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Crispy Rosemary Chicken and Fries

Reviewed: Feb. 10, 2014
'Made two batches of the oil mixture (using 1/4c oil & dried spices). One used for the potatoes & baked them 30 minutes. Another batch, same way, let the thighs sit in during that half hour. Added them to the pan & baked. They didn't crisp too much, but the potatoes did & were pretty good. I liked them more than the chicken. 'Not a re-do for me, but I can always use leftover chicken. Brunswick stew sounds good!
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Chef John's Macaroni and Cheese

Reviewed: Jan. 28, 2014
Eh, I thought it'd be very good. It was okay. I didn't like the mustard flavor too much. Although,if making this a main dish by adding polish sausage let's say, I think it'd be a good addition. 'Not too cheesy either. I didn't add the thyme because I'm not a fan & even halving it, I thought might be a bad idea. I halved the cayenne, but could've easily added the full amount. It didn't have a hint of heat, even a hint, with 1/8t. Oh, mine was plenty "sauce-y" as directed. Adding less pasta would remind me of a thick soup. :/ Oh, about the topping: Not too wow-d by that either, but I did use regular, not panko, crumbs. :?
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Banana Buttermilk Breakfast Muffins topped with NUTELLA®

Reviewed: Jan. 27, 2014
Okayyy, I one & a half'd this recipe except I only had 5 bananas. I "soaked" the oats in 1c plain yogurt mixed w 1/4c milk & 1/3c olive oil to make up for my not having applesauce. I increased vanilla to 2t & decreased sugar to 2/3c - again this is for one & half recipe. To half the batter, I added 1 1/2c frozen blueberries. The one & half recipe made 24 alittlemorethan3/4thsfull muffins. I liked the ones with the blueberries better. The banana-only ones were good, too; but not quite banana-y enough. I know, I know, I was short one; but I'm thinking a shot of banana extract maybe? 'Not so subtle you don't know it's banana. I think the oats & whole wheat flour tend to lessen it is all. A good chance I'll make these again - & add the berries - & rename them "Bob Muffins" Blueberry Oatmeal Banana. Instead of 1/3c olive oil, I'll add 1 / 4c. Later: Kids, 14 & 16, didn't like 'em. More for me!
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Best Cranberry Chicken

Reviewed: Jan. 26, 2014
I really liked the sauce, but wasn't all that crazy about it on the chicken. Weird, I know. :) I wonder how good this would be mixed with cream cheese as a spread. Hmmm ... I wonder ... :)
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General Tso's Whole Turkey

Reviewed: Jan. 26, 2014
Okay, so this girl made this recipe (without the dressing) with a whole chicken. I rapid roasted (450 1/2hr, then 400 1 1/2hrs) then reduced to 350 & basted with sauce. I just put olive oil on it at first & didn't do anything else, including the marinade part or even the cooking bag. Since it was a chicken, not a turkey, I halved the recipe. I forgot the sugar, but it wasn't in need of it. I subbed moscato for the plum wine. (A great suggestion from Manella was to sub plum jam & apple juice, which I didn't have.) I didn't get to taste this "fresh," but leftovers were pretty good. The sauce could definitely be spicier, but that's easily fixed. I subbed half t ground ginger for fresh just because I didn't want to "deal with" fresh. :o :D 'Had to make another half recipe sauce the next day. 'Didn't have the cranberry sauce & didn't blend it, just thickened. Added 1/4c more wine & 1T sugar to replace the sauce. Not "wow," but good.
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Jacob's Creamy Meat Bowtie Pasta

Reviewed: Jan. 24, 2014
Well ... this was pretty ho-hum so I added another half t basil & ... well, still not too impressed. It was edible, but won't be a repeat. I made the mistake of not taking out the bay leaf in the leftovers. That didn't help either, but my review is on first night taste, which was "ok". A little red pepper helps most dishes. I'm not going to play with this one though.
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Jan. 23, 2014
Add a half to threefourths cup more flour & your flatness problem is solved. I add oats instead of the nuts. You can get away with less chips if you use minis, too.
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Ethiopian Cabbage Dish

