Hingoldsby Recipe Reviews (Pg. 1) - Allrecipes.com (14108103)

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Sturdy Whipped Cream Frosting

Reviewed: Sep. 6, 2014
This frosting is wonderful! It's truly a combination of a whipped cream and cream cheese consistency. I made this recipe as it's written, except I used full-fat cream cheese. Unlike one of the top reviewer's claims that this doesn't stiffen, mine turned out exactly as I expected; stiff. Perfect. Delicious. Amazing. Did I say, fantastic? *I didn't allow my cream cheese to soften, so perhaps doing so would have caused the recipe to not stiffen. My cream cheese was mixed immediately coming out of the fridge. I whole-heartedly recommend this recipe!
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Chewy Brownie Cookies

Reviewed: Jun. 21, 2014
These were fantastic the way I made them. I substituted the shortening with a cube of butter and about a tablespoon or 2 of shortening (I like the flavor of butter, so I didn't want too much shortening…). I also sifted the dry ingredients. I baked them for 8 minutes. They were fantastic! I mean, they really are a brownie cookie. The centers were filled with melted chocolate chunks and gooey batter, while the outside was rounded, crisp. Definitely recommend these if you want to get away from the traditional chocolate chip cookie or brownie.
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World's Best Lasagna

Reviewed: Oct. 26, 2012
I like the basics about this recipe: ingredients, directions, cooking time. I did modify the recipe a tad. My modifications made a truly delicious recipe, in my opinion. Here's what I have to say. 1. There is enough sauce to make two, 9X13 trays of lasagna. Double your noodles, cheeses and eggs. Go easy on the sauce when you're assembling to make sure you have just enough for two. 2. Do NOT add a tablespoon of salt to this recipe. Cheese has tons of sodium and there should be enough in the tomato sauces alone. I added one teaspoon of salt to my sauce last night, and awoke this morning parched after eating the lasagna for dinner. 3. DRAIN THE FAT OFF THE MEAT. . 4. Replace the water with red wine. This gives is a nice kick. 5. I nearly doubled all the spices. Seriously. I tasted the sauce mid-cooking, and it tasted too "tomatoey"... 6. I added oregano flakes (a good tablespoon or so). Basically, a great started recipe with a few modifications.
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Jay's Signature Pizza Crust

Reviewed: Sep. 15, 2012
This is a wonderful, basic recipe for dough. I prepared it exactly as instructed and used a dough hook and mixer. After adding the first 2 1/2 cups of flour to the dough, it seemed way too wet, or not dough like. Mine didn't ball up like other breads do. But, as the instructions stated, I turned that "dough" onto a well-floured surface. I ended up adding close to one additional cup of flour when working the dough. It still seemed not dough-like enough, but I left it as is. After allowing the dough to rise for an hour, it turned out fabulously! It was easy to roll; not too many air pockets like other crusts have often had. I baked my crust on a pizza pan for about 8 minutes at 425, before adding my toppings. I then cooked it an additional 8 minutes with 2 minutes of broiling. I like doing this so the center of the pizza isn't so soggy and the toppings are really cooked. I'm glad I did because the pizza dough still wasn't cooked quite as much as I'd like. I will definitely use this recipe in the future.
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Baked French Toast

Reviewed: Jun. 17, 2012
Way too sweet for me. Next time, I will omit the corn syrup sauce as it has seriously wreaked havoc on my digestive track. That being said, I should also mention that I am not a huge fan of sweet things, and unfortunately, I am not a fan of this.
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