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Garlic Baked Potato

Reviewed: Jun. 29, 2012
I have made potatoes like this for years, the only difference is that I use cinnamon instead of salt and pepper. The garlic and cinnamon really compliment each other. The salt and pepper in this recipe was something I had never thought of. Excellent potatoes
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The Best Lemon Bars

Reviewed: Jan. 29, 2011
These are delicious! I had to change it a little bit, not because I wanted to, but because I had to. I only had 1 large lemon that I got 1/3 cup of juice from. I had some lime juice in fridge so I put about 3 Tbl. of that into mixture. I added 3 Tbl of flour to offset the added liquid. The flavor is unbelievable. Such an easy recipe for such a great dessert. Thanks for posting.
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Garlic Butter

Reviewed: Oct. 23, 2007
I used this recipe as a garlic butter sauce for pasta. I melted the butter, pressed garlic into melted butter, then sauteed for a few minutes before adding the other ingredients. After making my pasta, I tossed the butter sauce, with my hands (to evenly coat the pasta)into the pasta. This was used as a side dish at a dinner. I got many compliments on this dish. Will definitely make again and again.
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Crispy Rosemary Chicken and Fries

Reviewed: Mar. 8, 2005
The flavor was great but neither the fries or the chicken turned out crispy. After cooking for 1 hour I drained off all the liquid in the pan and continued cooking for another 1/2 hour, still soggy. I finally transferred the fries to a different pan and raised the temperature to 400. They came out a little crisper but not much. This really does have potential and I will make again. I think I will keep the fries separate after the initial mixing and see if that helps.
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Leslie's Strawberry Breakfast Chops

Reviewed: Mar. 7, 2005
This is a great twist on pork chops. The mixture of cayenne and strawberry preserves gave these chops excellent flavor. I poured the sauce on the chops after browning, covered the skillet, and reduced the heat to simmer. I turned the chops every 15 minutes or so and let them cook for about an hour. Cooking them this way allowed the flavors to permeate the meat and the chops were so tender we did not need a knife to cut them. This recipe will be one I use often.
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