sandyh Recipe Reviews (Pg. 1) - (10784452)

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Easy Chicken and Corn Chowder

Reviewed: May 5, 2014
Can't the onions be sautéed and the flour added just in the same pot as the soup will be made in? Why the two steps?
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French Silk Chocolate Pie I

Reviewed: Apr. 17, 2014
This is a wonderful recipe, just double the ingredients and you'll be fine. I've never, repeat never, had a problem with this recipe and I've made it many times. Doubling the recipe and yes, beating five minutes ( okay, four) between each egg will make enough filling to mound up in the 9 inch pie shell. I top with whipped cream from a piping bag and sprinkle the top with chocolate sprinkles and toasted sliced almonds. The whole secret to this pie filling is the beating between each egg. Makes it truly live up to its silky name!
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Stabilized Whipped Cream Icing

Reviewed: Jul. 11, 2011
I am a caterer and this method is invaluable, especially in the summer months. it is the ONLY recipe for stabilized whipped cream that I have tried,that doesn't have little flecks of hardened gelatin through the cream. I don't use it only for "icing"; also for topping pies and shortcakes, etc. it keeps in the refrigerator for a couple of days without breaking down at all.
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Asian Lettuce Wraps

Reviewed: Jun. 17, 2010
Make this quite often, it's delicious. The sesame oil makes it! There's no reason to cook the meat and onion in separate steps, though. Cook the meat ( I use ground turkey) onion and garlic; drain and add the rest of the ingredients. Easy and fast.
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Lemon Poppy Seed Dessert Cake

Reviewed: Jul. 15, 2009
Wonderful recipe, the only thing I changed: I made my own lemon pie filling because I forgot to pick up the canned at the store- no big deal though, and the recipe turned out perfectly!I halved the ingredients and baked in an 8" square pan, since it was not for a big event or anything.
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Chocolate Lovers' Favorite Cake

Reviewed: Nov. 26, 2007
This cake is the one I make my daughter-in-law every year for her birthday. I make a major change, though-- I bake it in two 9" pans. I prefer a layer cake to a bundt so I do it this way. I take out enough batter to make 3 cupcakes, then divide the rest between the two pans. Bake for 30-35 minutes.
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New York Cheesecake III

Reviewed: Aug. 9, 2006
I would like to add another response but apparently they only allow one so I am editing this one. To the person who said that the eggs are too much for only 2 packages of cream cheese, its because there are FIVE packages, 2 1/2 POUNDS... please try it again! I would also like to tell the people who don 't consider this a New York cheesecake, that it is Lindy's recipe. So i'm pretty sure that qualifies! Thank you for the responses in any event! Earlier response:I am overwhelmed by these reviews! I haven't been to the site in a long time (in fact I had to re-join)and I am so happy to see others have enjoyed this. I am making the cheesecake today for a family birthday tomorrow night. I am using a ganache topping (easy- just bring heavy cream to a boil and pour over chocolate chips- stir and let cool)and topping it after it has chilled overnight; then garnishing with chocolate-dipped strawberries.
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