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Cardamom Maple Salmon

Reviewed: Apr. 21, 2015
Wow! Fabulous flavor and so easy to prepare! I usually poach our salmon, so just made a half recipe of the sauce and poured it on top of 3 salmon filets from Costco. I only used an 1/8 teaspoon of black pepper, as some of the family have sensitive stomachs. I added perhaps one or two tablespoons of water, so there would be enough moisture to create steam to poach the fish when the lid was placed on the pan. I'll be making this again and again!
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Mexican Rice II

Reviewed: Mar. 18, 2015
I also wasn't able to get my rice to puff up in the oil. That happened when I added the tomato sauce and chicken broth. This was my first time making Spanish rice and I was pleased with the result. I used a tsp of taco seasoning instead of cumin (that's what the chicken recipe I made called for) and it was very good. I'll make this again!
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One - Two - Three - Four Cake II

Reviewed: Mar. 12, 2015
Delicious warm from the oven! I frosted these with chocolate buttercream frosting and they were delicious!
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Grandma Johnson's Scones

Reviewed: Feb. 22, 2015
I first mad these delicious scones over two years ago. Some friends and I were having a tea party, and I was in charge of the scones. This recipe did not disappoint! I split the dough in thirds, and added a different mix in to each third. Then I made 3/4" high rectangle of each type, cutting zigzag across to make 8 mini scones of each type. For the mix-ins I used mini chocolate chips in one, golden raisins in another and left the last plain. Since then I have also added dried cranberries and orange extract for an amazing cranberry orange scone. This also works well with pecans and chopped dates for a truly decadent treat! Wonderful recipe! A definite keeper!
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Blonde Brownies I

Reviewed: Feb. 1, 2015
Great with a scoop of vanilla ice cream! Baked for 30 minutes and still looked undercooked inside so did another 7 minutes. When it cooled it was very hard. Next time, I'll stop cooking even if it doesn't look quite done inside.
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Blueberry Crumb Bars

Reviewed: Jan. 27, 2015
Wow! This was great! I followed others' advice and used 1/2 cup white and 1/2 cup light brown sugar along with salted butter and 1 teaspoon cinnamon for the crust. I mixed up half the dough in the food processor, which gave it a cookie dough consistency -perfect for spreading in the bottom of the pan for the crust. I used an extra cup of frozen berries, although next time I think I'd double the berries. I still used only 1/2 cup white sugar for the berries, but doubled the cornstarch to 2 Tablespoons. The crumb topping I assembled by cutting the butter in with a pastry harp. A definite keeper!
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Blueberry Crumb Bars

Reviewed: Jan. 27, 2015
Wow! This was great! I followed others' advice and used 1/2 cup white and 1/2 cup light brown sugar along with salted butter and 1 teaspoon cinnamon for the crust. I mixed up half the dough in the food processor, which gave it a cookie dough consistency -perfect for spreading in the bottom of the pan for the crust. I used an extra cup of frozen berries, although next time I think I'd double the berries. I still used only 1/2 cup white sugar for the berries, but doubled the cornstarch to 2 Tablespoons. The crumb topping I assembled by cutting the butter in with a pastry harp. A definite keeper!
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Persimmon Bars

Reviewed: Jan. 11, 2015
Yum! I took the advice of others and used melted butter in place of the oil. I also used closer to 3/4 teaspoon nutmeg, than the called for 1 teaspoon. Very easy to make and didn't stick at all to my Teflon jelly roll pan. Everyone asked for seconds! I'll defi be making this again!
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Old Fashioned Creamy Rice Pudding

Reviewed: Jan. 3, 2015
Fabulous! I followed the advice of others and cooked it after adding the milk and salt until it was a thick creamy consistency. I had to urn the temp down below medium to prevent burning, as the rice needed more time to soften and absorb the milk. While it was cooking (in between stirring) I beat the egg into the remaining 1/2 cup milk. I added the sugar and stirred until dissolved. I added this to the pot, pouring slowly with my left, while stirring the pot with my right. It took longer than the 3 minutes to firm up, probably because I had lowered the heat a bit and was stirring constantly. I added cinnamon with the butter and vanilla just before serving. Next time, I plan on adding it with the egg mixture. Deliciously easy!
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Overnight Asparagus Mushroom Strata

Reviewed: Dec. 23, 2014
This made a delicious Christmas morning breakfast! I forgot to toast the muffins, and was only able to wedge 4.5 muffins into the pan. I used zucchini instead of asparagus and cooked all the veggies together before putting them atop the muffins. The was delicious and got rave reviews! I'd definitely make this again!
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Cranberry Wassail

Reviewed: Dec. 23, 2014
I've been making another wassail recipe for years, and didn't think it could be improved upon. This is hands down fabulous! Everyone really enjoyed the fresh tartness of this cranberry wassail, saying they preferred it over the other wassail recipe that contained orange juice rather than cranberry. This will be made from now on.
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Nov. 8, 2014
Fabulous! I usually only eat chard because I know it's good for me. This, however, totally changed my opinion of chard.! It was so delicious I went back for seconds before even starting on the main course! Definitely a keeper!
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Awesome Slow Cooker Pot Roast

Reviewed: Oct. 12, 2014
Wow! Who knew 4 ingredients could taste so delicious! I used a tip roast which I trimmed the fat off of and cut into 5 or 6 chunks to speed up cooking time. I seared the chunks, one at a time, using about 1 tablespoon of olive oil. I cooked on high for 4.5 to 5 hours and added 1 lb. of baby carrots for the last two hours of cooking time. I only used 1 can of soup and half the water called for as the roast was less than 3 pounds. This will definitely be one of our regular meals. It got so many raves, I think I'll be making this at least once a month!
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Ultimate Maple Snickerdoodles

Reviewed: Oct. 2, 2014
Very good, but I think they might be improved with the addition of an 1/8 teaspoon of salt to balance out the sweetness.
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1 user found this review helpful

Displaying results 1-20 (of 168) reviews
 
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