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Grandma's Famous Salmon Cakes

Reviewed: Aug. 13, 2012
I was looking for a salmon cake recipe that did not use a dry filler . . . and this one was delicious. I did add a couple of tablespoons of dry mustard and some granulated garlic to this before I cooked it, but I think the recipe would have been good without those additions. Also, I baked these on a baking stone at 425 degrees for 20 minutes, flipped them over and baked them for another 5 minutes to make sure they were crispy. I would probably like them fried, but I hate babysitting anything sitting on my stove top, so I will slam almost anything I can into my oven. This recipe is going into my regular dinner rotation!
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17 users found this review helpful

Cioppino

Reviewed: May 21, 2012
I have made this several times . . . and I usually don't follow it perfectly (sometimes I use different varieties of fish, shellfish, etc), but I do follow pretty much the "base" of the soup with one exception. I add clam juice for some of the liquid. As it stands, it is an excellent entree soup and my family really loves it.
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10 users found this review helpful

Caraway Cheese Bread

Reviewed: May 21, 2012
This bread has SO MUCH FLAVOR! My 20 year old son and my husband could not get enough of this stuff. We could really taste the mustard in this. Certainly a unique bread with a really good flavor kick!
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6 users found this review helpful

Beer Cheese Soup II

Reviewed: May 21, 2012
My teenage daughter loves this soup. I serve it with crusty bread . . . makes a very satisfying lunch on chilly days!
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3 users found this review helpful

Pecan Pie Cookie Bars

Reviewed: May 20, 2012
Very good. A little sweeter than I like, but everyone who tried them seemed to really enjoy them. Easy to make, these are going into my normal baking rotation! Hubby really liked them, and his opinion is the most important one to me!
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2 users found this review helpful

Amish White Bread with Whey and Honey

Reviewed: Jun. 4, 2011
Easy to make . . . makes excellent toast and is sturdy enough for awesome sandwiches. My family likes sweeter bread . . . and this was PERFECT! My 18 year old has informed me that he will only be eating sandwiches off of this bread from now on. I better get busy!
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3 users found this review helpful

Stout-Braised Lamb Shanks

Reviewed: Mar. 14, 2011
I made this for my mother-in-law this past weekend, because she loves lamb shanks . . . and Guiness. It was a tremendous hit! I served it with cheesy polenta, also from this site, and it was definitely an excellent combination. I DID, however, use my pressure cooker instead of the stovetop method, but that was only because I was shorter on time than I planned to be. I'm not a huge fan of lamb, but this was so tender and did not taste in any way gamey. It was very delicious, and I recommend it for something different!
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6 users found this review helpful

New Orleans Corn Bisque with Smoked Sausage

Reviewed: Jan. 26, 2011
Delicious! My husband and kids absolutely loved this soup!
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1 user found this review helpful
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Amish White Bread

Reviewed: Aug. 21, 2010
Easy to make . . . makes excellent toast and is sturdy enough for awesome sandwiches. My family likes sweeter bread . . . and this was PERFECT! My 18 year old has informed me that he will only be eating sandwiches off of this bread from now on. I better get busy!
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1 user found this review helpful

Jicama Salad with Cilantro and Lime

Reviewed: Jun. 29, 2010
I made so many changes to this that I'm not even sure it's fair for me to review it, but here goes! I shredded the jicama, added about a cup of cilantro (I love cilantro), added about 2 or 3 tablespoons of freshly shredded ginger, about 3 tablespoons freshly ground dried ancho chile peppers, two granny smith apples --shredded, and about a half cup of mayo. It was delicious. I have no idea how the original recipe was, but what I made went perfectly with the grilled pork tenderloin that I made. I put this salad (more of a slaw after it was shredded) right on the pork tenderloin sandwiches. OMG. It was delicious!
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51 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Jun. 29, 2010
This is not my usual rub, but I was looking for something different this time. It is deliciously sweet and spicy . . . hubby and kids loved it. I made it for extended family, and they loved it, too. I grilled it over lump charcoal and hickory chunks. This rub caramelizes beautifully!
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2 users found this review helpful

 
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