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Grama's Corn Flake Peanut Butter Cookies

Reviewed: May 30, 2013
I learned to make a version of these in fourth grade, but the recipe I knew was slightly different. It had 1/2 cup each of sugar and light Karo, but no butter and a whole cup of peanut butter, and then used 6 cups of cornflakes. Those were less sweet than this version would be.
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Coconut Ice Cream

Reviewed: Sep. 6, 2012
I have been craving ice cream lately, but I'm vegan, and the closest source of vegan ice cream to me is 135 miles away, and I can't buy vegan ice cream and get it home. SO... I made this recipe but subbed So Delicious vanilla coconut milk (the kind for drinking/cereal) for the cream and milk. I used the cream of coconut and the full amount of flaked coconut, which I left whole. This stuff is SOOOO good. I couldn't stop stealing bites out of the top of my Cuisinart as it froze.
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World's Greatest Martini

Reviewed: Jan. 29, 2012
This is nearly the ideal recipe for a Perfect Martini, which uses a 50/50 blend of sweet & dry vermouth. A 4:1 gin/vermouth ratio is more traditional, but the recipe gets dryer as time passes. I think originally, martinis were a 50/50 gin & vermouth blend.
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Apr. 5, 2010
This was TOTALLY awesome! We eat deviled eggs a lot because they're my brother's favorite thing, but we live at 7,000 feet and have SUCH a hard time getting anything to turn out that involves boiling liquid (i.e., pasta, baking, pretty much anything you cook, etc.). Because of our elevation, I had to cook them 20 minutes, and they could probably have done with maybe 2 minutes more, but they were SO easy to peel and looked gorgeous! Ken is my new hero.
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Filipino Spaghetti

Reviewed: Oct. 11, 2009
My first husband was Filipino, and this was a staple in his family. I ended up loving MOST Filipino food, but this wasn't one of my favorites. It's all right, not super great. For authenticity, buy the pink hot dogs they sell at the Asian market (same place you have to go to find banana ketchup).
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33 users found this review helpful

Sausage-Potato Casserole

Reviewed: May 25, 2009
I made a few changes to serve a bigger family and to suit my personal preference, but I can tell this recipe would have been just as good as written. Because I'm serving a large family, I used 3x as many potatoes, double the cheese, but only 1 lb of sausage. I left out the caraway seed, because I hate it, but I added 2 cups of saurkraut and a couple tablespoons of brown mustard. Also, since I added mustard, I left out the pepper. I poured a little less than 1c milk over the whole, which fit into a 9x13 glass casserole dish just fine. I used the greased, glass dish to skip the foil step. It's just now gone into the oven, but my brothers are making enthusiastic noises, so I imagine it will be a success. Thanks for the recipe!
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Creamy Macaroni and Cheese

Reviewed: Mar. 16, 2009
This is a huge family favorite, and the base of a recipe that I make that is frequently requested for birthday dinners in my family. I make it as described, but use 1/2 cheddar and 1/2 Pepper jack cheese. I also add in 1 T of cajun spices (I have my own blend. I suppose a commercial one might work). Then, on the side, I make a jambalya mix. Saute a couple of cubed chicken breasts in olive oil, then add sliced peppers, chopped onion, chopped tomato, sliced cajun sausage, and 2 T cajun spice blend till cooked through, then throw in 1/2 lb of shrimp and cook till the shrimp is done. You can mix both pots together, or serve them separately so that people can choose their own proportion of meat. It's totally awesome.
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Coconut Curried Tofu with Green Beans and Coconut Rice

Reviewed: Mar. 10, 2009
Looking at the ingredients to this recipe, it looks like it should be a Thai curry rather than an Indian one. I'm going to try this using green curry paste instead of curry powder, and I bet it will be fantastic.
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The Best Thai Coconut Soup

Reviewed: Aug. 4, 2008
Holy smokes, this was AWESOME!!! My boyfriend snarfed it, and I loved it, too. My sister wasn't too hot about the chunks of lemongrass. I liked them, but if they bother you, you can always buy lemongrass paste, I suppose. Anyways, this was fast, easy, and total comfort food. Great recipe!
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Ethiopian Cabbage Dish

Reviewed: Jul. 23, 2008
Wow, we totally loved this! I did make some changes, but I don't think they actually improved the dish or made it worse. It just made it work for us. I first partially cooked the potatoes separate from the cabbage using half the oil, and when they were done, started the carrots & onions. I doubled the cumin because I LOVE cumin. The only other difference was that I chopped a leftover cooked chicken breast and added it with the cabbage. I would have preferred it without the meat (because I love vegan recipes and prefer to make things authentically), but my boyfriend needs the protein. He adored it and ate two servings, which he NEVER does unless he totally loves something. Awesome! I loved that it seemed just a little familiar (because I love Indian and middle eastern cooking), but still tasted different from everything I've ever tried before. We will SO be having this regularly, at the BF's request.
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Quinoa Tabbouleh

Reviewed: Feb. 10, 2008
This stuff is SOOO good! I'm a new veggie and have been looking for ways to include more vegetables and healthy grains so that I won't miss meat. This recipe tastes like summer in a bowl. It's great. I did make one change - my bunches of green onions were 6-8 onions per bunch, so I only used one. Also, I wish I'd used 1 1/2 times or even double the quinoa for a little more substance. The taste can't be beat, though. This is definitely a new fave for me and my sister.
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Hash Brown Casserole II

Reviewed: Oct. 1, 2005
This casserole's even better if you use potatoes o'brien instead of regular hash browns and green onions instead of regular ones. I've tried to find a way to cut the fat in this, but the only way I've found you can help even a little without wrecking the flavor is by using light sour cream.
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