LisaQ Recipe Reviews (Pg. 1) - Allrecipes.com (13195191)

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Orange Crunch Cake

Reviewed: Jun. 12, 2012
Will definitely be making this again. The cake and crunch layer were really great. I think next time I will use 1 c. OJ in place of the 1/2c OJ 1/2c water because it would have been better with a little more orange flavor in the cake. The frosting was impossible to work with and just dripped off the cake. I think it would be fab with the cream cheese frosting recipe, as suggested by several other users (1/2 cup softened unsalted butter 8oz softened cream cheese 1 tsp. vanilla 2 cups sifted 10x sugar 1 tsp. orange juice 1/2 tsp grated orange peel.)
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Jo's Rosemary Bread

Reviewed: Jan. 26, 2011
Absolutely delicious! I made this in the oven, cooking at 375 until crust is golden brown. Also brushed crust with olive oil and salt which makes it stellar! I have already made this recipe multiple times, and I can't wait to make it again. I used fresh rosemary in one batch and it worked out just fine.
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4 users found this review helpful

Drunken Rum Apples for Canning

Reviewed: Nov. 14, 2010
Delicious!
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0 users found this review helpful

Authentic French Meringues

Reviewed: Oct. 23, 2009
Love these! :) I added 1 1/2 tsp. vanilla, and could have added more for additional flavor. I also used the recommendation made by Caron for gas stoves to change temp to 185 and leave the oven door closed. Leaving it open just for the first 5 minutes made the house smell like gas. But the meringues turned out crisp and delicious!
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Cranberry Pork Roast

Reviewed: Feb. 21, 2009
Delicious! I left this on low for 11 hours, and it was as tender as can be. I made sure the cranberries stayed on top of the roast and the carmelized nicely. Reduced the juice drippings with 1 tsp. beef broth crystals over the stove for about 10 minutes, added 1 Tbsp. corn starch and had a great gravy for serving the whole lot over mashed potatoes. This is a keeper!
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Pear Honey

Reviewed: Feb. 21, 2009
A great way to use a bunch of ripe pears. The texture is a little gritty (because pears are that way) but the taste is superb. I pureed the pears before I cooked them, which greatly aided in the process in cooking down the mixture.
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3 users found this review helpful

 
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