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Cornmeal Cheese Muffins

Reviewed: Oct. 28, 2011
I left out the thyme and added a little dill. I also used equal amounts of cornmeal and flour. They were good but there's a little something missing, just not sure what. Perhaps more cornmeal or more cheese.
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Fettuccine Alfredo with Ham

Reviewed: Oct. 28, 2011
This was very good and very easy to make. I added about twice the amount of ham because there didn't seem to be much and increased the amount of alfredo as well. However, I reheated the leftovers the following day and it was very oily; couldn't really see the creamy part - but that's probably common with such an oil/cheese based recipe. Regardless, it tasted great from the pan.
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Amish Custard Cottage Cheese Pie

Reviewed: Nov. 2, 2011
good, not too sweet tasting
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Dill, Feta and Garlic Cream Cheese Spread

Reviewed: Nov. 3, 2011
Very good! I added a little milk just to make it a little thinner, easier to mix and easier to spread. The flavor was great. A simple but interesting spread for when you have little time but you need to impress.
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Ranch-Style Buttermilk Dressing

Reviewed: Nov. 3, 2011
I believe part of making a recipe is giving it an appropriate name. This recipe isn't bad, but it certainly doesn't take like ranch dressing. After mixing it all together, I adding more mayo and buttermilk to try to dilute the overpowering spices. Tangy isn't accurate for this recipe - it's simply overdone. Sometimes less is more. I also think the worcestershire sauce is not necessary. Great attempt, but not the right combination of ingredients.
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Creamy Chocolate Cupcakes

Reviewed: Nov. 18, 2011
Too much batter and filling. It might be good to make an additional 2 or 3 cupcakes in another pan. Very good tasting, best with a creamy icing.
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Chicken Suiza Cornbread Bake

Reviewed: Dec. 16, 2011
I used kidney beans instead of mushrooms; heavy cream and cream of chicken soup instead of cream corn; and used almost a full lb of ground chicken. It was a great combination of bread and savory food! I'll definitely make it again.
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Oatmeal Carmelitas

Reviewed: Dec. 16, 2011
Absolutely delicious! The cook time was a little longer for me, about ten more minutes for it to brown. Regardless, they were so good and chewy. I don't usually like nuts in desserts but you don't even notice them in this recipe (I used chopped pecans). The perfect balance of ingredients. I will make this again and again.
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Pecan Cream Cheese Pie

Reviewed: Jan. 3, 2012
It was good but I wouldn't give it 5 stars. I probably won't make this exact recipe again but a variation of it might happen.
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Ruth's Grandma's Pie Crust

Reviewed: Jan. 3, 2012
The crust tasted great (I used it for pot pie), but I wasn't able to roll it w/out it sticking or ripping. I may have done something wrong. I'm sure I'll make it again and give it another try.
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Chantal's New York Cheesecake

Reviewed: Jan. 3, 2012
Very good. I used this recipe for cupcakes. I'm new to cheesecake so I'm working on perfecting the proper cooking times. Regardless, even if it's overcooked, this cheesecake is pretty dang good.
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Jill's Hash Brown Casserole

Reviewed: Jan. 9, 2012
Not a bad recipe. I used real shredded potatoes, which might be why they didn't cook through well. There was something missing in the flavoring, but still a great side dish.
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Black Bean and Corn Salad II

Reviewed: Jan. 9, 2012
Great tasting dish. Next time I'll probably leave out the red peppers. Tomatoes fit better with the dressing.
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Daria's Slow Cooker Beef Stroganoff

Reviewed: Feb. 10, 2012
I thought this recipe was great. I used almost all of the listed ingredients except I didn't have chives so I skipped that part and I used 2 cans (instead of 1) of cream of mushroom soup with about 1/2 cup more water, just to make it creamier. When it was all done, I cooked up some egg noodles (al dente), mixed them in the pot with the stroganoff then served it up. My husband LOVED it! He got 2nds, and 3rds... Given his appetite, it was enough for him and I, with a large serving left over for the next day. 5.5 hours on low seemed to be just right for me. I think the cream cheese really helped balance the tartness of the sour cream and red wine. JILLIESMOTHER got this recipe just right!
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Daria's Slow Cooker Beef Stroganoff

Reviewed: Feb. 10, 2012
I followed JILLIESMOTHER's custom version, red wine instead of white, and cream cheese with less sour cream. That version turned out excellent for me!
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Mar. 19, 2012
This recipe on its own is delicious! The butter makes them spread out thin, just let them cool 5-10 minutes before taking them off the pan. (I use a silicone baking mat for cookies; well worth the $9 I spent - easy cleanup and easy to remove.) Instead of walnuts, I added about 3/4 pecans but grinded them up in a food processor first. The pecans made them taste great all around w/out big chunks of nuts. I've made 3 batches now, but I use less butter than the recipe calls for (about 1.5 cups). They still taste supreme even if your measurements aren't exact. My notes aside, these cookies are amazing and you won't be able to eat just one, or two...! Thanks Panthera!
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