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February/March 2013
Recipes
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1
February/March 2013
Category
Recipes
Equipment
Ingredients
Guinness Beef Stew
4.43
(176)
212
Chocolate Angel Pie
4.78
(9)
11
“Impossible” Ham-and-Cheese Pie
4.66
(41)
52
8 tested
Cookie Sheets
39
Buy the Winner
7 tested
Chili Powder
38
Buy the Winner
Chicken and Rice Soup
4.46
(24)
17
Beignets
4.03
(34)
48
French Onion Dip
4.35
(28)
37
Honey-Roasted Ribs
4.29
(25)
24
Skillet-Roasted Chicken and Stuffing
4.83
(6)
15
Connecticut Steamed Cheeseburgers
4.03
(35)
27
for two
Chicken Cordon Bleu for Two
4.58
(19)
18
4 tested
Processed Egg Whites
1
quick
Butter-Braised Vegetables
5
(4)
11
Black-Eyed Peas and Greens
4.83
(18)
29
Brown Soda Bread
4.29
(7)
18
Vodka-Cream Sauce
3.94
(15)
5
quick
Sweet Potato Soup with Bacon and Chives
4.43
(7)
15
quick
Steak Tips with Red Wine Sauce
4.43
(7)
5
Cowboy "Bread"
5
(2)
5
5 tested
Confectioners' Sugar Shakers
2
Buy the Winner
Reduced-Fat Tiramisu
5
(2)
2
Fennel Salad
4.82
(11)
10
quick
Balsamic-Glazed Pork Cutlets
4.67
(3)
1
quick
Skillet Chicken with Spinach Orzo
4.8
(5)
7
Green Rice Casserole
5
(2)
13
After Eight Cake
3.57
(7)
8
Arrabbiata Sauce
5
(1)
4
Tomato-Basil Sauce
5
(3)
2
Potato Knishes
5
(2)
9
Broiled Thick-Cut Pork Chops
3.25
(4)
10
quick
Stir-Fried Beef and Rice Noodles
3.33
(3)
8
Slow-Cooker Meatloaf
4.33
(3)
8
Puttanesca Sauce
4.25
(4)
1
All'Amatriciana Sauce
3
Potato, Pastrami, and Gruyere Knishes
2
(1)
1
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