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To Die For Fettuccine Alfredo

Reviewed: May 26, 2013
I made this recipe for my daughter's "Golden Birthday"! She turned 24 on 5/24! I used some of the tips others had given and it was over the top!! so amazing, and probably the best alfredo I have ever tasted!! AND I know what was in it!! :-) I used the 24 oz of fettuccine, but 1 1/2 timed the sauce, since I love enough sauce!! I'm glad I did as it wouldn't have been enough had I not. I also sauted 1 1/2 T minced garlic in 1 1/2 cups of butter, 1 1/4 cup of heavy cream, did not add salt or garlic powder, just pepper. For the Cheese, I used a grated mix of Romano and Parmesan(1 1/4cups) to make the sauce, and after adding the noodles and getting them incorporated I added @ 1/2 cup of mozzarella cheese and @ 1/4 cup of shredded parmesan cheese! I did keep some of the pasta water (glad I did)and did not rinse the noodles after draining, just added them into the sauce! I used the pasta water, later when the sauce became too thick and sticky with the cheese. It did a great job to loosen up the noodles for the second helping! Thanks to all who I used your tips to combine in this recipe to make it absolutely AMAZING!! This was easy and definitely something to make to impress guests, however, only for an occasional treat!! Very fattening!! We served with BBQ chicken, grilled Asparagus, garlic bread and watermelon!! Amazing!!
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Classic Tapioca Pudding

Reviewed: Jan. 30, 2013
I used Organic Tapioca Granules, which said to use like the quick cook. Worked out perfectly! Also, I used no sugar, but substituted NOW Real Food Erythritol in its place. I thought it would not be sweet enough, but adding the egg and the vanilla made it perfectly sweet! I also used a Lactaid/Almond milk combination and no taste difference at all! I will omit the salt next time and double the vanilla, as many others have done previously. Thank you for this recipe! It definitely hit the spot, especially being lactose and sugar free!!
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Cookie Dough for Ice Cream (Eggless)

Reviewed: Jun. 15, 2012
I used Ginger's changes, except salt, I reduced to 1/8 tsp, to this recipe and it was an amazing addition to homemade vanilla ice cream, as well as eaten raw!!! Yay!! Love this!! 5 TBS BROWN SUGAR, 6 TBS SUGAR, 4 TBS BUTTER SOFTENED, 1 TEAS VANILLA, 3 TBS WHOLE MILK, 1 CUP FLOUR, 1/8 TEAS SALT, 1/2 CUP MINI CHOC CHIPS You will Love this!!
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