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Pecan Cardamom Bar Cookies

Reviewed: Jun. 10, 2008
Really really good. Everyone at work loved them; had 3 requests for the recipe. I used almost 1 1/2 cups pecans and still could have used more :). Definitely cut while warm and do not make the frosting too early. I started mine when the cookie part came out of the oven. Might try in a 9x13 pan next time for chewier bars. If using salted butter cut the amount of salt to 1/4 tsp or they will be too salty (comment from a recipe recipient).
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24 users found this review helpful

Meatloaf With A Bite

Reviewed: Oct. 24, 2007
A great meatloaf recipe. We make it with Parmesan cheese instead of the Monterey Jack and extra spicy chunky salsa. Very tasty.
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2 users found this review helpful

Cajun Seafood Pasta

Reviewed: Oct. 24, 2007
Very very good. I substituted dried herbs for fresh, used 3 tbsp dried parsley and 1 lb large shrimp instead of 1/2 lb. Might try it with fresh herbs next time. It is quite spicy as written, but we really enjoyed it.
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2 users found this review helpful

Ham and Cheese Quiche

Reviewed: Jun. 20, 2006
I love this quiche. It's been in regular rotation since the first time I made it. I use frozen pie crusts and prebake them. Instead of flaked ham I cube a ham steak and add a layer of sauteed fresh mushrooms, and use frozen spinach rather than fresh. I like to add finely chopped onion too.
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4 users found this review helpful

Chicken Vicious

Reviewed: Sep. 25, 2005
very yummy and spicy. i used a couple tsp fresh ginger and 7 cloves fresh garlic when making this, and maybe a 1/4 tbsp more red pepper. also used splenda instead of sugar. starts quite sweet but gets quite hot! will definitely make again.
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3 users found this review helpful

Spanakopita II

Reviewed: Apr. 2, 2005
absolutely delicious. made them for my bf's birthday party and everyone loved them.
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1 user found this review helpful

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