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Balsamic Bruschetta

Reviewed: Apr. 22, 2010
This is really good! I used 3 cloves garlic and added some red onions and used more of both the vinegar and olive oil. I am glad I made it the day before I needed it because at first it really didn't taste like much but after sitting in the fridge overnight it looked, smelled and tasted awesome!! (I did not add the Parmesan cheese until I served it.) Definite keeper!
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9 users found this review helpful

Ooey-Gooey Cinnamon Buns

Reviewed: Dec. 3, 2010
I made these today, and REALLY wish my yeast would have performed like it should have! :( I live in a teeny, tiny little town on an island off of Panama...and even though I bought the yeast today - it doesn't necessarily mean that it's still good!! I'll be sure to check the expiry then next time! I'm giving it a 5 star rating because if the dough would have risen - they would have been AWESOME! Thanks, and I can't wait to make them again....with non-expired yeast! :)
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1 user found this review helpful

Baked Pork Chops I

Reviewed: Sep. 20, 2011
This was wonderful and smelled amazing while it was in the oven! I used cream of mushroom with roasted garlic soup and omitted the white wine and added a little chicken broth. We had the leftovers for lunch and it was even better the next day!
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1 user found this review helpful

Stuffed Peppers

Reviewed: Jan. 16, 2014
These were AMAZING! The only rice I had was a package of Zataran's Dirty Rice...certainly added a great flavor to these. I used Basil, Garlic & Oregano tomato sauce and topped with a mixture of Pepper Jack and a Mexican cheese blend. Will be making these again for sure! Thanks :)
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1 user found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 1, 2014
This gets rave reviews every time I make it! I have "tweaked" it though (as I always do) I use Roasted Garlic Alfredo sauce and Pepper Jack cheese instead of the Mozza....adds a really great kick! Excellent recipe, thanks! :)
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3 users found this review helpful

BBQ Chicken Cordon Bleu

Reviewed: Aug. 21, 2012
This turned out really good. I skipped the chili sauce as I didn't have any. I doubled (+) both the cheese and the ham as the chicken breasts I had were HUGE. I added the onions to the glaze and brushed that inside and out. I also brushed the glaze on a few times while cooking. The chicken turned out so nice and moist instead of dried out like it sometimes does on the grill. Will make this again for sure!
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1 user found this review helpful

Honey Chicken Stir-Fry

Reviewed: Jun. 19, 2012
This is really good....I made a few adjustments and it turned out great. The biggest adjustment I did was that I no longer us Soy Sauce.
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4 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Mar. 2, 2013
I'm not a fish fan....but this recipe could certainly make me one! I have made this several times now and just can't get enough! I always make the sauce an hour or so beforehand and let it all "hang out" together in the fridge. I also chopped up some fresh dill and added garlic powder to the mixture.
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2 users found this review helpful

Pork Roast With The World's Best Pork Loin Rub

Reviewed: Mar. 21, 2013
I had high hopes for this based on the rating and reviews...but it was just WAY too sweet and I even left out the white sugar! Certainly wouldn't call this the "worlds best". I guess you could serve this for dessert though... :/
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1 user found this review helpful

Roasted Garlic Cauliflower

Reviewed: Jan. 12, 2014
I wanted to like this....I REALLY did! I LOVE Cauliflower....but this was dry and completely tasteless. I read a lot of the reviews and decided to cover it for the first 15 minutes, then another 15 uncovered. It was still hard - and not a "crispy goodness" hard...but an "uncooked" hard. I left it in the oven for a little bit longer than 35 minutes, but I finally had to take it out because it was going to be totally scorched on the outside if I didn't, and that was with reducing the heat to 400 after about 25 minutes....and it was still pretty much raw in the middle. I'll try it again - at some point....I can work around the temperature of the oven...but there is going to need to be A LOT added for flavor!
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1 user found this review helpful

World's Best Lasagna

Reviewed: Feb. 12, 2014
I nixed the fennel seeds as we aren't fennel fans, and I used Roasted Garlic, Oregano and Basil tomato sauce, paste and crushed tomatoes which added a really nice flavor. One thing to note for next time is to double the Ricotta cheese mixture, and I used most of a 16oz block of Mozza.
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1 user found this review helpful

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