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Chicken Scampi II

Reviewed: Aug. 26, 2014
Reading a pile of reviews I followed several suggestions. Cooking for two, we have basil and oregano in our garden and chives and used out of the garden fresh, a little labor intense! My husband is not a fan of garlic so I didn’t add a pile of garlic (cooking for myself I’d added A LOT of garlic!) When chicken was cooking added onions and various peppers (what I had on hand) and a little white wine, cooked whole wheat angel hair boiled suggested 4 minutes (somehow my husband either didn’t notice whole wheat, or it tasted so good he didn’t complain!) Added angel hair to chicken etc. THEN tasting it (mild mild mild) I added a couple of tablespoons of the great garlic butter on this site allrecipes.com/recipe/garlic-butter/detail.aspx cooked another 2 minutes getting garlic butter melted through – with the added garlic butter, this turned out SO GOOD!
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Spicy Garlic Lime Chicken

Reviewed: Jul. 2, 2014
My very picky husband likes this – second time making it – I cut chicken breasts into strips, covered with spice combination, with a little olive oil in frying pan began cooking, no – poured lime juice (in the bottle easy lime juice) I passed on the butter. The sauce was so GOOD – but not sticking, so I took a cube of chicken bullion with a teaspoon of corn starch and ½ cup water - oh so good – I spooned modest amount of sauce as saturating as possible on my strips – this is on my ‘husband will eat this’ list! Next time will make more sauce and serve this on rice or noodles.
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Flourless Peanut Butter Cookies

Reviewed: Jun. 1, 2014
Simple and a great recipe for gluten intolerant people. I drizzled melted chocolate over finished cookies.
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Chocolate Covered Caramels

Reviewed: Jan. 10, 2014
I make a pecan pie with caramels and I’d run out. We were hit with ‘artic cold front’ and driving to a store was not an option for a couple of days. Researching caramel recipes – this looked easiest – and oh my – is this recipe - OH SO GOOD – I was only able to get the temperature up to 110 and it was bubbling all over a little dramatically - and then I totally forgot the vanilla until after filled a 13x9 pan. Even forgetting the vanilla this is an amazing recipe. I think it will be a rare time I buy caramels again. I make pecan pie for my 85 year old dad retired in Florida, pack it up and mail it to him. I’ll be sending some caramels too!
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Curried Honey Mustard Chicken

Reviewed: Dec. 17, 2013
TOTALLY AMAZING - reading a lot of reviews I doubled curry - added a little cayenne and garlic powder . . . there was a LOT of sauce, that I marinated maybe three hours before cooking. Next time - marinate over night, as the sauce is - OH SO GOOD. Cooked roughly 6 lbs. - three boneless skinless breasts and 3 lbs. boneless skinless thighs in heavy aluminum foil. Cooked 350 for 30 minutes, covered. Uncovered, 20 minutes rearranged, then turned heat up 375 cooked another 20 or so minutes. There was A LOT of sauce, we used on top of rice. The leftovers - I added rice to the sauce with the few thighs left over - OH - in the morning the rice had absorbed much of the sauce - leftovers were better than first served. I am thinking the next time making the rice in the sauce during the baking process.
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Stabilized Whipped Cream Icing

Reviewed: Dec. 5, 2013
I sort of used this + the Whipped Cream Mousse Frosting on this site, got a rich firm frosting - the gelatin is a tricky detail to get right. After a while - learned to do the gelatin first - so it's cooled when the rest of process is ready.
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Sturdy Whipped Cream Frosting

Reviewed: Dec. 5, 2013
I enjoyed this - used Neufchâtel cheese to shave a few calories (may as well) half sugar and stevia powdered extract . . . easy
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Whipped Cream Mousse Frosting

Reviewed: Dec. 5, 2013
I've made this a few of times, one carrot cake with a butterscotch pudding - really great. Made the vanilla version for a white cake with raspberry jam topping cake - the inside frosting filling I mixed with the jam/jelly and fresh raspberries, then the OH SO white frosting with fresh raspberries on top - disappeared QUICKLY (I got an itsty bitsy piece!) UPDATE - this also is EXCELLENT on tiramisu, on final frosting. I found a Hershey white chocolate pudding - amazing flavor. This frosting holds up with a cake to 'take' to a gathering. The tiramisu frosting recipe Tiramisu Layer Cake on this site – that frosting is delicate, not portable. When finishing my written ‘touches’ on adaptations – I’ll add to blog I have on this site if you are interested.
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Pumpkin Cranberry Bread

