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Good Old Fashioned Pancakes

Reviewed: Oct. 28, 2012
dislike this recipe, batter doesn't seem thick enough and it turned out to have the texture of soft biscuits. cooking over med-high heat as indicated is also strange (too high!)
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Best Ever Crab Cakes

Reviewed: Jul. 2, 2012
we had to use extra crackers b/c it was too runny, but aside from that it was easy and delicious. we served with garlic aioli
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Chicken Pot Pie IX

Reviewed: Dec. 20, 2011
Increased chicken stock to 2c, milk to 1c and seasoned with garlic salt. Also used rotisserie chicken for added flavour. Cut the butter to 1/4 c and it's still quite buttery, may cut down the butter some more next time. Otherwise, excellent! Baked at 375 for 40 minutes
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2 users found this review helpful

Japanese Chicken Wings

Reviewed: Nov. 24, 2011
5 stars for the sauce! but omitted the deep fry, butter, egg, flour. Instead, I coated it with EVOO, S&P, and then baked it at 500 for 20 minutes (flipped in between). Then added the sauce (with an added tbsp of cornstarch), turned down the heat to 350 and baked for another 30 minutes. Finished by reducing the sauce in a pan and broiling the meat for a bit of crisp.
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6 users found this review helpful

Applesauce Cake

Reviewed: Dec. 5, 2010
So flavourful and moist for a cake without any oil / butter! I used 1 whole egg altogether and added a half cup of walnuts and a half tsp of vanilla. Omtted the nutmeg / cloves as I didn't have any on hand. delicious!
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8 users found this review helpful

Special Buttercream Frosting

Reviewed: Nov. 6, 2010
not too sweet if you use 6 c icing sugar instead of 8; consistency is just right!
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3 users found this review helpful

White Chocolate Sour Cream Frosting

Reviewed: Sep. 26, 2010
very running, not really frosting
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4 users found this review helpful

Easy Eggless Chocolate Cake

Reviewed: Aug. 3, 2010
this is definitely easy to make and very moist! i made 12 cupcakes, (16 minutes in the oven). The flavour is decent, it kind of tastes a bit bland at first, but grows on you hah. As the other reviewers have commented, it does have a bit of that 'soapy' taste, maybe too much baking soda? I think after you add icing, it would help. I would also use this as a base for adding other things to enhance its flavour.
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4 users found this review helpful

Chocolate Cupcakes

Reviewed: Jul. 20, 2010
this recipe was quick & easy! surprisingly moist and very good when you first bite into it. but I thought it left a bit of a funny taste in my mouth afterwards, which is why i took a star off. I agree with the other reviewers that the recipe makes way too much - I halved it and made exactly 12 cupcakes (batter filled halfway). Some other changes - 1) instead of creaming the butter with the sugar, I melted it, and added it to the eggs when cool. 2) couldn't find my baking soda, so I left it out. 3) added walnuts to the bottom of the baking cup before filling with batter.
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Fresh Salsa

Reviewed: Mar. 29, 2010
instead of olive oil, vinegar and cumin, i used 1/5 bunch of cilantra, juice of half a lime, and 2 cloves of garlic instead of 1. refrigerated overnight for best flavour. also skipped the pepper as i didn't want the heat.
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Breakfast Casserole II

Reviewed: Mar. 29, 2010
great recipe, but i also made a lot of changes. wonderful for a potluck! to serve 12, i used up almost an entire 1kg bag of taters, most of which placed on the bottom of the pan, and some of it placed in between the various layers. so, 1 layer of taters, 1 layer of cooked sausage/onion (added some pork seasoning to this), a layer of sauteed fresh mushrooms (doubled the amount) /onion/dried basil, followed by a layer of red pepper, another (thin) layer of taters, poured egg mixture all over, topped that with green onions, generous amount of cheese (doubled what the recipe called for). and finally a sprinkling of paprika. after baking for an hour, i added a bit more cheese and baked for 10 more minutes. the flavouring was perfect!
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Dark Molten Chocolate Cakes

Reviewed: Mar. 25, 2010
my first molten choco cake, and it was DIVINE! such moist awesome choco goodness. 12-13 min is about right! Serve it with some vanilla ice cream and strawberries, it's perfection! For reference: 10 tsbp of butter is just over 1/2 cup; 8 oz of chocolate is 3/4 cup (I used semi-sweet ghardelli choco chips)
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1 user found this review helpful

Creamy Mushroom Risotto

Reviewed: Mar. 7, 2010
excellent! I did make some substitutions though - really like mushrooms / garlic, so i put in 2 cups of mushrooms (variety, button, brown, enoki, oyster, shitake) and about 5 cloves of garlic. Also substituted vegetable stock for chicken, and cream of mushroom with garlic soup for regular. The recipe said to cook for 20 min, but i found that even though i have a gas stove, i needed to cook for approx. 25 min for all the liquids to absorb.
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10 users found this review helpful

Dark Chocolate Cake II

Reviewed: Feb. 1, 2010
wonderful!!! dense, smooth and sooo moist! i substituted buttermilk for milk (others have commented that it's more moist this way), and used 2-7x7 pans instead. i baked it for approx. 28 minutes. I stacked the 2 cakes together with coffee butter cream filling in between, then drizzled the hard chocolate glaze and topped with fresh straberries - all from this site. so good!
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Greek Chicken Salad

Reviewed: Mar. 26, 2008
nice and easy! boiled chicken leg/thigh with salt/bay leaves. a lot of different textures / flavours...but they work well together.
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9 users found this review helpful

Asian Orange Chicken

Reviewed: Apr. 16, 2006
Used what I had on hand, which is the recipe minus lemon juice (I added more orange juice instead) and substituted white vinegar for rice vinegar and added more garlic. It turned out very well and I was surprised by how tasty it was! And yes, it was more like sweet/sour chicken, rather than Asian Orange. It was also a little bit gloopy, but very tasty!
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1 user found this review helpful

 
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