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Rum-Spiked Horchata

Reviewed: Jul. 9, 2012
I grew up on horchata in Arizona and this is pretty darn good. Inspired by the show Psych, I made this to go with the Cinnamon Pie recipe on this site, and they comliment eachother very well. Perhaps because I am eating it with pie, I found it to be a bit mild but it can always be sweetened and garnished with more cinnamon.
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Cinnamon Pie

Reviewed: Jul. 9, 2012
The flavor was totally there but the consistency was WAY off. Mine was kinda greasy, maybe the next time I try I will leave it in an extra 20 mins or so. I also wish it was thicker. At this thickness its more like cinnamon 'tart'... too bad because Psych totally has me craving this. I made it with the Rum-Spiked Horchata recipe on this site and the two are perfect together. I hope I can find someone who is good with pies for suggestions on how to make this more like what I was looking for.
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Red Wine Chicken

Reviewed: Apr. 29, 2012
This recipe was just ok. I was able to use the leftovers in a wrap with hummus, spinach, and red onion. As far as it turning purple, yeah, it does that. Its a marinade, it happens. The flavor wasn't very pronounced, just ok. In the future I might try some other seasonings to help develop a more complex taste. I also think I might prefer this marinade on beef.
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Broccoli with Rigatoni

Reviewed: Apr. 29, 2012
I really liked this recipe! I sauteed the broccoli in olive oil and garlic powder, salt, and pepper. When it was finished I tossed in the cooked noodles. No cheese or basil, though both of those would have made it even better. So easy and so tastey!
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Summertime Tuna Pasta Salad

Reviewed: Apr. 29, 2012
I modified the recipe by using what I had around. I diced some leftover penne noodles and used broccoli and red onion. The tuna and mayo needed some help so in adition to extra dill I added garlic powder, mustard powder, pepper, and a pinch of salt, all to taste. These spices added quite a bit of flavor and I used this in a wrap for lunch on the go. I like that you can personalize this so thanks for a great recipe!
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Tempting Tuna Salad

Reviewed: Apr. 29, 2012
My boyfriend thought this was just ok and I liked the idea of it but im not a big tuna salad fan. The apple and pecans were great and I will use these in another type of salad. I want to note that for this recipe I would dice the apple extremely small. The egg was also a good idea. Overall, it was just ok with us. I have found other recipes I prefer, like the Summertime Tuna Pasta salad which I put in a wrap for lunch on the go.
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Butter Flaky Pie Crust

Reviewed: Apr. 5, 2012
The result is 4 star (though not flaky) but the directions are a solid 2 :( I am not super experienced with pie crust, though I have made a few good ones before. With that said, I have a few questions... At what temperature does this need to bake? Do I need to pre bake it? AND MOST IMPORTANTLY does this recipe make enough to have a bottom AND top?!?! The answer to that one is yes, but only if you keep it simple! I prebaked the bottom for a pot pie recipe (IX) and it shrunk a bit. Ok ok not a total disaster, just rolled out the rest and covered it all up. Simple, nothing pretty, got the job done. I recommend "Mums Irish Apple Pie" for an amazing crust with great flavor!!!
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Chicken Pot Pie IX

Reviewed: Apr. 5, 2012
The recipe "as is" is really good, and thats why I am giving it 4 stars but with some tweeking this has potential to be a 5 star pie! I had to make some veggie substitutions for what I had on hand, so I boiled 3 breasts of cubed chicken, 1 large potatoe diced very small, peas, and corn in chicken broth with about 1/2t salt. I read reviews about doubling the sauce and did so just in case, with the addition of dill, celery seed, ground caraway, and garlic powder all equal to the required salt. I now wish I had doubled the salt since it was still a little bland. The dill and caraway give it a great spring flavor while keeping it light. I used the "butter flaky pie crust" like others, also doubling just in case, baking the bottom 6 mins in the preheated oven. I ended up with enough of everything to make 2 pies! I prepared the other pie up until the final bake and froze it for later. What an easy meal that will be! Thanks for a great way to use up the chicken and veggies in the freezer AND satisfy hungry tummies!
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Roasted Salmon with Orange-Ginger Glaze

Reviewed: Apr. 4, 2012
I really didn't care for this recipe. I was hoping the flavors would work but the salmon tasted WAY too fishy. I give 3 stars because I think it might be a great sauce for chicken. It could also use a few more spices for complexity. I always start with garlic but I would like to see some other suggestions.
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Easy Vegan Peanut Butter Fudge

