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Neapolitan Cupcakes

Reviewed: Feb. 24, 2014
Believe the other reviews -- it really does taste/smell like the ice cream! I didn't have any brownie mix so I just made a batch from the Bakers Unsweetened Choc box repice. I put 1 Tbsp of brownie batter in each muffin cup and topped it with 1 to 1-1/2 Tbsp strawberry cake batter. The cake mix I had was 15 oz. or so (I think they used to be 18 ozs but the economy had crapped out and now they are less!) I got 24 cupcakes out of this, plus some extra brownie batter which I baked separately (for my chocoholic husband).
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Chili Sauce

Reviewed: Jan. 29, 2014
I needed chili sauce to make "grape jelly meatballs" and didn't have time to run to the store. Luckily this recipe was here! I felt it lacked something - ended up adding 1/4 tsp onion powder and 1/4 tsp garlic powder, and an additional Tbsp of vinegar. Still not quite right. Finally I settled on just over 1/2 tsp of prepared horseradish. That gave it enough kick to work for me. Thanks for posting this as I was in a bind!
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Oven-Fried Chicken

Reviewed: Jan. 27, 2014
I've made this recipe multiple times, beginning with exactly the way it's written and then tweaking the spices to look for the "best mix." Tonight I made it as written except that I substituted Old Bay seasoning for the paprika, and instead of a full cup of baking mix I used 2/3 baking mix and 1/3 panko breadcrumbs for the coating. Very tasty. I've always used skinless boneless chicken breasts with this recipe and maybe that's why I don't get that crispiness. Still, a nice meal!
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Chef John's Cream Cheese Frosting

Reviewed: Nov. 18, 2013
Very tasty and creamy frosting. I'd probably use half the sugar next time, or twice the cream cheese. As written I only got about a cup so double the recipe for a 9" round 2-layer cake.
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Rice-so-Nice

Reviewed: Nov. 1, 2013
Yuuummm! The only thing I change is the amount of butter called for -- I use only 1/4 cup and find that's plenty. But use butter NOT margarine! This is probably my favorite rice recipe, ever. It's a great side dish as is. I've also added chopped cooked chicken breast to it and taken it as a potluck dish. Perfect!
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Creamy Spiced Coleslaw

Reviewed: Nov. 1, 2013
Really good! I used a lot more cabbage than the recipe called for (because I had it and needed to use it up) but I don't like an overly heavy dressing so it worked well. Next time I may add white vinegar to make it a bit more tangy.
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Maria's Mexican Rice

Reviewed: Oct. 10, 2013
I made this exactly as written. Very tasty, salt level was fine, and much milder than I expected; makes a nice compliment to a spicier main dish. Not sure the serrano pepper imparted a lot of flavor overall so I probably wouldn't go out of my way to add it next time unless I wanted to chop the pepper and kick up the heat a little bit. Thanks, nice recipe!
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Grilled Marinated Shrimp

Reviewed: May 10, 2013
Delicious. I cut the oil to 1/2 cup (that was plenty) and cut the hot pepper sauce to 1 Tbsp (bad move, it definitely could've taken the additional spice). Took others advice and added the lemon juice only for the last 30-45 min. marinade time. Yum... husband and I were fighting the kids for the last bite!
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Fried Cabbage with Bacon, Onion, and Garlic

Reviewed: Apr. 16, 2013
Delicious. I followed the recipe exactly as written, except that I took the bacon out when it was crisp, chopped it, and added it back in for the last 10 minutes of simmer. Next time I'll probably use only a teaspoon (or less) of salt, as the bacon adds plenty on its own.
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Mayo Free Cabbage Salad

Reviewed: Mar. 24, 2013
This is an interesting recipe. I loved the combination of almonds and sunflower kernels with the cabbage. I cut back the sugar to 3 Tbsp because 6 just seemed way too sweet, and I used closer to 12 oz. shredded cabbage and it was still a very moist salad. I'd make this again because mayo-based salads are so repetitive, but I may have to keep looking for that perfect vinegar-based salad.
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Parmesan Tilapia with a White Wine Sauce

Reviewed: Mar. 16, 2013
The fish was good -- though next time I think I'll use a little seasoned salt to give it a bit more flavor boost. I don't know what happened to the sauce but it came out as a glutenous mess that couldn't be saved. Maybe I had too much leftover flour...?
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Creamy Shrimp Scampi

Reviewed: Feb. 17, 2013
Utterly delicious decadence! My changes per time & necessity: I doubled the shrimp; used green onions instead of shallots; used Pinot Grigio instead of Chardonnay; used 3 TBsp butter instead of 1/2 cup. Oh-My-Goodness. I think I could eat this every day if I didn't know it would kill me, and even then it might be worth it! I served over fettucine. Try topping it with a nice garlicky bruschetta, it's crazy good.
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Chicken Noodle Soup II

