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Fig and Olive Tapenade

Reviewed: Nov. 22, 2010
This was a hit at our dinner party last night, people kept asking for the recipe. I subbed dates for figs, used fresh herbs and a bit more olive to get the sweet/salty balance right. Used the processor to make it easy and et it sit over night - the flavors really came together. I do think it's best over goat cheese and spread on French bread - but it's still yummy with cream cheese too. Thanks for the great recipe!
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12 users found this review helpful

Authentic German Potato Salad

Reviewed: Sep. 28, 2009
Totally fabulous. LOVED it and so did everyone at our dinner party. Followed the recipe exactly except I didn't peel the potatoes and I used a few more slices of bacon. It rocked and I'll definitely be making this again. Thank you!
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2 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Jul. 31, 2011
This recipe couldn't be easier and it is very good. Perfect for picnics & game days. I did cut down on the cooking time, however - 4 hours on low, then shredded the meat and put it back in the sauce and added the butter. Kept it on warm for an hour or so and then it was ready to go. The meat was tender, juicy & fell apart after 4 hrs. Otherwise the recipe is wonderful as-is. Thanks!
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1 user found this review helpful

Meat Pie (Tourtiere)

Reviewed: Nov. 22, 2010
This recipe is amazing, so so soooo good. And it fills the house with the best aromas! I've made it a few times now and I follow most of BKBishop's changes - use half pork, half beef; don't drain it; sub in red wine; less cinnamon, more allspice and I use boxed mashed potatoes. I make it really easy on myself with the potatoes by adding the dry flakes straight into the meat mix - during the last few minutes of simmering add 2/3 C potato flakes & another 1/4 cup red wine. Mix it up and let it thicken for a few minutes and you're ready to go. (You can add a bit more potato flakes if it needs more thickening.) Overall this recipe is so easy to make but tastes like a gourmet meal. Seriously delicious - thanks Maggie Rogers!
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Haricots Verts Lyonnaise

Reviewed: Nov. 22, 2010
I thought these were pretty good. The caramelized onion is the key to the flavor so don't skip that part. But I didn't let the garlic butter sit (nor did I discard the garlic) and it turned out fine, so that makes it a bit easier.
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German Red Cabbage

Reviewed: Sep. 28, 2009
Made this for an oktoberfest dinner party last night and it got rave reviews! Multiple people said it was the best red cabbage they had ever had. I followed the recipe to a T and it turned out fantastic. The sweet-to-tart ratio was spot on when served with pork chops. Thank you Ardis!
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Slow Cooker Reuben Dip

Reviewed: Nov. 19, 2012
So easy & delicious, a big hit at parties!
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Spicy Shrimp Skewers

Reviewed: Jun. 11, 2012
Very tasty & simple marinade. Omitted the lime juice; used SriRacha & added more than 3 dashes. Also rubbed the jerk seasoning directly onto the shrimp first, then tossed them with the remaining ingredients. Let them marinate for 3 hours. They tasted just as good piping hot off the grill as they did at room temp with veggies. Good recipe!
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Best Ever Caramel Apple Crisp

Reviewed: Sep. 28, 2009
Delish! Took previous reviewers advice and used caramel dipping sauce to cut down on prep time and used tart and sweet apples for variety. Served with a scoop of vanilla ice cream. A great dessert on a cold night!
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