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Hungarian Stuffed Yellow Peppers

Reviewed: Feb. 26, 2011
Fantastic! Delicious, despite the following changes because of time/materials on hand: a) Used ground chicken b) sauteed the onions in a little olive oil, added paprika, then browned the chicken and added more paprika. Mixed into cooked brown rice and stuffed the peppers. c) Baked in oven on 375 for 60 minutes, but used tomato sauce instead of juice. d) Used low fat sour cream, added 30 minutes before end. So rich and delicious - the ultimate comfort food, without being too decadent. I would definitely make this again - and will try the original recipe too when I have the time/ingredients available, but I think I'd keep the paprika, as it adds such a great flavor. Thanks!
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2 users found this review helpful

Butternut Squash and Turkey Chili

Reviewed: Dec. 15, 2010
Delicious, quick and so easy! I did make a couple of changes: I couldn't find hominy so I pureed some corn; I used half chili powder, half smoked chipotle powder; I used 1.5 teas. of ground cumin instead of a full tbsp; and I didn't have garlic salt, so I added 1/2 tsp celery salt and 1/2 teas. garlic powder. I used a leftover roasted acorn squash which was mashed. This was one of the best chilis I've ever had, and definitely the best I've ever made. It was nice and thick - I didn't need to add the chicken broth. The flavors had depth and balance and it tasted like it had cooked all day instead of
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12 users found this review helpful

Key Lime Pie VII

Reviewed: Apr. 5, 2010
Excellent - perfect consistency and so easy! I used a premade crust, but will experiment with a different crust going forward (someone suggested a homemade graham cracker crust with macadamia nuts that sounded great) Elicited rave reviews around the dinner table. Will definitely make again.
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2 users found this review helpful

Rich Chocolate Truffle Pie

Reviewed: Dec. 6, 2009
Delicious! I've made this twice now, to rave reviews. I made the following adaptations: I used a cheesecake pan and made an orange milano cookie crust. I made one layer with dark chocolate, let it chill for an hour and added another layer using milk chocolate. (used full recipe for each layer, only didn't add sugar to the milk chocolate layer). Chilled overnight and topped with whipped cream. Amazing. Tastes like a truffle! I will be making this again and again.
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45 users found this review helpful

Chocolate Bourbon Pecan Pie

Reviewed: Nov. 23, 2007
Absolutely delicious! I served this last night and people raved about it. Per some reviewers suggestions, I cut the sugar to 3/4 of a cup; and used a heaping 1/2 of chocolate morsels. Since I love the bourbon flavor, I used the full amount. I served it with a scoop of bourbon flavored whipped cream on each slice. Fantastic recipe - not only will I make this again, but people were requesting that I make it again for upcoming parties. Thanks!
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2 users found this review helpful

Frozen Pumpkin Pie

Reviewed: Nov. 24, 2006
I'm really bummed because I thought this pie would be terrific. I followed the instructions very carefully (and I bake pretty frequently), but my crust froze to a concrete like substance. Not sure what happened, but the ice cream was melting by the time the crust was soft enough to break apart. I would have be mortified if I'd cooked this for anyone but my immediate family. (it was a good source of laughs). The pie had a nice flavor but really needed the zing of the gingerbread crust.
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2 users found this review helpful

Bourbon Sausage

Reviewed: Nov. 11, 2006
Yummy - will go in a flash! I made these for a kentucky derby party, and will make them again for an engagement party. Definitely cook/brown the meat before adding the rest of the ingredients, and give the sauce lots of time to simmer.
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3 users found this review helpful

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