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The Best Garlic Bread

Reviewed: Feb. 2, 2015
Love, love, love! I usually make my own French bread, but I had some sourdough hoagie rolls in the freezer and decided to use those (2 of the sandwich size rolls to make 4 pieces - you could also cut those in half to make 8 decent size pieces). I used softened butter (maybe 2 tbsp.) as others have suggested, spreading it on the rolls. I mixed the 2 tbsp. Best Foods/Hellman's mayo, 1/4 cup parmesan (vs. 1/2), and 2 cloves of minced fresh garlic in a bowl, then spread it onto the bread with a spoon. Topped that with a sprinkle of "Italian Blend" shredded cheese from a bag (mozzarella, mild cheddar, smoked provolone & asiago). I ran them under the broiler and watched them carefully until they reached golden brown perfection (which only took maybe 3 minutes - don't walk away!). My husband said it was "a home run outta the park hit" and "the best garlic bread I've EVER had!" :) Brilliant!!
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The Best Garlic Bread

Reviewed: Feb. 2, 2015
Love, love, love! I usually make my own French bread, but I had some sourdough hoagie rolls in the freezer and decided to use those (2 of the sandwich size rolls to make 4 pieces - you could also cut those in half to make 8 decent size pieces). I used softened butter (maybe 2 tbsp.) as others have suggested, spreading it on the rolls. I mixed the 2 tbsp. Best Foods/Hellman's mayo, 1/4 cup parmesan (vs. 1/2), and 2 cloves of minced fresh garlic in a bowl, then spread it onto the bread with a spoon. Topped that with a sprinkle of "Italian Blend" shredded cheese from a bag (mozzarella, mild cheddar, smoked provolone & asiago). I ran them under the broiler and watched them carefully until they reached golden brown perfection (which only took maybe 3 minutes - don't walk away!). My husband said it was "a home run outta the park hit" and "the best garlic bread I've EVER had!" :) Brilliant!!
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Scrambled Eggs Done Right

Reviewed: Jun. 12, 2013
These are the best scrambled eggs ever...tried this recipe a few years ago, and it's the only way I'll make them now. Hubby loves them, and so has every person I've ever made them for. They try to figure out what makes them so "different." :) I've also made omelets out of the same recipe, and they're always great!
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Cheese Souffles

Reviewed: May 10, 2012
Absolutely loved it & easy to make. I added a bit of salt, some freshly ground pepper & diced shallots. Husband says, "It's like eating clouds!" :) Thank you for sharing!
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Hollandaise Sauce

Reviewed: Jan. 6, 2012
5 stars and 2 thumbs up!! Finally, a hollandaise without the double boiler requirement - and it's easy, perfect consistency...just excellent. My sauce turned out to be a beautiful orange-yellow color since I used super-fresh eggs, courtesy of my backyard chickens (thank you ladies!). We had it over bright green sauteed leeks with wild rice pilaf on the side and it made the perfect meal...colorful, tasty & extremely satisfying - my husband is still raving 2 days later :) Thank you for sharing!
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Mediterranean Pizza

Reviewed: Dec. 12, 2011
Stellar pizza!! I make my own olive oil pizza dough out of "Artisan Bread in 5 Minutes a Day" so I used that instead of the frozen dough. I used only one 6 oz. jar of marinated artichokes (chopped up they are just the right amount). I sprinkled the pizza with about a teaspoon of Italian seasoning. Used 1 small can of sliced olives, rather than a full cup, and grape tomatoes instead of cherry. I left off the ham, and the pizza was a huge hit. Thanks for the recipe!
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Lebanese-Style Red Lentil Soup

Reviewed: Oct. 15, 2011
After reading everyone's reviews, I realized just how versatile & forgiving this recipe is...use what you have & don't worry about what you don't! I used vegetable broth instead of chicken stock. Added some sliced carrots and celery as I sauteed the onion and garlic (if you get a bit of browning on the veggies it brings out more flavor). I reduced the cumin to less than half of what's called for, and added dried thyme & ground coriander (sorry, I didn't measure...just a good shake into the palm of my hand). Fresh tomatoes cut into chunks & added at the finish are wonderful...along with a bit of coarse sea salt. Sadly, the cilantro I had on hand wasn't the freshest, so I decided not to use it...also left out the lemon juice...but will try both next time. This has just enough heat to not be overwhelming; this comes from someone who doesn't like hot, spicy food...in fact my husband was surprised that I was enjoying it, since the heat was just right for him :) Thanks for this recipe...it's found a permanent home in my recipe box.
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Oven Fresh Seasoned Potato Wedges

