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Awesome Slow Cooker Pot Roast

Reviewed: Oct. 10, 2002
Love this! Love, love, love. The gravy is awesome on fries, or on a hot meat sandwich. Unfortunately(?!) there is too much sauce left over and I have to throw it out. But its so good! I also love the fact that my husband is eating mushrooms and he doesn't know it. Muhahaha!
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Joey's Peanut Butter Cookies

Reviewed: Feb. 12, 2003
My cookies burnt, and I have to say the ones we salvaged didn't taste that good either. I will not be making these again.
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Jay's Signature Pizza Crust

Reviewed: Feb. 23, 2003
This recipe was edible. It wasn't anything special.
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Easiest Peanut Butter Fudge

Reviewed: Apr. 7, 2003
Good stuff. I didn't know that making fudge was so easy. I cut mine in squares and wrapped in plastic wrap (since I'm the only fudge lover in this house). Its even good when cold.
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Brown Sugar Meatloaf

Reviewed: Jun. 11, 2003
This recipe is the *one* for us. There are never leftovers. Company have requested a print out of it and husband LOVES it. I put the sugar & ketchup on the bottom. Its also great to prepare a day ahead, and then you pop in the oven when you're ready to go.
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J.P.'s Big Daddy Biscuits

Reviewed: Jan. 2, 2006
I've made this as biscuits and as pizza dough. Just spread out on a baking sheet and top. It will make a VERY thick, VERY VERY filling crust though. Making it tonight with some Hawaiian toppings.
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Jumbo Fluffy Walnut Apple Muffins

Reviewed: May 24, 2007
I omit the walnuts cause the husband doesn't like them. When it comes time for the apples, I just cut them freehand over the mixing bowl into dice size. Its not a big deal if they are bigger than that, it just means you get more yummy chunks of apple in each bite.
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Whole Wheat and Honey Pizza Dough

Reviewed: Oct. 31, 2007
This recipe was simple and delicious and I made it in my food processor. First I mixed the yeast and water together. Then all the dry ingredients went into the processor and were mixed together. Once the yeast had risen, I added it to the processor with the honey and pulsed until well combined. Don't overmix though. Into the microwave - after one mug of water was nuked for one minute to warm it up - to rise (which was a great suggestion by someone in the comments before me.) Separate into two parts, and pat into rounds. Pre-bake for 10 minutes, then top with toppings. I topped with our fav spaghetti sauce, polish sausage, minced turkey bacon, minced mushrooms, mozza and cheddar. Then into the oven to melt and cook the toppings. It got a 9.5 out of 10 in our house, and even the two year old enjoyed the crust, which was mildly sweet.
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Clone of a Cinnabon

Reviewed: Apr. 11, 2008
Easy to make, although a little dry. I'd make them again. They disappeared within 24 hours!
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Taco Seasoning I

Reviewed: Apr. 11, 2008
This is excellent. I don't think its the super spiciest but for average regular folk, I think its plenty spicy. I add it to hamburger meat when we want something a little different for pizzas, and also when we make nachos. For my family, this one is 'the one'. Would never buy packaged again. This one tastes better!
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Sweet and Sour Sauce II

Reviewed: Apr. 11, 2008
It wasn't anything I'd be excited to make again.
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The Best Meatballs You'll Ever Have

Reviewed: Apr. 24, 2008
They weren't inedible, but husband asked for them NOT to be made again. He said there was a flavor that didn't jive well. I thought they were fine, but I wouldn't crave them.
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Japanese Chicken Wings

Reviewed: Apr. 24, 2008
A keeper. I also baked mine, coating them in the flour and then garlic powder, salt, and pepper, for 30 minutes at 350° F. I did give them a spray of cooking spray after coating. After the initial 30 minutes I poured the sauce over each of the wings, letting it pool on the baking sheet for an extra 30 minutes. I turned the wings every 10 minutes or so it got more coating as it reduced in the oven. And they were sticky, lovely and very yummy. Husband approved! (I left out the deep frying and the oil and egg.)
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Grandmother's Buttermilk Cornbread

