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Venison Stew I

Reviewed: Nov. 11, 2012
This was a very tasty stew. I received some venison stew meat( 330 Grams) from a friend and had no idea how to make it. Followed the recipe almost to a T, but halved the recipe and exchanged some of the potato for turnip cubed, added about a teaspoon of 'better than bullion', sauteed the meat, oil and, onions and garlic together. Then I put 2 1/2 cups water and let it simmer on low for almost 3 hours while we were at church. It was so tasty and not gamey at all!
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Chef John's Peach Cobbler

Reviewed: Aug. 3, 2012
I did not care for this recipe. I used self rising flour from 2 years ago and did not use any lemon peel, but about a half Tablespoon of lemon juice. I used all of the ingredients asked for, but changed the spice to Pampered Chef Cinnamon Plus spice blend. The flavor is peachy and tasty, but the dough stayed at the bottom and now is a dense piece of dough that is NOT tasty. I was very careful to place the peaches on top and I used about 3/4 of the syrup. Baked for 1 hour 15 minutes at 350 F.
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Famous Butter Chicken

Reviewed: Sep. 16, 2011
It was tasty, but I would definitely just do 1/3 of a cup of butter and spoon over the juices at least twice during the baking process. I double coated the chicken to try and use up the egg and crackers, but before I did that I dabbed the chicken with a paper towel to make it a little dryer and rolled it in some white flour before I dipped it in the egg. It helps to secure the egg onto the chicken so when rolled in the crackers, it all adheres well without falling off. Let chicken sit a little while like 10 minutes before serving so the juices can build up in the breasts. I also used a Pampered Chef stoneware, so I cooked my 3 breasts for about 35 minutes.
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Fresh Rhubarb Pie

Reviewed: Sep. 2, 2010
Very very tasty. I thought it would be bland with so little ingredients, but I was proven wrong. Will definitely make again.
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