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I have this same recipe from a cuban cookbook -- it's FANTASTIC and genuine. It cuts well, yet is creamy. One of a kind experience! One hint for those who have a problem with it (such as the person who found it crumbly) -- switch the steps in the recipe. First caramelize the sugar and pour into the pan, then allow it to cool -- that way the eggs will not curdle upon being poured into the pan.

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58 users found this review helpful

Snow Ice Cream I

Reviewed: Mar. 2, 2003

There certainly has been enough snow on the east coast for this. Here is an idea for the eggs: buy pasteurized egg product in a carton in the refrigerated section of the supermarket. They're real eggs -- just pasteurized and safe to use.

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25 users found this review helpful

Bruschetta I

Reviewed: Feb. 5, 2003

I lived in Italy for 4 months and this is closer to a true bruschetta (pronounced broo-sket-ta). Rubbing the garlic directly on the bread may make it strong -- but it IS the authentic method -- it's how they did it while I was in Italy. One good suggestion is to drizzle olive oil over the top of the tomatoes. FRESH basil is NECESSARY for this recipe!! Great, Authentic Recipe!! deb

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86 users found this review helpful

Christmas Breakfast Sausage Casserole

Reviewed: Nov. 8, 2002

This is a fantastic recipe. My family has been making this casserole every Christmas since before I was born. I will admit that I don't like sausage (or any pork/beef products for that matter) so I am not a huge fan -- but I know that it is the first thing to go when it is served. you can't go wrong!

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5 users found this review helpful

Pumpkin Crumb Cake

Reviewed: Oct. 25, 2002

I made this four years ago for high school graduation. I continue to make it to this day. IT is absolutely fantastic -- good cut into little squares.

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2 users found this review helpful

Chocolate Covered Cherries

Reviewed: Oct. 13, 2002

Great recipe. Whoever had problems b/c she melted butter with the chocolate -- NEVER melt butter with chocolate. You MUST use shortening. The high water content (20%) makes the chocolate freeze up and you'll ruin the entire batch.

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37 users found this review helpful

Anna's Chocolate Chip Cookies

Reviewed: Jan. 9, 2001

This is a great recipe, although I, too, cut down on the salt. I think this is the same recipe as the one on the back of the Nestle Toll House Chocolate Chips. If it's not identicle, the only difference is the brown sugar/granulated sugar ratio!

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1 user found this review helpful