KosovoCook Recipe Reviews (Pg. 1) - Allrecipes.com (18843225)

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Mock Angel Food Cake

Reviewed: Mar. 9, 2006
I've always had success making angel food cakes from scratch, but not this time! I used this recipe cuz I wanted to make a cake roll with glazed strawberries and whipped cream. Followed the recipe to a T and the cake came out of the pan in pieces and had the texture of a heavy sponge. Thank goodness for the Brits who came up with Trifle -- I ended up making it instead and saved the day.
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3 users found this review helpful

Hamburger Buns

Reviewed: Nov. 5, 2005
I can't buy hamburger buns in our town and have been looking for a recipe that produces light buns -- this is it! Nothing heavy about these. I even used 2 cups whole wheat flour intead of white and they still came out light. I heated the milk and let them raise for an hour.
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5 users found this review helpful

Moist German Chocolate Cake

Reviewed: Jan. 10, 2005
The 8 of us who ate this cake found it to be moist and flavorful. I increased the amount of chocolate to 7 oz and used semisweet chocolate since we can't get German chocolate here and it still tasted like a German chocolate cake. I also added 1/2 tsp each of baking powder and of salt as others had suggested.
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14 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 8, 2005
Everyone loves these cookies, but I did make a couple of changes after reading the reviews. I use 1 cup of dark brown sugar and omit the white sugar. Also, making sure the dough is well chilled is absolutely necessary, otherwise the cookies will spread out and be too thin and will look like the picture, which I thought showed them to be too thin and pale. I make the dough into balls and freeze them on a cookie sheet, then store them in a zip lock bag and just bake up the amount I need at one time. We like the cookies freah from the oven rather than several days old.
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Perfect Lemon Curd

Reviewed: Dec. 28, 2004
This is a great tasting, very easy recipe. Make it just as directed -- throw everything in together and cook it. Don't worry about "scrambled eggs" -- just whisk it as it cooks. I made this for some British friends and they raved.
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3 users found this review helpful

Lazy Golumbkis

Reviewed: Dec. 18, 2004
I made this in the oven since the electricity here isn't reliable enough to cook in a crockpot. I added a tsp of cinnamon to the tomato sauce and baked it covered at 350 degrees for an hour. It came out perfect -- good flavor, not overcooked or undercooked.
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14 users found this review helpful

Prune and Olive Chicken

Reviewed: Dec. 18, 2004
Am living overseas and left this recipe back in the States. It's one of our favorites, so was so glad to find the recipe on-line. It's actually an Italian recipe, not Greek as one submitter thought.
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0 users found this review helpful

 
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