BzMoM3 Recipe Reviews (Pg. 1) - (11534666)

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Tonkatsu - Asian-Style Pork Chop

Reviewed: Apr. 17, 2011
I love this recipe, I would make it twice a month. What helps me a lot too with the preparing is using about 2lbs of the pork scaloppini this is already supper thin and the frying time is fast. My family love them both ways with or without the tonkatsu sauce. We eat it along with hot white rice, finadenni sauce and kimichee. Yum!
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Cream Cheese Squares

Reviewed: Apr. 15, 2011
I just made is very simple and very delish!!! I will definitely make it again. Thanks!
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Shrimp Fettuccine Alfredo

Reviewed: Apr. 15, 2011
YUMMY!!! I just made this and its delish! I had about 1/2c left of tortellini cheese in my freezer and added that in as well. Also, I didn't have any half & half and so I added 1/4c whole milk and 1/4c water..and it came out just as delish! Thanks!
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Sweet Dinner Rolls

Reviewed: Apr. 14, 2011
I just made this and it should be called pillow-soft sweet bread and adding another 5 stars for rating. It is DELISH!!!! I followed all that's called for except I just did the regular roll and not a cresent style. This is definitely a keeper recipe. Thanks! Liz El Paso
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The Best Rolled Sugar Cookies

Reviewed: May 2, 2010
This is my time ever making sugar cookies and it turned out fantastic!!! I just baked them earlier today and followed the recipe it calls for the only different thing I added was 1 tsp of almond extract and yum! It was delish!!!. The perfect temperature for me was 350 deg for 9 minutes, even after it cooled off the cookie was nice and soft & moist and not dry. I used powdered sugar instead of flour to roll out the dough and it was it was easy. It was a bit sticky to work with at times but with adding more powered sugar it was easy, and I did this on a parchment paper. I also dipped my plastic cookie cutter in the powdered sugar and that too turned out great. Also, I did the over night letting it sit in the fridge and that I think that helped out a lot too the dough was nice and cold and not hard. I do agree too that you only take out what the amount of dough you will roll and leave the rest in the fridge, trust me after awhile it get super sticky. I love this recipe and this is a keeper for me. I will bake them again and again.
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