Reviewed: May 28, 2008
I thought this was very good. I didn't have buttermilk, so I made it using 1 cup of milk + 1 tablespoon white vinegar, and *believe it or not* I didn't have eggs, so I substituted 3 tablespoons of mayo for each egg. I also used corn flour, as for some reason I had a hard time finding cornmeal. It turned out beautifully! A keeper fo' sure.
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Old Fashioned Coconut Cream Pie

Reviewed: Jun. 21, 2008
This is 'the one'. It tastes like the ones you get at restaurants, but fresher, more decadent and sublimely rich. In my version that I'll be keeping in my recipe book I halved the half-and-half and used 1 1/2 cups of coconut milk instead, which brings out that coconut flavor for sure. I used flour instead of the 'suggestions' of using cornstarch with great results. I also made my own whipped topping (1 carton of whipping cream, 2 tablespoons confectioners' sugar, and 1 teaspoon coconut extract.) Also made the very simple 'Graham Cracker Crust' submitted by Janaan Cunningham here on Allrecipes. Honestly the whole pie took about an hour to make, with very little effort. It will impress for sure! My tip for making the filling, think of Dory from 'Finding Nemo', just keep whisking, just keep whisking. It will be about 25 minutes, but you'll feel it start to thicken up. Once it comes to a boil on low heat (once the bubbles break through, and it will take a little bit) its done. It should be thick like thick pudding. Just keep whisking! I should add I used a regular pot to cook it in and after pouring into the crust, it sat in the fridge overnight before I put the topping on.
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Mulligatawny Soup I

Reviewed: Aug. 15, 2008
This is good low-calorie soup if you do it right. I omitted the butter, flour, rice, cream and pepper (hello, its hot already!) I instead used 2 tsp of olive oil for the butter. Instead of using flour, I used 1 cup of potatoes, diced fine (in place of rice), since it will thicken up a stew anyway. I added 1% fat milk instead of cream, and passed around light sour cream for everyone to dollop on top (which totally was delicious, don't leave it out!) I used a total of 200g of raw chicken as well. The calories for me turned out to be 58 per 100g (I weighed the whole thing after cooking and then calculated a 100g serving.) fat 1.2g, carbs 6g, and protein 5.8g. (These calcs do not include the sour cream on top.) I'll definitely make it again, husband gave it a 10/10! And I grated the carrots, since I'm not a fan of them in dice form.
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Chocolate Chip Muffins

Reviewed: Aug. 12, 2009
I halved the recipe to make 6 muffins, enough for 2 each for breakfast. They were on the smaller side in comparison to muffins I've made previously, but still enjoyable. I worked them out to be 198 calories each when using the following: 5 oz sifted white flour, 50g sugar, 1.5 teaspoons baking powder, 1/4 teaspoon salt, 1/3 + 1 T skim milk, 2 T oil, 1.5 T egg, 30g chocolate chips, 6 teaspoons unpacked brown sugar for sprinkling on top. Mine cooked for 19 minutes and barely filled 6 muffin cups 2/3 full, but they did rise up well.
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Potluck Rice Pilaf

Reviewed: Dec. 28, 2009
I made without the soy, and next time I would try without the onion as well. I know this isn't exactly reviewing the recipe as stated but I think not adding the soy and onion makes a different kind of plain rice that I liked. I did add a sprinkle of salt at the end as well.
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Sweet, Sticky and Spicy Chicken

Reviewed: Dec. 28, 2009
Not a fan of the ginger in this. Everyone else loved it, but I'm not a ginger fan. Maybe I'll try without ginger next time.
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Adrienne's Cucumber Salad

Reviewed: Jan. 2, 2010
While this was edible, and not bad tasting, no one really liked it and I definitely wouldn't make it again for the short time it took.
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