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Grilled Rib Eye Steaks

Reviewed: Jul. 30, 2008
My husband almost never gives a recipe 5 stars, but this one deserved it! I didn't really follow the recipe exactly: I used the ingredients listed (though I substituted minced onion for the scallions), but I didn't measure anything, and I didn't marinade the meat, because I didn't have the time. I basted it a few times during the cooking, which I did in the oven at 400 F. It was so delish! Thanks Tim!!
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Chicken Pot Pie IX

Reviewed: May 4, 2009
My husband and I liked this recipe, as did our picky 2 year old. I followed some previous suggestions- I cooked the veggies in chicken stock, added some garlic powder and garlic salt to the mixture, used 2 cups of chicken stock, I added 3 small cubed potatoes, and I baked it at 375 for about 45 minutes. I also mixed it all together before putting it in the pie shell. I also made some other changes- I used soy milk to keep it non-dairy, I used 3 Tablespoons of olive oil instead of the butter for sauteing, and I used 2 cups of mixed frozen veggies instead of the carrots and peas. Since I used already roasted chicken (about 2 1/2 cups), I didn't put the chicken in the boiling water, rather I added it to the sauteing onions. To cut down on fat, I made half the recipe of "Oil Pie Crust" from this site to top off the pies. It made 2 regular sized pies, and they were not dry at all. Next time, I will use 2 potatoes and add more mixed veggies.
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White Chocolate and Cranberry Cookies

Reviewed: May 4, 2009
My husband and I liked these. I used smart balance instead of the butter, cut back slightly on both of the sugars, and used a mixture of orange juice and vanilla extract instead of the brandy. The consistency was great and they taste really good too! UPDATE: I just made these again using real butter, and vanilla instead of the brandy, and they are absolutely the best cookies I have ever tasted. AMAZING!!!
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Green Bean and Mushroom Medley

Reviewed: May 7, 2009
I was surprised by how tasty this dish was, so simple, but really good! I substituted olive oil for the butter and cut back a bit on the salt. Instead of boiling the carrots and green beans, I just sauteed them a bit longer. Loved it!
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Extreme Chocolate Cake

Reviewed: May 7, 2009
I made this cake for my daughter's birthday, and it turned out perfect. I used half oil (1/4 C) and half applesauce (1/4 C), and used soy milk instead of the milk to keep it non-dairy. Instead of the frosting, I whipped up a container of whipping cream and added a few drops of red food coloring to make pink frosting. I only made 2 layers, but it was perfect.
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Half and Halfs

Reviewed: May 9, 2009
These were really tasty and I love the concept. I substituted smart balance instead of the margarine and added 1/4 C extra flour to the white mixture to make the batters the same consistency as per another review, and I let the batter sit in the fridge for 15 minutes before using it to let it firm up a bit. The cookies spread a decent amount while baking. Also, many of them broke apart when I stored them in a plastic bag, so be sure to store them in a tupperware, I think it was because of the smart balance. Also, I served them dipped in a glass filled with half peanut butter mousse and half "easy chocolate mousse" (from this site). The presentation was really nice.
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Banana Crumb Muffins

Reviewed: May 22, 2009
This is the best banana muffin recipe I have come across. We loved it! I used applesauce instead of the melted butter and I used smart beat for the crumb topping (1/2 Tablespoon). I substituted vanilla sugar for the cinnamon on the topping (due to allergies). Next time, I would cut back a bit on the sugar, but these were awesome!
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Easy Broccoli Quiche

Reviewed: May 31, 2009
This recipe was very tasty! I used olive oil instead of the butter in the first step and omitted the butter completely in step 3. I used 1 small onion and frozen broccoli, which I parbroiled and drained on paper towels to get the liquid out. I used 1 cup of milk and 3 eggs, and also patted some mozzarella on the bottom of the crust to prevent the crust from getting soggy. I combined the rest of the cheese (mostly mozzarella, but I substituted about 1/4 C cheddar- I think it really benefited from the bit of cheddar) with the eggs and milk. It overflowed in my oven, making a huge mess, so next time I would leave some ingredients out and make a smaller one in addition, but it was still really delicious!
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Chewy Peanut Butter Brownies

