juliet1980 Recipe Reviews (Pg. 1) - Allrecipes.com (18947391)

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Tiramisu II

Reviewed: Sep. 22, 2013
I've made this tiramisu three times now and it has never failed. One thing I have found is that you need much more coffee (I make about 2 cups and skip the liqueur). I use the hard biscuit like lady fingers and quickly dunk them in a bowl with a generous amount of coffee. And I let it sit in the fridge overnight to set. Works brilliantly every time. One of these days I make this in a springform pan to make it extra fancy (likely need another package of lady fingers to due the outside surround).
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Flourless Chocolate Cake I

Reviewed: Sep. 22, 2013
So easy to make and delicious! It is very rich so you'll want to include some fruit with it...I just pureed some raspberries with a little bit of wildberry jam - yum! Next time, I'll try this with expresso or coffee liqueur instead of water :). Definatly will make this again!
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Snickerdoodles III

Reviewed: Aug. 31, 2011
This cookies are easy and delicious! I needed to find an easy recipe to keep my four year old son occupied this rainy afternoon and he loved rolling the little cookie balls and swishing them around in the cinnamon-sugar. Will definately make again!
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Chantal's New York Cheesecake

Reviewed: Oct. 17, 2007
This is the best classic cheesecake recipe I've tried. I followed the advice of the some other reviewers and filled the lower tray with boiling water when I first turned the oven on. I left the cake to cool in the oven for 3 hours (that's all the time I had) and was rewarded with a beautiful crack-free cake. I also accidentally included 2 cups of sugar rather than the 1 1/2 cups - although the cake was on the sweeter side, it still tasted great! I made a mango puree in a blender using two fresh ripe mangos, juice of half a lemon, some orange juice and a table spoon or two of white sugar (sweetness to taste) - yum!
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Apple Bundt Cake

Reviewed: Oct. 17, 2007
I love this cake and so do all my co-workers! It is so moist and rich that, in my opinion, doesn't need any icing. I serve it with a dollop of whip cream and a hot cup of coffee - yum!
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Korean Spicy Chicken and Potato (Tak Toritang)

Reviewed: Oct. 17, 2007
I have made this recipe several times now for casual dinner guests and each time they ask for the recipe - I'm not a huge fan of soya sauce but this one is a keeper :).
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Dark Chocolate Cake I

Reviewed: Oct. 8, 2006
This is the best chocolate cake recipe I have tried! It is so moist...I usually make a two layer cake from 9" rounds, and use the rest of the batter to make cup cakes. So good that you don't even need icing (although I use chocolate fudge icing - my husband is a huge iceing fan), even better the next day!
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Chocolate Chip Meringue Drops

Reviewed: Mar. 15, 2006
The first time I made these cookies, I think I might have overbeaten the eggs because the cookies which were baking on the lower rack of the oven kind of collapsed in on themselves in the middles...even so, they were incredibly yummy :). I made a second batch today and before I started beating the eggs, I added a few drops of lemon juice (I heard that a little acidity can help the eggs keep their shape when whipped). This time the cookies baked perfectly - looked just as good as I knew they tasted!
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Chocolate Praline Layer Cake

Reviewed: Feb. 27, 2006
I made this cake yesterday for my mother-in-law's surprise b-day party...it was an incredible hit with all the guests. She later came and pulled me aside to let me know that this cake might easily become one of her favourites - big compliment from her as she's a fantastic cook/baker. I will definately make this again! As for the caramel topping sticking to the bottom of the pan, I had lined the bottom of the cake pans with baking paper - the cakes came out quite easily and didn't stick to the bottom at all. I had also greased & floured just to be on the safe side :). Thanks again Eleanor!
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