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Brazilian Cheese Bread (Pao de Queijo)

Reviewed: Apr. 25, 2013
I made these because my granddaughter eats gluten-free. However everyone likes them so much, they are now a regular menu item when the family comes over. They like them small and crunchy, so I have found that baking them in small muffin tins works out perfectly. Also, I bake them until well browned. They are delicious warm. I also add shredded cheddar cheese instead of parmesan, and sometimes I add chopped spinach as well.
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Alison's Gluten Free Bread

Reviewed: Nov. 14, 2012
I would give this 5 stars if the instructions were a little more explicit about the consistency of the dough. This was my first attempt at gluten-free bread, after years of making gluten bread. I expected a soft pliable dough, what I had was something that resembled a very think pancake batter. I kept adding more flour, but could never come to that consistency. I finally gave up and put it into a bread pan, proofed it for an hour and baked at 375 until it was brown and sounded hollow. I ended up with a heavy dense bread, that was actually very tasty, and toasted well. I would like to try this recipe again, but have no idea what consistency the dough should be.
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Baked Garlic Parmesan Chicken

Reviewed: Jan. 22, 2011
Love this recipe, the only thing I changed was to use planko bread crumbs. It was delicious.
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Turkey Pot Pie I

Reviewed: Dec. 8, 2010
I loved this recipe, I only put a top crust on so save on fat and calories. I used leftover turkey from Thanksgiving, and the broth from roasting it instead of the bouillon cubes and water, and it turned out wonderful. I was thinking of using the same recipe for turkey stew.
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Marshmallow Popcorn Balls

Reviewed: Oct. 30, 2010
My grandsons love these, I add 1/2 cup of peanut butter into the sauce pan after the marshmallows are melted. If you like peanut butter, you'll like them this way.
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