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Green Bean Artichoke Casserole

Reviewed: Apr. 23, 2014
My entire family loves stuffed artichokes. As you know, making them can be very time consuming, so I made this recipe instead and it does taste just like a stuffed artichoke!!!!! EVERYONE loved it and came back for seconds. I think the use of the french style string beans provided the softer texture like the inside of the artichoke leaves and the artichoke hearts provided their usual firm deliciousness. I did add 1/2 can of the artichoke water but I'm not convinced it made a difference. But the final result was awesome. I also added a little lemon juice, about 1 tablespoon to the bean mixture. It gave it that little lemon freshness that my family is used to in stuffed artichokes. Will definitely make this again and again.
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One Bowl Chocolate Cake III

Reviewed: Oct. 13, 2013
I'm an accomplished cook and baker and this chocolate cake is absolutely fantastic. I bumped up the cocoa to 1 cup as other viewers recommended and it was delicious. I omitted all coffee since the people that were eating it don't care for coffee. Instead of a chocolate frosting I made a banana butter cream. Yum. Excellent recipe.
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Baked Salmon II

Reviewed: Jun. 13, 2012
Great salmon recipe! However, I am confused by ROUVER's review. She stated that she used the left-over marinade to put on the rice etc. I hope she was talking about the pan juices. You should NEVER use the marinade that the fish was in. It's a very dangerous health concern.
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Kentucky Butter Cake

Reviewed: Apr. 25, 2012
This cake was absolutely fantastic! It was one of the easiest cakes I ever made yet the flavor and texture was outstanding. I followed the recipe to the tee. My personal suggestion is to make the cake the day before. The flavor seemed to develop even more the day after I baked it. I would also make an extra recipe of the butter sauce and use it in and on top of the cake.
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Classic Candied Sweet Potatoes

Reviewed: Nov. 15, 2011
Absolutely classic candied sweet potatoes. Not overly sweet and a beautiful golden brown color when finished cooking. The only thing to mention is that I prefer a somewhat solid but well cooked potato so I under cook them before baking them.
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