Reviewed: Jun. 8, 2009
These were really tasty, but more of a cake than a brownie. I substituted smart balance for the margarine (health reasons), and I added about 1/3 C chocolate chips to the batter. It took way more than 30 minutes to bake (maybe because of the smart balance?). When it was done, I sprinkled some more chocolate chips on the top, put it back in the oven for 1 minute, and then spread the chocolate chips to make a chocolate glaze on top. The chocolate on top was great!
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Apple Banana Cupcakes

Reviewed: Jun. 12, 2009
They were pretty good muffins. I substituted applesauce for the shortening, chopped the apples instead of shredding them, and I only had one banana, so I threw in a few handfuls of blueberries. I also skipped the buttermilk. I would try this again, but with 1 more banana and maybe some soymilk to keep in the moistness of the muffins. Thanks Barbara!
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Wonderful Short Ribs

Reviewed: Jun. 22, 2009
This was very tasty! I browned the meat first and then sauteed the onion in the drippings as per another reviewer. I then added the rest of ingredients as the recipe stated. It definitely went well with rotini and some veggies steamed with garlic and onion spices. (I used a 1 1/2 pound package of meat, so I adjusted the recipe as follows: 16 oz tomato sauce, 2 T lemon juice, 3 t Worcestershire, 1 T parsley, 3/4 t thyme, 2 bay leaves, 1 1/2 T brown sugar, 3/4 t salt, and a couple shakes of red pepper flakes)
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Farmer's Market Vegetarian Quesadillas

Reviewed: Aug. 9, 2009
We really enjoyed these! I did add black beans, and we liked this addition. I made it in my quesadilla maker, and they were very tasty!
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To Die For Blueberry Muffins

Reviewed: Aug. 9, 2009
These were really tasty, and very moist, but I think that they were missing a little something that I can't put my finger on. I doubled the recipe, added some lemon juice (to make it buttermilky) and I used soy milk to keep it non-dairy. I used Chef Joy's topping, but substituted smart balance for the butter and vanilla sugar for the cinnamon (I'm allergic).
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Oil Pie Crust

Reviewed: Aug. 9, 2009
I use this recipe all the time, for all different kinds of pies, from chicken pot pie to fruit pies. I use soy milk to keep it non-dairy, and when I'm making a fruit pie, I like to add in 1-2 Tablespoons or so of sugar to sweeten it up. Thanks a ton, Donna!
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Lemon Rosemary Salmon

Reviewed: Aug. 9, 2009
This was really simple, and really tasty! I used dried rosemary, and it came out nice. Thanks!
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Broccoli-Stuffed Sole

Reviewed: Sep. 2, 2009
This was a nice idea, different from the typical fish I usually make. I added some garlic to the rice. Next time, I would take JD123's advice and make more of the sauce part.
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Crustless Spinach Quiche

Reviewed: Sep. 23, 2009
Great quiche recipe! I used 4 egg whites and 3 whole eggs, next time I'll try 6 egg whites and 2 whole eggs. I used almost the whole 3 cups of cheese. Thanks!
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Blake's Best Steak

Reviewed: Oct. 12, 2009
This recipe wasn't my favorite, though I did make it in the oven rather than on a grill, and I used dried rosemary. I might try it again with fresh rosemary.
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Butternut Squash Bisque

Reviewed: Oct. 12, 2009
I used olive oil instead of the oil and butter, and I omitted the cream. Quick and easy recipe, and we loved it!
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Basil Tomato Soup

Reviewed: Oct. 13, 2009
We didn't like this soup, though I only used about 2 Tbsp butter. I'll keep on looking.
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