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Chicken Cordon Bleu I

Reviewed: Feb. 21, 2013
Overall, very good! Some suggestions: Replace half of the bread crumbs with panko bread crumbs for extra texture. Salt only one side of the breast to account for the ham. I dipped both sides of the breast in bread crumbs before rolling it up. I used American cheese and deli honey ham since that it what I had on hand. I also added a pat of butter on top. I baked it at 375 F for 30 minutes, which was fine since the temperature of the chicken read correctly (165 F) in several places. I'll make the sauce next time since I didn't have soup on hand.
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Dec. 24, 2012
A very classic chocolate chip cookie recipe that works. I usually omit the nuts. To really up the wow factor of this cookie, use kosher/coarse sea salt. Add an extra 1/2 tsp and you will taste a hint of salt in the cookie, which enhances the chocolate flavor. It's a favorite of friends and family alike.
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Easy Sugar Cookies

Reviewed: Dec. 24, 2012
I'm no stranger to baking or cooking, but even I found that this recipe is on the dry side. My butter was completely softened as someone else suggested. May try this recipe again with either more butter or less flour next time. The batter looked good until about the remaining cup of dry ingredients - the mixer just broke the batter into crumbly bits - much like when you cut cold butter into flour for biscuits. Baked the cookies for 8 minutes - color was perfect. Mostly white with the slightest tinge of brown. The insides were soft and chewy. I lowered the time to 6 minutes when baking on some of my cheaper thinner pans. Dusted the tops with powdered sugar. Looks nice. EDIT: After the cookies completely cooled, the insides turned crunchy, which is good if you like them like that. Unfortunately, I prefer a slightly softer cookie and I've already baked these at the shortest time possible without undercooking them. I will be trying a different recipe next time.
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Barbie's Tuna Salad

Reviewed: Oct. 23, 2012
Fantastic recipe! The curry powder adds a subtle depth to the tuna that is unlike any other recipe. For this recipe, I omit the dill weed and Parmesan as I usually don't have any on hand. I also omit the sweet pickle relish as I don't like pickles. I usually also get a 5 oz can of chunk tuna in water (4 oz drained) and eyeball the amount of spices I put in. I also don't put in a full 6 tbsp of mayo, but something more like 3 tbps. I make my own mayo with only olive oil, so I taste the salad as I go. This lends itself to a yummy, super smooth tuna salad!
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Emily's Famous Chili

Reviewed: Dec. 17, 2011
Superb! This is delicious. I made a couple of alterations that made this taste even better. First off, I halved the recipe since I was just cooking for one. 1. Omitted bell peppers since I didn't have any. 2. Salt added at the end, reason below. 3. I like my chili thick, so I used a full 4 tbsp of flour. 4. Used an entire can (14.5 oz) of Italian style stewed tomatoes anyways, did not puree since I like small chunks of tomato in my chili. Minced my chipotles in adobo instead. 5. Used beef stock (with no additional salt added) instead of water. 1 cup goes into pot directly, use other 1 cup to stir in flour. Whisking is fine, dissolve all clumps. For this reason, do NOT add salt into chili before this step, as beef stock will naturally have some sodium. 6. Went heavy handed with the rice vinegar to compensate for the extra liquid, used approximately 1 tbsp. 7. Turn down heat to medium-low to simmer and STIR FREQUENTLY, or else chili will start to burn. 8. Simmer about 30-45 minutes, depending on how thick you like your chili.
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