tzimmes Recipe Reviews (Pg. 1) - Allrecipes.com (11720498)

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Linda's Lasagna

Reviewed: Feb. 14, 2014
I made this exactly as written, except with fresh garlic instead of garlic powder. My family really enjoyed it. I really don't understand the strong insistence upon ricotta that some have stated. If you blend the cottage cheese, parmesan and egg until smooth (I used my food processor) it's difficult to tell the difference. I've used both and enjoyed both, very similar.
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Fluffy Pancakes

Reviewed: Feb. 8, 2014
Very light and fluffy pancakes! I've tried many pancake recipes looking for this texture and am happy to have finally found it. Thank you! I soured the milk with 1 Tbsp of lemon juice instead of 2 Tbsp of vinegar but left the rest unchanged.
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Boston Baked Beans

Reviewed: Feb. 7, 2012
My family really liked this recipe. I omit the bacon and used tomato sauce instead of ketchup, cooked them until tender then into the crockpot on low for 4 hours until they were thick. Yum!
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Glazed Anise Cookies

Reviewed: Dec. 18, 2011
These are really delicious! Feeling a bit too lazy to roll out cookies, I used a 1" cookie scoop to scoop the chilled dough and then pressed the balls flat with the bottom of a glass dipped in granulated sugar. Made this way there were 56 cookies. The little bit of sugar on top was enough sweetness for us so we skipped the glaze. The extract and seeds together produced a great flavor. After cooling they're still soft inside and firm outside. I've been looking for a good anise cookie that isn't biscotti or pfeffernusse or a really soft drop cookie and these were perfect. We'll definitely make this recipe again, thank you!
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Blenty of Blintzes

Reviewed: Mar. 12, 2011
This was delicious! I don't have a 9X9, so I used an 8x13 and that was fine. I omit the salt and added 2 T of sugar to the filling, and a t of vanilla to the crust. I've also made it with regular small curd cottage cheese, instead of creamed. I was worried that the filling would be too loose, so I left out the sour cream and it worked great.
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Belle's Hamburger Buns

Reviewed: Oct. 6, 2009
These are terrific! Very easy to make and they had both a nice texture and flavor without the chemical taste of commercial buns. My family loved them. As others had mentioned, I proofed the yeast in the warm (110) liquid for a few minutes before adding to the flour to make sure it was completely dissolved.
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