Reviewed: Apr. 4, 2012
Not the best fudge I have ever had but still pretty darn good! I followed the directions but added a dash of vanilla extract with the peanut butter. I then added 1/2 cup of cocoa (which I can't believe hasn't been done yet!) and then about 2 cups of powdered sugar. I was worried about it being to crumbly but it ended up being too soft so next time I will add even more sugar. It ended up being pretty good and I will definately make it again. Thanks for the recipe!
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Black Bean Brownies

Reviewed: Mar. 27, 2012
This was quite interesting. I like the idea of packing more beans into my diet and making a healthier junk food. This said, I could definitely taste the beans but it really wasn't a bad flavor. I loaded the top with powdered sugar because it needed more sugar for my sweet tooth. I will try to add more sugar to the recipe next time but as is, just frost it and enjoy! Thanks for a great recipe!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Mar. 26, 2012
This was just ok with me. I cut the flour and used portobellos so that was a definite plus. The flavors were pretty good but I recommend checking the temperature of the chicken instead of using the time suggestions because mine was overdone. I will try this one again but it probably won't be a regular meal.
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Simple White Cake

Reviewed: Mar. 26, 2012
I give this 2 stars because I am sure part of this was my own fault, it must have been. This cake was dry and gritty. Yes, it did slightly resemble the flavor of a sugar cookie but it was pretty aweful and I LOVE sugar cookies. I am glad that others enjoyed this and kudos for a new recipe but I just wanted a "Simply White Cake."
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High Temperature Eye-of-Round Roast

Reviewed: Mar. 22, 2012
I thought this would be tricky since I'm not great with meat and my oven is finnicky but I followed the directions (and the comment to baste with browning gravy from the orange labeled bottle) and this was QUITE delicious! I served it with a sauce made from 3/4 cups sour cream, 2 tablespoons of prepared horseradish, 1 chopped chive stalk, and garlic poweder and salt to taste. What a dish! Thanks for sharing!
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Chicken Breasts in Caper Cream Sauce

Reviewed: Mar. 22, 2012
WOW this was moist and tender, and SO flavorful without being overwhelming! I followed the directions exactly and cooked the chicken to an internal temp of 150 degrees (USDA recommends 165) since my peices were thicker than usual. I also added more cream to make more sauce and it was just delicious! Thank you so much for sharing!!!
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Oven-Roasted Asparagus

Reviewed: Mar. 22, 2012
Yes, quite delicious! I forgot the lemon juice but added everything else and it ended up great! thanks for the recipe!
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Simply White Bread II

Reviewed: Mar. 18, 2012
LOVE THIS RECIPE! It took me a while to figure out how to add the ingredients, since I don't have a manual. I always put the salt in first, then flour, oil and honey, water, and finally a packet of instant yeast. I have always used the instant yeast since thats all I have on hand. Works just fine!
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Irish Soda Bread

Reviewed: Mar. 18, 2012
I really enjoyed this recipe. I used ground caraway (all I had) in the same proportion. My only complaint was that the raisins were overwhelming. 3 cups is just entirely too much but I'm not sure what will happen to the recipe if I cut it down by half. Otherwise I thoroughly enjoyed this recipe, especially the sweet, aromatic crust. mmmmm...
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Mum's Irish Apple Pie

Reviewed: Mar. 18, 2012
The crust to this pie was DELICIOUS!!! It was sweet and a little tangy thanks to the lemon, and oh so flakey! WOW! As far as the middle it was about so so, knocking this recipe down to 4 stars. Using granny smiths made it a bit too tart and the filling wasn't moist at all, but perhaps I'm not considering that this recipe has a different origin than those I'm used to. Overall, good, and you can't beat this crust recipe!!!
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Corned Beef and Cabbage I

Reviewed: Mar. 18, 2012
I was very disappointed in this recipe. There is NO WAY this can be cooked in and hour per pound!!! My beef was tough. Not good. Adding carrots, cabbage, and potatoes isn't anything special. I used the reviews to tailor it a bit and added a bottle of spring wheat ale, VERY good, and instead of adding more water to keep it covered I used beef stock. Next year, I will do exactly the same only start at 10am with a CROCKPOT to quarantee tenderness.
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