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Marinated Greek Chicken Kabobs

Reviewed: Apr. 27, 2009
AMAZING dish!!! Came together rather easily, and tasted wonderful even though I only marinated it 2 hours. I did run the marinade through the blender before pouring it over chicken and HIGHLY recommend doing this as it incorporated the feta flavor in better than I think it would've had I left it chunky. Made this with ARs Spinach and Rice (Spanakorizo) and it was a terrific Greek dinner. Definately a keeper!
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Ham and Brie Sandwich

Reviewed: Sep. 11, 2010
I made this with double the amount of brie, so a 1/2 wedge per person... wasn't able to heat it up, but it was really good bread so it was still good, but I will make it again and grill it as I know it will be a MILLION times better... might try spiral ham too.
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: May 23, 2009
THE BEST RIBS I'VE EVER HAD IN MY LIFE! Started them the night before by peeling off the membrane, rubbing them down with 1/4 cup apple cider vinegar + 1 ts liquid smoke... This really tenderizes your rib meat. Then rubbed them down with AR's Wally's Rib Rub (with a few personal modifications), double wrapped them in foil, frige overnight. Then picked up with this recipe... The only things I changed were to use 1/4c apple cider and 1/4c white vinegar, and I upped it to 2 tb whiskey... Didn't seem enough to me. Simmered about 2 hrs... This sauce is PERFECT rib sauce- since it's tomato PASTE based (rather than a tomato sauce/ketchup based sauce) it gets thick and coats to the ribs PERFECTLY. And it caramelizes on the grill... SO GOOD! For an 'everyday' BBQ sauce, I prefer AR's Big Al's KC Sauce, but I've got to give it up to this one for grilling ribs. I've tried MANY methods and sauces for ribs, slow cooker, oven, grill, and this is THE ONE. I will NEVER cook ribs another way! Quality of meat makes a HUGE difference when it comes to ribs though, so be picky... And wear a bib =) ***UPDATE: Did the exact same method (Wally's Rub, Scott's sauce + oven/grill) on a pork loin and it was FANTASTIC! Not AS good as the ribs, but not much is! Healthier though... Gonna do it with chicken breast tonight... That makes 3 nights in a row using this method/sauce, it's that good!
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Wally's Rib Rub

Reviewed: May 23, 2009
AWESOME!!! I did cut the paprika and salt down to 1/8c each, just seemed too much to me. And I did 3/4c brown and 1/4c white sugar. Rubbed on flank steak 20 mins before grilling last night and it was sooo good. Prepped ribs by peeling membrane, rubbed with 1/4c apple cider vinegar and 1ts liquid smoke... This really tenderizes the ribs. Then, rubbed GENEROUSLY with Wally's Rib Rub, double wrapped in foil, in frige overnight. Cooked according to AR's Scott Hibb's Amazing Whisky Grilled Baby Back Ribs from this point on. BEST RIBS I'VE EVER HAD IN MY ENTIRE LIFE!!! I'm gonna repeat the process exactly tonight with a pork loin for tomorrow's Sunday family dinner... I have no doubt it too will be extraordinary =) ***UPDATE: Pork loin came out GREAT! Did everything exactly the same (Wally's Rub, then Scott Hibb's sauce and method). Gonna do it again tonight with chicken breast. That makes 4 nights in a row we've used this rub! Steak, Ribs, Pork Loin, and now Chicken... Maybe Salmon tomorrow...? =) P.S. ONE batch has sustained us all of these meals.
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Chicken Cordon Bleu II

Reviewed: May 13, 2009
SO GOOD! I scaled it down to 2 servings. Due to some of the reviews of the chicken itself being a bit bland, I marinated it for about 4 hrs in apx. 1Tb Goulden's Spicy Brown Mustard, 1Tb Apricot preserves, 1/2c half and half, 1ts corriander, mixed well, coated pounded chicken. Rolled a Havarti slice in a Black Forest Ham, proceeded with recipe as written. Since they were quite big, I just served it with a green salad and crusty baguette. I actually got up from the table and returned with the pan so we could sop up the sauce with our bread! This one's gonna be a regular around here for sure.
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Whipped Cream Cream Cheese Frosting

Reviewed: May 10, 2009
We haven't eaten the Hummingbird Cake I made for Mom's day yet, but this frosting is AMAZING!!! I am SO GLAD that I found it and that I read the reviews ahead of time so I was able to heed their advice. Definately whip the heavy cream until it's practically butter, about 5 mins on hi speed, scraping the sides. Get it as thick as you can. And whip the sugar/cream cheese part for about 5 mins as well, med-hi until the sugar granules have fully disolved. And although it says to fold them together, I used the mixer, on med-lo to get it nice and evenly smooth. I mixed crushed pineapple into 1/3 of it for the cake's filling and I could eat that with a spoon! Left covered in the frige overnight and it was so easy to frost in the a.m. I LOVE cream cheese frosting, but not the heavy, butter-ladden ones, This one is light, perfectly sweet and cream cheesy. I will NEVER use another cream cheese frosting recipe ever again!!! Could easily be made (almost) healthy with FF cool whip and cream cheese too.
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Szechwan Shrimp

