Tezza Bizzyhands Recipe Reviews (Pg. 1) - Allrecipes.com (11482326)

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Ragu No Boiling Lasagna

Reviewed: Jun. 1, 2014
Good recipe! Ragu is my go-to sauce. I love the sausage as another poster has said. I never use ricotta, though. I tried it once and thought it as bland -- and twice the price of cottage cheese. So I use cottage cheese. :-)
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Canadian Bacon and Pineapple Pizza

Reviewed: Apr. 8, 2014
I love this pizza. I have dough rising as we speak. I don't use their crust, but I DID use Pillsbury flour. :-) Once I had this, I was hooked.
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Rapid Mix Sweet Dough

Reviewed: Mar. 28, 2013
Great foolproof recipe!
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Chef John's Buttermilk Biscuits

Reviewed: Aug. 8, 2014
I've made this recipe twice now, and it has definitely given me an interest in biscuits again! Thank you, Chef John. :-)
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Chewy White Chocolate Chip Gingerbread Cookies

Reviewed: May 18, 2011
I went exactly by the recipe, and these were quite a hit! I took them to a party along with, oh, about five other kinds, and this was one of the top two. And I NEVER bake cookies any more without using parchment paper. It makes my life easier, and the cookies turn out better because there is no sticking.
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4 users found this review helpful

Puffs

Reviewed: Feb. 11, 2012
I agree with Larry about the oven temps. I made the Eclairs II (same basic recipe except uses 4 eggs) Baked for 15 mins. @ 450, then 20 mins @ 325.
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Oatmeal Butterscotch Cookies

Reviewed: Dec. 22, 2011
I've made these cookies a few times for parties, and they're a real hit -- even for those who don't go for oatmeal cookies! I agree with others who have said to lower the temp and bake for a shorter time. Also, I highly recommend parchment paper. I was convinced the first time I used it.
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Apple Stuffed Pork Chops

Reviewed: Mar. 28, 2013
Absolutely delicious and the best I've ever made!
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Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

Reviewed: Apr. 15, 2014
This recipe is truly wonderful. Made it the second time last night. Nobody gets disappointed in it here! :-) I sauteed the aromatics first, as has been suggested by other reviewers. Thanks for making chicken awesome again. And this is not as time-consuming as it looks!
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Buttermilk Parmesan Potatoes

Reviewed: Jan. 25, 2011
I'm eating this as I type, and it turned out well. :-) I used 1/2 a large onion and 1/2 teaspoon of horseradish to try to get a little zip without overpowering the parmesan. This would be a good way to use up any leftover cheese, but what makes this so different and good is that it's NOT the standard cheddar. Feta I think would be yummy. And to those of you who are fretting over the buttermilk, just do what I did: make your own! 1 tbsp cider vinegar (or lemon juice) to one cup of milk, and let it sit 5 minutes. Voila.
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