Christina Recipe Reviews (Pg. 1) - (13209768)

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Fluffy French Toast

Reviewed: Jan. 23, 2011
Like other reviewers, I've always had problems with my french toast turning out mushy....that is....until this morning! My french toast cooked up beautifully. It was fluffy and moist, but not mushy at all. My husband loved them and normally he doesn't like my french toast. Definitely a keeper!
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Meat and Potatoes Lumpia

Reviewed: Oct. 5, 2010
This is a good recipe. My family's is similar. We use cabbage, carrots, onions, garlic, bean sprouts and potatoes along with the ground beef. Sometimes we'll throw in some julienne green beans. I also think they are better with lumpia wrappers, but if all you can find are egg roll wrappers, they are a decent substitute. The great thing about lumpia is you can make the filling to your taste. Ask anyone one from the Philippines and they'll tell you that every family has their own version of lumpia, adobo, pancit or any dish for that matter.
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Marinated Baked Pork Chops

Reviewed: Jul. 15, 2010
Great as is. I didn't change a thing. All pork chops were devoured. Great for something a little different. I served them with garlic mashed potatoes and fresh steamed green beans from the garden. Thanks! Update: I forgot to mention that I used 3/4 to 1 inch thick boneless chops. They were very moist and tender with the full 1 hour of cooking time.
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Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Reviewed: Oct. 26, 2009
I made this cake yesterday and followed the directions as written, but I had to bake it for an additional 10 minutes. It was okay. The flavor seems to be missing something. Maybe more pumpkin pie spice, ginger or cinnamon. The consistency of the cake was more like that of a steamed pudding. It was very dense and moist. If I made this again, I would reduce the amount of sugar. The combination of the cake with the glaze was overly sweet, but some people like that. Thank you for the recipe. I enjoyed making it, but I don't think I'll make it again.
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Corned Beef and Cabbage

Reviewed: Mar. 17, 2009
This recipe was very "no fuss" and very tasty. I didn't alter a thing. The vinegar and corned beef spices gave the vegetables a nice tang. Great flavor overall. I cooked mine for 8 hours and the meat was fall-apart tender. Thanks for the recipe!
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