Burnt Toast Recipe Reviews (Pg. 1) - Allrecipes.com (13580841)

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Burnt Toast



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Seafood Wine Sauce

Reviewed: Jul. 27, 2009
Okay, this had a very nice flavor, but I found the directions to be just a bit weird. First of all, why did I have to make so much roux when I only needed two or three tablespoons? And after adding the roux and thickening the sauce, why did it say to cook five more minutes to eliminate the starchy taste, when I already did that by cooking the roux until it was brown to begin with? It's a nice sauce, but I think this recipe needs some serious editing.
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7 users found this review helpful

Gooey Butter Cake II

Reviewed: Jul. 7, 2009
Sorry, Gooey Butter Cake was not invented by Paula Deen. Reviewer Yummy has the correct information. This was invented in St. Louis in the late 1930's or early 1940's, depending on which story you go with. It's a staple in most local St. Louis bakeries, as well as the in-store bakeries of the local grocery chains. It IS a coffee cake, not a dessert cake, and in the store-bought versions the bottom is a little on the dry or chewy side, often more like a stollen base. The top is definitely for those with a sweet tooth. Thanks for posting this, V. Monte!
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2 users found this review helpful

Cherry Cheesecake Pie

Reviewed: Jun. 29, 2009
A good, old recipe. I do think that next time I'll cut the lemon juice back to 1/4 cup, that might let it firm up a bit more. I'll also use a different fruit topping (never been fond of cherries, but that's just me, and didn't play a part in my rating). And to the reviewer that said 14 ounces of condensed milk was too much, and to use a small can, 14 ounces IS the small can; condensed milk is packaged by weight, not volume.
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1 user found this review helpful

Strawberry Ambrosia

Reviewed: Jun. 25, 2009
I really liked this. I took it to a gathering at a friend's house, and her teenaged daughter loved it! I've made regular ambrosia with sour cream, oranges, pineapple, and coconut, but I like the healthier option of using yogurt, and it tasted every bit as good. I think the tanginess of the yogurt offsets the sweetness of the marshmallows, and if your strawberries are a little on the tart side you could balance it out by using vanilla or pineapple yogurt. I might modify my own regular recipe next time, by substituting yogurt and adding strawberries to all the other fruit. Still, this recipe is five-star, just as written. Thanks eclectricity, for a great recipe and a great idea!
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8 users found this review helpful

Basic White Sauce

Reviewed: Jun. 25, 2009
Of course this recipe deserves five stars; it's the basic white sauce recipe that can be found in virtually every cookbook in America. If you add a little nutmeg, then it's your basic Bechamel.
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6 users found this review helpful

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