Chef Jo Recipe Reviews (Pg. 1) - (11603938)

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Chef Jo




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Irish Eggs

Reviewed: Mar. 15, 2014
Being a Catholic who used to have meatless Fridays, as well as during the Lenten Season, my Italian Grandmom and Mom always had this as part of a menu selection rotated along with other meatless meal. Sometimes it was lunch, as my brother and I walked home from school, for the noon meal. Sometimes even a light supper when we were fasting as a Lenten sacrifice... After I married, I served it to my family of 6 children. Always, though, it was enjoyed by all... Guess I always thought of it as Italian fare... Must be an International treat! Now as an empty nester, I just might make some tomorrow, thanks for the reminder...
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Austrian Peach Cookie

Reviewed: Dec. 18, 2011
I have been making these for at least 25 years and I have some tips for those who say the cookie is too dry and tasteless. My original recipe calls for a pastry cream for the filling (yummm!) although I've used peach or apricot preserves mixed with either the cookie crumbes OR Chocolate cookie crumbs for a more realostoc peach pit look. Then, and here is the secret for a luscious tasting cookie. My original recipe called for SWEET VERMOUTH (although you could certainly use peach schnapps), tinted with a drop of red food color and a couple drops of yellow color, or just use a few drops of orange... At least a cup of the liqueur is needed. Now fill both halves of the cookie and put 2 together, then the cookie is gently dropped into the liquid for a FEW seconds, turning so all sides are coated, (brushing them is not enough to make the cookie moist and flavorful). Not too long or they will begin to break apart!! But the flavor added makes them to die for!! Now you can roll them into just plain granulated sugar, as the cookie itself has the color already on it. Perfection!! Enjoy...
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