GiGi Recipe Reviews (Pg. 1) - Allrecipes.com (16209330)

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Bread Machine Pizza Dough

Reviewed: Nov. 9, 2014
YUM YUM YUM! This is FABULOUS!! Everyone I have served it to has been impressed with it as well. I have also doubled the recipe without trouble. Thank you so much for the recipe!
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Ham and Noodle Casserole

Reviewed: Dec. 3, 2013
Wow, it was surprisingly good, and made with everyday ingredients. I don't really like ham, so my expectations were low. Everyone ate it without complaint and it really smelled delicious while baking. This recipe is a keeper. (I probably used a little more cheese and sour cream than called for though as I just "eyeballed" the measurements for those yummy ingredients)Thanks for the recipe!
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Overnight Eggnog French Toast

Reviewed: Dec. 26, 2012
This was delicious! Used fat free prepared egg-nog, and soaked the bread for only 2 hours but it was fantastic and a hit with all our brunch guests. Can only imagine how great it would be if it had soaked overnight. Multiplied the recipe by 1.5, but doubled the yummy sauce. Baked covered for one hour in an 11*14 pan, and then browned. Will definitely make again! Mmmmmmmmmmmm.
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J.P.'s Big Daddy Biscuits

Reviewed: Oct. 22, 2012
I used lard instead of shortening and had to add about 1/2 cup extra flour. However, these biscuits are phenomenal. Can hardly wait to experiment with adding cheese, herbs, beer, etc. Delish!!!
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Meringue II

Reviewed: Apr. 8, 2012
This recipe is phenomenal. I doubled it and it was a little too sweet for our liking. Next time we will try reducing the sugar by one third. Browned it for 20 minutes at 350. The meringue is gorgeous. Makes for a very impressive pie! Thanks so much for sharing this recipe.
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Heavenly Shortbread

Reviewed: Dec. 10, 2011
Just OK. Definitely not phenomenal. I normally use a tried and true family recipe that calls for icing sugar instead of white sugar. The consistency of this shortbread is not what I was looking for - it is crispy rather than "short". If you are considering trying this instead of a recipe that you already know is great - DON'T DO IT! It does not have a the traditional shortbread consistency. It really is not bad, but I'm just a little disappointed because i dont have time to make my other recipe before christmas. I rolled it out and used cookie cutters - so maybe that somehow got rid of the smooth consistency i was looking for.
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Shrimp and Feta Cheese Pasta

Reviewed: Nov. 9, 2011
Fantastic, simple and delicious enough to serve to company. I added some fresh spinach to the tomato mixture for the last 4 minutes of cooking and tossed some sliced olives in too. JWEARY15 - you should be proud. This definitely tastes like something out of a high end italian restaurant. My hubby has eaten 3 plates so far! :)
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