Reviewed: May 9, 2009
I was looking to try and re-create a dish I had in NYC recently (best shrimp I've ever had!) and this sounded pretty close, except that one was creamy so I subbed heavy cream for the h2o and although it wasn't the dish I was looking for, it came out VERY good! I doubled all of the sauce ingredients except oil and used garlic powder cause I wanted a smooth creamy sauce (left green onions out too). Only did 1t cornstarch though cause the cream made it thick already. BF loved it! Served with bok choy and white rice and it was a super yummy meal... Will definately make again...
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Spinach Stuffed Chicken Breasts

Reviewed: May 6, 2009
WOW! This is GOOD! I changed up the method a bit cause I wanted to use fresh spinach... I cooked the bacon about halfway in a frying pan and then sauteed the spinach in the grease, removed from heat and mixed in the other ingredients straight into the pan. Some had mentioned that the chicken itself was a little bland and I don't like plain chicken, so I marinated it in Newman's Oil & Vinegar salad dressing cause I thought the flavor of it would go well (and it did!). Let it soak for about an hour- wouldn't let it go much longer though cause the vinegar starts to break the chicken down, but 1 hour just perfectly tenderized and flavored the chicken. So anyhow, other than that, did as directed and the outcome was DE-LISH!
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: May 6, 2009
SO GOOD!!! After reading reviews I did change it up a bit though... Did 1ts soy and 1tb balsamic. Also, browned the butter first as others did and this provided a much richer, nuttier butter flavor than just melted butter would've. If you're not used to doing a brown butter, all you have to do is put it in a saucepan over medium low (4 on my stove) for about 5 minutes or until it's nutty and brown. Then spoon off the milk fat (butter foam) and discard. What you're left with is a clear, rich brown butter. Because you lose a little volume by discarding the foam, I always do a little bit more butter than called for in the original recipe. And I personally don't think this recipe needs ANY added salt and actually think it would take away from the delicate balance of the flavors. SO YUMMY!
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Caramel Shortbread Squares

Reviewed: Nov. 28, 2011
YUM! I halved (loaf pan), parchment, freezer 10m between layers, easy peasy. I did have to bake the shortbread quite a bit longer. For the chocolate I did semi-sweet with coconut oil in micro, this always works beautifully. Next time I will double the caramel layer though. I also added a touch of cinnamon and also salt to the caramel and will do that again next time. Or I'll sprinkle the top with sea salt...
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Spinach and Rice (Spanakorizo)

Reviewed: Apr. 27, 2009
This is so good! I made it exactly as written and it came out great! I did have to cook it a little longer fo the rice to be fully cooked (used Abrorio rice), more like 30 minutes, but it was well worth the wait. Made it with ARs Marinated Greek Chicken Kabobs and it was a FANTASTIC dinner! BF LOVED it! Will definately make this one again, and often. I know Greek's use this as a main dish, and I'll do that sometime too since it's so hearty and yummy. THANKS!!!
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Absolute Best Pancake Syrup

Reviewed: Apr. 26, 2009
OMG... SOOO GOOD!!! BF didn't like it as much as I did, he went with maple syrup on his 2nd piece of french toast, but I thought it was awesome! I did alter it a bit based on reviews and what I had on hand... I made a half batch, but did the full amt of cinnamon, also cut back the sugar by 1/8c. Didn't have buttermilk so I used heavy cream (considered using a buttermilk sub, but couldn't bring myself to add vinegar to this!). Also, some mentioned it being too thin so I added 1/4ts cornstarch+ a few drops of h2o and I thought it was still a tad bit thin so next time I'll try it with 1/2ts cornstarch (and buttermilk!). As it cooled, it did thicken up a bit though... I saved the leftovers and we'll have it with vanilla ice cream and bananas for dessert tonight...MMMMM!!!
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Best Lemonade Ever

Reviewed: Apr. 22, 2009
This really is the 'best lemonade ever'... Although home made lemonade is only 3 simple ingredients, this is just the right proportions... Sweet and tart, not too watery. My favorite is to use Meyer (sweet) lemons. Also, I've put sliced fresh strawberries with sugar, let sit in frige overnight or longer, then add to lemonade for the 'best strawberry lemonade ever'!
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Cherry Ham Glaze

