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Grilled Salmon I

Reviewed: Feb. 24, 2013
We made this recipe as-is and liked it. The second time I replaced a bit of the water with bourbon. The third time I replaced all the water with bourbon. Now we love it! We've made this maybe 8 times since then. It does better marinading longer (overnight) than for a short time. It tastes best on the grill but also does well broiled.
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0 users found this review helpful

Barbie's Tuna Salad

Reviewed: Nov. 20, 2010
Very nice!! I double this recipe, using 3 5oz cans of tuna and just a bit less relish. Otherwise I tried experimenting and came back to using the recipe exactly. I love that it uses ingredients we can keep on hand, and have made this many times now. Thank you Tanaquil for a great recipe!
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1 user found this review helpful

Ham Slice with Pineapple-Orange Sauce

Reviewed: Apr. 14, 2009
This was easy, and except the ham and pineapple uses ingredients I usually have on hand -- I'm sure we'll make this again. I skipped the step of browning the ham with butter and it still tasted fine.
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5 users found this review helpful

My Crab Cakes

Reviewed: Nov. 5, 2006
We love these! I followed the other suggestions: more crab, less crackers. I used 2 eggs, which seemed to hold it together better. Also, we found flavored breadcrumbs just for seafood -- we like lots of flavor, and this worked well. (On my latest attempt I sauteed the green onions but forgot to add them. We used them as a topping and it tasted fine.)
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1 user found this review helpful

Cafeteria Macaroni and Cheese

Reviewed: Jul. 1, 2006
My husband and I really liked this! Unfortunately we didn't get to taste the topping. I put it in the broiler for two minutes, but I didn't stand guard: when I was ready to take it out, the entire dish was on fire. My husband blew on it until it went out, we silenced the smoke detector and opened the screen door, and scraped off the top layer. I am probably the only person inept enough to have this outcome, but I thought I'd pass the warning along just in case.
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18 users found this review helpful

Asparagus and Mushroom Frittata

Reviewed: Sep. 9, 2004
This is pretty good! I scaled the recipe to 2 servings, decreased all the cooking times (as suggested in the other reviews) and substituted swiss for the mozzerella (it's what I had). I also added a bit of pepper and hot sauce, but I think it needs even a bit more. I'll definitely make this again. Thanks Maggi!
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3 users found this review helpful

Blue Cheese Burgers

Reviewed: Aug. 25, 2004
We've made these several times now. We've made it exactly, but usually substitute chopped onion for the chives, increase the Worchestershire (to 1 tablespoon per pound of beef) and omit the salt. When we don't want to bother with the grill, these work well cooked in the broiler, too. Thanks for the recipe!
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3 users found this review helpful

Bourbon Pecan Chicken

Reviewed: Apr. 17, 2004
My husband and I have tried a few recipes from this site, but this is the first one I've felt compelled to rate. We followed the recipe exactly, which is unusual for me, and I can't think of a thing I would change -- it was perfect! We served the chicken on top of mashed potatoes, which also went wonderfully with the sauce. The next time we cook for company, this will be on the menu.
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8 users found this review helpful

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