 1/3 herb and garlic. I then added two cloves of crushed garlic to it. I also cut down the milk to just over 1 cup, but I think that all depends on personal choice for consistency. It turned out great with rave reviews!
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Baked Teriyaki Chicken

Reviewed: Dec. 1, 2013
I used only 1/3 cup soy sauce and replaced the 1/2 cup white sugar with 1/2 cup brown sugar. I boiled it a little longer to make sure the sauce was thick. I put it over three thinly sliced chicken breasts and baked for 30 minutes altogether, turning at the half-way point to make sure the sauce completely covered the chicken. Because the sauce was thicker, I wasn't able to baste, but this wasn't a problem. I found it to be still too salty, but not bad. Next time, I will cut the soy sauce down to 1/4 cup and see how it goes.
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Alicia's Aloo Gobi

Reviewed: Oct. 19, 2013
Just realized that I mis-read the salt content. I used 1 tsp instead of 1 tbsp...you will need the 1 tbsp. for it to taste right. A teaspoon is not enough. Otherwise, my previous rating still stands.
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Pico de Gallo

Reviewed: Aug. 19, 2013
I used only three tomatoes, skipped the jalapeno pepper (because I didn't have it on-hand) and used a few shakes of cayenne pepper instead. I think it needs more lime juice for next time. It's not quite the same as the instructions, but it's pretty good. I spooned it into avocado halves. Next time, I might use as bruschetta topping.
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Kickin' Collard Greens

Reviewed: Aug. 13, 2013
I've never had collard greens before, so I went in search of a recipe and found this. I cut out the bacon altogether and used Knorr chicken homestyle stock diluted in 1/4 cup water, instead of the chicken broth. I didn't want it soupy, so that worked out great. I eliminated the salt (since the broth already had it concentrated in there)and left out red pepper flakes because my kids don't like things spicy. It was terrific! I served it up with steak on the BBQ. I will definitely make this again.
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Pretty Chicken Marinade

Reviewed: Jul. 29, 2013
I did not have low sodium soy sauce, so I used the regular stuff and just used 1/2 cup instead of 2/3...this was still too salty for me, but the rest of my family loved it. I did have other changes, as well: I didn't measure out 1/4 cup of lemon juice and just used the juice of half a lemon. I did not have liquid smoke on-hand so I just skipped it; I used Dijon mustard with chardonnay instead of the spicy brown mustard; I also added a tablespoon of brown sugar and two tablespoons of sweet pepper paste, just because I like to add a little sweetness wherever there is salt. I will definitely make this again, but maybe use just 1/4 cup of the regular soy sauce next time...and perhaps buy the liquid smoke so I have it in my pantry. Thanks for the great flavor combination!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 16, 2012
Great basic recipe. Easy to make with the kids. Mine took longer than 8 minutes, but 11 minutes was baking a little too golden. Just watch your individual oven, 'cause these are easy to burn.
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 16, 2012
I used butter instead of margarine. Based on other reviewers and the texture I had when I worked with the dough, I added a handful of flour. I also added a couple dashes of cayenne pepper because I like my gingerbread spicy. The dough was just fine, not tough and not too sticky -- be sure to refrigerate for 1 hour before you roll it out, though. When I pulled it out of the fridge, the dough was cracked a little, but when I worked it in my hands the heat helped to meld it all together again. Keep some flour on-hand to cover the rolling pin just enough to not stick and definitely roll it out on parchment paper. Overall, an OKAY cookie. Next time, I will use less molasses and more sugar because the flavour leaves a molasses after-taste that is slightly overwhelming.
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Buttercream Icing

Reviewed: Dec. 10, 2012
Followed the recipe exactly, but used only half the ingredients. This was enough to spread on 60 mini-cupcakes I made for a party. If planning on this icing for piping, make sure not to overdo the milk and measure it out. Otherwise, you will lose the peaks.
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Downeast Maine Pumpkin Bread

Reviewed: Sep. 16, 2012
I have made this twice, now. The first time I followed the recipe exactly. It was quite good! The second time, I made a few changes: I didn't have canned pumpkin, so I cut a baking pumpkin in half, put it in a pan with about 2 cm of water and baked it at 350 deg for 45 minutes. I then peeled and seeded it and used about 2 cups worth (the rest I saved and made pumpkin soup). In place of 1 cup vegetable oil, I used half cup canola oil and half cup sweetened apple sauce. Then, I replaced the 3 cups of sugar with 2 cups of sugar and 1/4 c agave syrup. It was sweet enough and was very moist. However, it took a little longer to bake, so I reduced the temp to 325 and baked an extra 20 minutes. The family loved it!
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A-Maize-ing Corn Chowder

