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Shepherd's Pie VI

Reviewed: Jun. 9, 2008

I liked this alot, you can also use barbeque sauce imported from England to top it off which tastes just spectacular.

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These are really yummy with preserves and whipped cream or even a bit of cream cheese. I didn't have the right pan so I made them in a mini muffin pan and those were the perfect size for an hors d'ouevre or a tea party.

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Spintz Cake

Reviewed: Jun. 9, 2008

This cake is very moist and delicious, and the recipe makes a perfect amount of frosting and filling (I only cut down on the amount of powdered sugar in the frosting). I made it for my boyfriend's birthday and he loved it.

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Heavenly Chocolate Mousse

Reviewed: Jun. 7, 2008

The flavor was okay, but the texture was lacking.

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White Layer Cake

Reviewed: Jun. 5, 2008

It was okay, my father absolutely adored it but it was a bit dense for me, though the flavor was great. I added about a tablespoon of dried lavender as well as substituting almond extract.

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Wedding Cake Frosting

Reviewed: Jun. 5, 2008

I really liked this frosting, it was light, delicious, and very easy to spread. I followed the recipe exactly with the exception that I used almond extract instead of vanilla and it was great.

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Sirloin Marinara

Reviewed: May 23, 2008

My boyfriend liked this a lot, though, I added some fresh basil, oregano, and garlic. It's excellent over mostaccio noodles.

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Bourbon Street New York Strip Steak

Reviewed: May 13, 2008

We could not get our grill to work so we had to commit the sin of making them in a frying pan, but it worked out since the pan kept in the sugar and bourbon so it carmelized nicely. I think I would use even more sugar if I made these on the grill, the sweetness of the juices was amazing.

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