Reviewed: Dec. 5, 2013
Great recipe – used half oat flour half all-purpose flour, powdered stevia extract added to flours, brown sugar, cut in half (1 c), coconut oil, and used 3 cups of cranberries. LOVE IT – then the stores are carrying pumpkin bread mix starting around Thankgiving– I simply added cranberries to the mix, easier faster, but certainly not the nutrition control making from scratch.
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Cajun Chicken Pasta

Reviewed: Dec. 5, 2013
Read several reviews for short cuts and cut calories – husband ate two plates full – this is in the ‘Tom will eat’ list of meals!! I did use juice of a lemon to get by with as little salt as possible. (Very picky eater husband!)
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Honey Lime Chicken Wings

Reviewed: Nov. 21, 2013
Reading a LOT of reviews - the lime honey sauce was SO GOOD - we used boneless skinless chicken breasts. I made a lot of the sauce - had some left over - ATE IT SPOONFUL BY SPOONFUL over a couple of days the first time making it. I hope to figure out a few more uses for the ADDICTIVE sauce - it is SO GOOD. I ran out of limes - next time used bottled lime juice. The zest is wonderful - but even missing using bottled lime juice - the honey lime combination is still - amazing. This is such a hit!
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Amazing Oven Roasted Potatoes

Reviewed: Oct. 15, 2013
I just tried this - using 2 wooden spoons with potato in the middle then cut like a fan - wow - this was good. I covered a baking dish bottom with enough olive oil nothing would ‘stick’. Initially placed fan cut potatoes in lightly oiled dish, pieced olive oiled fresh rosemary and sea salt in between every slice, a little pepper then poured small amount of olive oil maybe ½ teaspoon per potato. Then turned potatoes upside down – uncut ‘bottoms up’ and baked 30 minutes. Then removed from oven – using tongs turned all potatoes ‘sliced side up’ baked another 30 minutes. About 10 minutes before removing – turning the oven light on – I could see these would be great. Next time (soon) I’ll take a photo.
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Hearty Roasted Chicken and Sausage

Reviewed: Sep. 19, 2013
I had a variety of left overs, one was three hot Italian sausages, the other cooked shredded chicken breasts. It occurred to me the sweet red peppers would be mush if in the oven for an hour. So I put the sausage potatoes and onions in – I also misread ‘Italian seasoning ‘and thought ‘Italian dressing’, so painted the potatoes with a small amount of dressing after pouring chicken broth. It was tasty! I have on hand bouillon cubes – so that is what I generally use. After things cooked a half hour I put the peppers in – all smelled pretty good. In last 5-10 minutes I moved everything over in the casserole pan (there was a lot of liquid) then put in shredded chicken breasts. The liquid made chicken taste AMAZING as it sopped up a lot of liquid. Italian hot sausage I think made all the difference. I could have waited 40-45 minutes before adding the peppers, next time I’ll wait also to add onions. Some of the potatoes were totally cooked – some potatoes were a little crunchy. Adding 15-20 more baking minutes will add to the potatoes getting totally cooked. I might think about adding carrots too, to put in maybe the first 20 minutes cooking. My husband ate more of this than 90% of what I fix him. It also looked pretty good – accept for shredded chicken – next time I’ll take pictures – it was surprisingly good.
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Polly Welby's Excellent Chocolate Mousse

