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Lemon Curd

Reviewed: Nov. 9, 2011
Easy and delicious. Comes out perfect every time.
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3 users found this review helpful

Pumpkin Cake II

Reviewed: Nov. 5, 2008
Delicious!! So moist and yummy. As other reviewers have suggested, I substituted unsweetened applesauce for all of the oil, and added more spices (1/2 tsp ground cloves, 1/2 tsp nutmeg and 1/2 tsp allspice). I topped the cake with a basic vanilla frosting with cinnamon whipped in. Would be delicious with fresh whipped cream with cinnamon, too! I will definitely make this again.
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4 users found this review helpful

Chicken Pot Pie VIII

Reviewed: Sep. 17, 2008
The filling in this pie is absolutely perfect and delicious. We're not mushroom people, so I subbed some other vegetables. Do yourself a favor, though, and use a different pie crust recipe! This particular crust is super finicky and falls apart at nothing. I followed the crust recipe to a T and after I rolled the crust out, it would not come up in one piece. I ended up pressing it in pieces into the bottom of the pan. To get the top crust on, I rolled the dough out on a piece of floured wax paper, covered it with seran wrap, put it back in the fridge until I needed it, then flipped it on top. It still broke apart a little, but at least it was easier to repair.
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1 user found this review helpful

Spinach Noodles

Reviewed: Sep. 17, 2008
Super easy to make! I haven't eaten them yet, but prepared three batches for my freezer. My tip: make sure and roll these out on a VERY well-floured surface so that when you roll them up and they're "resting" they don't stick together!
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8 users found this review helpful

Baked Brie with Caramelized Onions

Reviewed: May 9, 2007
I made a very similar version of this recipe last night and took it to a ladies get-together. My recipe varied a bit although its hard to go wrong with these ingredients. I cut a 15 oz round of brie in half horizontally, topped with a few tablespoons of apricot preserves, then topped that with carmelized onions mixed with roasted chopped walnuts. Then I added the second half of the brie and used the same toppings (apricot, onion/walnuts). I didn't use as much butter when I carmelized the onions - only about 2 Tbs - and I cooked them very slowly for about 15 minutes before adding a spoonful of sugar and letting them cook covered for 10 more minutes and adding the walnuts. I also used thawed Phyllo dough (4 sheets brushed with butter) to wrap the brie. I served this with sliced baguette bread and crackers, with sliced Asian pears on the side. Yummm.. this was met with rave reviews!!
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44 users found this review helpful

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