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Aunt Norma's Rhubarb Muffins

Reviewed: Jul. 28, 2014
Loved loved loved these muffins. I added 2 cups of rhubarb too and it was yummy. A few batches I made with the sugar topping and then some other batches I didn't. Just as good without the topping, as you can taste the tartness more. Will do it again that is for sure.
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Artichoke Chicken

Reviewed: Feb. 16, 2014
This turned out very nicely. I added spinach on the bottom like other reviews suggested and I loved the taste it added. I also used 1/2 greek yogurt and 1/2 mayo, rather than all mayo. I am almost tempted to try all yogurt next time. Poured juices from the artichoke over top of the chicken as well and added bread crumbs, as suggested. Yummy!
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Chef John's Dark Chocolate Mousse

Reviewed: Feb. 16, 2014
This recipe is delicious and very easy. My husband loves mint so I used half dark chocolate and half mint dark chocolate. Turned out really nice. Will certainly do this one again.
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Pesto Pasta with Chicken

Reviewed: Aug. 15, 2013
I really enjoyed this recipe. It has a small kick but not too much. I added more garlic and pesto - almost double. I also added 1 tbsp butter in the frying pan when doing the garlic. I also added salt and pepper when frying the chicken. Loved it and can't wait to make it for other people.
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Traditional Creamy Coleslaw

Reviewed: Aug. 13, 2013
I loved this recipe and so did my friends, now they want the recipe in fact. I added a heaping tbsp of horseradish to add a bit more of a zip and it was fine. I also used 4 cups of shredded slaw..the dressing can cover alot I found. Love it....
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Prosciutto-Wrapped Cherry-Stuffed Chicken Breasts

Reviewed: Aug. 12, 2013
Really great dish, it was as impressive as it sounded. I can see myself doing this again for company and for other special occasions. I found the video so helpful; I just followed it and it was pretty simple. I don't think I will add extra salt next time, the prusciutto add enough as well as the sprinkle inside the chicken. A great one to try.
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Lime Meringue and White Chocolate

Reviewed: Feb. 24, 2013
This recipe was generally easy to follow. For the meringues I used a meat thermometer to determine the 60deg c. The lime curd was very nice and the white chocolate sauce was amazing! One thing: I need to bake the meringues for a lot longer than what the recipe called for. The second time I tried the recipe I baked at 250deg F for 1hr or so....I watched until the meringues were lightly browned....and then pulled them out. Otherwise they never did get firm enough. This way, it seemed enough for them to still be slightly soft on the inside and more firm on the outside. Yum.
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