Reviewed: Jan. 16, 2014
'Had to use up potatoes & always looking for good cabbage dishes so I went & bought the $5 jar of tumeric in hopes I'd like this. I followed suggestions doubling pepper & tumeric. The directions seemed off so I did my thing: Sauteed onion in 1/4c olive oil about 5 minutes, then stirred in spices. Then stirred in potatoes. Then cabbage. Cooked that ten minutes, semi-covered. Added the carrots, fifteen more, semi-covered. Good directions, but the dish wasn't all that impressive. 'Guess I'm not a big tumeric fan. 'Not that it was bad, just not too flavorful. We'll have some as is & the rest in soup.
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Cottage Noodles and Cabbage

Reviewed: Jan. 14, 2014
Big 411: 16oz spaghetti = 3c. 4oz medium noodles = 3c. Soooo, if you're thinking of adding a pound of egg noodles, etc, you're in for a lot of pasta - & that additional cup of cottage cheese that is mentioned several times in the reviews. I used 4 oz egg noodles & the one cup. It was enough, but more would've been fine, too. 'Not the prettiest dish; but I liked it, didn't love it. 'Don't think the sugar is really a haveto.
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BBQ Pie

Reviewed: Jan. 13, 2014
The barbecue is subtle - even with using spicy barbecue. 'Not that subtle is a bad thing, but I thought it'd be ... well, barbecuey! It's pretty good, but not so barbecuey. I halved the recipe with ground turkey so added the full t of worcestershire, extra onion & barbecue. I made the full amount of topping & it pressed the limit for a pie plate.
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Famous Turkey Burgers

Reviewed: Jan. 6, 2014
Pretty much followed the recipe except for omitting the oil & adding a half cup bread crumbs to help bind them. They smelled pretty good before cooking, but tastewise after, just okay. No big deal. 'Couldn't really tell I'd used barbecue at all - & it was spicy. It definitely improved the flavor when put on the burgers, but ho-hum without. Maybe dry rub spices would be a better option.
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Southern Fried Catfish

Reviewed: Jan. 5, 2014
'Like almost everyone else said, yes, crispy; not "wow" crispy, but not "eh" either. That's more to do with the oil temp, I think. Yes, bland - even with adding some cayenne (not enough). Way too much coating leftover. Use less if you try it. 'Think I'll try Cornmeal Coating or a beer batter next time.
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Moist Cranberry Orange Bread

Reviewed: Dec. 31, 2013
Eventhough I have my favorite cranberry bread recipe, I tried this one. 'Never used orange extract before & trying to get fruit in the children, I went for it. :) 1 3/4c sugar seemed like a lot of sugar - more like the amount for a cake, or two loaves. Yes, I admit it, I reduced it to one cup. I stopped myself from other changes except for oven temperature. Oh, I didn't do the fruit & sugar topping thing. Oh, & I only had a cup & a half cranberries. Hey, it's all I had that were useable! :D Oh, yikes :D, I changed the directions: Creamed the butter & sugar, added the eggs. Combined the milk & sour cream (which I think could be subbed for buttermilk it would seem). Added the extracts to the milk mixture then added that to the combined dry ingredients. Folded in the berries & oranges. 9x5 loaf pan, 350 the whole time, an hour ten. Sum up: Not as good as my regular cranberry loaf by carol. This one is a little dense & moist enough. A cup of sugar was fine. If I were to play with it, I'd probably increase liquid/fat & add another egg or baking soda/powder. It makes a big loaf. There aren't really enough oranges or cranberries (yes, I had half cup less). 'Should't be as fruity as fritcake, but more could be used for sure - at least in my opinion.
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Cornbread Dressing II

Reviewed: Dec. 26, 2013
I subbed homemade cornbread (Melt 1/2c butter,add 1T sugar & dissolved. Whisked in 5eggs.Combined 1c buttermilk & 1/2t bsoda.Combined the two. Poured over 1c cornmeal, 1c flour, 1t salt. Greased 8x8, 30 min) Pureed two slices fresh white bread & combined with crumbled cornbread. Sauteed 1c onion, 3/4c celery. Added 1t sage, 1/2t black pepper, 1T parsley. Added that & 3.5c homemade chicken broth, 1can cr chix & 1/2c half&half. I forgot to add the additional eggs. :/ Could it be better with those eggs? I'll have to make it again. :)
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Mamaw's Cornbread Dressing

Reviewed: Dec. 26, 2013
Thank you, Mimosa! You made my son very happy! :) Me, too!
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Christmas Cinnamon Pears

