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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 1, 2009
Only additional suggestions to what has already been said is that I prefer to bake my crust before adding the cheesecake mix. Personal preference really. Also, consider adding in the vanilla to the melted chips and mixing the flour w/wet mixture (possibly a tiny amount of half/half) before adding to rest of cheesecake to assure you don't have lump issues. My vanilla and flour lumped together. It took a good 10 minutes to smash out all the lumps so no one received a concentrated dose of vanilla extract (YUMMY!) Additionally, I like the idea of adding more white chocolate. However, the consistency is great "as is" so I'm not one to wonder too far outside the box. It's a keeper!
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Baked Fish with Shrimp

Reviewed: Jan. 20, 2010
This was alright. I gave it 3 stars because I think it needed a fair amount of tweaking. I don't have sherry on hand but I added suggested seasonings by others (old bay, season salt, pepper, garlic powder, parsley). It came out okay. I think the temp should be increased to 375 as someone else suggested and be sure to season your fish first. Also, I'm not sure how thick the coating was supposed to turn out in the end. the consistency was fine when i made the sauce in the pan (coated the spoon) but once in the casserole dish, the moisture in the shrimp and fish diluted the sauce and caused it to be kind of clumpy and a little unappealing. I might increase the flour slightly or make it a little thicker to avoid this in the future.
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Onion Roasted Sweet Potatoes

Reviewed: Nov. 8, 2010
I found these alright. It's a good base but overall I found the flavor a little bland. I used a mixture of olive oil and canola. Had issues with potatoes sticking for some reason. I also added an onion and cooked at 400 to reduce charing of onion pieces which were two great suggestions by others. I'll try this one again but will likely add some rosemary, garlic powder, Kosher salt, a bit of pepper or maybe just less potatoes as I think the onion mixture didn't add the kind of flavor I was looking for. Happy Cooking!
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Easy Gravy

Reviewed: Nov. 25, 2012
This was just what I was looking for. My family's preference is a smoother thin gravy so I went for that consistency. I used flour instead of corn starch (none in the pantry) and it didn't thicken nearly as fast with the measurements of corn starch but if anything, it just allowed more time to cook down the potential flour flavor and for the other seasonings I added to marinade into the gravy, giving it a possibly more enriched flavor. Of course you could just add a bit more flour to the mixture if you don't want to give it time to thicken. I used reserved turkey fat, I added a pinch of thyme (turkey), 2 dashes of poultry seasoning and a small dash of white pepper. No salt needed. My non-gravy loving guest enjoyed this gravy. It added a bit of flavor and moisture without over powering the dish you pour it over.
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Best Chocolate Chip Cookies

Reviewed: Feb. 17, 2014
These were more cake like to me and not the caramelized/browned edges with soft gooey center I was looking for. If you do use this recipe, I suggest adding more choc chips. These might be good for an ice cream sandwich recipe though. Disappointed. Maybe smaller chunks of dough or the type of cookie sheet makes the difference? I used a stone and metal cookie sheet and both turned out the same.
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Parchment Baked Salmon

Reviewed: Feb. 17, 2014
I used Dill instead of basil. You could exchange so many herbs in this dish - dill, basil, parsley.
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Buffalo Chicken Dip

Reviewed: Feb. 17, 2014
Used 1 lb of white chicken breast, boiled for about 20 minutes or just until cooked through, shredded and then recipe as follows. Used 1 1/2 packages of cream cheese instead of 2 per others feedback. You could easily use 1/3 less fat cream cheese. So many flavors, no one would know the difference. I used Franks hot sauce but ran out. Luckily had some texaspete hot sauce in the fridge so finished off with that. All your personal preference. Easy hit, hard to mess up. Celery and chicken crackers made for the best scoopers. I wouldn't mess with the hot sauce much, as if you have guests, it would easily get too hot for some. Perfect at this amount.
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Lemon Cheesecake

Reviewed: Mar. 22, 2014
I didn't necessarily want a low-fat lemon cheesecake, but rather a recipee to work with. Based on reviews I came up with this: CRUST: 8 graham crackers, 1 tblspn melted butter, 2-3 tblspn white sugar (taste for desired sweetness). Lightly spray spring pan w/butter flavored Pam, add crust mixture and toast in oven just until light brown, 3-5 min. (NOTE: Don't use any other flavor pam as it will absorb into the crumbs and give it an odd flavor). FILLING: I used regular cream cheese, 2 eggs instead of substitue, 1 tspn vanilla, dbl REAL lemon juice, 2-3 tablspn lemon zest, 1 greek oiks lemon meringue container. I think greek yogurt compliments the cream cheese texture better. Have cream cheese at room temp or throw in microwave 40 seconds. 1. cream the cream cheese and sugar. 2. Blend in yogurt, lemon juice/zest and 1 tspn vanilla extract 3. Blend eggs, one at a time, just until incorporated. 4. Blend in flour. 5. Pour into pie crust and tap pan on counter to losen any air bubbles. BAKING: Bake with water bath method (wrap bottom of spring pan with foil - I double it. Place in center of pan with about 1/2 inch to inch of water). I think this way is best, as when I put the pan of water a rack under the pie it seems to crack. I use a knife for doneness as a topping goes on this anyway. FINISHING: Sour Cream topping: 1/2 cup sour cream, 1-2 tspn sugar, real lemon juice, lemon zest. Taste as you go for desired sweetness/touch of lemon flavor.
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Chef John's Colcannon

Reviewed: Mar. 22, 2014
These were a huge hit at my St. Patrick's Day Pot Luck Party! Something different, fun and festive green! Kids love mashed potatoes and since the kale is put in the blender, there is nothing for the little one's to stick their nose up at. Just tell them it's food coloring! I did a triple batch to accommodate 12 people and it was just enough.
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