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Baked Haddock

Reviewed: Jun. 2, 2011

Loved by all family members! My husband said it was as good as restaurant quality.

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I made this roast for Christmas dinner; my chronically late brother showed up 5 hours late and ruined the timing. The roast was raw in the middle and we put it back into the oven for another half hour. The outside meat was delicious anyways and everyone raved about it. If that happens to me again, I will leave the oven at a low temperature like 250, so the roast will retain some heat.

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Sticky Monkey Brains

Reviewed: Sep. 28, 2009

I used three jumbo flaky tubes and tripled the sauce recipe. Put everything into a large Bundt pan. The top cooked perfectly after the allotted time, but the rest was not done. We ate the top layers and then reheated the bottom half for twenty minutes. Next time, I would cook longer and maybe use a thermometer to check the temp at the bottom of the pan. It was delicious, and people kept sneaking back to the kitchen to get another piece. It was actually my 17 year-old son who put it together, and he was so proud that he kept telling everybody how he was the one who made it!

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Fruity Curry Chicken Salad

Reviewed: Aug. 17, 2009

I added 2 cups of cooked pasta shells and increased the dressing a bit, as well as doubled the curry powder. Everyone raved about this dish when I brought it to my brother's place. There was a bit left over, but they wouldn't let me take it home!

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Sukhothai Pad Thai

Reviewed: Oct. 26, 2008

Couldn't find tamarind paste or oriental radish, so I left them out and used lime juice and rice wine vinegar. Tasted delicious and did not seem to be missing anything.

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Bourbon-Mango Pulled Pork

Reviewed: Aug. 12, 2008

Delicious! I made this exactly as the recipe suggested and the taste and texture was perfect. Even better the next day.

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Caesar Salad Supreme

Reviewed: May 3, 2008

Very garlicky, but very delicious. The anchovies did not add any fishiness, but made the dressing taste authentic.

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Chicken Jalfrezi

Reviewed: Apr. 24, 2008

Tastes like a real restaurant dish

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Dessert Crepes

Reviewed: Mar. 15, 2008

I made these with shredded cheddar and sliced turkey breast, served with maple syrup, just as we had at Mont-Tremblant, Quebec. Then I made dessert with the remaining crepes with caramel cream filling from a jar, topped with ice cream. Delicious, and you get two courses with one recipe. I'm an ex-Montrealer, and have been on a quest to find authentic crepes in the area. These are they!

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Herb Roasted Pork

Reviewed: Oct. 2, 2007

This is the first time I have bothered to write a review in over three years. My husband is a not a pork lover and made me cut his portion by two-thirds. He actually went back for seconds and told me to keep this recipe! My kids loved it too. I used a rib roast and cut out the ribs afterwards for another tasty treat. The sauce makes delicious teriyaki ribs as well.

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