Reviewed: Apr. 12, 2009
I think this is my new favorite way to glaze a ham! I baked the ham in a roasting bag (which keeps the ham SUPER moist) with 1 cup each pineapple juice and honey and the seasoning packet from the ham. Then, removed it from the bag and juice to glaze it for the last half hour. I got fancy French cherry preserves and used the ham juices in place of h2o and instead of the individual spices, I just used TJs pumpkin pie spice which has the spices called for in this as well as ginger and cardamom. The flavor of the glaze was out of this world, but I have to say my favorite part is the gorgeous color it provides. Dont skip the corn syrup! Corn syrup we buy in the store is NOT the same as High Fructose Corn Syrup (which is bad) and that's what gives it the nice shine you want from a glaze. Absolutely perfect!
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Meatball Nirvana

Reviewed: Sep. 16, 2010
PHENOMENAL!!! I did change it a tad though... doubled everything except red pepper flakes but used 1# beef and 1# pork. LOVE these meat balls! If you're reading these reviews wondering "what makes these meatballs different from all the other recipes?" I'll tell you... No EGG. Soooo.... it doesn't have the "spongy" texture that some meatballs do, but rather a more meaty texture. Do not over mix. And once browned, I like to finish them off IN the sauce for a half hour or so. I know some purists may find this a sacrilege, but I think it makes them moist and flavorful.
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Apple Brie Quesadillas

Reviewed: Oct. 6, 2010
WONDERFUL!!! I used fresh cooked tortillas and a granny smith julienned. Cooked onions a bit longer to get really caramelized. Didn't scrimp on the brie either =) This was an absolute WINNER!!! Served with a salad this time for dinner, might do with a soup next time. I like the idea of having it for brunch as well. Might sub out Gruyerre and Sage sometime too... Loving this twist on an old standby! Oh, and I took another reviewers advice and made the Bloomin Onion Sauce with this... AMAZING COMBINATION... takes it to a whole new level! Try it!
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David's Yellow Cake

Reviewed: Oct. 9, 2010
WOW!!! I have been looking for a long time for a good "basic" homemade cake that is NOT heavy and dense and I've finally found it. I did change two things based on personal cake baking experience/preference: I used half butter/half butter-flavored shortening, and I used 2 less eggs but whipped the all of the egg whites to peaks with a dash of cream of tartar, and then folded them in at the very end... LIGHT, perfect moist crumb, baked up evenly. Popped it in the FREEZER for 15 mins to cool (TIP: this makes your cake super moist). This time I did a nice dark chocolate cream cheese frosting, but from here on out I will forever use this recipe in place of a boxed cake mix for so many different kinds of cakes... total keeper!!!!
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Sean's Falafel and Cucumber Sauce

Reviewed: Mar. 26, 2009
This is a GREAT recipe for falafel! I followed the recipe to a T and it came out delicious! I think I made my patties a little too big though cause I only ended up with 6 and they fell apart a little while frying, but it didn't affect the flavor. Next time I'll make them a little smaller. I served them in pita halves with lettuce, cucumber and tomato slices, feta and tzatziki. Due to some of the not so great reviews of the 'cucumber sauce' I skipped it and made AR's Tzatziki Sauce I which went perfectly. I've been trying to make at least 3 meat-less meals a week lately and this one's definately going to be a regular! Cheap, easy and delicious, what more could you want?
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Eggplant Parmesan II

Reviewed: Mar. 25, 2009
I'd never made eggplant parm before and wasn't sure what to expect, but this came out great! I took other reviewers advice and sea salted the slices and 'sweated' them for 20 m (they really do sweat!) then rinsed, dried and proceeded witht the recipe. I baked the breaded slices on a broiler pan so it would crisp up more evenly and I wouldn't have to flip them, baked 20m, and I'm no eggplant expert, but I feel like 10 wouldn't be long enough. I used a romano/parm blend, thinly sliced mozzarella and leftover home-made red sauce. I have to say though, using a low quality sauce could easily ruin this dish, so make your own or buy a good one. I've been trying to make more meat-less meals lately and this makes me not even miss the meat! Healthy and hearty. I'm going to make this and AR's World Best Lasagna for a big Italian family dinner this weekend. Thanks!
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Ken's Kickin' Posole

Reviewed: Oct. 24, 2010
AMAZING!!! Made almost as written and this just may be my new favorite soup recipe, definitely makes the top 10 at least! I let it cook on low for 2 hours before adding the hominy, and then another hour on med-low and the pork was melt-in-your-mouth-fall-aparty!!! Next time I'll cut the recipe in half though cause it makes a VAT, I froze half but it won't be in there long =) Seved it with sliced radishes, avocado, sour cream, a lime wedge and fresh fried tortilla strips. I know some people like cabbage in Posole, but I prefer it without... Heck, some people put pig's feet in there too but I won't be making that addition either! I just LOVE this recipe, and it is authentic enough for this Gringa =)
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