EDWARDGMYS Recipe Reviews (Pg. 1) - Allrecipes.com (18769388)

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Phyllo Turnovers with Shrimp and Ricotta Filling

Reviewed: Nov. 23, 2007
I had reservations about this at first, but this recipe was amazing. I made this for a dinner I was invited to for Thanksgiving, and everyone raved about this. I did leave the tabasco out as I did not have it, and will add a bit of cayenne next time. I was a little confused about the triangle part of how to shape them but figured it out. I also ended up only using half of the 1-pound box of phyllo sheets. I will make another batch this week. Thanks for posting this recipe. It is definitely a keeper!
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49 users found this review helpful

Caramel Frosting V

Reviewed: Nov. 7, 2005
Thanks Carol for an amazing recipe. This stuff is amazing! I followed the directions to a tee and it turned out perfectly. I did try to whip it when I think it might not have been cool enough and it would not set up, so I let it cool another hour or so and it set up perfectly. It is very sweet, I am surprised someone said that it was not very sweet. It is also very creamy and you can really taste the richness of the butter and cream that are used in here. It is so incredibly easy to make. This is a definite keeper. I used it on an apple cake that my family has made for years that I am going to post the recipe here for soon.
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2 users found this review helpful

Chocolate Eclair Dessert

Reviewed: May 13, 2005
I hate recipes that call for just about every ingredient on this list, but this is definitely a keeper. I made real whipped cream to nix the coolwhip. I used one instant french vanilla and one instant cheesecake pudding, honeymaid graham crackers and the pourable chocolate frosting, and this was really good. I had made this a few years back and lost the recipe, and saw the picture on the main page here and thought that'll be a great dessert to take to a potluck I was going to today. As usual, everyone that tried it wanted the recipe. This is definitely better made the day before.
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Mama D's Italian Bread

Reviewed: Nov. 9, 2004
This was a good bread, but it was not what I was looking for. I wanted something lighter on the instead, and the crust was too hard. This is very good if you are looking for a rustic kind of bread. It does not have a whole lot of taste to it though. This would be excellent for dipping in oil and spices, but not for sandwiches.
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1 user found this review helpful

Buttermilk Chocolate Cake with Fudge Icing

Reviewed: Jul. 10, 2004
This was good. Not 5-stars good, but good. I would not classify this as easy to make as is indicated in the recipe. I couldnt imagine a "child" making this. It has a lot of steps to it, but it is worth the effort. I rarely look for easy in a recipe, more concerned with quality and taste.
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Jay's Signature Pizza Crust

Reviewed: Jul. 10, 2004
Speaking from a dough novice point of view, five stars is not enough for this recipe! I consider myself a pizza connoisseur, and this crust rivals the best pizzeria crusts I have enjoyed. I added four teaspoons of vital wheat gluten hoping to make the dough more elastic and chewy as I was afraid that the little kneading that the dough required would turn out a flat hard pizza. I do not know if my addition made this crust chewy on the inside and crisp on the outside or if it was just the original recipe. I will make this again and again. Already planning on making calzone with it today. Many thanks to the originator of this recipe.
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1 user found this review helpful

 
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