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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 30, 2013
Yum! I made these exactly as directed, only I doubled it (it only makes like 2 dozen cookies per batch), and I chilled the dough in the fridge for several hours before. I think this way it helped them keep more of a ball shape (which I wanted). Also, I baked these in 1-inch balls for about 12' at 350, until the edges were JUST starting to brown. I put red and green sprinkles on them for Christmas, but I think other modifications that other reviews suggest sound yummy as well. I've made these twice now, and I found that the more I whip the butter, the more "melt-in-your-mouth" they are. Thanks for this recipe, I never thought I would be able to make a cookie like this so easily! Also, these are way better the next few days after they cool and harden a bit. I didn't have any problems with them being too crumbly (although they are a bit fragile - I think the ball shape helps).
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Classic Rice Pilaf

Reviewed: Jul. 18, 2013
This was great. I used basmati rice and omitted the salt (figured I could add it later if it needed it- which it didn't) and the saffron just because I didn't have it. I ALWAYS screw up rice and thought this would be no different. My fiance couldn't stop raving about it and ended up eating so much of it that he couldn't finish his chicken :) This would also be good with more veggies in it. Maybe next time I will add peas or bell peppers...
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Parmesan and Basil Chicken Salad

Reviewed: Oct. 4, 2012
i made this exactly as directed. there was WAY too much mayo for the amount of chicken, so I added another breast which helped. I also immediately regretted pureeing everything. It turned a sickly green color and took the crunch out of it... i will make this again but use less mayo and definitely NOT puree--just finely chop. flavors are tasty though.
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Asian Lettuce Wraps

Reviewed: Apr. 21, 2012
my boyfriend and i loved this recipe! i used ground chicken to make it healthier, and i didn't have water chestnuts so i omitted those, but otherwise followed recipe exactly. i have never made any kind of asian food so i was nervous but they turned out perfect! thanks for sharing. next time i will be sure to add the water chesnuts, and probably add bean sprouts and carrots as someone suggested for more color and texture.
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Peppered Shrimp Alfredo

Reviewed: Aug. 6, 2011
REALLY yummy. I used a different pasta (angel hair), used a mix of romano/mozz/parm cheese, and used a little less cayenne pepper than called for. Otherwise I followed everything else to a T. I don't usually care for alfredo, but the alfredo flavor is really mild (and I used jarred!). The peppers and mushrooms blend really well with the cayenne for an amazing taste! I can't wait to eat the leftovers today. My boyfriend said it tasted like something he would order in a restaurant. You could easily substitute chicken--or throw out any kind of meat altogether--and this would still be delicious!
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Spinach and Orzo Salad

Reviewed: May 11, 2011
I actually ate this warm as a side dish (cut the recipe in 1/4). I heated the oil, onion, and some garlic in a pan, then added fresh basil, the spinach, pepper, and balsamic vinegar and heated for a few minutes before adding the pasta. Sprinkled with the feta cheese and voila, ate warm... delicious.
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