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Hungarian Flourless Hazelnut Cake

Reviewed: Jan. 1, 2010
This was really great! I didn't read comments before and overbaked it, but it was still delicious. I whipped the cream until quite hard (half way to butter?) then added a lot of amaretto and confectioner's sugar to taste and lighten. It was good yesterday, but exceptional today as the moisture of the cream (amaretto!) blended wtih the cake. Really really great.
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Carrot Cake III

Reviewed: Dec. 16, 2009
It can be the foundation of a good carrot cake, but as is I didn't like it. Far too greasy. I agree with another reviewer who said the reviews should be on the recipe as is. Most of the reviews here seem to make modifications, and it's frustrating to have seen a 5-star recipe w/ 2,177 reviews and not be able to take the recipe to the bank. I didn't have time to cull through the reviews, company for dinner, lots of carrots in the fridge, and figured: sure bet! Next time I also would change the sugar mix to add brown, use applesauce or at least less oil, and ramp up the spices. I'll also add soaked raisins.
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Chicken Paprikash II

Reviewed: Nov. 29, 2009
Just some slight modifications to a dish I've made about 100 times (my family is Hungarian). I use probably 3x the paprika (no idea how much, I just keep dumping - it's nearly impossible to use too much) - make sure it's good Hungarian paprika (Szeged is common on most grocery shelves). Instead of pepper flakes, I add some hot paprika (again, Szeged) but you can add too much hot so use sparingly. I sear the chicken on both sides before adding chicken broth (vs water.) I also add some red bell pepper to the onion in the beginning and add the paprika part way through the sauteeing because this helps bring out the paprika flavor as well. I don't use garlic or bacon grease - just olive oil. Someone else posted their recipe for spaetzle and said to cook for 20 minutes. This will turn the spaetzle to mush. Spaetzle should be taken out of the simmering water with a slotted spoon once it rises to the surface as spaetzle/dumplings need to have some firmness to them.
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Lemon Meringue Pie III

Reviewed: Oct. 22, 2009
This was my first lemon meringue pie, so I have to give it 5 stars for coming out so great for a novice. Read reviews beforehand and did reduce sugar from 1.5 cups to 1.25, but next time would cut back to 1 cup. I have a sweet tooth, but prefer desserts on the moderately-sweet side. I also added more lemon - and it turned out great.
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