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Homemade Pizza Sauce

Reviewed: Oct. 16, 2011
So I tried this sauce and absolutely love it! The only changes I made were about 2 tbs of fresh basil and added fresh parsley. I did use a bit more garlic (I love garlic). I was only able to make 16oz (5 tomatoes) of crushed tomatoes. I used roma tomatoes and I used sea salt.
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Spaghetti Sauce II

Reviewed: Oct. 16, 2011
So I tried my hand at this recipe and absolutely loved it! My family ate EVERYTHING. I didn't know which red wine to use so I just used Stella Rosa and used fresh basil and oregano, and halved the dry basil/oregano. Also used sea salt and a tad bit of peppercorn. I also used fire roasted tomatoes instead of peeled tomatoes and 1 (6oz) can of tomato sauce. For the meat, I used 96/4 ground beef and sauted it soy sauce, granulated garlic and onion, sea salt and pepper. Turned out prefect once you mix both! Thank you!
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Blackened Salmon Fillets

Reviewed: Jun. 3, 2012
Great recipe. I also use dry herbs when making this but I added rosemary to and squeezed lemon on top of my filets. Also when cooking this, I used PAM Olive Oil Spray and broiled them for 8-10 min on one side and 5 min on the second side. Then to finish it off, for that extra "blackend" look and a bit of crispiness, I sprayed a pan with the PAM and placed them on each side for about 20-30seconds. Came out excellent!
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Red Skinned Potato Salad

Reviewed: Jun. 3, 2012
This is a great recipe for potato salad but I did substitute some of the ingredients. I didn't put any onion or celery, instead I used fresh chives. For the bacon I used Boar's Head bacon (this really does have a different taste than other bacon) and I added small blocks of sharp cheddar cheese. Also, I thought using 2 cups of mayo was a bit much so I used 1 1/4- 1 1/3 cup. I used Pink Himalayan Sea Salt, a tiny bit of fresh ground pepper, and paparika (according to your taste). Came out devine! My friends and family ate all 2lbs and that's a LOT of potato!
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Ladyfingers

Reviewed: Jul. 8, 2012
Thank you for this!!! I am the type of person who would rather make it than buy it. Used it for my tiramisu :) But alone they were really good and way better than store bought. Also a bit healthier too since it has no preservatives.
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Classic Peanut Butter Cookies

Reviewed: Nov. 19, 2012
I myself am not a huge PB fan but my sister is and I wanted to make her her favorite cookies. While she hasn't had them YET (it's 2AM and she's sleeping), I had not one, not two, but three of these delicious cookies! I cut the recipe to yield a dozen cookies (but I actually got 2 dozen) using the 1tbs scooper. For the dozen cookies I used 3/4 C of chunky PB and used 1.5 C of flour (or 1C + two 1/4 cups). I also froze my baking pan for 5-10 min while I rolled the balls placed them in sugar. I also know some people have trouble with the cookies, being "flat" if you make them less than 1/2" thick you'll get thin cookies. Also if they "spread wide" it could be your butter or you have too much wet ingredients. Once you chill the dough it shouldn't spread too much, so what you put in the oven is what you'll come out with. I have a convection oven, so if you have one lower the temp to 350°F and put the timer for 8 min. I actually opened the door for about 15-20 sec and left it in there for another min. I've never made PB cookies before so I wasn't sure how "dark" they get. But my cookies came out PERFECT! I also let them rest on the cookie sheet for about 2-3 min then moved them to a plate. I omitted putting vanilla like some posters recommended. I believe that vanilla is really strong and would take away from the PB taste. Plus you wouldn't need the vanilla if you put more PB like others suggest. Let the PB stand out! No need to "enhance" the flavor :)
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