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Johnny Marzetti Casserole

Reviewed: May 18, 2014
Thought it was pretty bland, the only "seasoning" that seemed predominant was the seasoning in the sausage (which didn't seem to really suit the dish for some reason), and even after sitting overnight, it still was only OK. If I were to attempt something like it again, I might try stewed tomatoes, and possibly use only ground chuck, but I'm pretty certain I wouldn't make it again. Oh well.
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Peanut Noodles

Reviewed: Dec. 31, 2013
Finally got a chance to try this today. I wish I had read more closely some of the other reviews because (as others have stated), as written, the soy sauce and saltiness is completely overpowering. I ended up doubling the sauce ingredients, leaving the soy sauce the same, and it made the recipe go up from two stars to four stars (although, in my opinion, it made a little TOO much sauce-to-noodle ratio, so if I make it again, I would make as written except cut the soy down to two tablespoons). Also, I tried the dish using stir fry noodles, but I think the larger noodles the recipe calls for (either spaghetti or fettucine) would have been better--I also added a bag of frozen broccoli stir fry vegetables (sauteed) and thought it was a delicious addition. Oh! Annnnd I ended up using dried ginger, as it was all I had; while fresh is obviously much better, I thought it tasted fine with the dried.
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Quick and Easy Mexican Chicken

Reviewed: Jul. 7, 2013
Just made this dish this evening, and we really liked it. I followed the recipe exactly, except I made a mixture of a teaspoon of each of the spices, then sprinkled that liberally all over the breasts, along with the minced garlic. A "pinch" would not have been nearly enough! I seared the breasts, then covered the skillet and cooked on medium temp for fifteen minutes. I wouldn't recommend skipping this step, it added a nice flavor and texture, and they weren't dry at all. Then salsa on top, liberal sprinkling of cheese, then in the oven for fifteen minutes. I see this as a quick and easy meal, with the ability to add things here and there (change up the salsa, add jalapenos, or whatever). Will be making again :)
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Tofu Parmigiana

Reviewed: Jun. 4, 2013
My first venture into cooking with tofu was a smashing success. Per the advice given in other reviews, I sliced the tofu, placed on baking sheet, and froze until firm. Removed from freezer and allowed to thaw, then pressed out the liquid. The texture in the finished dish really was (almost) like using veal. I was worried about the sauce being bland, but it turned out perfect. Really tasty!
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Chocolate Scotcheroos

Reviewed: May 23, 2013
An old favorite, although I had lost my recipe so I followed the one here. My only quibble: melt the entire bag of chips--the butterscotch and chocolate--instead of just one cup each. We melted the amount stated in the recipe, and it wouldn't cover the entire pan--we ended up melting the rest of the bag(s) and then there was enough. Next time I might even up the peanut butter by a half cup or so. Otherwise, delicious, and EASY--my son, who is hopeless in the kitchen, made these for a class party and they turned out perfect.
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David's Yellow Cake

Reviewed: Jan. 19, 2013
I just acquired a Kitchen Aid for Christmas, with high hopes of improving my (novice) baking skills, and was excited about trying this recipe. And oh my word, it was delicious and oh so easy! I followed the advice of a reviewer and let the butter and sugar mix for ten full minutes, until it whipped and turned almost white (like dense whipped cream), and I'm glad I did, as the end result was a light, moist, and very tasty cake indeed. I did modify it and used all-purpose flour, replacing two tablespoons of the flour with corn starch (I had read about this substitution online), as I didn't have cake flour, and it still had a wonderful texture (also, I baked for 35 minutes in a 13x9x2 inch pan, as I only have one round cake pan). I have very limited baking experience, if I can make such a wonderful cake, then anyone can!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 15, 2013
Delicious! Just as described: Big, fat, and chewy. I followed the recipe exactly, except I took the advice of another reviewer and chilled the dough for 30 minutes, then let sit at room temperature for 15. These ARE thick cookies, and I had to bake mine for 19 minutes, but the thickness and increase in baking time may have been caused by the chilling of the dough, although I'm not sure that was the case. Make sure to let your eggs come to room temperature, and don't shy away from using real butter (also, I *very* lightly greased my cookie sheet, instead of leaving it un-greased like some other reviewers did, and it didn't seem to impact the cookies whatsoever). I am a novice baker, these are the absolute best cookies I've made, hands down.
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Mmm-Mmm Better Brownies

Reviewed: Sep. 2, 2012
Wow! I made these tonight, to satisfy a brownie craving I'd been having, and let me tell you, these were just wonderful--quite frankly, the best brownie recipe I've tried yet (and I've tried a few, both on this site and elsewhere). I made them with melted butter, as suggested, and added a half package of peanut butter/milk chocolate chips (the bag had a blending of both) to the batter, and it was positively delicious. Gooey, fudgy, and not at all thin and skimpy like others have claimed. The only thing that differed for me was I ended up adding about five extra minutes to the bake time (probably an issue with my oven). If you're looking for "Mmm-Mmm" brownies, this recipe is it!
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Flourless Chocolate Cake II

