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Greek Lentil Soup (Fakes)

Reviewed: Jan. 29, 2014
Even my picky kids eat this soup. We LOVE it! I didn't know to boil the lentils and rinse them before making them into soup before making this recipe, so THANKS for the tip that has improved some of my other favorite recipes. We add broth instead of water. (I like Better Than Bouillon's veggie base, but chicken does well, too.) When serving, I salt and pepper the top and load it up with red wine vinegar. In a bind I've used any tomato product to sub for the tomato paste, including tomato soup and tomato sauce. P.S. Don't be shy about the olive oil. Olive oil is one of the healthiest thing around. In some health food stores and restaurants, you can order a shot of it to chug down. It lubricates your insides and promotes healthy digestion, not to mention a multitude of other benefits. Good fat is good for your body and a necessary element for good health.
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Banana Muffins II

Reviewed: Jan. 29, 2014
Oh my gosh - there's no way to mess these up! I've added too much banana, had to use nearly a cup of corn flour, and they still turn out. I don't use butter or jelly when serving because they already taste so buttery. We've been making tons of mini-muffins since we found this recipe. There are two keys to making muffins, so as long as you don't mix too much and don't overbake, these will always be great for you! When baking, your muffins are done with you can lightly push the top in and it springs back. It you make a dent, you'll have to wait.
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German Puff Pancakes

Reviewed: Nov. 24, 2013
This is the same recipe as my German grandmother's (except with half the butter, which I do anyway)! We up the recipe by 1.5 and stick everything in the blender for extra fluff!
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Taco Soup VI

Reviewed: Aug. 26, 2013
Great basic recipe! Liked using the tomato juice for stock. Just added another can of beans (great northern). We usually serve this entrée with a toppings bar of shredded cheese, fresh salsa, sour cream, and tortilla chips.
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Luscious Turkey Bacon Refried Beans

Reviewed: Dec. 9, 2012
From the rave reviews, I somehow thought the turkey bacon was going to be okay in this. It tasted like I had added chunks of bologne to my beans. Yuck. I'll be looking for a different recipe.
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Greek Tzatziki

Reviewed: Dec. 7, 2012
I thought this was good, but a few more instructions would have helped immensely. The flavors intensify as they meld in the refrigerator. I didn't think there was enough dill, added more, and regretted it. The dill was pretty intense. I also added 1/4 c. of chopped onion and thought it was better.
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Southern Pulled Pork

Reviewed: Oct. 12, 2012
Just made this today. I was pretty worried about leaving it in the crock-pot on HIGH for 6 hours, but it is fantastic. Followed the recipe exactly and got exactly what I was hoping for: tender, flavorful pork ready for a pulled pork sandwich, a creative salad, or a variety of other purposes. I saved the liquid in a separate container, and the meat was plenty moist without using the liquid tonight.
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Lime Cilantro Rice

Reviewed: Sep. 5, 2012
This rice is fantastic. I thought the amount of cilantro and lime was great to start. Salting the rice (about 1/2 tsp) at the end really brings out the flavor of the cilantro and lime. I ended up adding more (C&L), but even the most cilantro-sensitive person would think this was okay. 1/2 cup chopped cilantra for me was about 1/2 a bunch. I ended up using the whole bunch and the juice of two limes, maybe around 1/4 cup. One other thing I did differently was add 1/2 finely chopped onion in with boiling water and I added a bit of chicken bouillon to the boiling water to help flavor the dish.
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Buttered Biscuits

Reviewed: Dec. 21, 2011
Thanks to the comments for making this recipe a success! I thought they tasted delicious.
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Focaccia Bread

Reviewed: Sep. 6, 2011
Soft and moist - there weren't even crumbs, the bread stuck together so well. I decided to make this last minute and altered the ingredients to fit what I had on hand. I put all the dry ingredients in the food processor, doubleing the basil and omitting the garlic powder. I used whole milk instead of water and warmed it in the microwave until 110 degrees Farenheit. I added the oil to the milk and poured it all into the food processor while it was mixing. I was really worried about not proofing the yeast, but it all turned out great anyway. More changes to the recipe: I let the bread rise for 10 minutes after I put it on the baking pan. I didn't have the cheese the recipe called for, so halfway through the baking process, I pulled out the bread and topped it with sauteed onion, garlic powder, and a light sprinkling of cheddar cheese. The herbs, garlic, and onion made eating this bread a sensory experience. The texture was perfect. I'll definitely make this again, especially because it was less than an hour start to finish.
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Bar-B-Que Sauce

Reviewed: Jul. 31, 2011
This was a great stand in when I ran out of barbeque sauce. Thanks for making a recipe I didn't have to run to the store for!
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Crepes

Reviewed: Jul. 8, 2011
This recipe was great, but I think next time I'll add half a cup more milk for a thinner crepe.
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Brooke's Best Bombshell Brownies

Reviewed: Oct. 5, 2010
We live in a humid climate, so while the flavor of these brownies was great, the texture was too gooey. It was pretty easy to fix, though. I just reduced the sugar by 1/2 cup and used 3 eggs instead of 4. They turned out great!
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Hoot-n Holler Baby Back Pork Ribs

Reviewed: Nov. 16, 2009
I thought the texture of these ribs was the best. It wasn't so tender that the meat fell off the ribs, but it wasn't difficult to eat the meat right off the bone either. It was just right. I also think boiling in the marinade flavored the meat all the way through and made the final result more tasty.
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Cake Balls

Reviewed: Mar. 31, 2009
I was so excited to make these because there were so many great reviews, but I was VERY disappointed. Concentrated cake from a box does not a great truffle make. I used chocolate cake and icing, and it made a great textured center. I dipped in Ghirardelli chocolate and topped with chopped Andes mints. I love eating the outsides of these truffles, but once I get to the center it overwhelmingly tastes like salt and a little like preservatives and processed food. It is a great concept, though, and I think I'll try making a home-made cake and frosting (with reduced salt) truffle sometime.
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Fresh Strawberry Pie I

Reviewed: Mar. 28, 2009
I've made this pie twice this month, and here's what I like. To sum up my adjustments: 3/4 c. sugar instead of 1 cup, 1 store bought graham cracker pie crust - no need to make or bake, about 1 1/2 quarts of berries - not 2, and I only used enough gelatin mixture to cover my berries - not all of it. I've done this pie before and sliced the strawberries and didn't like the result. I mostly halved the strawberries this time, adjusting as needed to cut out soft spots, etc. I tried to make the strawberries point upward so the gelatin could flow through and reach every spot. I filled in empty spots with smaller pieces of strawberry. I've used the prepared gelatin from the store before, and I thought it had a tang to it. For those who said their pie was runny there are two possibilities. Either their strawberries were still fairly wet and the moisture was too much for the gelatin, or the gelatin cooled too much before it was added to the pie. Gelatin has a matrix that "sets up" to give it the firm texture. If it already begins to set up, and then it is stirred and poured over the pie, it may not set up again. In defense of the original recipe - it really is just fine as written. Most of us fill our pies to the top with berries, but it's probably just as good with large berries in a single layer. You can always fill the void with Cool Whip. I might even try it that way next time. It's a low fat dessert, and even low calorie if you use sugar-free gelatin!
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