Reviewed: May 25, 2011
These were a big hit! I cut my potatoes more like fries than wedges (with a crinkle cutter) and parboiled them before seasoning. When they cooled down, I put them into a bowl to toss them with olive oil (I just couldn't picture putting the oil in the bag with the dry seasonings) before seasoning. The baking time was perfect...turned them halfway through. Thanks for a great recipe!
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Quick Quiche

Reviewed: Mar. 25, 2011
Delicious & easy! Even my husband asked, "Isn't quiche supposed to have pastry?" :) It was great without! I changed it up a bit, since I didn't have bacon, substituting diced mushrooms, which I sauteed with the onion. Also added a bit of extra-sharp white cheddar cheese to give it some bite. I'll definitely make this one again; thanks for sharing!
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Pain de Campagne - Country French Bread

Reviewed: Sep. 6, 2010
Although these loaves are quite labor-intensive, they are soooo worth it!! My husband absolutely ???LOVES??? it, saying they look like the loaves people pay $5 for from the bakery section :) Mine turned out to be a bit free-form since there was no way to "gently transfer the risen loaves to a baking sheet" without them stretching, but I just patted them back into shape and went with it! Thanks for sharing this...I'll definitely be making this bread again!
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14 users found this review helpful

Pecan Cardamom Bar Cookies

Reviewed: Nov. 8, 2009
I made these cookies for Christmas last year...they are SO good!! The cardamom gives a unique & exotic taste. Making them again this year :)
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Honey Mustard Dressing II

Reviewed: Oct. 27, 2009
Loved it! I was looking for a recipe similar to Ken's Steakhouse Honey Mustard (because it's gotten awfully expensive!); this one is mighty close...Thanks for sharing! Mmm...may take Marianne's idea & make it with Dijon next time; sounds wonderful!
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Home Style Macaroni and Cheese

Reviewed: Jul. 28, 2009
Everyone who's tasted this is floored by how cheesy & creamy it is. And it smells incredible when it's baking!! The panko suggestion sounds wonderful, dan ~ I love panko and substitute it often for bread crumbs...I'll try it!
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New York Rye Bread

Reviewed: May 15, 2009
We LOVED this bread! I'm making all of our bread now instead of buying at the store, and this recipe will take a top spot in my recipe box :) Thanks for sharing!
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Flax and Sunflower Seed Bread

Reviewed: May 15, 2009
Absolutely wonderful loaf; moist with a bit of crunch to it. Thank you for sharing the recipe ~ I wouldn't change a thing!
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Parmesan-Black Pepper Arborio Rice Pilaf

Reviewed: Jan. 12, 2007
We enjoyed this SO much!! Definitely most like a risotto; it turned out nice and creamy. I sauteed some crimini mushrooms and threw them in just as the onion was done; didn't have low-sodium broth but used 2/3 chicken boullion cubes + 1 vegetable cube, leaving out any additional salt. Also added a bit more water (maybe 1/4 cup), as I like rice a bit moist. As others have said, FRESHly grated parmesan is a must...we love parmesano-reggiano though I probably haven't spelled it properly :) A very easy and enjoyable recipe...will definitely make again! (Hmmm...maybe next time make it a main dish with some chicken and garlic thrown in...?)
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Grecian Pork Tenderloin

Reviewed: Jan. 12, 2007
This was WONderful...I didn't have enough lime juice, but filled it out with lemon (lemon says "greek" to me more than lime anyway). I added another clove of garlic, and grilled the tenderloins on the George Forman grill. Tender, filled with flavor, a definite keeper! Thanks for a great recipe.
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Grandma Johnson's Scones

Reviewed: Oct. 20, 2006
This was also my first try at making scones. I took one of the suggestions and reduced the sugar by half and added grated extra sharp cheddar cheese (maybe a cup)...they turned out fantastic! I'll keep this as a basic recipe and play with different versions.
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Peasant Bread

Reviewed: Sep. 29, 2006
The posted recipe is nearly the exact recipe for French Bread that was included with my bread machine. I agree...it's the BEST french bread! I read that some people's loaves were falling...it may be that the proportions are off a bit. My recipe says (instead of 1 1/2 cups of water) there should only be 1 cup + 2TBL for 3 1/2 cups of flour. 1 1/2 TBL of vegetable oil is an optional add. I always make the 2 LB loaf, bake it on the French Bread cycle and it comes out perfect every time!!
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