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Norris' Sesame Pasta Salad

Reviewed: May 30, 2013
This is a great recipe! It's fantastic as it is, but I like my veggies. I used about 3/4 the amount of pasta and added a couple of cups each thinly sliced carrots and small broccoli florets. Add a squeeze of fresh lime juice on top and you have an amazing lunch or dinner! Yum!
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1 user found this review helpful

Sweet Baked Onion Rings

Reviewed: Aug. 22, 2011
This is a good recipe for baking onion rings. My local farmers' market had lots of types of onions for very little money. I did a batch of these with three types of onions, and they were wonderful. Using Vidalia onions was best! I found that I had to increase the oven temperature to 450 instead of 350 to keep the coating crisp and cook the onion enough, but not so much it becomes mush. At 350 the batter does stick to the onion better but they are more like 2am diner onion rings than the steakhouse kind you get if you bake in a hotter oven.
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35 users found this review helpful

Baked Kale Chips

Reviewed: Aug. 22, 2011
This is such a great, healthy alternative to potato chips! I don't just drizzle with olive oil...I use about 1/2 tbsp and massage it into the kale. You don't need so much oil and the more you rub the leaves, the less bitter they become. I sprinkle mine with a little sea salt and some chili powder. They are VERY good! Also, in my area you can buy bags of kale that are pre cut without stems. This makes the chips even faster to prepare!
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2 users found this review helpful

Grandma's Doughnuts

Reviewed: Jul. 20, 2011
Not to get all TMI on everyone, but when it's "that time of the month" I crave apple pie like nobody's business! So I make these donuts, using a baster to add apple pie filling to the center instead of cutting a hole in the middle. While they're draining, I sprinkle generously with cinnamon and sugar. The result is Apple Pie Donut Heaven.
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132 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jun. 1, 2011
I am giving this recipe 5 stars! However, I see some reviews stating it comes out too salty. Are you using kosher salt or regular table salt? In recipes, it is understood to use kosher salt, unless otherwise stated. Kosher salt adds flavor without so much "saltiness"...especially if you let this batter rest for 10-15 min before cooking. If you only have table salt, yes, you will need to cut the amount of salt in half. After trying a few slight variations, I found I much prefer this recipe with just under a teaspoon of kosher salt, and using honey instead of sugar. But yes, it makes perfectly textured, delicious pancakes as written...just like Grandma's!
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2 users found this review helpful

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