Hester G. Recipe Reviews (Pg. 1) - Allrecipes.com (18210044)

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Chocolate Mousse Cake V

Reviewed: Feb. 14, 2014
A pretty solid recipe. I did need to substitute coolwhip for the cream due to dairy allergy. The base was a bit dry, and that was only baking it for 28 minutes. Other than that I have no other issues. I will note that if you do not like dark chocolate you may want to add more sugar.
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Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)

Reviewed: Mar. 26, 2013
So easy! Though I had whole baby octopus and had to look up how to clean them. Even my young children loved this. I supplemented the octopus with a cuttlefish and I bet squid would be fabulous as well.
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Chocolate Cream Pudding

Reviewed: Jan. 27, 2013
Great proportions. I have made as is, and substituting with coconut milk and tapioca flour for a dairy and grain free treat. As others have stated be sure to temper the egg yolks. 1 yolk = 1 tablespoon. if you whisk the starch with the sugar before cooking there will be no clumps.
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Grandma's Lemon Meringue Pie

Reviewed: May 29, 2011
This is a wonderful recipe. Since we like a more lemony pie, I used 1/2 c lemon juice (lemons vary in juiciness). I also make the filling in the microwave. Follow the directions given except use a glass bowl and after adding yolks microwave for 1 minute at a time, whiskig between, untill quite thick. This whole process takes less than 10 minutes. I also slightly under-bake my crust and put everything together while still warm.
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Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 26, 2009
This was wonderful. I give it 4 stars instead of five only because the Port was too sweet. A good chianti would be much better.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 23, 2009
I use only real unsalted butter and add a touch of cinnamon with the dry ingredients. I chill the dough in logs wrapped in wax paper in the freezer while letting the oven preheat. It's so easy to slice the logs and bake the cookies. My kids love making this recipe as it is so easy, and we love the cookies too. Many people have said they taste just like bakery cookies.
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Light Wheat Rolls

Reviewed: Jan. 21, 2008
This made a wonderful roll with great texture. The left overs did not dry up over night either.
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German Chocolate Cake III

Reviewed: Dec. 3, 2007
I made this for my Mother-in-law who LOVES German chocolate cake but is watching her sugar intake. I made the cake with splenda instead of sugar and used mostly brown sugar in the filling (which I doubled). No one guessed I'd substituded with splenda and the filling had an extra richness to it. The cake was much better than any I've had from a store, even a specialty bakery. The exra steps are well worth the results.
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Seven-Layer Gelatin Salad

Reviewed: Aug. 24, 2007
This recipe always gets raves. Not only for kids (who love it), but even adults rave about this one. Only make this if you can dedicate a whole day (preferably the day before you need it) to preparation. Also let it get nearly completely set before adding layers. You don't want the layers to slide off each other, but you don't want to mix them either.
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Grandma Minnie's Old Fashioned Sugar Cookies

Reviewed: Nov. 1, 2006
The first time I tried this I ended up over baking the cookies, waiting for them to brown properly. Since then I stick to 6-8 minutes depending on the thickness of the cookies and they came out great. Sugar cookies are not my favorite, but these are very good and the dough is very easy to work with. This is the best recipe I've ever tried for cut-out cookies.
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Best Chocolate Chip Cookies

Reviewed: Nov. 1, 2006
We only use this recipe any more. Cookies come out nice and chewy and don't rise too much, just the way we like 'em.
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Banana Cream Pie I

Reviewed: Nov. 28, 2005
My husband who's allergic to raw bananas ate this with no problems and the bananas were not mushy. It's even better a few days old.
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