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Curried Hummus

Reviewed: May 21, 2007
This recipe is a keeper, it is yummy. Enjoy!
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1 user found this review helpful

Italian Wedding Cookies II

Reviewed: Mar. 19, 2006
Do remember to cut these cookies into small pieces. They are very rich. Like one of the other notes, I used 7 oz of almond paste. I compensated by using a little extra almond extract. The recipe makes for a nice presentation. I must say that while I was cooking the cookies, I was not very confident that they would turn out. However the final result looks impressive. I think next time I might also try a custard filling instead just to see what happens.
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6 users found this review helpful

Killer Cheesecake

Reviewed: Jan. 1, 2006
This worked great and it was my first cheesecake, I will use the recipe again. I added lemon zest and a little lemon juice to give it a lemon flavor. Try it you will enjoy it.
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8 users found this review helpful

Hearty Turkey Soup with Parsley Dumplings

Reviewed: Nov. 19, 2005
I have made this several times and I think it is delicious --the dumplings are great. I've tried it with and without the rutabaga and now believe it does not matter whether it is there. Fresh parsley is a must. The salt for the broth needs to be reduced -- start by reducing it to half of what the recipe calls for and add according to your taste. I frequently add fresh or canned corn, garlic. I also like to add small noodles about 10 minutes before it is done, and frozen peas a minute or two before serving. This soup is comfort food, no doubt about it. If you are worried it might be to bland for you, I'd 1 1/2 x the onion for extra flavor...I have made this several times, sometimes using chicken instead of turkey. It is very good.
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41 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Dec. 4, 2004
I had to see what all the fuss was about so I tried this recipe and was very disappointed. The recipe has so much sugar it might as well be a recipe for strawberry shortcake!
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4 users found this review helpful

Stuffed Shells I

Reviewed: Dec. 4, 2004
This is a good, easy recipe; but it definitely needs some blend of ricotta cheese as many have suggested; next time I'm adding a sprinkle of black pepper also. The pastry bag trick is also impt; I didn't see anyone else mention any problem with it but I also baked it covered because I didn't want the pasta shells to dry out. It is a good recipe.
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0 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Dec. 4, 2004
I used grated hershey milk chocholate bar instead of semisweet chips (grating it in my cuisinart). I also put chocholate/nuts on both sides. If you want to do both sides, put a little butter on the tin foil baking sheet before pouring the mixture on to it. After you've done one side, place another sheet of tin foil over it and flip it over. Do the other side while it is still warm. This was very good.
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4 users found this review helpful

Profanity Salmon

Reviewed: Dec. 16, 2003
I have used this recipe so many times and it always turns out great for me. I like to get the big salmons at Cosco (about 4 pounds) and serve them at dinner parties. (you need to double the recipe for this) You can prepare it ahead of time, putting it in the foil and tossing it all back in the fridge until your guests arrive. Cook it when people arrive and keep it in the foil 'til it's time to eat. People say its great and make me give them the recipe. The wasabi doesn't taste hot. I've varied the recipe to change it to try and make it hot but it doesn't get hot no matter how much you add. At times I mix pepper colors for presentation so it looks nice. I also sprinkle a little fresh parsley on it after its done for presentation. Its delicious!!!!!! Also, I'd like to disagree with the suggestions to open up the foil and broil it, it seems like a good idea but each time I've tried it in the end I just don't think it is as good that way.
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34 users found this review helpful

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