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Russian Style Creamy Salad Dressing

Reviewed: Jul. 23, 2012
I've tried a couple of different recipes for russian dressing and this one is the best! My only modification was to sub prepared horseradish for the grated onion b.c of a personal textural preference. It was delicious right out of the gate on my turkey sandwich and am anticipating that it will improve with a few hours in the fridge.
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Irish Soda Bread

Reviewed: Mar. 17, 2012
When I put this in the oven this afternoon, I was convinced I'd be giving this a low rating. Like other reviewers, I had a really difficult time with the instruction to knead the dough in the bowl. The dough was almost like a batter and very difficult to knead. I basically couldn't, it was just all over my hands, but I put it in the cast iron skillet anyways figuring I'd see what happened. It baked perfectly in 65 minutes. It was beautiful in appearance and delicious in taste. The only change I made was to use less raisins and eliminate the caraway seeds. I will definitely make this again, but I will knead it with the dough hook of my kitchen aid for 30-45 seconds as another reviewer suggested instead of attempting to do it with my hands.
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Portobello Mushroom Burgers

Reviewed: Jan. 29, 2012
I loved this! I made a few changes to the marinade, but I am sure it is fine as written. I used fresh basil instead of dried, added 1/5 of an onion, and the stems of the mushrooms. I placed all the ingredients into the food processor to make the marinade. I then let the mushrooms sit in the marinade for a full hour. I used another reviewer's suggestion and caramelized onions in the pan while the mushrooms marinated, and they were the perfect topping for the sandwich. Subbed goat cheese for provolone and used a cast iron grill pan instead of the outdoor grill.
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Sweet Corn Bread

Reviewed: Aug. 28, 2011
We loved this bread. It is sweet, delicious and moist. I added a couple of extra tablespoons of sugar and about a quarter cup of honey. I also baked in a preheated cast iron skillet for 20 minutes and it turned out perfect
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Chewy Peanut Butter Brownies

Reviewed: Apr. 18, 2010
These really did not turn out well for me, but it may have been due to my trying to incorporate too many suggestions in the reviews. I started by doubling the peanut butter due to the complaints that it was not PB-y enough. I used a whole stick of butter instead of margarine (to avoid trans-fats) and used a bit less than a cup of flour. Also used 1 egg and 1 egg yolk and mixed ingredients just with a fork. The texture is just terrible-- way too crumbly and not only is it not brownie-like it is not cake like either.
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Greek Lemon Chicken Soup

Reviewed: Feb. 17, 2010
I took the advice of other reviewers and cut the egg yolks to 4 and the chicken soup base to 3 T. The consistency of the soup was right on. However, there was a very unpleasant undertaste of some sort that was just terrible and ruined the soup for me. It is difficult to describe, but it must have been the chicken granules because I used good cartons of chicken broth. I couldnt even really eat the soup because of the weird taste and I will not make this recipe again.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 14, 2010
We loved these cookies! I halved the recipe and added a little baking powder and salt per some reviewers. Also, I used extra vanilla. Cooked for 9-10 minutes at 350 and they came out perfect, a bit underdone, but that is how we like them. thanks for a fantastic recipe!
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Honey Butter

Reviewed: Feb. 13, 2010
This is so simple and perfect. Use it all the time, thanks for a great recipe
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Banana Cake VII

Reviewed: Feb. 13, 2010
I've made this cake twice now and both times I received rave reviews. Even family members that generally dislike cake were taking seconds. It is absolutely delicious and extremely moist. For frosting I made a banana butter cream (1 stick butter, 1 mashed potato, 3 cups powdered sugar, 1 T vanilla) and it was the perfect complement
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Bordelaise Sauce with Mushrooms

Reviewed: Feb. 13, 2010
This sauce worked really well for me tonight. I served it over filet mignon. It was delicious and the perfect consistency (I doubled the amount of cornstarch/water mixture b.c we like sauce a bit thicker). This sauce rivaled restaurant sauce and I will definitely make again.
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Spicy Black Bean Cakes

Reviewed: Jul. 16, 2009
Maybe I did something wrong-- I cut the recipe in half, except I used an entire egg, but these turned out terrible for me. I also added red pepper and cilantro and perhaps I used too many veggies. Not sure, but these didnt form balls for me, or really patties, I sort of just had to clump them together. they totally fell apart. The flavor was good, but they certainly werent "cakes".
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