Cona Recipe Reviews (Pg. 1) - Allrecipes.com (11824998)

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Polish Cream Cheese Coffee Cake

Reviewed: Apr. 8, 2013
Just took this out of the oven. Fantastic. Fluffy, moist, creamy and well perfect. I did change the recipe slightly to the ingredients I had on hand. I used mascarpone instead of cream cheese, Greek yogurt instead of sour cream and almonds instead of the pecans as we don't have pecans here in Italy. I did also add in addition to the recipe a touch of cinnamon to the topping per my husbands request. Definitely a 5 star recipe and one I will use from now on ! Thank you so much.
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1 user found this review helpful

The Best Steak Marinade

Reviewed: Jun. 15, 2011
FANTASTIC ! I will use this again. I did change the ingredients slightly, used 2 cloves of fresh garlic halved and used 2 Tsp. of Mustard powder. I also left out the salt. I had 4 porterhouse steaks and put 2 steaks in a ziploc bag and added the marinade and let sit for 10 hours. Grilled the steaks and they melted in our mouths. Absolutely amazing marinade. Thank you for the recipe!
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3 users found this review helpful

Boston Baked Beans

Reviewed: Sep. 5, 2010
What a very nice recipe. It is simple to prepare and very satisfying to the taste buds. (My modifications are as follows) I used a couple Tsp. of tomato paste and the ketchup as the recipe calls for and added 1 chopped green pepper as well as Maple syrup because I did not have the molasses. It was a nice treat to have here in Italy and was a joy to serve to all my Italian friends. I will make this again. Very nice recipe once again.
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4 users found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Jul. 16, 2010
I made 30 bottles of this sauce to give as Christmas presents to my Friends here in Italy (it is not a normal condiment to have here) and they loved it! I had some of them tell me they even used it on their pasta !! So I guess this will be my tradition for Christmas now. Thank you so much for the astounding recipe !
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3 users found this review helpful

Apple Shortbread Pie

Reviewed: May 18, 2010
This recipe is FANTASTIC!! I love the crust, the simplicity of the ingredients. Of course you can add or subtract the sugar and spices to your preference, this is simply down home comfort food ! I followed the directions and it was melt in your mouth oh my goodness is there any left good !!! WOW
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9 users found this review helpful

Classic Carbonara with Pancetta

Reviewed: Jan. 3, 2010
This is not at all the classic Italian Carbonara. The Real Carbonara is simply 1 whole egg gently beat and added to that 24-36 month aged parmagiano-reggiano until you acheive a thick consistency or how you prefer with a pinch of salt and a twist of fresh ground pepper and of course the smoked pancetta not cooked till its crisp.Then add to that your preffered pasta . We use Tagliatelle egg pasta. This is a true recipe from Parma, Italy. But I am sure the other is nice too but is not an original.
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22 users found this review helpful

Chestnut Stuffing

Reviewed: Nov. 27, 2009
Yummy! I added fresh sage and rosemary as well as celery and roasted my chestnuts on the fire, I also used butter instead of margerine. It was just perfect! I will make this every year! Mmm...
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3 users found this review helpful

Marinated Mushrooms II

Reviewed: Nov. 27, 2009
Phenomenal! This dish is delicious. I added to the recipe red wine and let the sauce reduce for 30 minutes. All my guests loved the mushrooms!
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1 user found this review helpful

Roquefort Pear Salad

Reviewed: Nov. 27, 2009
This salad is spectacular! I used dry mustard and added almonds. I served this to 22 Italians in Italy for their 1st Thanksgiving and there was none left! That says alot considering salad in Italy consists of lettuce, tomato, oil and venegar! WOW... I will make this again!
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1 user found this review helpful

All American Apple Pie

Reviewed: Nov. 8, 2009
This pie was PHENOMENAL!! I used 5 different varieties of apples and I added pure vanilla in the crust after mixing all ingredients and into the apple filling as well. I also used only real butter not oil in the recipe and the pie was a perfect from top to bottom. Baked perfect in the 45 minutes at 175°c
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1 user found this review helpful

 
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