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Caesar Salad Supreme

Reviewed: Apr. 8, 2014
I can't imagine a better Caesar dressing than this. It was perfect without any adjustments, but I ended up adding just a tad bit of buttermilk to thin it ever so slightly. Marvelous! Thanks for a fabulous recipe!
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Apr. 9, 2010
Add another fan to those who love this recipe! I think I could make this every day, and it would still be a hit. I made it according to directions, and though one can substitute other fruits, this was a winning combination.Thanks for a wonderful recipe!
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1 user found this review helpful

Sweet Restaurant Slaw

Reviewed: Jul. 3, 2010
I usually make slaw a little different every time, never measuring anything. This simple recipe was one I followed, using my own shredded cabbage and carrot rather than the packaged mix. It has a great balance of sweet and sour, and we all loved it. Thanks for a great recipe!
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2 users found this review helpful

Eggplant and Tomato Packets

Reviewed: Sep. 30, 2010
I used some of our "Fairytale" eggplant for this, and it was wonderful. Such simple ingredients, too!
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3 users found this review helpful

Jamie's Minestrone

Reviewed: Jan. 5, 2012
I just tried this, hoping to recreate the Olive Garden recipe. It was wonderful! I did substitute a quart of home-canned tomatoes for most of the tomato sauce, using only one small can of sauce. I only had dried oregano, but with the fresh basil, it didn't seem to matter. I used one can each of red and white kidney beans. I used organic vegetable broth in place of the chicken broth and water and omitted the green beans. I'll make this over and over! Thanks for a great recipe!
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Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Apr. 15, 2012
This was wonderful, even though I had only one red pepper on hand. Thanks for a great recipe. I made it more or less as printed. It's a nice change from marinara-type sauces.
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2 users found this review helpful

Peanut Butter Bars I

Reviewed: Jul. 24, 2012
I've had similar recipes for years, but all the reviews encouraged me to finally make these bars. Three teenaged boys devoured them quickly, though I thought they were very rich and could only eat a small square. Very, very good. I did reduce the butter a bit, and they turned out just fine. I used half milk chocolate and half semi-sweet chocolate chips. Thanks for a great recipe.
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Mulligatawny Soup I

Reviewed: Jul. 24, 2012
This is a fabulous soup! We all wished we had room for more. I had had a Mulligatawny stew/soup in a restaurant, and though that was good, this recipe surpassed the restaurant soup by far. I'm not fond of curry powder, and used red curry paste (to taste - about 1 tsp.) instead. I did substitute some cooked brown rice for the white rice, since I had some on hand. It was easy and relatively quick. This is certainly a step up from ordinary chicken soup! Don't be afraid of the apple; it suits the flavors perfectly. I used a Pink Lady apple. I'll make this again and again. Thanks for the great recipe.
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Bill's Blue Cheese Dressing

Reviewed: Jul. 24, 2012
We're fortunate to have the Rogue Creamery nearby and had some of their famous blue cheeses on hand in the freezer. This dressing/dip was wonderful served with some Buffalo chicken breasts, and when thinned down a bit, it was terrific on a salad. The particular blue cheese I used was pretty strong, so next time, I may reduce the amount by nearly half. I did whirl the ingredients in a blender to make it very smooth. Thanks for a great recipe - it's a keeper!
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White Chocolate Raspberry Cheesecake

Reviewed: Aug. 2, 2012
I rather feared this would be a little bland, since the ingredient list didn't look too much different from many other recipes. Don't be fooled by the simplicity of the recipe! I did change things a bit because my son doesn't care for so many seeds. I cooked about 4 cups of raspberries for the sauce and removed the seeds from all. I did add about 1 TBS homemade berry liqueur to the sauce to zip up the flavor a bit. With three teenage boys in the house, the pan was empty by bedtime, and they were looking for more. Thanks for a great and easy recipe.
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Lisa's Favorite Carne Asada Marinade

