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Spaghetti Sauce with Ground Beef

Reviewed: Feb. 15, 2015
I modified this a lot (due to personal taste and ingredients I had on hand), but it turned out great--fantastic flavor. I actually used 2 onions, 6 cloves garlic, no peppers, and no meat--I had to use a bit of olive oil to saute the onion and garlic. I didn't have tomato sauce, so I used two 14.5 ounce cans of diced tomatoes and blended one of them to a sauce; then I used a full 14.5 ounce can of tomato paste. I bumped up the basil and oregano to 3 teaspoons each and omitted the salt. I was hesitant to even post this review due to the number of changes, but it turned out so good I felt compelled to post. Even with my changes and the complexity of blending tomatoes, this was incredibly easy and one I will definitely make again.
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Herbed Chicken Nuggets

Reviewed: Jan. 10, 2015
These are very good and very easy to make. I definitely missed the salt, but that's just because I like salt a little too much. I omitted the oil, but gave them a light spray of olive oil cooking spray before placing them in the oven and I don't feel I lost anything. I did not have quite enough coating for four chicken breasts, but it was pretty close. I did not find this overly spicy like some. I calculated the calories as I went and these were surprisingly low considering the breading (cooking without fats is awesome!).
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Whole Grain Waffles

Reviewed: Jan. 3, 2015
Highly recommended! These don't have a strong flavor, but the texture is great and the lack of a strong flavor means they don't have to be buried in toppings to taste the toppings. In fact, they are excellent with REAL maple syrup, which, to me, has a lighter flavor than the corn stuff (Mrs. Butterworth, Aunt Jemima, Log Cabin, etc)--these carry that light flavor well. They also work well with berry sauces and they are excellent with fresh ground peanut butter (again, they carry the more subtle flavor very well). Using the applesauce and sugar variations described below, I prepared these on a 7-inch Belgian waffle maker (slightly under-filled--I don't like the risk of mess it takes to make them perfect) and weighed all ingredients to calculate calories. Each 7-inch waffle was between 195 and 220 calories. Not too bad for a 7-inch carb disk My variations: Canola Oil: From here on, I will replace the oil with applesauce. I have used olive oil to replace the canola and I have simply replaced the oil with applesauce (1/4 C to fully replace the oil). I didn't notice a difference. Sugar: I have used sugar and I have replaced the sugar with 1/2 TBS Splenda Brown Sugar Blend and 1/2 TBS Stevia. Again... I haven't noticed a difference either way. (Next time, I'm just going to avoid a sweetener because I don't even pick it up).
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Simple Roasted Butternut Squash

Reviewed: Nov. 12, 2014
Low calorie, great health benefits, and delicious... this one will be a new staple for me. This is a simple but fantastic recipe. As someone who loves salt, I really like the sweetness of the squash combined with the salt--I used Celtic Sea Salt (as always), which made it that much better. I also only used 1 tablespoon olive oil and it was more than enough. I did cook it a little longer than suggested and, next time, I will flip it a time or two and cook it longer yet. The smaller pieces were slightly crispy on the outside and even better.
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Ruth's Grandma's Pie Crust

Reviewed: Dec. 5, 2013
Difficult, but fantastic crust. The recipe is very flaky and flavorful, but I use a Kitchenaid to do the mixing and it comes out very wet and tough to manage (perhaps that's my fault for using the mixer?). However, 20-30 minutes in the freezer before trying to work with it works wonders. Additionally, rolling it out in between sheets of wax paper really helps (just be sure to flip it and peel the wax paper back pretty often to keep it smooth). It is particularly difficult to make the lattice, but chilling the lattice strips to the point where they are tough, but will still bend without splitting really helps. The flavor and texture cannot be beaten. I make pies in 10-inch pans and the recipes makes just a little too much for ONE 10-inch, double crust pie.
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Apple Pie by Grandma Ople

Reviewed: Dec. 5, 2013
Fantastic recipe. As recommended by other reviewers, I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omitting a tablespoon of that 1/4 cup of water). The filling sets up great--not runny at all. This comes out great with "Ruth's Grandma's Pie Crust" (http://allrecipes.com/recipe/ruths-grandmas-pie-crust/detail.aspx)
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Outrageous Chocolate Chip Cookies

Reviewed: Sep. 8, 2013
Good flavor although a little light on chocolate chips for my taste and you can definitely tell the oatmeal is in there. I will add another 1/4 cut chocolate chips next time. I also added a heaping 1/4 cup of peanut butter chips as recommended by another reviewer. It was a good addition. I found that the cookies do not brown much--you cannot rely much on color to tell when these are done. Overall, really good, but I'm going to keep looking and tinkering.
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Tasty Buns

Reviewed: Jun. 11, 2012
Despite problems I have had with breads in the past, I made these and could not have been more pleased with how they turned out. As suggested by another reviewer, I was sure to mix the ingredients the full three minutes (with a Kitchenaid) before adding in the final flour and they came out very light. They did have a touch of sweetness to them, but I like that--in fact, I am going to add a bit more sugar next time to see what happens. Great recipe!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 13, 2010
Great recipe... I cook them about 12 minutes and they come out great. the only knock I have on them is that they are so much better after setting for day... It sounds weird, I know, but these are a much better "next day cookie."
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Chocolate Lover's Cheesecake

Reviewed: Dec. 13, 2010
Excellent and easy (for cheesecake) recipe. I do a couple of things different from the recipe: -I use 1/2 cut butter in the crust for a more solid crust -I also cook it an extra five minutes during the first time it cooks. -I really like the topping, so I add about 2-3 more ounces of sour cream than the recipe calls for and put put in a little more sugar and vanilla (I don't measure this, I just ad a bit more and it comes out fine each time).
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