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Avocado Gazpacho

Reviewed: Sep. 22, 2014
I also really liked this. The V8 adds some extra flavor. I didn't use the canned tomatoes, as the tomatoes I used were fresh from my garden, so I just used more of them. The avocados were a great addition to gazpacho. I also used REALLY good quality olive oil; it added a wonderful richness to the flavor. Best if left to "set" overnight; the cucumbers soften up a bit more. But super easy, and oh so tasty. Would serve this as a beginning soup to a nice meal for company anytime.
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Baked Bacon Jalapeno Wraps

Reviewed: Jul. 23, 2013
I made these for my husband; he LOVES them. (They are really filling though. After having 2 of these as an "appetizer", he didn't have room for dinner.) For the first time, I made the filling exactly as the recipe states. I was surprised the cream cheese filling didn't melt and drip all over the oven, especially because you place them cheese-side-down on the sheet. I didn't have jalapeƱos in the garden (they were not ready yet), so I used Big Jim and Anaheim peppers, and they worked wonderfully. Will use the jalapeƱo next time for friends who like that extra "zing" in their food. (Note: others have added different kinds of cheeses; I can see where a real sharp cheddar would be a great addition, especially if you use a more mild pepper.)
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David's Yellow Cake

Reviewed: Feb. 14, 2013
I am sending this review only for those who live at high altitude!! I tried this recipe, and followed directions WORD FOR WORD, but it did not turn out. I don't fault the recipe for this, but for the fact that I live at 6500'. In looking back over the recipe, I think there is a ratio of too many egg yolks and butter for high altitude. I did add a little more flour (as is customary for HA) but after 30 minutes of baking, it was over-done on the outside, and still liquid-raw on the inside. What DID over cook, however, tasted really good! I love the flavor of this cake; I only wish I had tried it when I lived at 1500' !!!
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