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Chef John's Sausage & Shrimp Jambalaya

Reviewed: Feb. 17, 2015
This was the best soup ever! I have never made jambalaya and did not have the correct sausage on hand, so I used just plain smoked sausage. Everything else was just perfect!! If the excessive amount of cumin and paprika scare you, it is essential to the integrity of the soup to use it. I put extra hot sauce on the side. What a dish. Everyone loved it.
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Beefy Mushroom Barley Soup

Reviewed: Feb. 8, 2015
I have never just simmered stew beef for only one hour and since there was no time listed for simmering while the veggies were prepared and sautéed, I just did one hour. After the veggies were added I simmered it for another hour and half. It was very tasty, but extremely watery. I later added the same amount of barley, and it was still too thin.
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Lime Cilantro Rice

Reviewed: Jan. 12, 2015
This rice was good, but bland. For the amount cooked, I needed 2t zest and 3T juice. I also added 1/2 t salt. The cilantro flavor is excellent and the lime just needed to be beefed up a little. It is a nice alternative to plain rice. I served it with Mexican food.
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Pasta Fagioli

Reviewed: Jan. 7, 2015
This was superb, easy and filling without being heavy. I used elbow macaroni and for half of the beans I had to substitute white hominy because I didn't have enough. The second time I substituted all canned diced tomatoes and twice as much red pepper flakes. Perfect
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Cherry Bliss Brownies

Reviewed: Dec. 15, 2014
This is one of the most excellent desserts I have tried recently. It is moist, chewy, fudgey, cheesecakey and fruity. I made it as directed, but I did use only the ingredients on the brownie package and not the ones in the list. I also always use Kahlua in any box brownie mix in place of the water. It was perfectly done in 53 minutes.
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Better-Than-Olive Garden® Alfredo Sauce

Reviewed: Nov. 30, 2014
very good, just not great
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Autumn Pork Roast

Reviewed: Nov. 17, 2014
I'm not sure if I should be reviewing this, because I messed up on the cooking time. But the flavor was good and I will try it again.
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Monster Ball

Reviewed: Nov. 7, 2014
I am rating this just on the decoration. It was such a huge success nobody wanted to cut into it. My "hair" was radish strips and I used my own tried and true cheese ball recipe. This was sooooo cute.
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Garlic Butter Acorn Squash

Reviewed: Oct. 27, 2014
I baked the small squash at 375 degrees for 40 minutes and it was just getting soft. I added another 20 minutes to cooking time with the butter and garlic. Very nicely flavorful.
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Chef John's Ricotta Meatballs

Reviewed: Oct. 26, 2014
I made this recipe exactly as directed. It was easy, moist and delicious.
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Pumpkin Cranberry Bread

Reviewed: Sep. 15, 2014
This is extremely dense and heavy. To me it was flavorless and almost too sweet. I think it should have had more cinnamon and more oil. It took about 50 minutes to bake.
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Peanut Butter Cup Dessert Pizza

Reviewed: Sep. 5, 2014
The peanut butter layer was so thick I added an 8 ounce block of cream cheese to it to make it spreadable. The result was fabulous.
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No Bake Double Good Dessert

Reviewed: Aug. 20, 2014
I made this exactly as directed, but found that I need twice as many cookies to cover the bottom of the 13x9 pan, and it still ended up to be just coarse crumbs, not a crust. I'm not sure if I understood the directions, but it was hard to make crumbs out of filled cookies. The filling was incredible!! It was so thin, though that I added a chocolate pudding layer and it got inhaled right away. It seems that the directions are actually for an 8x8 pan instead.
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Pickle Brine Chicken

Reviewed: Aug. 17, 2014
I tried this recipe exactly as directed, using 4 boneless, skinless thighs. I think soaking them another hour or 2 might make them just a little tastier, but they were moist and tender. I realize you can't marinated for too long or the acid starts cooking the meat, but I have heard up to 4 hours is okay. Very good. I will use more than a pinch of cayenne next time!!
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Balsamic Grilled Zucchini

Reviewed: Aug. 17, 2014
I used one zucchini cut in half crosswise, making it 2, each the size of a cucumber, and cut each in 6 lengthwise pieces. I made the marinade and instead of just brushing in on, I soaked the strips in it for about 15 minutes. When when they came off the grill, I tossed the rest of the marinade on them for extra flavor. I think I will poke some fork holes in them next time and soak them just a little longer.
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Warm and Creamy Bacon Dip

Reviewed: Aug. 13, 2014
I made this completely without the cheddar cheese and served it cool/room temp. It needs some salt, but is an excellent consistency.
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Pretty Chicken Marinade

Reviewed: Aug. 7, 2014
excellent marinade and it really did make the chicken look pretty!!
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Grilled Halibut with Cilantro Garlic Butter

Reviewed: Aug. 4, 2014
I made this exactly as directed and it was very bland, although it has potential. Much more lime and garlic is needed, perhaps even marinating it for a half hour or so. I cooked it on the grill wrapped in foil, so maybe just grilled open and spread the butter on it. It's worth a try.
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Spicy Layered Bean Dip

Reviewed: Aug. 4, 2014
I didn't have black beans, but used extra refried beans. This was a big hit because it is so good looking. I sprinkled some chopped green onions and tomatoes on top.
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Cinnamon Rolls From Frozen Bread Dough - EASY

Reviewed: Aug. 4, 2014
These rolls were very tasty and sweet. It was hard to roll the dough thin enough to make the jelly roll style, and when they rose, they uncurled a little, but everyone liked them.
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