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Peanut Clusters

Reviewed: Dec. 17, 2011
As written this is less than a 1. DO NOT USE RAW SPANISH PEANUTS. They are very green tasting and are used in peanut brittle and cooked with the peanut brittle. Definitely use either dry-roasted salted peanuts or the canned ROASTED spanish peanuts. WITH THAT CHANGE, this is an excellent recipe. I think the poster of this recipe didn't realize what RAW peanuts are.
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Grandma's Doughnuts

Reviewed: Jul. 31, 2011
I learned this way of cooking donughts in middle school in 1963. You do not need that much oil. Just enough to put about 1/2 to 1 inche in a frying pan. Turn them half-way through. We used cinnamon and sugar combined in a paper bag and tossed them to coat. The biscuits will float when they are cooked through.
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Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Nov. 18, 2008
I just hate people who review recipes and start with "the only changes I made were", but here I am doing that. My hubby doesn't like blue cheese, so I substituted some very flavorful swiss instead. After reading several reviews about it not being flavorful enough, I sauteed mushrooms, onions and garlic in a little of the bacon grease. Mixed the spinach, swiss, mushrooms, bacon, onion and garlic together. It was OK, but still not quite flavorful enough for us. I do like blue cheese so perhaps I can try it when he's out of town.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Sep. 19, 2008
Sorry, didn't think this was as great as everybody raved about. First of all, it stuck in the greased and floured pans. Secondly, I can taste the butter, but not much other flavor. That could be my bananas, as there were very ripe, but not what I would call OVERripe. I even followed previous reviewers' suggestions and added cinnamon and vanilla. I did substitute part of the baking soda for baking powder to help with it rising a bit. I used the correct size pans (even measured them). The bread did not crown in the middle, as usually happens. It is thoroughly cooked, much darker than most banana bread, but I attribute that to the excessive amount of butter and sugar. It is not burned. After about 45 minutes, I covered it with foil to keep it from browning too much, but it is a nice, rich dark color all the way through. Like I said--way too much butter, the bread itself is greasy, and nothing to rave about. I'm deleting it from the "saved" recipes. Sorry for the ingredients involved (1 LB of butter, 4 EGGS and 2 Cups of sugar) I would expect more.
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