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Penne a la Vodka II

Reviewed: Apr. 18, 2011
Just finished making this dish, pilfered some penne smothered in the sauce. Follow the advice of other reviewers by reducing the amount of cream, a bit more vodka and added shredded parm cheese to the dish. I used spinach penne and thoroughly mixed the sauce w/ the cheese in a casserole dish and warmed it up a bit more to be served w/ turkey meatloaf. Yummy!! Can't wait for din-din.
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Persimmon Cheesecake

Reviewed: Jan. 7, 2011
Made this dessert for X-mas. Loved, loved it because it was my first trial utilizing persimmon. Lovely sweet fruit, not overpowering. Cut the recipe down to an 8" spring form. I made it w/ the typical graham cracker crust, but the bottom came out a bit sticky & gooey... made me love it more.
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4 users found this review helpful

Eggless Tofu Spinach Quiche

Reviewed: May 4, 2010
My second attempt at fixing a nutritious meal utilizing tofu...yeah, success and delicious! Great w/ salads or soup. I added mushrooms too mine and utilized Parmesan cheese in place of the Swiss, yum. Didn't have a pie crust on hand so I utilized the 'never failed pie crust 2', also listed in allrecipes. I have an old oven which probably doubled the baking time and I had to increase the temp, but it was so worth the wait.
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3 users found this review helpful

Never Fail Pie Crust II

Reviewed: May 4, 2010
Absolutely invaluable recipe. Quick, easy and amazingly delicious. All these yrs w/ quiches, pies and alike insufferable precooking step bye-bye :) 1/8/11 changed the shortening: 1/2 cup used butter and the rest canola oil. The crust turned out moist and light, but I had to piece it together when putting into the casserole dish for a pot pie...raw, it looked like the skin of the Thing from the Fantastic Four'. Once cooked, appearance improved and tasted yummy.
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Lemon Cream Cupcakes

Reviewed: Apr. 5, 2010
Love it, love it! Made this recipe on a whim, didn't have a lemon on hand for the zest, so I utilized an orange in the main recipe, but had lemon juice & extract for the frosting. I replaced the milk w/ a tablespoon of sour cream, which added an added twang to the frosting. Orange / lemon medley flavored together, excellent. My only mistake is I cut the recipe down to 10 cupcakes, (I need to lose weight) they weren't enough, :Q
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Chocolate Chocolate Chip Cookies I

Reviewed: Jan. 22, 2010
Great recipe! Black walnuts and large chocolate chips make it spectacular
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Hot Spinach Dip

Reviewed: Jan. 22, 2010
Love this simple recipe. Cut down the proportion because of its richness & not a big fan of mayo, so I replaced it w/ olive oil. Great w/ tortilla chips.... just gonna get fatter, thanx for another fun quick recipe.
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1 user found this review helpful

Guacamole

Reviewed: Jan. 8, 2010
Love, luv this recipe. Great on sandwiches, burgers, omlettes, off to the side to cool down chile w/ chips. Or add hottness w/ the mild, lime flavored hot sauce along w/ the lime juice for variation.
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2 users found this review helpful

Sweet Potato Souffle I

Reviewed: Dec. 27, 2009
Not a great fan of coconut or walnuts, so nixed them from the recipe. We loved this dish, such an easy yet excellent side dish to accompany dinner, even a dessert or anytime sweet. Fun change w/a good steak dinner...yum.
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Pumpkin Toffee Cheesecake

Reviewed: Dec. 3, 2009
Excellent alternative to mundane pumpkin pie for Thanksgiving dinner. Replaced the shortbread crust w/ my favorite graham cracker for cheesecakes. Utilized some leftover crushed grahams along w/ the toffee bits and mixed it w/ light brown sugar, sometimes the filling for me is a bit much. My guests loved it and my only critism was why didn't I make two..FAMILY & FRIENDS, the nerve...Oh if you wish to completely obliterate your waistline, add caramel thick syrup to homemade whip cream...
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8 users found this review helpful

Peanut Noodles

Reviewed: Aug. 17, 2009
Great recipe to make after work, nice & easy. I cheated, used powdered ginger, scallions instead of onions, no sesame oil replaced w/ olive, honey flavored peanut butter...still yummy. Added some browned shrimp, can you say heaven! Only criticism, the high calories, you got to work it off, darn!
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Blueberry Zucchini Bread

Reviewed: Jul. 20, 2009
Even after we finished this bread, I don't understand the benefit of the zucchini (green squash) except to temporarily turn the raw batter green. I used strawberries to make up my blueberry shortage. I also mixed the strawberries & blueberries w/ honey and then added them to the batter...the dessert/breakfast cake hot/cold was delicious...gone in record time. Good recipe, the honey increased the moistness changing the bread more into a cake :)
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Waffles I

Reviewed: Jul. 12, 2009
If you've ruined breakfast by screwing up the waffles ( I sound like an opening for a promo :), this is a fail safe recipe. I wasn't paying attention, (multi-tasking on everything but preparing breakfast), to the order nor the proper combination of ingredients and dumped them altogether into a bowl ...I looked into the mess I had made and pulled out my mini-hand mixer that I use to whip heavy cream into whip cream and blended it together for 2-3 min., until it was creamy. To add to this mess, I threw in an equal amt of almond extract matching the vanilla. These waffles turned out perfect, light and fluffy, melted in your mouth, can't wait to cook the rest of the batch; I froze half the batter. I sprinkled some powdered sugar on top and poured maple syrup on top for an added sugar high, love this recipe...a real winner!
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Japanese Style Deep Fried Shrimp

Reviewed: Jun. 25, 2009
I love this recipe, except for cleaning the shrimp, the assembly line cooking process was fun. I used 4c italian bread crumbs instead of the panko crumbs, which probably made them more crunchy. We loved them, dipping them in sweet sauce or blue cheese. Just use less or eliminate salt in the recipe should you utilize the italian seasoned bread crumbs.
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Blueberry Streusel Muffins

Reviewed: Jun. 25, 2009
Can we say amazing muffins!! Make more stuesel topping, possibly 25-50% the amount suggested and fill the cups 2/3 from the top to accomodate this addition. I utilized unsalted butter, and the muffins melted in your mouth...light & fluffy. More experienced cooks maybe aware of this minor advantage, but for novices,(like yours truly)it will make all the difference...yum!
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