Reviewed: Feb. 14, 2013
Delicious, classic flavor. I wish the directions were more specific about the amount of water to add. "Large stockpot" can mean a lot of different things. Mine happens to be 8 qt. size, so adding water to 2" below the rim was just a bit much. Next time I'll know better. I added 1/2 tsp. poultry seasoning for a bit of add'l flavor. Will definitely make this again!
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Balsamic Baked Tilapia

Reviewed: Feb. 14, 2013
Thanks for helping me find a new delicious way to serve fish. I used an italian cheese blend because I'm not a fan of blue cheese, and an italian seasoned salt instead of plain S&P. Love the suggestion someone had of adding zucchini to the pepper/onion topping, which is absolutely fantastic and could go with just about anything IMO!
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Crispy Rosemary Chicken and Fries

Reviewed: Jan. 17, 2013
Easy and delicious! My tweaks: used boneless skinless thighs and Yukon Gold potatoes cut into wedges. I used only about 1/3 cup olive oil and the seasonings as listed plus 1 tsp onion powder, mixed everything together and marinated at room temp for 45 minutes. Spread it out between two baking sheets (low sided) so everything was in a single even layer. Combined about 1/2 cup dry breadcrumbs with 1/2 tsp salt and sprinkled it all over (since I was using skinless thighs, I thought this would replicate the "crisp" a bit). Roasted at 375 for approx. 50 minutes, then broiled for a few add'l minutes for more browning. Seasonings were lovely -- tasty but not too much (esp. for my kids). Served this with a simple romaine/spinach/red bell pepper/carrot salad. Delicious weeknight addition to the meal plan. Thank you for the base recipe, Sandy Witek, and thank you, commentors, who shared your additional tips.
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Citrus Shortbread Cookies

Reviewed: Dec. 18, 2012
These are delicious and so easy to make, yet they look and taste "fancy" enough for holiday entertaining. I must concur with other reviewers, 1 cup of cranberries is plenty. I may experiment with different combinations of fruit and zest just for fun. Great recipe, Donna, thanks!
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Best Steak Marinade in Existence

Reviewed: Nov. 12, 2012
I reviewed this recipe 5-6 mos. ago and gave it 4 stars, but since then, I don't think I've prepared steak (read: ribeye) any other way, so an upgrade to 5 stars is really necessary! This really IS "the best" marinade ever -- as long as you include all ingredients, including the hot sauce (this is really "the secret") AND put it all in the blender. Use 1/2 - 3/4 for the marinade and reserve the rest for sauce. Please forget the so-called "purists" who have reviewed this with disdain and low scores. Look -- steak is great in many different ways. If you're not a marinade type, you have no business here.
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Stephan's Broiled Salmon Pesto

Reviewed: Mar. 26, 2012
Delicious! For those who had issues with the cooking method -- suggest you watch "Chef John's" video for pesto-broiled salmon. Once the fillets are coated with pesto, begin by placing your baking sheet on the stove burner, just for a couple of minutes to give the bottom of the fish a head start. Move to the broiler (approx 8 inches from flame) until browned. Then reset oven to 350 and bake for a few minutes til its to your liking. This is the method I've used and it's worked like a charm.
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Italian Spaghetti Sauce with Meatballs

Reviewed: Mar. 21, 2012
My first homemade spaghetti sauce was fabulous!!! Minor substitutions: I used one 28-oz can of crushed tomatoes and one 28-oz can of diced tomatoes seasoned with basil, garlic & oregano. I also used only 1 tsp of salt. After sauteeing the onion & garlic, I put everything (except the tomato paste, basil & pepper) into the crockpot and let it simmer on low for about 5-6 hours. I added those last 3 ingredients along with 1/4 cup red wine (malbec) and my own homemade prebaked meatballs for one more hour. SUPER!!!! Goodbye jarred sauce!
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Corned Beef and Cabbage I

Reviewed: Mar. 21, 2012
I had never made CB&C before and was anxious to try it this past St. Patrick's Day for our 9 guests. This recipe was a great starting point and gave me the confidence to finally do it. So my rating is more for that than the actual meal, which I prepared as follows: I bought two 3-1/2 lb. flat cut CB briskets. I rinsed them and placed them in the oven at 325 for 5 hours until the thermometer read over 160. I then strained the drippings of as much fat as possible, and poured them over the potatoes & carrots. Back into the oven (350) til almost tender, at which point I added the cabbage wedges and stirred in about 1/4 cup water, salt & pepper. It took another 20-some minutes for the vegs to finish. I sliced the cooled CB and stuck it back in the oven to warm for about 10 minutes before serving everything together. Very delicious, very easy, and I will definitely make again!
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