giovanna Recipe Reviews (Pg. 1) - Allrecipes.com (10155787)

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Peach Cobbler Dump Cake I

Reviewed: Feb. 20, 2011
Very good...if you're looking for a quick way to do the butter w/out melting it (I don't like the way it turns out w/ melted butter)...freeze the cube of butter and then grate it with a cheese grater over the cake mix.
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Real Italian Calzones

Reviewed: Apr. 18, 2009
these were good...i made a few substitutions because i was trying to use up some odds and ends...ended up putting in carmelized onions, bacon, a little bit of chopped up left over chicken, garlic, basil, mozzarella, and ricotta...i'm anxious to try it as written...i like those ingredients too...just didn't have them on hand. and because i used about 2/3 whole wheat flour, i added a little more sugar.
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Strawberry Limeade

Reviewed: Jul. 18, 2008
i thought this was REAL yummy :) we had some limes we had just picked off our tree...i don't know if storebought limes would make a difference or anything...the only change i made...and it was simply because the kids wanted more of a smoothie...i did 1 cup of icewater and about a cup and a half or so of ice...made it more slushy...but either way...the flavor was really good...i keep wanting to make more but we don't have anymore ripe limes on the tree :(
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Polenta

Reviewed: Jul. 8, 2008
this is a great recipe...in defense of the original recipe...polenta can be used to describe the grain as well as the dish. i personally do not like 'polenta' made from the stuff in the blue and orange box at the store called 'cornmeal'. my mom grew up in a very italian home where polenta as they knew it was made with a very coarsely ground cornmeal. my understanding is that polenta is simply the italian word for cornmeal. if there's any way you can get very coarsely ground cornmeal...it's much more authentic as far as what the northern italians centuries ago used to eat and i think it has much more flavor than the finely ground kind. we've tried grinding corn in our large grinder (that we use for wheat) - and even the coarsest setting is significantly finer than the polenta we buy in bulk through the health food store. *Shrug* anyway...good recipe :)
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