Reviewed: Aug. 6, 2012
Thank you, thank you, thank you for this wonderful recipe! Yes, the citrus flavors are slightly pronounced, but with the seasonings, it has a very balanced flavor. I marinated the meat overnight, and didn't pound it; I only pierced the meat thoroughly before marinating. I served this to guests, who stayed several extra hours at our house just to have the leftovers for dinner!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 6, 2012
Thanks for a terrific recipe! It tastes and looks beautiful, making a great impression on our guests. I did cook this in an indoor rotisserie at 20 minutes per pound, which yielded such a moist, juicy chicken! The second time I made this, I rubbed the spice mixture under the skin, which flavored the meat a little more intensely. Great recipe!
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White Texas Sheet Cake

Reviewed: Aug. 7, 2012
I've had a hard time finding a moist white cake recipe from scratch and hoped this one would be good, since I love the chocolate version of Texas sheet cake. It's a winner!! Thanks for a great recipe! I did make the cake as instructed, except I used buttermilk instead of sour cream. I topped it with my own homemade chocolate frosting to accomodate the teenage boys in the house. They had a hard time stopping themselves from eating the whole cake by themselves. I'll make this over and over.
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Healthier Southern Peach Cobbler

Reviewed: Aug. 29, 2012
We have wonderful peaches here in Oregon, and I planned on making my usual cobbler when I had a surplus. I'm thrilled that I tried this recipe instead, which makes a superb cobbler. We all liked the balance between the topping and fruit and that it was not cloyingly sweet. I made the recipe as directed, but used only 1 TBS brown sugar on top. This is a recipe I'll share and make over and over. Thank you!
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Rye Beer Bread

Reviewed: Sep. 12, 2012
I'm sure the flavor is greatly affected by the beer one chooses to use. I used a home brewed nut brown ale, and the bread was delicious. We sliced it while still warm to use for some pastrami sandwiches, and it was dense enough to hold up to the slicing, but not ovely heavy. I had not read through the recipe beforehand and didn't see that it required an overnight rest. So be forewarned that this is a two-day project. It's well worth the extra time. Thanks for a great recipe.
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Zucchini Brownies

Reviewed: Sep. 12, 2012
Don't let the thick conistency of the batter throw you! I prepared these according to the recipe and found there was no need for any changes. They were fudgey, but not at all heavy or dense, and were somewhat light and cake-like. Thanks for a wonderful version of a chocolate cake/brownie that's even better than the one I've made for years. I couldn't bear to frost these once I tasted them; they are plenty sweet enough by themselves.
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Chicken and Cheddar Biscuits

Reviewed: Sep. 27, 2012
I made this nearly as written, and according to my family, we have a "keeper." I did not add the peas only because I didn't have them on hand, and I did substitute lower-fat cream cheese. I subsituted 1/3 cup of the chicken broth with home made white wine because I wanted to use it up. I had chicken breasts on hand, and since we like white meat better, we would not use thighs. I think these changes were insignificant, however, to the overall flavor. This wasn't overly rich, and we liked the choices of herbs; it didn't have that "dried dressing mix" flavor of similar recipes. There wasn't too much preparation, and it was easy. I will make this again. Thanks for a great recipe!
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Joe's Fusion Chicken Pad Thai

Reviewed: Oct. 15, 2012
I made this nearly as written, and we think it's a keeper. I discovered I had no fish sauce (where did it go?), but even without it, my family and I really enjoyed the mix of flavors. We will be using this recipe again. Thank you, Joe!
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Beer Cheese Fondue

Reviewed: Jan. 4, 2013
I just added minced garlic to the pot, but otherwise made this as instructed. It was a hit with the crowd of visitors! We will make this again and again. Thanks for a great and easy recipe!
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Fish Tacos

Reviewed: Apr. 5, 2013
I'll just add another rave review in agreement with all the rest. I wasn't sure about the sauce, but was pleasantly surprised at how good it was. I did use a packaged slaw mix this time to save time, but I may have to use shredded lettuce next time to accommodate a few picky eaters. Most of the family really enjoyed these, and I will be making them again. Thanks for the great recipe!
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