autifon Recipe Reviews (Pg. 1) - Allrecipes.com (13351658)

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Tiramisu II

Reviewed: Jun. 22, 2013
I used a 13X9 dish for mine. I was concerned that it wouldn't be sweet enough w/ both the whipped cream & the coffee not being sweetened, but it was perfect! The custard/cheese concoction provided all the sweetness needed. I used brandy instead of rum, as I thought rum is too distinctive of a taste & not one that I want in my tiramisu. I noticed other recipes made use of the egg whites, but this one decides to use whipped cream instead. I hated to throw them out, so my wife made some delicious meringes with them! This dessert capped off a lovely dinner of fresh made pasta, sauces, & bread, & after a heavy meal, it was light & delicious with a hot cup of espresso.
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Clone of a Cinnabon

Reviewed: Oct. 21, 2012
Definitely delicious. My friends raved about it. I figured 6K folks couldn't be wrong. I tried the suggestion of one person to combine the butter/cinn/sugar & spread it all at once onto the dough. I found that it was a little too dry & that was a real pain to do, but I managed. I think I may opt for the original method next time. I love raisins in my rolls, so I also sprinkled 1/2c of raisins in before I rolled them up. I bet pecans would be delicious too. Last mod I made was I followed the recommendation to bake at 350F for 20-25 mins instead of 400F. One thing I had trouble with is trying to roll out a rectangle! The dough simply doesn't form corners well, so when I rolled it up to cut it, the ones on the very end were not uniform w/ the rest, but they were still tasty. Very good recipe. (although one could argue that it is difficult to make a bad version of fresh dough laden w/ cinn/sugar & covered in sugar/cream cheese!) :D
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Curried Coconut Chicken

Reviewed: Dec. 3, 2011
Love, love, love this recipe! Have made it nearly a dozen times & it has turned out great every time. I have used basic McCormicks curry seasoning all the way up to some really top-notch stuff, & it has alwasy been great. I tried low-fat coconut milk once, but it seemed too thin. I usually let it simmer for a good half hour then dump in some red bell pepper chunks & let it go another 15 mins. I serve it over brown rice & it is always a hit.
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Butternut Squash Bisque

Reviewed: Dec. 3, 2011
Made it twice & a hit both times! The second time I wanted it a little more savory (served as a starter at Thanksgiving), so I added fresh thyme & garlic. Still sweet, but really nice. I really didn't have trouble peeling it the 1st time, but I cut it in half & roasted it in the oven this time, which got some nice carmelization going. My 2 yr old son loves it as much as we do!
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