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Meatless Lasagna

Reviewed: Apr. 17, 2007
Really nice combination of vegetable flavors (sweet carrots, tangy tomatoes...). My only issue was the amount of liquid. I tend to like a more solid lasagna, so I will reduce the water (or leave it out) next time. Of course, if I had actually read the description I would have noticed she called it "saucy" and adjusted it in the first place! Overall, great recipe that my whole family loved (and that's not easy).
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24 users found this review helpful

Spice Cookies with Crystallized Ginger

Reviewed: Dec. 9, 2006
So delicious and crispy! I didn't have any dark corn syrup, so I did what another reviewer suggested, using 1/4 cup brown sugar and a whole egg instead of the white alone. And somehow I managed to run out of baking soda without noticing, so I used a heaping tsp. of baking powder. I also rolled them in turbinado sugar instead of white -- beautiful! These are the kinds of cookies that you have to keep eating because that wonderful ginger and spice flavor stays in your mouth. This recipe is definitely going to become a regular thing in my house!
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32 users found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Nov. 8, 2005
Oh my soul! I can't figure out why a few others have had trouble with this recipe. I bake a lot -- I sell pies and cakes and cookies -- and this was easily the best chocolate cake I've ever made (no, I do not work for Hershey -- in fact, I used different cocoa). Incredibly moist, dark and delicious. And I will never make any other kind of chocolate frosting again -- it spread SO easily and was really yummy.
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3 users found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Jul. 31, 2004
Awesome... I will make these every Christmas, to give as gifts and to set out at parties.
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0 users found this review helpful

Catfish Saint James

Reviewed: Mar. 13, 2003
Great tasting recipe! Just a couple of things, though: the amount of breading is enough for three preparations of this recipe (this isn't a guess, I actually used it three times ... I divided it up before I breaded the fish, 'cause you don't want to use breading that's touched the fish, obviously). I kept the extra breading in the fridge b/c of the parmesan. Also, you can use regular milk instead of evaporated, and much less melted butter than the recipe calls for (I think I used 1/4 cup). This recipe was great on red snapper as well! My little girls LOVE this recipe.
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30 users found this review helpful

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