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Bread Machine Pizza Dough

Reviewed: Apr. 22, 2011
I made this dough for grilled pizza and it's great. The only change- the first time I made it the dough was extremely wet and sticky and it was a (tasty) disaster to work with on the grill. The second time I added about 1/3 cup more flour and it worked perfectly. Yum!
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3 users found this review helpful

Pomegranate Stew with Chicken (Khoresh Fesenjan)

Reviewed: Nov. 17, 2010
Ummm...YUM! I admit that this recipe SOUNDS a little strange, but it's really delicious! As it was cooking up and the flavors hadn't yet come together, my husband and I were still a little iffy about the whole thing, but served over rice after cooking for 1.5 hours it was really good. My *only* complaint is that it was really oily. The walnuts, I guess, caused there to be a pretty generous layer of oil floating over the whole thing. My husband used a spoon to get as much of it as he could. But, really...very tasty!
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2 users found this review helpful

Beer Spice Cake

Reviewed: Aug. 22, 2008
Followed the recipe exactly. Used Great Lakes Holy Moses White Ale which is a Belgian spiced ale and made cupcakes...they were great. Spicy with some "zinginess." =) They ONLY change I might make next time is slightly less clove. Like 3/4 tsp instead of 1 tsp. It was every-so-slightly overbearing. But really, a minor complaint!
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4 users found this review helpful

Key Lime Cream Pie

Reviewed: Feb. 2, 2008
This is the "standard" key lime pie recipe from the back of the juice bottle. It is easy and excellent and I've made it many, many times! Last night, I went to the store and bought my pie crust, condensed milk and juice...came home, pre-heated the oven, and opened the fridge only to discover that I only had 1 egg. I was disappointed and wasn't about to got BACK to the store. I almost gave up but discovered a package of low-fat cream cheese and decided to wing it. I combined the can of condensed milk, a little more than 1/2 cup of juice, 1 egg and half the packet of cream cheese...and it worked! It's a much more creamy pie, but very tasty, if you're ever in a egg pinch or prefer a more creamy pie, this might be one solution for you. (p.s. You have to let it cool completely before it sets.)
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10 users found this review helpful

Pumpkin Pie Spice I

Reviewed: Nov. 27, 2007
I used this recipe for pumpkin pie (!) and it was wonderful. (I've never really seen the point of buying something as specific as "pumpkin pie spice" when you probably have all of the ingredients to make it!)
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34 users found this review helpful

Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Nov. 27, 2007
EXCELLENT pie recipe! Since I got married three years ago, I've been the one in charge of the pies for my husband's family Thanksgiving (a BIG responsibility for that pumpkin-pie-loving family!) This was the BEST pie! It was just creamy enough and perfectly spiced. Everyone loved it and it was all gone very quickly. Maybe it's the brown sugar, maybe it's the evaporated milk, but I followed the recipe and it was really good!The only changes I made: I did make my own pumpkin pie spice, with the Pumpkin Pie Spice I recipe.. For the pumpkin, I followed the Joy of Cooking method- roast the pumpkin and food-process it, but then strain it for at least an hour (I let mine strain over night to get all of the liquid out.) Great recipe. My husband the pumpkin pie fanatic said "Mark that one for next year!!"
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12 users found this review helpful

Cran-Dandy Cooler

Reviewed: Nov. 18, 2007
Very good! I made this for dinner when our pregnant friend was coming over and we wanted to serve something more interesting than just soda. I doubled the recipe and the four of us drank it all over the course of the evening! I didn't add the cherry juice, but followed the rest if the recipe exactly. I don't know how people got caramel brown, my punch was that pretty pink color. Maybe you added too much OJ? I used the no-pulp stuff and it worked well. Thanks!
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3 users found this review helpful

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