Estee Fraser (Pinchasin) Recipe Reviews (Pg. 3) - Allrecipes.com (10192521)

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Estee Fraser (Pinchasin)

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Italian Chocolate Hazelnut Cookies

Reviewed: Nov. 21, 2007
Substituted the espresso with Ghirardelli chocolate hazelnut cocoa powder.
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13 users found this review helpful

Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Nov. 21, 2007
This recipe is very good and the cookies work great served warm as the "base" for a peanut butter & chocolate ice cream sundae.
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2 users found this review helpful

Black Chocolate Cake

Reviewed: Nov. 19, 2007
This is a very good chocolate cake recipe for a 2 and 3 layer German chocolate cake. It is also delicious with vanilla butter-cream frosting... but then again, what isn't? :)
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3 users found this review helpful

Renaissance Stuffed Mushrooms

Reviewed: Nov. 19, 2007
I just love this recipe! You can play with the spices and use different kinds of cheeses. I liked the variation with crushed garlic instead of minced. If you end up with too much liquid from the mushroom, add a bit of seasoned bread crumbs.
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5 users found this review helpful

Peanut Butter Brownies I

Reviewed: Nov. 7, 2007
Depending on how "nutty" you want them, and if you decide to go with a chunky/extra chunky peanut butter, you can leave out the loose nuts. If you would rather a non-chunky-nutty brownie, add 1/4 cup of creamy PB and substitute 1/2 tsp of vanilla extract for almond extract.
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18 users found this review helpful

Chocolate Cookie Buttercream Frosting

Reviewed: Nov. 7, 2007
Quick, easy, and flexible. Don't be afraid to adjust the milk to get it just right.
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3 users found this review helpful

Slammin' Salmon

Reviewed: Nov. 7, 2007
To make the topping a little more substantial, I added some sliced mushrooms. Sauté them first in a bit of olive oil, garlic, green onions and a bit of salt/seasonings - not from the quantities of the original recipe - and drain the liquid before adding the mushrooms to the salmon as a topping.
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8 users found this review helpful

Buttermilk Pound Cake II

Reviewed: Sep. 2, 2007
I love this recipe! This pound cake is wonderfully moist all by itself and does not require any toppings. I leave out the lemon extract and must be very careful with the baking time - in my mother's oven it was done in just over an hour.
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5 users found this review helpful

Displaying results 41-48 (of 48) reviews
 
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