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Pecan Crackers

Reviewed: May 19, 2014
I didn't have pecans so I used about a cup of roasted peanuts that I put thru the blender to make a rough chop. I also used organic coconut palm sugar (which tastes like a very light brown sugar) and they were great! Even better a day later. These are more like a candy and everyone loved them! Will make again with pecans but I think the family will prefer them with peanuts. I think I'll go have another one right now!
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Photo by Deep Creek Diva

Cooking Level: Expert

Home Town: Champaign, Illinois, USA
Living In: Newport News, Virginia, USA

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My Country Style Steak

Reviewed: Mar. 27, 2014
I tried this tonight for dinner and it was a hit! I followed the instructions and it came out tender, nicely seasoned with only the onion soup mix and very tasty. I will use this again!
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Photo by Newbirth461

Cooking Level: Intermediate

Home Town: Reidsville, North Carolina, USA
Living In: Newport News, Virginia, USA

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Photo by twinbush

German New Year Pretzel

Reviewed: Feb. 25, 2014
I used orange zest instead of lemon, but wasn't thrilled with the crust of the pretzel. If I were to spend the time making these again, I might try a 350 oven with a tray of water in the bottom of the oven.
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Photo by twinbush

Cooking Level: Expert

Home Town: Newport News, Virginia, USA
Living In: Colton, New York, USA

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Men Love This Steak

Reviewed: Feb. 23, 2014
This recipe was probably the BEST steak I have ever eaten in my entire life! My family loved it. I used onions instead of peppers because that's what I had. Outstanding!!
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Photo by Blossom

Cooking Level: Expert

Home Town: Danville, Virginia, USA
Living In: Newport News, Virginia, USA

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Easy Alfredo Sauce I

Reviewed: Feb. 20, 2014
I followed directions exactly but the sauce was WAY too thin for my liking! I did add some fresh garlic to the butter as it melted and slowly added the cheese after the heavy cream was hot. The flavor was good but it never thickened up as stated. I'll have to add something to make it more sauce like - cream cheese? Cornstarch? I think I'll go back to my other recipe. Waste of pricy cream and cheese!!
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Photo by Deep Creek Diva

Cooking Level: Expert

Home Town: Champaign, Illinois, USA
Living In: Newport News, Virginia, USA

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Lentil and Sausage Soup

Reviewed: Jan. 17, 2014
This recipe is wonderful. We all enjoyed it. The only thing that I changed was, I cooked the ditalini separately,and put it in a gallon size ziploc bag and refrigerated it. I add the pasta to each individual bowl of soup, so that the pasta stays firm and doesn't go mushy on me. I always do this with any soups that have pasta in them. Makes a huge difference. Will make this recipe often, during the cold winter months.
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Photo by Blossom

Cooking Level: Expert

Home Town: Danville, Virginia, USA
Living In: Newport News, Virginia, USA

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Healthier Restaurant-Style Buffalo Chicken Wings

Reviewed: Jan. 14, 2014
This turned out good. Not everyone in my family like hot and spicy food,but they LOVED this chicken. Very flavorful and not hot and spicy at all. I also sprayed the pan that I used so the wings wouldn't stick. This is definitely a keeper.
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Photo by Enlisted1

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA
Living In: Newport News, Virginia, USA

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Seafood Pasta Salad

Reviewed: Dec. 24, 2013
This is a great recipe! I've followed every step and it was very creamy. I also added a red pepper,shrimp, and old bay seasoning for added flavor. Thanks for posting this recipe.It's a keeper.
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Photo by Enlisted1

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA
Living In: Newport News, Virginia, USA

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The Best Rolled Sugar Cookies

Reviewed: Dec. 7, 2013
I have been baking since I was 10 (43 now) and have a culinary degree. This is by far the absolute best sugar cookie recipe I have used. Sugar cookies should not be overly sweet and these are just perfect. My 14 and 17 year old have made them alone and they were fantastic. If you have a problem with it becoming sticky, split or quarter the dough before you start rolling and keep the rest refrigerated until you need it. Above all take your time.
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Photo by Tbkeith

Cooking Level: Professional

Home Town: Newport News, Virginia, USA

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Million Dollar Chicken

Reviewed: Nov. 24, 2013
Smitty - use french or Italian bread, for goodness sake - you won't make it because of a small thing your hubbie doesn't like? He wouldn't even be able to tell because of the yummy juices it absorbs!! I used chicken breasts,some grilled red peppers from a jar, made my own creme fraiche from this site. SO good!!
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Photo by Deep Creek Diva

