DianeD Recipe Reviews (Pg. 1) - Allrecipes.com (12801547)

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Cheesy Oven Scrambled Eggs

Reviewed: Oct. 2, 2014
I made a version of this recipe this past weekend for an extended family brunch. I saw many recipes calling for what I considered to be "too much" milk. I had seen another recipe that rather than milk, using sour cream. So I modified this recipe. I used the 24 eggs (actually used a couple extra, just cause I had them), a big "dollop" of sour cream (likely about 1/3 cup), and I whizzed the eggs and sour cream in my blender. Then to that I added shredded cheddar cheese (I used 1.5 lbs - so it was definitely more than 1.5 cups), drained jar of sliced mushrooms, a couple of shakes of hot pepper sauce, and about a lb of diced ham / bacon. I made 2 of these, so in one I used bacon, in the other I used ham. While I was prepping, I just put the 9x13 pans in the oven, each with a half stick of butter to melt, so the egg mixture went into these pans once the butter was melted. Popped the pans with the egg mixture in a 350 oven for about an hour to an hour and 15 minutes. They were fabulous!!! Everyone raved about them and many want my recipe. It's easy as can be and feeds a crowd. My husband was very leery that these wouldn't be that good and wouldn't be enough. He had to eat his words (along with the eggs!) I will make this again when the occasion arises. Even the leftovers are delicious!!
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Hot Milk Sponge Cake I

Reviewed: Jul. 4, 2014
This cake has been our family's "birthday cake" as long as I can remember (& I am 68 years old). It originally came from my grandmother or great-grandmother (can't remember which). Although this recipe calls for it to have a broiled topping & many folks here have indicated that they use it as a strawberry shortcake, in our family we frost it with a fudge frosting (the kind that hardens like "fudge"). It is a simple but amazingly delicious cake!! The only thing that I will tell anyone looking to make this is to be sure to beat the eggs the full 4+ minutes and to SLOWLY add the sugar, beating another 4+ minutes (in my experience, the slow incorporating of the sugar takes at least 6-8 minutes). For the rest, don't overmix the flour into the eggs, mix just until combined and the same with the milk & butter. Be gentle with this and you will have a devine cake!! Oh, I do add a teaspoon of vanilla extract as well. If I'm making this for a "crowd", I double it and make it in a 9x13 baking dish.
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Basil Shrimp

Reviewed: May 21, 2013
I made this tonight for my son & daughter-in-law, and it was a big hit! I went light on the mustard & heavy on the basil and garlic, and I used all olive oil with no butter. Marinated jumbo shrimp for 2 hours. I think the only thing I would do next time is to cook up the leftover marinade to put on top of the shrimp. But it was very good!! Easy and would definitely do again!
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Chicken Kiev

Reviewed: Jan. 13, 2012
Chicken Kiev is so so good!! Have made it for over 40 years, and never tire of it. It's a delightful "company" dish! But please, use real garlic, not garlic powder. It's easy and tastes so much better! With real garlic, this would be 5 stars!
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Chocolate Icebox Cake

Reviewed: Jan. 8, 2011
This is very similar to a dessert my mom used to make. So this is "comfort" food for me! A couple of things: (1) I like the chocolate cookie crumb crust better than ladyfingers but i guess that's personal preference (my mom used to make it in a piecrust, so that' another option) and (2) be very careful with the eggs since this is not cooked. In the old days, raw eggs were not an issue but these days it is health risk, so only use eggs that you are very sure of. It is a delicious and pretty easy recipe that I've never tired of.
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Piggies (Sugar and Cinnamon Pie Dough Cookies)

Reviewed: Dec. 21, 2010
Childhood memories! My mom made these every time she made pie, which was often. I've made them as well since then, and I'm 65, so it's been many batches of "piggies" (which we called "thingies" - but I like "piggies" better). As time has gone on, I've jazzed them up by using a combination of white and brown sugar and I add chopped pecans or walnuts to the cinnamon-sugar mixture. I make an entire extra batch of pie crust dough just to make these. They are delicious - and very easy.
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