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Cheese Fondue

Reviewed: Nov. 25, 2003
Great basic fondue recipe. I agree with the previous review suggesting grating the cheese - this greatly cuts down on melting time. Dredging the cheese in flour ensures a smooth consistency - don't skip this step! (I used white flour with good results.) The recipe got many compliments when I served it at a party; I'll definitely make it again.
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27 users found this review helpful

Grandmother's Famous Cranberry Bread

Reviewed: Nov. 25, 2003
This recipe has been a Thanksgiving family tradition since my mom and I found it in a children's book 35 years ago. Young kids might also like the book (Cranberry Thanksgiving.) The recipe is easy and quick, at least if you have a food processor or blender for the cranberries. 1/2 cup of chopped walnuts makes a nice addition to a loaf. Cooking times vary widely based on the juiciness of the fruit; use the cooking time as a starting point, then test with a toothpick inserted into the center of each loaf. (If it comes out clean, the loaf is done.)
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9 users found this review helpful

Deb's Scallops Florentine

Reviewed: Mar. 2, 2003
Great taste and very easy to make - my husband and I both loved this recipe. Substituted fat free half & half for the heavy cream & margarine for the butter with excellent results. Also added crushed garlic, paprika, ground celery seed, mustard and cloves to the butter in Step 3 & omitted Old Bay sprinkle at the end. Very tasty served on a bed of pasta.
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4 users found this review helpful

Totally Groovy Chocolate Fondue

Reviewed: Jan. 6, 2003
Very quick and simple to make, and quite tasty. I also had to add extra cream and liquor. I suspect a crockery pot and a low flame would be best for this fondue - I had to watch the metal pot like a hawk. We dipped pound cake, angel food cake and bananas - yum.
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17 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 20, 2002
Delicious cookies, easy to make. I even forgot and left a batch in the oven for 15 minutes, and while they were very crunchy, they still were good. I'll definitely make these again.
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0 users found this review helpful

ABC (Absolute Best Chewy) Chocolate Chippers

Reviewed: Dec. 7, 2002
Yummy cookies, and I very much appreciated the detailed instructions and tips. I'll never try to "drop" cookies with dry hands again, and parchment paper really saves time on clean-up! I love the toasted nut flavor and the little zings of saltiness from the kosher salt. Perhaps not the ideal recipe for a "quick batch," but they're tops for taste. Watch the cooking time - overcooking leads to VERY hard cookies.
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8 users found this review helpful

Basic Curry Sauce

Reviewed: Dec. 7, 2002
Tasty sauce. Definitely an undertaking, both in terms of time and mess, but worth it. I finished in about 90 minutes, but the majority of that was simmering time, including 30 minutes at the end. I used canned tomatoes and prepared ginger and garlic to save chopping time. The tip about cooking the onions for a LONG time is right on target; the first time I made this recipe I didn't brown them enough, and the sauce tasted like raw onions. The second time I browned the onions VERY well and was rewarded with a very mellow flavor. As for additional seasoning, while there IS a curry plant with leaves that are used in Asian cooking, "curry powder" is simply a mixture of many of the spices already used in this recipe (cumin, coriander, turmeric, etc.) I didn't add any salt to the sauce, but I served the meal with the salt shaker so everyone could salt to taste.
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50 users found this review helpful

Crab Salad III

Reviewed: Sep. 4, 2001
This is a light, tasty salad - a wonderful side-dish for a cook-out. I try to make it the day before - the flavors really blend well in the refrigerator overnight.
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4 users found this review helpful

Six Week Bran Muffins

Reviewed: Aug. 3, 2000
Handy batter to have around, although I halve the recipe for just me and my husband. Raisins and/or dried cranberries are good when added to muffin tins just prior to baking.
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1 user found this review helpful

 
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