Reviewed: Dec. 26, 2013
These looked better than they tasted.They tasted okay though. I had to sub fresh pears since the store was oSoooo, I cored, peeled&poached five (3#).What I did: Boiled 2c water,added 1/2c sugar, stirred to dissolve; added 3.75oz bottle cinnamon decorator candies, no food coloring.There was about a teaspoon that didn't dissolve, gummy/sticky that I just took out. Added 2c more water, returned to a boil.Added the pears.Brought to a gentle boil&reduced. Placed a ring of waxed paper over to help evenly cook.Every so often,I'd move the pears around. In 30 minutes,they tested done.Cooled them in the pot to room temp then refrigerated for two days.I cut them in to slices,12 per pear,& arranged them on a white dish to look like poinsettia petals,all the same way curved.The inside didn't get as pink as the outside,but that made it even prettier,the variation.Combined small,8oz?,tub storebrand cool whip,8oz cream cheese (whipped till fluffy)&1/4-1/2csugar.Placed a little of that in the middle of the dish right before serving.The remaining I added a little cherry juice&served it with Black Forest Cake.Sum up: Some people didn't try because they didn't know what they were.Some didn't try because they knew it was pears. Pretty, but not too impressive by the flavor.Definately easy though - & anything that can be made ahead is always good.If I make again,I'd add more candies-& maybe buy canned pears. :)
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Cherry Chocolate Cake

Reviewed: Dec. 23, 2013
'Made with Eric's favorite chocolate cake increasing cocoa to 1/3 cup, reduced sugar to 1 3/4c, added one additional egg & 1t almond extract. Put in a 9.5x13.5 & it took 45 minutes at 350. A little low. Try 9x13 if I make again. Gently folded in the 20 oz 20percentmore cherries cherry pie filling. It cuts beautifully. 'Think I'll reduce the water or butter/shortening by a quarter or third cup. 'Not gooey or crazymoist, but would be better with less. For topping: 8oz cream cheese (whipped fluffy) then added 1/2c (or 1/4c?) sugar. Folded in 8oz? storebrand cool whip & a little maraschino cherry juice. 'Not quite enough for that size pan - or whip the cream cheese longer (before folding in cool whip). Next time: Two cans pie filling, 1/2c less butter/shortening, hot coffee for water & same other changes as first sentence. A bundt pan & maybe a thicker cake batter recipe.
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Gingerbread Bears

Reviewed: Dec. 12, 2013
These spread a little too much, just a little. I noticed the thicker ones spread more. I reduced the cinnamon to 1t since we're dealing with gingerbread cookies. Also added half t salt. Very mild tasting. I'm not so sure anyone would think these were gingerbread, if it weren't for the shape. Next day: Well, of the three recipes I tried, these are almost gone. :? Huh? 'Seems they pass the taste test, but not the gingerbread cookie test ... I guess? 'Upping one more star.
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Cherry Cheesecake

Reviewed: Nov. 27, 2013
Using TWO eight ounce packages (lowfat, not fatfree) cream cheese & fatfree sweentened condensed milk, you've got a very good no cook cheese pie! Krista's recipe. I wonder if it's a misprint since some had runny pies. That extra block would fix the problem. Hmmm ... :D
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Red Velvet Cheesecake

Reviewed: Nov. 21, 2013
Red velvet cake review only. Increased oil to 1c & added 2T cocoa. 'Seems it'd be PINK velvet cake without the cocoa. Moist, but not too moist. This'll be around for a while - the recipe, I mean; not the cake. :) My directions: Combine 2 1/2c flour, 1t salt, 1t soda & 2T cocoa in medium bowl. In large bowl, whisk 2 eggs & 1c oil; add 1 1/2c sugar & 1t vanilla. Beat with mixer till smooth. Slowly stir in 1oz food coloring & 1t vinegar. Alternately add the flour mixture & 1c buttermilk. (No additional water) Along with twice baking, not enough fat/oil in this cake will ensure it to be dry. Again, my review is for cake only; but if I try the cheesecake top, I'll be sure to add 1c oil not the 1/2c given. 'Wonder if it's supposed to read 1 1/2c considering the twice baking. One more note, when making cupcakes, one recipe makes 18 regular (1/4c) cupcakes AND 24 mini (1T) so probably 24 all regular. Regular done in 22 minutes; minis, 15. Next time, I'm trying cooled, melted butter for the oil. The frosting makes it good, but the cake could be better --- with butter, I think. :) Christams 2014: Tried 1/2c butter, 1/2c oil. Better, but still more pretty-impressive than delicious.
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