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Chef John's Buttermilk Biscuits

Reviewed: Nov. 3, 2014
I had to make this twice to get it right. The first time the dough was too dry. The second time I increased the amount of buttermilk to 1 cup. Also, on the second try, instead of cutting up the butter, I used a cheese grater and grated the cold butter into the dry ingredients. If you use this method, be sure to coat the butter shreds with the dry ingredients so they don't clump together. Second try was much better! I still need more practice, though.
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Apple Crisp II

Reviewed: Sep. 19, 2013
Great flavor! Great topping! I only made two changes: I used apple pie spice instead of just cinnamon and I left out the water. The next time I make it, I will mix in some cornstarch with the sugar, flour, apples and spice to help the liquid to thicken a little. Try pouring a little heavy cream over this instead of ice cream. Deelish!! My kitchen smelled amazing while this was cooking.
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Pretty Chicken Marinade

Reviewed: May 22, 2012
This was very good! The chicken turned out so tender, I couldn't believe it! I used the marinade recipe exactly with no substitutions. I bought a bag of frozen chicken breast tenders with a zip top. Then I added the marinade in the bag with the frozen tenders and put it in my fridge the night before. (Put a tray underneath in case it leaks.) In the morning, I took the bag out of the fridge and let it sit on the counter until I was ready to grill them for lunch (4 hours). Delicious!
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Breakfast Pies

Reviewed: Dec. 9, 2011
I made these for my husband's pot luck at work and he said they were devoured intsantly! I was asked for the recipe. The only thing I did differently was to use diced bacon instead of sausage and I added a little salt to the beaten eggs. Be sure to put a piece of foil under the muffin tin to catch any egg that drips out as it puffs.
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Yellow Squash

Reviewed: Jul. 21, 2011
Holy cow, this was good! And I'm not a big fan of squash, either! We did tweak it a little. We added some butter to the bacon drippings, some garlic powder and we used teriyaki sauce instead of soy sauce (just a little sweeter). Plus, we used probably 3 to 4 times the amount of teriyaki (soy) that the recipe called for. I COULD NOT STOP eating it! Making it again tonight. Folks, this is "restaurant" good!
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