Dennisliny Recipe Reviews (Pg. 1) - Allrecipes.com (187382277)

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Raspberry Almond Coffeecake

Reviewed: Feb. 16, 2014
I think this as written is a 3 star coffee cake, the batter is too thick and needed some milk as other have said, also as written I found the cake part to lack flavor, the second time I made this I added a little brown sugar and cinnamon to the batter and used almond extract instead of vanilla. Doubled as others have said. For icing I drizzled a chocolate ganache that I flavored with Framboise. the chocolate/raspberry paired very nicely.
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Peach Coffee Cake II

Reviewed: Feb. 16, 2014
This has the potential to be a great recipe. First time I made it was as directed and was somewhat disappointed, it was good but not great, as other have said it seemed to be missing something. The second time, I added cinnamon, little extra brown sugar and used vanilla paste in place of the extract. Much much better as it punches up the flavor a bit. Make sure you layer the peaches and cake mixture, it really makes for a better result. It just takes a minute so don't be lazy! Overall a good base recipe.
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Baked Penne with Italian Sausage

Reviewed: Mar. 3, 2013
Very easy and tastes great. Used half sweet sausage and have hot sausage, fire roasted tomatoes a little red pepper flakes and cyan pepper, gave it just the right amount of heat. Also as others have mentioned did not add the oil, sausage doesn't need it. Also cooked the onion and garlic in sausage dripping and deglazed with red wine ( that's all I had) not sure why original recipie calls for uncooked onion, has to be an error. So few changes and little seasoning makes this an easy 5 stars
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Creamy Au Gratin Potatoes

Reviewed: Feb. 28, 2013
Maybe the best French au gratin recipie I have used. This recipie doesn't need much in the way of changes. For the best result use a mandolin to slice your potatoes and onion. Some reviewers complained of large chunks of onion but if that's the case the onion was cut too thick. If done correctly the thin onion rings will almost melt away leaving a nice subtle flavor. Make sure to season with salt and pepper (not too much salt) as you do your layers. And you will get a perfect French au gratin dish.
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