shamrock Recipe Reviews (Pg. 1) - (15923061)

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Cream Cheese Frosting II

Reviewed: Nov. 10, 2013
Perfect on carrot cake, makes an ample amount.
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The Best Vegetarian Chili in the World

Reviewed: Oct. 20, 2013
Brought this chili it to a pot luck, received a lot of compliments. Gave 4 stars as I altered it so much: left out jalapenos and added I can of tomato paste and left out two cans of tomatoes and green peppers. The basic spices are what I believe makes this chili so popular, I wanted mine thicker, less spicy-hot and more tomatoey. I also added 4 veggie burgers as opposed to two which helped make this a thick chili. We did not need bowls to serve it, it was a side dish that didn't run all over the rest of the meal. A low fat, very healthy alternative to traditional chili that I plan to make again and again. As I'm not a huge fan of corn in my chili I'll omit it in the future. A great and easy recipe. throw ingredients in a crock pot and go!
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Chantal's New York Cheesecake

Reviewed: Aug. 18, 2013
Made cheesecake for the first time using this recipe. Found it to be simple to make and very delicious. Just follow the directions and you will be fine. It makes a dense, firmer style cake. This recipe is a keeper, everyone I've served it to really likes it. Topped it with a fresh blueberry topping once and it was amazing. Enjoy!
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The Best Lemon Bars

Reviewed: Jul. 2, 2012
This is now my go to recipe for lemon bars. I was tempted to give 4 stars because of the need to alter the recipe. Based upon reviews and my love of tart lemon I followed combined reviews of: Mommyfrom seattle and sugarboo in making them. I used 3/4 cup lemon juice, zest of 2 lemons to custard, added salt 1/4 tsp salt and 2 Tbs flour to custard. - I doubled the recipe, (amounts above are for single recipe.) Because of this I added 5 mins. to crust bake time and app. 7 mins to custard time. They turned out perfectly. However, next time I plan to double only the custard and decide which crust I prefer. The crust is a light, buttery shortbread flavor. - Its an easy recipe, I used an ungreased, 9x13, glass baking dish and they popped right out. Allow the crust to cool for awhile prior to adding the custard, otherwise the eggs start to cook on the hot crust. - Trickiest part for me was making the desired changes to original recipe based upon the reviews.
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