Cerissa Hamilton Recipe Reviews (Pg. 1) - Allrecipes.com (18933899)

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Cerissa Hamilton

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Coconut Pecan Frosting I

Reviewed: Jun. 17, 2012
Temper the yolks before making, and it's foolproof!
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2 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Sep. 14, 2010
Wow! Was this ever tasty! Really woke up the taste buds! We don't have a grill right now, so I baked it in the oven on 350 until done. Tender, spicy, and flavored through and through! Will definitely make again.
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0 users found this review helpful

Melt - In - Your - Mouth Shortbread

Reviewed: May 31, 2010
One of the best shortbread recipes that I've tried. they really do melt in your mouth. I did add 1 tablespoon of vanilla (can't have proper baked goods without!) and will be dipping them in chocolate and sending them to my dad!
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1 user found this review helpful

Chocolate Caramel Nut Cheesecake

Reviewed: Nov. 30, 2007
Made this for the family as one of 12 desserts for Thanksgiving dinner. Let's just say that it only lasted aobut 12 minutes before the serving tray was wiped clean! It has already been requested for Christmas! Excellent with just a couple of modifications. As stated in other cheesecake reviews, make sure that all of the ingredients are at room temperature before starting and that the cheesecake has time to sit overnight in the fridge.
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19 users found this review helpful

Amaretto Cake

Reviewed: Oct. 24, 2006
My boyfriend and all of our co-workers LOVE this cake! If you have problems with sogginess, then cut back, just a little bit, on the other liquids (grandma's suggestion on seeing the recipe before I made it the first time). It always comes out moist and flavorful. Topped with the glaze from this recipe, chocolate buttercream frosting, Nutella (chocolate-hazlenut spread), or ice cream, it's always a welcomed addition to the dessert table or office luncheon. Also, if the taste in the glaze is too overpowering, add a pinch of salt. It will help to mellow the flavor.
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4 users found this review helpful

Sloppy Joes II

Reviewed: Feb. 7, 2006
Great recipe! I added a can of tomato sauce (as some others had suggested) for more "slop". I also added a teaspoon of onion powder, a teaspoon of minced garlic, a teaspoon of paprika, a tablespoon of bbq sauce, a tablespoon of steak sauce, a tablespoon of worchestershire sauce and a few splashes of cayenne pepper sauce. Absolutely wonderful! Thanks, Tamara!
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3 users found this review helpful

Barlow's Blackened Catfish

Reviewed: Jan. 19, 2006
Although good, I had to make some modifications to the dish (thank goodness I read the reviews first!). First, I used only half of the cayenne pepper called for and 1/4 tsp of salt (thought that was still almost too much considering other additions that I made). I added 1.5 tsp of Old Bay, 1 tsp paprika, 1/2 tsp of creole seasoning, 1 dash of seasoned salt, 1/2 tsp of Blackened Seasoning, and 2 tsp onion powder. I used olive oil to coat the fillets instead of butter and used just enough italian dressing to lightly coat the fillets (maybe a teaspoon for each fillet, it helps to keep the fish from drying out.) Make sure that you open the windows during the blackening process, as stated in earlier reviews! Even the dog left me in the kitchen when the smoke got thick! I served it on top of some old-fashioned dirty rice, and my boyfriend really enjoyed it. He had the rest for lunch and it was even hotter the next day! He claimed that he had to sit on a wet towel to cool off! Overall, the recipe is a great starting point for blackened catfish.
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105 users found this review helpful

 
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