Chris Recipe Reviews (Pg. 1) - Allrecipes.com (10846407)

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Mosaic Dessert Bars

Reviewed: Dec. 22, 2012
This recipe is so cool! I made it last year for Thanksgiving, and it was a huge hit. Everybody loved it, so I made it again this year, and it is going to be a tradition each year...one that we will be looking forward to. Try this, it is fun and easy. Reminds me of those bulk fruit/nougat candies they used to sell when I was a little kid.
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Strawberry Marshmallow Frosting

Reviewed: Dec. 22, 2012
I loved this recipe! I put it on top of a banana cake for my daughter's birthday, and the cake and frosing really complimented each other. I whipped the egg whites beforehand, because after reading the recipe, I thought it would easier that way. However, for some reason, the frosting was a little grainy. Maybe I needed to mix it more and/or longer...but you know what? The graininess made it TOTALLY AWESOME! It reminded me of cotton candy!! Really super good!!! This was a delicious frosting, and such a stellar recipe. I love it, I higly recommend it and I will definitely make it again. Next time I will try using white chocolate pudding mix instead of strawberry jello and I think it just might work for the princess cake I will be making.
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Wiener Schnitzel

Reviewed: May 25, 2011
I also am German, first generation to be born in the USA. My mom always made this when we were growing up. This is an authentic, classic recipe. Just wanted to say that what my mom always did first, was to get a kitchen mallet and pound her meat on both sides until it was paper thin. That's a step I always add. The only other changes I made were to add paprika to-taste, seasoning salt to-taste, and freshly cracked black pepper to the flour mixture first before dredging. And last, when she was frying the schnitzels, my mom always had extra beaten eggs and she would pour them in the pan when frying the schnitzels. The eggs never covered the schnitzel, but became attached and actually framed them. As kids, we loved having the scrambled eggs with the schnitzel. And I still love it now. Great recipe!
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German Pancake with Buttermilk Sauce

Reviewed: Jun. 27, 2010
This is one of the very best pancake recipes I have ever tried. And the syrup is to die for!! Mmmmm. I always make this for special occasions. You can never go wrong. I am German, and this recipe makes me proude!! I like it because you can get the pancake ingredients ready the night before and then just pop the pan in the oven in the morning. It's a win/win. Oh, and the syrup does take a while on the stove (at least mine did), but it is so worth it. Thanks for the recipe. I will keep it forever.
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Fruitcake Cookies

Reviewed: Dec. 10, 2009
I did not care for this recipe at all. The cookies overall had a very plain flavor, and I didn't like the texture of the dough, either. The dough was way too light and airy to resemble fruitcake very much, and like I said, they tasted very plain to me. After buying all the expensive ingredients, I was quite disappointed. Maybe they might be better if the cinnamon and nutmeg were almost doubled, and perhaps add some allspice too. Also, maybe if you poured some boiling water over the raisins first to plump them up, and then soaked them for a few hours in some bourbon to flavor them up, it might help. Maybe add some chopped dates and/or prunes too. But as is, I wouldn't make these again. Sorry.
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Divinity

Reviewed: Dec. 10, 2009
This recipe is "Da Bomb"! I will make this one every Christmas from now on. I followed the recipe exactly, with one exception, and it came out great the first time. I wanted mine to be like the See's Candies Divinity Puffs, so I rolled mine in a little chopped coconut when they were setting. I have one tip: if you want to have your pieces look like little round balls, let the mixture set about 20 minutes after it's all mixed...I tried rolling them at first, and they kept flattening out because of still being warm. Altogether it took me 2 1/2 hours to make these. It takes about 45 minutes alone for the sugar to dissolve on low, so be ready to stand and stir for awhile. But the time spent is so well worth it. These are absolutely Heavenly. Thanks for the recipe.
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The Best Chocolate Cake You Ever Ate

Reviewed: Aug. 29, 2009
This is A-B-S-O-L-U-T-E-L-Y The Best Chocolate Cake Ever. Just like the title says. This is just like a recipe I had from when I was a kid. Making this brought me right back to my childhood...to a recipe that is irreplaceable. Thank You!! To everyone thinking about making this, you won't be sorry. I like to make it in a big jelly-roll pan, as I like the flatter version better. Don't be condemning about the cinnamon-that's what helps make this recipe. You don't taste it right up front, but it helps bring out the chocolate flavor even more! A#1
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Sesame-Crusted Tuna with Summer Salsa

Reviewed: Aug. 28, 2009
This was the first time I ever had tuna steak, and oh...My...GOD!! Was this awesome!!! This recipe was so easy, so quick, and so delicious, I felt like I was a chef in a five-star restaurant. The way those sesame seeds taste after they are grilled on the tuna is some kind of luxury. Will make this many many times over again. Changes? I did start out with a pre-marinated tuna steak which I bought from Trader Joe's. And I added a little more wasabi powder at the end because as it sat, the flavor of it seemed to subside to me. GREAT RECIPE, Thanks So Much for this!! Oh yeah, next time, might try orange juice in place of the lime. I bet that would work nicely too.
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