Cooking Level: Expert

Home Town: Champaign, Illinois, USA
Living In: Newport News, Virginia, USA

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Roasted Okra

Reviewed: Oct. 15, 2013
My whole family really enjoyed these. I took the suggestion of another reviewer and soaked the okra in water and lime juice I didn't notice that it helped much but I also don't mind the sliminess of okra. Other than the water and lime I made as the recipes calls for. I will definitely make these again.
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Photo by KIS_2000

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA
Living In: Newport News, Virginia, USA

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German Spaetzle Dumplings

Reviewed: Oct. 9, 2013
I made this today, it was great and I'm thinking it's a good base recipe. I think next time I'll add some green chili's and cumin and serve mixec with roasted garlic and Mexican cheese. I also used a potato ricer and it seemed just fine.
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Photo by Deep Creek Diva

Cooking Level: Expert

Home Town: Champaign, Illinois, USA
Living In: Newport News, Virginia, USA

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Savory Breakfast Muffins

Reviewed: Oct. 8, 2013
As I always do the first time, I made this recipe as written. Next time I'll add more bacon and fresh corn instead of canned. I also think a can of chopped chilis and/or mexican corn and cheese would be a good change up in flavor. Much better than those egg/sausage biscuits I've been making!
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Photo by Deep Creek Diva

Cooking Level: Expert

Home Town: Champaign, Illinois, USA
Living In: Newport News, Virginia, USA

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Darn Good Cheese Dip

Reviewed: Aug. 12, 2013
This is a really great dip sure to be a hit at your next get together
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Photo by KIS_2000

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA
Living In: Newport News, Virginia, USA

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Grilled Poblano Pepper and Mango Quesadillas

Reviewed: Aug. 9, 2013
Added sautéed mushrooms & onions, homemade guacamole. Good stuff!!!!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA
Living In: Evansville, Indiana, USA

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Crunchy Eggplant Parmesan

Reviewed: Aug. 4, 2013
I used prego tomato sauce to reduce cooking time and it turned out amazing!! Will have to make again for sure.
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Photo by juliebazin

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Newport News, Virginia, USA

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Mexican Chocolate/Salted Caramel Cake in a Mug

Reviewed: Jul. 25, 2013
RE: My recipe - Thanks for the review and I agree that the Kraft caramel was a bit *sticky*. I used an off brand in my trials that were not so sticky. So I think next time I'm going to try caramel topping and see how that works. Maybe even melting the caramels and mixing in a bit of cream and salt then adding it in the middle of two layers. The original recipe stated to cut the caramels in half and roll in Kosher salt - salted caramels!! BTW, that is NOT a picture of my recipe, I'm not that good!! :-D
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Photo by Deep Creek Diva

Cooking Level: Expert

Home Town: Champaign, Illinois, USA
Living In: Newport News, Virginia, USA

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Chocolate Mint Cookies I

Reviewed: Jul. 3, 2013
OMG! This was even better than I thought it would be! Just the right amount of mint - not overpowering as some I've tried. I used a small cookie scoop (1 tablespoon) and the cookies were about walnut sized. I got about 4 dozen cookies. This is a definite keeper! I'm thinking it'll be a wonderful addition to my homemade gift baskets!
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Photo by Deep Creek Diva

Cooking Level: Expert

Home Town: Champaign, Illinois, USA
Living In: Newport News, Virginia, USA

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Sangria! Sangria!

Reviewed: Jul. 2, 2013
This sangria recipe was the best that I have tasted and made.I made this during Christmas and New Year's and everyone loved it.I will be making it again and again.Thanks for sharing.
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Photo by Enlisted1

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA
Living In: Newport News, Virginia, USA

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Cheesy Creamed Spinach

Reviewed: May 31, 2013
I always try to follow each recipe to the letter when I first try it. As I'm handicapped, I can't jump in my car and run to the grocery for an impulse recipe I have to try NOW!! Very simple - I used frozen spinach, mild cheddar instead of provolone AND a tad of fresh grated nutmeg (I use it in all my greens). It is SO good! I ate half of it for my lunch just now, with some wheat crackers. YUM-M!!
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Photo by Deep Creek Diva

Cooking Level: Expert

Home Town: Champaign, Illinois, USA
Living In: Newport News, Virginia, USA

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