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Sangria! Sangria!

Reviewed: Feb. 19, 2015
I tried this because of the review that said, "I was a nobody; and now I am famous for my sangria." Now I am famous for my sangria also. I am in Mexico for the winter, so we don't have the limeade concentrate anywhere. Otherwise, I followed the recipe almost exactly. I only put in four tablespoons of sugar and it was better without the sparkling water I added to the top of the glasses on the first round. The first time I made it, I used a Pinot Noir and it was perfect. The second time I made it, I used a Malbec. A little dryer and darker in color. I will stick with the Pinot for this recipe. I did not use cherries, but added a plum, a peach and strawberries to the citrus. I doubled the recipe for 8 people and everyone loved it. I didn't realize there were so many recipes for Sangria. This one was fine and you really can't make a mistake, unless you make it too sweet.
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Ghirardelli Crispy Crunchy Chocolate Chip Cookies

Reviewed: Nov. 17, 2013
Well, I have to take back my previous review. I stupidly used salt instead of sugar so I had to start over. This time i portioned out 16 balls and flattened them to 3". The sugar allowed the cookies to spread in the oven. I used 325 for the 15 min but added another 4 min. They came out very crispy. Will definitely make again. Maybe I will add a pinch of chili powder.
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Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

Reviewed: Nov. 11, 2013
I followed the exact recipe with no changes and it was excellent. Looked just like the photo. Everyone raved about them. They were easy and no leftovers!!
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Cream Cheese Kolacky

Reviewed: Dec. 28, 2012
I tried this instead of my yeast recipe. I followed the recipe almost exactly (using Solo filling for the jam) except that I found if they baked longer, they were crispier and the bottoms were cooked and insides more flaky. Regarding complaints about the dough: it comes out the frig very hard and the butter makes it stiff. But if you flatten with your hand and roll it on powdered sugar with a little dusting on top, it will roll out thin enough to cut and lift off the counter. I tried waxed paper, but the dough did not roll as easily as on the powdered sugar. I think I will make this recipe my standard. I made some tiny squares, pinching opposite ends together in the middle. Those were great!
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Old Fashioned Onion Rings

Reviewed: Jun. 1, 2010
I don't know how you could screw these up unless you didn't add the baking powder and salt to your flour. These came out exactly like the photo. I didn't use Panko crumbs, but that is a good idea to try. I used waxed paper under the wire racks instead of foil. If some of the batter dripped off the ring, I just dipped the tiny exposed portion back in the batter and then in the crumbs. They were really crisp and crunchy. Next time I will dip half the rings and then put those in the crumbs and then do the other half. Might also add 1/2 tsp chipotle chili powder to the flour mixture for the first dip into the flour. Great recipe.
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Old Fashioned Onion Rings

Reviewed: Jun. 1, 2010
I followed the recipe exactly and they came out perfect. They were super crisp and looked just like the photo. If some of the batter dripped off, I just redunked the little exposed portion in the batter and then back in the breadcrumbs. I used waxed paper instead of foil under the wire racks to let the batter drip off the rings before putting them in breadcrumbs. Maybe next time I will dip half the rings and put them in bread crumbs and then do the other half. They were really good. Maybe put in a half tsp. chipotle chili powder into the flour mixture for the initial coating. There was enough batter for two large onions. I only made one.
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French Onion Salisbury Steak

Reviewed: Sep. 7, 2009
This is so good you can serve it for company.
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Bacon, Spinach and Tomato Salsa Sandwich

Reviewed: May 16, 2009
These are fast to prepare and they are really good.
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Sweet Potato Pie II

Reviewed: Dec. 5, 2008
I'm sorry, but this recipe was just awful. I made it exactly as called for. It had an odd texture (not at all like other commonly textured sweet potato or pumpkin pies). I definitely would not make this again.
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