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Pineapple Rice Casserole

Reviewed: May 30, 2012
YUMMY! Based on other suggestions, we used Jasmine rice. Cooked it in a rice cooker along with the pineapple, butter and chicken broth instead of water. When the rice cooker switched to "warm" mode, I stirred in the sugar and a dash of cinnamon then topped with cheese. Replaced the lid long enough to melt the cheese, and it was ready to eat.
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Balsamic-Glazed Salmon Fillets

Reviewed: Mar. 13, 2012
Hubby said he liked it enough, but the vinegar/fish combination reminded me too much of pickled herring. My balsamic vinegar isn't the super expensive stuff, but I'm not convinced that made a huge difference.
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Buckeyes II

Reviewed: Nov. 4, 2011
Time consuming but addicting. Recipe adapts well with gluten-free graham crackers and dairy-free chocolate. Didn't do a very thorough job of crushing my graham crackers, so there were teeny bits that gave it a lightly crunchy (but not nutty) texture.
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Toasted Pumpkin Seeds with Sugar and Spice

Reviewed: Nov. 4, 2011
My previous attempt at roasted pumpkin seeds didn't go over nearly as well as this recipe. Even my eight-year-old gobbled them up. I think one key is to toast them until they are light and crispy. You can tell a difference when you are stirring them in the pan. Took about an hour for our batch. Only problem I encountered was that the plain sugar did not really "melt" in the skillet to coat the seeds the way I imagined. But they still took on enough flavor from the spiced sugar to be considered a success.
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Sarge's EZ Pulled Pork BBQ

Reviewed: Oct. 16, 2011
Incredibly easy, moist and delicious. Next time I'll try seasoned salt instead of just S&P. We especially like that you don't have to commit to a barbecue sauce. It's good just as it is, or you can serve a variety of sauces on the side to fit individual tastes.
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Refreshing Cucumber Salad

Reviewed: Sep. 25, 2011
Hooray! A delicious recipe without DAIRY! Even good with just cucumbers and onions.
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A Lot More Than Plain Spinach Pie (Greek Batsaria)

Reviewed: Sep. 25, 2011
This smelled amazing while it was cooking. Probably my own fault, but the taste was a bit of a disappointment. I wasn't quite sure how to quantify a "bunch" of parsley/dill/spearmint, but apparently I didn't get it quite right. Also tried to cut back on the amount of feta (2 1/3 cups seemed like an awful lot), which I'm guessing would have made a huge difference. The filling was still overly wet, even after the crust was well-done. Could have been that spinach was still too damp after washing/draining, though it seemed odd not to saute the veggies.
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