theodosia Recipe Reviews (Pg. 1) - Allrecipes.com (18335423)

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Buttery Rolls

Reviewed: Jul. 3, 2010
I think all of us who don't own a bread machine could use this tip. This dough does not require kneading. Combine the warm milk with the sugar and let stand for 30 minutes to "proof" the yeast (mixture will be foamy). Combine the salt, eggs and margarine (I use a rotary egg beater for this). Stir in flour with spoon, 1/2 at a time. Mix well and cover bowl. Let dough rise until doubled in size. Mine was ready to shape into rolls within a couple or 3 hours. I bake my rolls just until they were barely browned and can hold their shape, cool them, bag them up and put them in the fridge or freezer for brown and serve rolls. So easy! This recipe is the best!
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4 users found this review helpful

Italian Style Sausage

Reviewed: Jan. 12, 2009
I used ground turkey and the flavor is perfect, just the right amount of all the spices! I did use fennel seed instead of anise (because we just like it). Ground turkey tends to get dry when it is cooking so we added olive oil. We love this recipe!
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Cream Filled Cupcakes

Reviewed: Nov. 2, 2008
I made these for Halloween. I colored the cream filling orange, used chocolate butter cream frosting on the top and decorated them with candy corn. They looked very nice and the cake was moist and delicious. We all loved them. I am going to make them for Christmas and try ground peppermint candy in the filling and sprinkled on the top.
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4 users found this review helpful
Photo by theodosia

Italian Anise Toast

Reviewed: Dec. 21, 2007
I have used this recipe for years and it is one of our very favorites. Don't forget to crush the anise seed for lots more flavor.
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28 users found this review helpful

Blue Ribbon Overnight Rolls

Reviewed: Mar. 11, 2006
Excellent! Also makes very nice brown and serve rolls. Just bake them until very lightly browned and refrigerate or freeze them.
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14 users found this review helpful

Garlic Chicken

Reviewed: Jan. 30, 2006
I used chicken tenders and added more garlic. I soaked the chicken in the oil in for a while and added some dried basil to the crumbs and cheese. I tried a tip I saw on here about refrigerating the breaded chicken for about 15 minutes before cooking It really does help the breading stay on. I almost forgot to say that I oooked this for the first time for some dinner guests and we all loved it!! Delicious and moist. Linda
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6 users found this review helpful

Sweet Potato Pie I

Reviewed: Jan. 31, 2005
I added meringue and the pie was superb! It would have been excellent even without the meringue. 10 stars!!!!
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0 users found this review helpful

 
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