Reviewed: Sep. 11, 2013
Great easy recipe, reading many of the reviews I did a few things. I did half milk chocolate half dark (60%) chocolate chips added a couple of teaspoons of cream and some rum to the melted chocolate. Julia I added gelatin, I can see why and most likely will next time. I also put about 3 teaspoons sugar in whip cream and added whip cream to the chocolate, used a whip to blend gently. Since my husband didn’t want the mouse when it was ready with many comments about when refrigerated it got hard I put mousse into a ready-made chocolate pie crust (less one serving I ate!) and topped with whip cream. Really easy, fast, if you are a chocoholic – this is definitely for you. Follow up - the next day – the mouse did not get hard like several reviewers experienced, made a soft mouse pie – must have been the couple of teaspoons of cream I put in the melted chocolate. When adding the cream in the melted chocolate the texture did not stay smooth and I got a little concerned. However as I added the softly whipped cream everything smoothed out nicely.
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Easy Chicken Tetrazzini

Reviewed: Sep. 11, 2013
When making this – I froze half (only two of us). Frozen half only had the soup/chicken topping on angel hair (on hand). When thawing – warming portions in microwave –then topped with sharp cheddar (whatever on hand cheese, mozzarella, Colby) microwaved another 15 seconds – made great freeze eat later recipe.
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Black Bean and Corn Salad II

Reviewed: Aug. 19, 2013
Reading 6 green onions – in my mind registered 6 ‘bunches'. Made 50 servings for 25th anniversary. Prepared layers days ahead, put all together hrs. before serving. Started onions, thinking bunches purchased 20 bunches (8 onions /bunch) Some added red onion, cutting red onion easier than green onions. ½ through green onion cutting–REALISED 6 GREEN ONIONS–not 6 bunches! 80 green onions were a little more needed plus red & white onion added. Assembling layers, next-cut up peppers. Mild chili red peppers more cost effective red sweet peppers (@$1.89 each vs. $1.99 lb. chili) used 1 red sweet pepper, lb. mild red chili peppers, + couple green peppers. Next made dressing. Initially got bag of limes. Realizing needed more, purchased several individual limes. Individual limes juiced easily. Bagged limes pain juicing. Lesson learned - higher quality limes difference was pennies, labor juicing – BIG DIFFERENCE. Now I’ll buy limes individually Purchase garlic bulk cloves then freeze. Pureed frozen garlic w/ lime juice & cayenne. Many reviewers 2x lime juice & dramatically reduced oil. So did I. Recipe 50 servings = 4 cups oil I used 1 cup. Cilantro, tomatoes & avocado last, day serving put all together. I’ll include recipe in thank you cards. Modest amount left over, many stated this does not store well, they were certainly not as wonderful as initial serving – but a great left over. This was a huge hit.
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Mexican Rice II

Reviewed: Aug. 19, 2013
I made this as core recipe for making twenty five servings of Spanish rice for our Silver Anniversary dinner. This rice was first to vanish. I also used taco seasoning from this site too as many others. Cumin is not enough. Also I had on hand and used crushed tomatoes instead of tomato sauce. I added green onion, green sweet peppers, and jalapeños at the end. I had 2 cups of left over Mark’s Chili con carne I also added. The hot peppered chili made this rice have a hot bite! This is a great start recipe.
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Salsa Ninety Nine (Mild)

Reviewed: Aug. 7, 2013
At a farmers market a while ago I got a PILE of tomatoes very cheap at the end of the season. I made this massive amount - froze more half in plastic freezer bags. My son loved it, and I used much of it in all kinds of Mexican recipes. I cut and pasted the recipe and put it under 'Food', one of my word files. When going through the 'freezer' somehow a bag of it was still around, and it was . . . five years old (embarrassing) because it was such a hit - out of curiosity I thawed it to see how it was . . . amazing, it was still pretty good. We are having our 25 anniversary in ten days I'll be making this again, but probably with canned tomatoes!
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Jelly Bean Nests

Reviewed: Aug. 3, 2013
Really easy - fast and fun. Great activity for elementary age kids to make.
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Blueberry Zucchini Bread

Reviewed: Jul. 20, 2013
I made enough changes from reading so many reviews - I posted them on my blog . . . making this the first time to take to church . . . I was a bit concerned - had enough batter to make a couple of cupcake sizes - sampled and was pleased. The samples did not have a topping and still were plenty sweet. I cut the sugar, used honey . . . the topping with shaved almonds - got the idea from one of the many photos - the almonds gave the contrasting crunch that really turned up the 'tasty' value.
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