SharonBunny Recipe Reviews (Pg. 1) - (1078214)

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Cabbage Au Gratin

Reviewed: Jan. 4, 2001
Makes A LOT if you have a family of 4, halve the recipe.
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8 users found this review helpful

Amish Friendship Chocolate Bread

Reviewed: Feb. 22, 2001
These make wonderful muffins, bake for only 30 minutes, though. Add mini chocolate bits for extra flavor.
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25 users found this review helpful

Brandied Shrimp with Pasta

Reviewed: Oct. 12, 2005
This recipe is awesome. I did "tweak" it a bit. I sauteed the green onion and garlic ahead of time with 4 slices of bacon in 1 T of Extra virgin olive oil. When I was ready to cook, I cooked the shrimp in the other tablespoon of olive oil and then added the onion/garlic/bacon mixture, then the brandy and flamed it all together. I also used sun dried tomatoes (not the ones in oil, I didn't have them on hand) that had been re-hydrated for 30 min in really not, but not boiling water, and then drained, and squeezed dry. I prepared the rest of the recipe as called for in the directions. My husband said it was good enough to serve to "company".
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7 users found this review helpful

Flaky Food Processor Pie Crust

Reviewed: Nov. 25, 2008
Throw away your pastry blenders! This is the best and easiest way to make pie crust. I made 3 crusts yesterday for Turkey Day pies, chilled them overnight and rolled them this morning. They rolled out perfectly and they browned evenly when they were baked. As for the "water" directions, be careful and add only as much as directed in the recipe. I opened the top of my food processor and pinched the dough to see if it held together before turning it out into a bowl.
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10 users found this review helpful

Bob's Slow Cooker Braciole

Reviewed: Nov. 30, 2011
This was great comfort food and reminded me of my Italian grandmother's recipe. She used pancetta or smoked pork hock for the sauce, instead of the bacon. The only changes I would make the next time out is to use provolone instead of the cheese blend, and possibly proscuiotto instead of the bacon. But, the recipe, as it stands, is excellent, and I would definitely make it again. My husband and boys said it was 5 stars and restaurant worthy.
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6 users found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: Jul. 13, 2014
I made this because it is "blueberry season". I used fresh blueberries and increased them to 1 1/2 cups, but would make it again with only 1 cup of blueberries. The batter was very moist, but the cake would not release from the bundt pan, even though it was properly prepared. The "broken" cake was quickly finished and there was a request for another one before blueberry season is over. Oh, by the way 1 5/8 cups of flour actually comes out to 1 1/2 cups plus 1 Tablespoon of flour.
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3 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Jun. 14, 2012
I wanted to love this recipe, but it sure didn't work for me. I followed it, using full fat cream cheese, 1/2 cup granulated and 1/2 cup confectioner's sugar. The taste was OK. I have a full size Kitchenaid mixer and no matter how long I whipped it, it never made peaks. I managed to get it to a level where I could "pour" it over the cake (and between the layers, which were refrigerator cold). I hope that it stiffens up a little while it sits in the fridge for my husband's birthday dinner tonight. I am keeping my fingers crossed, but I will not be using this recipe again.
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2 users found this review helpful

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