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Best Spanish Rice

Reviewed: Aug. 4, 2013
My youngest daughter really likes red rice from Rubios so I endeavored to make it at home using my rice cooker. This recipe was her favorite of the three that I tried. I used the saute setting on my rice cooker to cook the onion, then added the rice, letting it brown just a bit. I substituted Rotel tomatoes & chilis for the salsa and added 1/2 t. of cumin. I turned the rice cooker to white rice and let it cook as I would any white rice. It turned out perfect!
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Mushrooms with a Soy Sauce Glaze

Reviewed: Aug. 4, 2013
These mushrooms were divine! They were easy to make and a big hit at a party I brought them too. My only criticism is that they are rather salty. I think I will try the low sodium soy sauce next time.
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Best Chocolate Chip Cookies

Reviewed: Aug. 4, 2013
My 13 year old daughter made these, following the recipe as written and they were excellent! She rolled the some of the dough into balls before placing on the cookie sheet and found that the cookies that started as balls did not spread out as much while baking, making for a thicker softer cookie. We like that better than a thinner, crisper cookie.
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Easy Ice Cream Cake

Reviewed: Aug. 4, 2013
This quick and easy ice cream cake was a real winner at my house. I used about 15 ice cream sandwiches total (7 1/2 sandwiches on each layer to fill pan). I used two cartons of Cool whip, one per layer. This had a very nice finished look, too.
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Best Ever Jalapeno Poppers

Reviewed: Aug. 2, 2013
I made these poppers as the recipe recommended and found them to be very time consuming but tasty. I used peppers from my garden, sharp cheddar and fresh fried bacon, the taste was amazing! I expected the breading to be too thick and tasteless based on the number of layers of flour and bread crumbs but it was very thin yet held the cream cheese mixture in perfectly. As recommended by other reviewers, I did par cook the peppers for 2-3 minutes in boiling water and allowed them to cool before stuffing them.
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Mozzarella-Stuffed Pesto Turkey Meatballs

Reviewed: Jun. 6, 2013
This is an excellent recipe, very flavorful even without sauce. As other reviewers suggested, I used string cheese rather than the fresh mozzarella. This recipe made 42 meatballs (about 1 3/4 inches each) which will help you determine how many pieces to cut your cheese into. I used fresh mozz. when I made this dish a second time, the taste was not better and the fresh mozz. leaked out much worse than the string cheese.
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