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Best Pennsylvania Dutch Chicken Corn Soup

Reviewed: Aug. 15, 2014
This recipe was amazing! I didn't have time to do the refrigeration step, I used more corn and chicken since my husband doesn't like brothy soup, and I added salt and pepper to taste - and there was rave reviews. My husband thought that the one change that should be made was possibly adding a little sugar, so I might try that next time :-) - and there definitely will be a next time!!
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Easy Curry Couscous

Reviewed: Jul. 18, 2010
This was absolutely delicious! I sauteed 1/2 sweet onion, 1 bell pepper, 2 garlic cloves, and 2 carrots (all chopped) in the EVOO then added that to the broth mixture with 1 tsp cumin extra. I didn't add the almonds, and I used golden raisins since that's what I had. Since I used israeli couscous, I had to simmer for a little on low to make sure that the juices were absorbed. My husband is a huge food critic, and he absolutely loved it!
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Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Jan. 9, 2011
I'm going to give this 5 stars even though I had to make it a second time using someone else's recommendations. The first time i made it as it says, but it turned out dense and dry. The second time, I wrapped the bottom in foil, baked it at 325 for 1.5 hours, cooled it for 1.5 hours in the oven, and then let it rest at room temperature for 3 hours. It was light, fluffy, delicious, and no cracks!! I've also played around with adding things like coconut extract and sweetened coconut flakes, and it's equally as tasty. Thanks so much for sharing!
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Marty's Thai Chicken Satay

Reviewed: Jan. 17, 2012
I am giving this five stars because it is amazing, but if you make the sauce recipe as suggested, you will end up with a bland coconut soup. So I suggest using only chunky peanut butter instead of peanut butter/peanuts and using 1/2 cup as well as doubling the rest of the spices. My sister in law says it's better than restaurants!
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