Lilyred Recipe Reviews (Pg. 1) - (13985195)

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Penne with Sausage and Broccoli Rabe

Reviewed: Jan. 18, 2014
I made this with broccoli instead of the rabe, as it wasn't available in our local store. I'm taking time to comment on it because I think that using 1 tablespoon of crushed red pepper flakes, as called for, might actually injure people! Omigosh! I cut it back to 1 teaspoon, and we still found it so spicy that many of the people to whom I served it wouldn't eat it. The hot Italian sausage was tasty but the pepper flakes definitely need to be adjusted. I'm a spicy food lover, but I write to caution folks to go light on the pepper flakes. I like a pasta recipe that's not smothered in sauce, so I'd give this another go with a few adjustments.
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Overnight Blueberry French Toast

Reviewed: Aug. 18, 2013
I made this recipe for my scrapbooking friends while we were away in a cabin in West Virginia. Except for my friend who hates eggs (???), we loved it. It was my first time making this recipe, and I was really pleased. I followed the recipe as written. The only change I would make doing it again would be to add a pinch of salt to wake up the eggs. I have just read some of the reviews, and it seems people are spreading the cream cheese and, perhaps, struggling with that. I freeze blocks of cream cheese and that makes them easy to cut, cube, grate, etc. I would only consider cutting the amount of cream cheese if I was trying to make a lighter, less calorie-dense version. The ladies loved the recipe, and we ate the leftovers the second morning.--They were good too.
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Brie and Cranberry Pizza

Reviewed: Mar. 9, 2010
I served this to guests and everyone loved it. I read the reviews before making it, and there are varied reactions, but it was a hit here. I used my pizza stone, pre-baked the crescent roll base, as instructed, then sprinkled small bits of brie over each crescent slice, followed by dollops of cranberry sauce. I did leave the crescent roll slices separated, rather than pushed together as in the photo shown. I forgot to buy pecans, but will add those next time. The resulting slices were just crisp enough, not too soft as other reviewers mentioned. I cut up the slices into bite-size pieces before serving. I did have a little trouble with the slices sticking to the pizza stone, so I'd probably spray it next time. My guests are asking me for this recipe! I might try raspberry preserves next time, as other reviewers suggested. Yum!
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