Reviewed: Jul. 20, 2012
So delicious and so, so simple. Baking is not my strongest talent, but this dessert made me feel like my kitchen belonged in a fancy restaurant. I used half a bag of semi-sweet chocolate morsels, melted in the microwave, as that was the only chocolate I had on hand, and I used the other half of the bag to make a Ganache topping (recipe from this site). The combo of cake and topping put the whole thing over the top. If you have a craving for chocolate decadence, this delicious and easy recipe is it.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Nov. 2, 2011
This was absolutely delicious and so easy. I cooked on high for four hours until the chicken was "shred tender." Removed and shredded chicken, added chicken back into the crock pot with the barbecue sauce, and heated for another 30 minutes. Once I shredded the chicken, the sauce wasn't a bit watery. Everyone raved about it, and it was even better reheated the next day. A keeper :)
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Juiciest Hamburgers Ever

Reviewed: May 30, 2011
While definitely juicy, the consistency bordered on mushy, at least for us. If I make again, I may omit the bread crumbs entirely. Also, I found the patties to be not only mushy, but a little bland as well, so they could do with some sort of seasoning.
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Turkey Breast with Gravy

Reviewed: May 5, 2011
We all thought this was moist and delicious. I added about a cup of chicken broth to the bottom of the pan, covered the breast in foil for the first hour, and basted the breast (and rotated the pan) every thirty minutes, adding chicken broth as needed. The chicken broth enabled me to skip the water and bouillon at the end, as I wound up with plenty of liquid and drippings for the gravy. A savory (and tasty!) combination of spices, and it really did make delicious gravy. I will definitely be making this again.
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Apple Streusel Cobbler

Reviewed: Apr. 18, 2011
We didn't particularly care for this recipe--as another review stated, it was pretty bland, and the condensed milk layer made the entire dish look curdled. Is definitely not what I think of when I think of a cobbler dish. Might be improved if you use fresh apples and your favorite apple pie filling recipe.
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Brown Sugar Meatloaf

Reviewed: Apr. 14, 2011
Makes a very moist and tasty meatloaf. I used 2 lbs ground chuck and increased the ingredients accordingly; didn't have any ginger (which I'm sure is a tasty addition), so I used 2tsps seasoned salt in place of the table salt and ginger. I didn't have any saltines so I used bread crumbs instead, and instead of a bread pan I shaped the meat mixture into a loaf, placed it into an 11x7 baking dish and poured the ketchup mixture over the top. It was good, got good reviews from the family, and was the moistest meatloaf I've ever made. Will make again.
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Chewy Peanut Butter Brownies

Reviewed: Apr. 3, 2011
These were really, really good. Make sure to mix by hand and do NOT overmix--that helped them stay chewy and more dense, like an actual brownie. I folded in 1 cup of chocolate chips (who doesn't love peanut butter and chocolate?) and loved the combo. My only issue was that it took longer to bake then instructed--30-35 minute time frame just wasn't long enough to ensure they were completely baked in the middle. Will for sure make again.
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French Toast Casserole

Reviewed: Apr. 3, 2011
Baked up just this morning, was a big hit. I used a 9x9 pan, next time I'll compensate with a little extra bread and let the bread air dry a little while first. I forgot to add the cinnamon sugar mix, but added during the last ten minutes of cook time and it turned out tasty anyway. Will definitely make again.
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Chocolate Chess Pie II

Reviewed: Apr. 3, 2011
I'm not a chess pie fan, but this was pretty good. My husband is a Mississippi boy and he loved it. Very simple to make :)
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Oregano Chicken

Reviewed: Apr. 3, 2011
This was pretty good. Not necessarily fabulous, but good. Everyone enjoyed eating it :)
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Traditional Mashed Potatoes

Reviewed: Apr. 3, 2011
Delicious and creamy mashed potatoes, and couldn't be simpler to make. I cube my potatoes and they cook up in an instant--make sure to drain well, I return drained potatoes to the heated pan to evaporate any remaining water. Heating your ingredients really helps, too. I like to leave the skins on for a more robust look and taste.
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Garlic Cheddar Chicken

Reviewed: Jan. 12, 2011
Was pressed for time, used Italian seasoning as I had no parsley, used bone-in breasts which were pretty large, so I baked for an hour instead of 30 minutes. Was impressed with how moist the breasts were, and the coating was very flavorful, if a little soggy on the bottom (but still tasted good). Everyone liked these, I will make them again.
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