Roymandi Recipe Reviews (Pg. 1) - Allrecipes.com (14529887)

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Amazingly Good Eggnog

Reviewed: Dec. 1, 2012
I followed this recipe almost exactly. The major change I made was the alcohol. I used brandy, instead of rum, since it has a sweet, smooth, warm flavor. I also cut the amount down by 1 cup - and I'm glad I did, or even the brandy would have been overwhelming! Very yummy!
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2 users found this review helpful

The Italian Irishman's Pie

Reviewed: Oct. 12, 2012
This was really tasty! I used chicken broth instead of water in the gravy, since we didn't have beef broth. Otherwise, I followed the recipe as written. Next time, I think I'll go up to 1 1/2 or 2lbs of sausage, just because my family really likes meaty dishes. Also, since everything is already cooked, and it doesn't really need to bake other than for browning the potatoes, I'll probably broil it in the oven, for about 5 minutes. Very yummy dish, and definitely a keeper!
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Roasted Brussels Sprouts

Reviewed: Sep. 18, 2012
These are really yummy, with a couple of changes! First, we halve ours, because we don't care for mushy centers. Second, we only roast in the oven for 15-20 minutes.
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Quick and Easy Pizza Crust

Reviewed: Sep. 2, 2012
Quick, easy, and very, very tasty! We've used this recipe over and over again.
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Amish White Bread

Reviewed: Sep. 2, 2012
I use this recipe for all of my bread. Bread making takes a little practice, and the amount of flour may vary! My husband followed the ingredients precisely, and ended up with bricks. If you're ending up with a dense bread, you're probably overworking it, or working in too much flour, by adding the full 6 cups. It's important to follow step 2, and add in one cup at a time, until the dough isn't sticky, but is still stretchy. Usually, I end up with 4 1/2 to 5 1/2 cups of flour actually IN the dough, and the rest just to flour the surface. Makes for a much fluffier loaf, when you don't add quite so much flour.
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