CHESSDILORENZO Recipe Reviews (Pg. 1) - Allrecipes.com (1073522)

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White Almond Wedding Cake

Reviewed: Oct. 18, 2010
I made this with 2 whole eggs instead of 4 egg whites (since that's all I had in the fridge -- lol) and it still came out beautifully. I frosted it with Cream Cheese Frosting II (I modified that recipe, too, because I only had 1 package of cream cheese on hand. That frosting turned out wonderfully, too, even with that change.)
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15 users found this review helpful

Cream Cheese Frosting II

Reviewed: Oct. 18, 2010
I gave this 5 stars even though I changed it in a significant way. I only used one 8-oz. pkg of cream cheese instead of two, based on some of the reviews that described the end product as a little runny. It turned out beautifully for me. I used it on the White Almond Wedding Cake (another 5-star in my book).
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2 users found this review helpful

Amish Breakfast Casserole

Reviewed: Dec. 26, 2009
Excellent! Mine had a bit of liquid on the bottom of the casserole dish after I baked it, but I stirred everything together after removing it from the oven and it didn't seem to take away from the flavor or texture. Definitely a keeper!
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1 user found this review helpful

Eggnog Bread

Reviewed: Jan. 16, 2009
This is amazing! I wanted to use up my eggnog (carton dated today), so I made this. I only had 2 C. of eggnog, so I made up the difference with sour cream. I baked it in a bundt pan, because I live in a high altitude area and cakes/breads tend to fall on me. But it turned out perfectly. One technique I'd recommend: reserve 1/4 C flour and stir the dried fruit & nuts into it before adding them to the batter. It helps them distribute more evenly into the cake, rather than settling on the bottom of the pan.
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15 users found this review helpful

Hamburger Salad

Reviewed: Aug. 1, 2007
The first time I made it I served it in bread bowls. The second time I poured over baked potatoes. Terrific either way!
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12 users found this review helpful

World's Greatest Vegetable Broth

Reviewed: Sep. 30, 2006
Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals.
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221 users found this review helpful

Irish Eggs

Reviewed: Mar. 18, 2003
Loved it! I made this yesterday morning for a surprise St. Patrick's Day breakfast for hubby, and we both gave it 2 thumbs up!
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6 users found this review helpful

Spaghetti Torte

Reviewed: Mar. 18, 2003
We loved it! But I did make several modifications, based on ingredients at hand. Since I didn't have any ricotta cheese, I substituted heavy cream. Next, I had leftover camponata (diced eggplant casserole) to which I added a jar of store-bought spaghetti sauce. I admit I got a little "too" creative when I tried to add a layer of camponata between the spaghetti layers -- although it tasted wonderful, it didn't "hold together" as well as if I'd simply used the basil/tomato/provolone mixture. Very good recipe, though, and my family gives it 2 thumbs up!
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4 users found this review helpful

Steamed Christmas Pudding

Reviewed: Nov. 21, 2000
Very tasty! I will be making this as special gifts for family & friends.
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7 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Nov. 14, 2000
Seems odd to me that people will significantly change a 5-star recipe and then give it fewer stars! I've been making this for years and *every* time I serve it -- whether at home or at a potluck -- it's gone, gone, gone within mere minutes because it's an utterly delightful version!!!
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4 users found this review helpful

Raspberry Truffle Fudge

Reviewed: Nov. 14, 2000
REALLY yummy! I had to make another batch the next day because the first one disappeared so quickly!
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4 users found this review helpful

Crab Bisque

Reviewed: Nov. 14, 2000
My family LOVES this! It couldn't be easier or tastier for a fall/winter dinner!
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10 users found this review helpful

 
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