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Sourdough Bread I

Reviewed: Sep. 7, 2011
You wouldn't believe how amazing my house smells right now! I tried a sampling and this bread tastes amazing. I followed the recipe as written and didn't change a thing, other than the fact that there was no way I could let the dough rise overnight on the countertop. After about 4 hours it was to the top of the bowl I had it in and it spent the night in the refrigerator. I must have a very lively starter! The next day when I got home from work I kneaded it for maybe 5 minutes and made one loaf and 12 small rolls. They turned out a little lumpier than some of the other pictures posted (maybe because I didn't knead it the full 1 minutes) but the flavor is fantastic!
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Whitechapel Shepherd's Pie

Reviewed: Jan. 14, 2010
Really good! My eight year old daughter ate a third helping. I didn't mention that it contained lamb, parsnips and rutabagas (any mention of these would make her turn up her nose). I followed the recipe closely, but used store bought prepared mashed potatoes which I thinned with a little milk and added cheese. I made it a few days ahead and popped it in the oven covered in foil at around 300 degrees for almost 2 hours (I had to leave the house for a bit). When I came home it was hot and bubbly, I just took of the foil to let the potatoes get a little crisp on top. I think letting it cook slowly really let the flavors come together. Great comfort food for a cold January MN night!
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Curried Squash Soup

Reviewed: Sep. 27, 2009
This is delicious! The only adjustment I made was that I used 4 cups of beef broth instead of 5. I only had 4 cups on hand and wanted a thick soup anyhow. I didn't make the topping in the recipe, just put a tiny dollop of lite sour cream on top to keep it healthy. This is just as good as the versions using cream cheese. I can't wait to taste it tomorrow, since many reviews say it gets even better.
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Bread Machine Pizza Dough

Reviewed: Nov. 8, 2008
Absolutely the best pizza I've ever made! I brushed a little olive oil on some parchment paper then pressed out 4 individual pizzas so everyone in the family could make their own. Fantastic! The parchment paper made it so easy to transfer to the pizza stone. Thanks to whoever suggested that! The crust was chewy on the inside and a little crispy on the outside. Yum!
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Mediterranean Onion Dip

Reviewed: Mar. 17, 2008
I may not know what "an unfortunate combination of picquancy" means, but I can tell you that this dip is fabulous. It's one of those recipes that I get asked for every single time I make it. I serve it either or crackers or on veggies and it always disappears.
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