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Eileen's Spicy Gingerbread Men

Reviewed: Nov. 27, 2013
I followed the additions given by some of the other reviewers (3/4 cup brown sugar for the white sugar, bake for 7-8 minutes). I (like reviewer Rex) found that the dough was crumbly once I went to roll and bake them, so I sprinkled water on the dough as I worked it up to use. Very good flavour. I baked them for 7 minutes and even after cooling, they have some give. I will be adding this to my holiday repertoire.
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Macaron (French Macaroon)

Reviewed: Aug. 14, 2013
I made this recipe a while back. I was diligent in following the original poster's additional instructions. One mistake I made was I under-mixed the batter. As such, the first half of my cookies looked like bulls-eyes. I found success in used parchment paper sprayed with cooking spray (as one previous commenter suggested). I also used a silicon baking mat, which was fine but not as good. I'm sure an actual brand-name Silpat works better than an ordinary silicon baking mat though. Thank you so much Elle for posting this recipe.
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Meatiest Vegetarian Chili From Your Slow Cooker

Reviewed: Aug. 14, 2013
I was quite pleased with how my chilli turned out. I halved the recipe like other commenters; however, I still used the whole container of tofu. I added the chilli to hot dogs and cheese (to make chilli cheese dogs). I will definitely keep this recipe
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Quinoa with Chickpeas and Tomatoes

Reviewed: Nov. 4, 2012
Very enjoyable. I added chopped mushrooms, extra tomato and an avocado (excellent addition). You definitely need more water than it lists, so keep an eye on the quinoa (I had to add water a few times). I prepared it by adding the mushrooms and garlic 5 minutes or so before the quinoa would be finished, then a couple of minutes later adding the chickpeas and cumin, then adding the tomato. Then I would cook off the water (which the tomatoes would add to the dish). Once the extra water was cooked off I added the parsley. Add the avocado to your individual dish rather than the pot (because avocadoes don't store very well for leftovers). I also found the hoisin sauce perfected the dish.
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Iced Pumpkin Cookies

Reviewed: Nov. 4, 2012
Very delicious. Everyone loved them. I used a bit more pumpkin than listed and added 1/2 tsp of ginger as well. The glaze was fantastic with 1 tsp of cinnamon added
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Ten Minute Enchilada Sauce

Reviewed: Aug. 5, 2014
I love this recipe! I have used it SO many times both for regular enchiladas and also for biscuit enchilada casseroles. It just makes it. The only change I made was one of necessity: making tomato sauce from water and tomato paste(1 cup water with one 6oz can)
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Buttery Soft Pretzels

Reviewed: Mar. 3, 2014
This is a good recipe. I made it according to the recipe and I will make the following changes listed in some of the other reviews: I will try to roll them thinner/longer, cook it at a slightly lower temperature to cook the middle better, and try using 4 cups of flour (as i had to add quite a bit of water to get the dough right). Good with butter and salt; and butter, cinnamon, and sugar
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Slow Cooker Texas Pulled Pork

Reviewed: Mar. 10, 2013
I made this recipe exactly and it turned out great. I made a double batch for an event and everyone loved it (I also prepared it with Chef Michael Smith's coleslaw)
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Graham Cracker Crust I

Reviewed: Feb. 6, 2013
I mixed the ingredients and it looked it graham cracker soup. I added at least another cup of graham crucker crumbs
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