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Spaghetti Carbonara II

Reviewed: Jun. 5, 2012
I've cooked this several times, sometimes changing things a bit; other times , making as is. Tonight I added one tomato, artichoke hearts, and used vermouth since I didn't have white wine. I usually beat the eggs, then add light cream with parmesan and other Italian cheeses. Mix well, and stir into the bacon mixture- stirring quick,quick, quick and then dump it into the pasta and stir until creamy. Thanks sooo much for this recipe!
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Clone of a Cinnabon

Reviewed: Jan. 1, 2010
I cannot rave enough about these awesome cinnamon rolls! They are a little time-consuming to make but WELL worth the effort. Easy to make, hard to hide :) I've been making these almost as long as the recipe has been on allrecipies! Even when I forgot to let them rise before I baked them, they were great. Be prepared to make a double batch if you take these rolls to work- they go fast. I've only changed a few things. I've always used butter instead of margarine. If I'm making them for work or a bake sale- I roll them a little thinner, and nearly double the cinnamon filling. (This will make enough to fill a disposable roasting pan.) For the last few batches, I covered the rolls with foil when they were done, layered towels to fill up the extra space, and then flipped them while they were cooling. Flip them back before completely cool- the extra filling seeps into all the little nooks and crannies- yum! I haven't tried freezing them. I have made them the day before and then put them in the fridge overnight. Be sure to let them warm and rise a bit if you do this. If you don't have a bread machine the recipe still works. Mix and knead well but gently. Be sure to let the dough rise in a warm spot- such as on top of a warm oven. The magic of a bread machine is that it warms a little during the cycle so the dough rises well. If your dough isn't rising, it needs to be warmer. Thank you for sharing this recipe. It's the ultimate cinnamon roll!
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