Reviewed: Aug. 22, 2012
I picked this recipe because of its simple ingredients, but I realized that I didn't have everything on-hand! So I replaced the cubed potatoes with 2 cups of prepared mash potatoes (these had 2 Tbsp of butter added), and instead of 2 cans of cream-style corn and 1 can of whole kernel corn, I used 1 can cream-style corn (this part you can't skip) and 2 cups of frozen whole kernel corn. Also, I skipped the bacon. The family gave it rave reviews. If the soup isn't thick enough, simply add more water or milk to thin it out. I will definitely make this again -- and will try it when I actually have potatoes on-hand, but I think I will mash them up for a smooth consistency.
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Guacamole

Reviewed: May 30, 2012
I scaled down the recipe a bit because I made it to top hamburgers, and not for a dip. I followed the directions for the most part, but as I didn't have lime, I substituted lemon. It's not quite the right flavour, but it gave the avocado a little kick. Also, I didn't have fresh cilantro, so I used 1 Tbsp ground coriander instead (I figured it should have the same flavour). If you're making this and it's runny, make sure you use plum tomatoes, as directed. Other tomato varieties are too fleshy; however, you could scoop out the insides and just use the tomato shell if that's what you have in your fridge. Personally, I like onions, so this was great for me...but if you find yellow onions to be too strong, try a couple of green onions, or just use less onion (and grate it to keep it small).
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Actually Delicious Turkey Burgers

Reviewed: May 30, 2012
Great recipe! I don't like turkey burgers, so I was worried about the flavour, while trying to eat healthy. So, I added a few shakes of sage, thyme, cayenne pepper, and Montreal Steak Spice, followed by a splash of Worcestershire sauce. It did the trick. I served the burger with guacamole(taken from Bob Cody's Guacamole recipe on this site) and some basic yellow mustard. I loved it! The kids liked the burger,but because they don't like avocado, I skipped avocado on their burgers. No complaints, though.
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Chuck's Favorite Mac and Cheese

Reviewed: Apr. 15, 2012
I was worried about the cottage cheese...a healthier option but my kids frown upon it, so I used half the amount in the recipe. Also, I eliminated the bread crumbs and 1/4 cup butter (again my kids like their Mac and Cheese moist and creamy). Finally, the ingredients seemed to result in a mac and cheese that's a little too dry, so I added one and a half cups of skim milk. My son LOVED it. My daughter said she preferred good old fashioned Kraft dinner because it had less cheese. She didn't finish 4 tablespoons of it before giving up on the richness. I suppose this stuff is for REAL Mac and Cheese lovers. The adults in our house don't eat Mac and Cheese...looks like I will be giving most of this stuff away to the neighbours!
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Can't Get Enough Caramel Cookies!

Reviewed: Apr. 14, 2012
I made these last night. Basically, they're the "crisp" part to Apply Crisp. I thought it would be great to have a wheat-free, dairy-free treat...however, they were a little too rich for me. I added unsweetened apple sauce when they were finished and crumbled the mixture...This created a very simple apple crisp (sort of!) that my kids enjoyed, anyway! For those who are finding that the bars are falling apart, you need to make sure that the brown sugar is PACKED when you measure it out. Otherwise, when it melts, it won't be enough to melt throughout the oats and that's likely the reason for them crumbling apart.
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To Die For Blueberry Muffins

Reviewed: Mar. 19, 2012
I doubled the recipe and used 1 cup blueberries and 1 cup blackberries. Unfortunately, my batter was too thick, so I just added a little more milk and 1 Tbsp apple sauce; this did the trick. Also, I don't carry butter in my house unless it's Christmas, so I just skipped over the crumble topping and simply sprinkled cinnamon on top. My kids gave it all thumbs.
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Ratatouille

Reviewed: Nov. 1, 2011
Increase the parsely up to 3 Tbsp and add 2tsp oregano. It really adds to the flavour. Also, I cook mine over the stovetop (sauteed) and omit the parmesan, but the rest of my family wouldn't like it much without the cheese. Serve over steamed rice.
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