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Kay's Spaghetti and Lasagna Sauce

Reviewed: Feb. 14, 2010
Very good meat sauce recipe. Followed ingredients list closely with the following changes. As others had suggested I held back on the amount of sugar till the rest of the recipe was together and then found 1 Tbs was the right amount for me. Instead of Basil & Oregano I used 2 Tbs of Italian Seasoning. This recipe makes quite a bit and, have 3+ quarts in the freezer. Next time (yes there will be a next time) I will tweekk it a bit more, maybe roasted garlic.
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Best Lemonade Ever

Reviewed: Sep. 12, 2009
Was never a big fan of Lemonade until I found this recipe. Now it's a staple in the 'fridge. The first time I made it, it was a bit to sweet for my taste, so the second cut back on the sugar a bit, you can always add more you want it sweeter. Only change I make is once the sugar has dissolved and cooled just a little, I pour it over 2 cups of ice (as Alton Brown always says "a pints a pound the world around")then mix the rest together and float a few lemon slices. Let chill a bit and enjoy.
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Pizza Dough III

Reviewed: Sep. 4, 2009
The four stars are for the fact the recipe doesn't call for enough flour, in my opinion. With the few changes to the recipe I made would have to give it five stars. Having said that this is my new dough recipe for pan pizza. The amount of flour listed did not work. In the end it needed about another half cup or so. Used a stand mixer and after the two cups called for just added flour a little at a time till the dough pulled away and formed a ball. With the extra flour it window paned nicely and was very easy to work with. I baked it at 425 deg on a pizza stone until the cheese and edge was nice and browned. My personal preference is for a more well done pizza, if I can use that term. Also added half tsp. Garlic Powder and Italian Seasonings to the dough, another personal preference. Had no problem with the center being under cooked or doughy but I think the stone really helps with that. Cut off about a quarter of the dough since there was more than enough for the size of my stone and used the extra for bread sticks on a smaller stone. Next plan on using this recipe for Calzone, think it will work really well.
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Five-Spice Chicken Wings

Reviewed: Feb. 22, 2009
Since this was the first time I followed the recipe pretty close. Soaked the Drummies in salted ice water for half an hour before marinating them in a zip lock bag for 8 hours. Really enjoyed the flavor but will tweek it a bit next time to make them a bit spicier. The only thing was, I couldn't get them crispy. Tried dropping a couple in a fryer after they were cooked and that seemed to help a bit. Using the Drummies it only took about a half hour to get them up to temperature inside.
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Wild Rice Soup III

Reviewed: Dec. 14, 2008
Good hearty soup on a cold day. Did like others and used the Uncle Bens with 23 herbs and spices. Used about 2/3 of the rice after it cooked. Added some carrots I had left over and a chicken bouillon cube as others had suggested and it seemed to work out. The first bowl added some pepper the second a few drops of Chalula hot sauce, very good. A nice crusty bread made it a real meal.
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