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Chef John's Minestrone Soup

Reviewed: Jan. 17, 2013
Soooo good!! I made little changes too, as expected. Used Salami instead of Pancetta, lentils instead of cranberry beans and escarole instead of Swiss chard. What a yummy soup!!! Thanks for the great recipe!!
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Sesame Noodles

Reviewed: Jan. 5, 2013
I know people don't like to read reviews when people modify the recipe, but in this case, I had to do it. I would have rated the recipe probably a 3 star only if I would have made it as is. First, I did sub the safflower oil for canola oil because I didn't have any on hand. But I also reduced it to 3 T. I read reviews where people recommend 4 T but honestly, even with just 3 T, I thought it was pretty oily. Next time I make this recipe, I will bring it down to 2 T. Considering there's also an extra 2 T of sesame oil, we're not missing any oil by reducing it. I don't know how people can enjoy it with that much oil in it, especially when keeping the 6 T. Besides the oil, I also reduced the sugar to 3 T and that was perfect. When cooking the sauce, I heated the canola oil and then added the garlic and cooked for about a minute to let the flavor come out. Then I added the rest of the ingredients (except for the sesame seeds and green onion). End result: yummy!!
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Viennese Crescent Holiday Cookies

Reviewed: Dec. 23, 2012
These are amazing!! I did them exactly as is, except I also added the chocolate coating. I dipped half of the cookie in a mix of 3/4 cup Belgian chocolate melted with 1 tbsp shortening. Make sure to dip the cookies when they are completely cooled. Incredible, we couldn't stop eating them. Will definitely make again!!
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3 users found this review helpful

Breakfast Rounds

Reviewed: Aug. 10, 2013
Delicious. I did sauté the apples in the butter sugar cinnamon mix and also drizzled some of the sauce left on top of it all. End result: DELISH!!
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Pumpkin Cookies V

Reviewed: Aug. 1, 2011
OMG!!!!! This is my first review on this site and for me to take the time to review these cookies, like seriously they're that good. OMG! Thank you for this great recipe that I will definitly be making again!
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2 users found this review helpful

Warm Asparagus-Crab Spread

Reviewed: Apr. 18, 2012
OMG can you say amazing?!! I just didn't put the nuts cuz of allergies but the rest was the same (oh I did use fresh asparagus) and people couldn't stop eating it!! Soooo good. Will definitely repeat.
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Dripping Roast Beef Sandwiches with Melted Provolone

Reviewed: Nov. 7, 2012
Ok for some reason they don't sell condensed French onion soup in Quebec, so I used a bag of powdered French onion soup, maybe 1/4 of the bag, mixed with one can of beef broth, and about one can equivalent of water. Added the worcestershire and it was delicious! I did toast the bread (with just the cheese) before adding the beef so that the bread wouldn't get too soggy and it was perfect! Thanks for this great recipe!
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Hot Artichoke Spinach Dip

Reviewed: Dec. 1, 2012
Amazing! We had people over and they raved about it, it was gone in a flash. I'll definitely be making this again! Thanks!
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 10, 2012
Wow what an amazing cookie!! Mine turned out beautiful, puffy, crispy on the outside and soft on the inside. I left them in the oven exactly 8 minutes and transferred them right away to a cooling rack. I did up the coating to 3tbsp sugar and 3tsp cinnamon. Only change I made. Sooooo good!!!
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Molasses Sugar Cookies

Reviewed: Dec. 12, 2012
Yummy!! Perfect exactly as is, left them in the oven 8 minutes, they were still soft, but I transferred them directly to a cooling rack and they turned out crispy on the outside and soft on the inside, and just sooooo yummy!! Great recipe, definitely a keeper!!
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3 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 8, 2013
Wow! Amazing!!! Definitely a keeper. I put the soup in bread bowls for the kids, and they looooved it! Thanks for this great recipe!!
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Spicy Honey Mustard Sauce

Reviewed: Jan. 13, 2013
Amazing!! I didn't put the hot sauce cuz of small kids and it already has a little kick to it cuz of the Dijon. It was perfect. Will make this over and over again for sure. Thanks chef John for another amazing recipe!!
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Baby Greens with a Warm Gorgonzola Dressing

Reviewed: Feb. 17, 2013
The 4 of us literally fought for seconds. It is that good. I was surprised that even my 5 and 7 year olds loved it. I didn't use bacon and almonds, question of preference, but added a Bosc pear instead (you must try it with a pear, so good!!), and I halved the sugar. I put a tad less oil as well, question of preference once again. But it's a definite keeper, can't wait to have company over to make this. Oh and it's as good hot or cold. We've tried it both ways, they're both delish!
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Strawberry Rhubarb Coffee Cake

Reviewed: Jul. 19, 2013
First of all this recipe is TO DIE FOR!!! I made it last night, brought it to work today and people devoured it. This is just so good I have to make another one this weekend! I made the recipe as is. Did not make any changes to it at all. I did read all the reviews before, hesitated on if I would add cinnamon to it or not (have made aunt Norma's rhubarb muffins from this site, which have cinnamon in the topping and they are delish!) but decided in the end to just try it as is. I'm glad I did because it really is perfect just the way it is. The texture of the cake is amazing, the filling is divine and the topping is perfect My only advice, when you're making the filling, stir it constantly or it will most probably stick to the bottom of your saucepan even on medium heat. Frozen strawberries are watery enough that you don't need to add any water to it. The lemon juice won't make it too sour, don't worry about it. Like I said, the recipe is perfect as is. The batter of the cake is really really thick. You did not do anything wrong, you did not forget any eggs, it's supposed to be that way. When assembling the cake, after spreading the filling, as one reviewer said, just take a spoon and drop dollops of the batter on top of the filling. It probably won't cover the whole filling, mine didn't, not even close, but you will add the crumble topping after and once it cooks, the cake will spread and you won't see any filling, it'll turn out great. Thanks for this amazing recipe!
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Smoked Sausage Cups

Reviewed: Aug. 25, 2012
I just made these exactly as is. My kids loved them but my hubby and I didn't care for the marmalade, and would have liked a bit more Dijon. I will make them again, but next time will use honey Dijon instead, and no marmalade. This way we'll get that sweetness from the honey part, and the spiciness from the Dijon. It'll probably be a 5 star for me then. Great recipe though!
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