Erinn Recipe Reviews (Pg. 1) - (1964541)

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Lemon Meringue Pie III

Reviewed: Nov. 25, 2010
Followed this recipe TO THE LETTER. Was rewarded with a gloopy, gloppy lemon Thanksgiving soup! Had some misgivings about folding some of the meringue into the filling and I wonder if this is where this recipe failed for us. Wasted perfectly good Meyer lemons from my little tree. Will not be making this again.
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4 users found this review helpful

Eggnog Cookies I

Reviewed: Dec. 13, 2007
I liked this recipe as a base since it did turn out nice, soft, cakelike cookies. I did use salted butter and added a 1/2 tsp of salt which was not called for in the recipe. Additionally, I added a generous teaspoon of rum extract along with the vanilla. After they baked I frosted them with a frosting I'd made with conf. sugar, butter, eggnog and more rum and vanilla extracts. With these changes the cookies real tasted like eggnog.
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5 users found this review helpful

Bread Machine Bagels

Reviewed: Sep. 27, 2006
These turned out beautifully! The batch I made yesterday is almost gone. I replaced 1 C. of flour with whole wheat and a little bit of oat bran. I also used 3 Tbs. wheat gluten and boiled the bagels about 30-60 sec. longer to create a chewier texture. Be sure to give them a full rise time before boiling, the ones I boiled first were more dense and firm than the ones boiled later. I did not have anything too exciting to sprinkle on top, but these were great just with a sprinkle of coarse salt. Thank you for a recipe that will be used again and again!
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5 users found this review helpful

Amazing Whole Wheat Pizza Crust

Reviewed: May 13, 2006
This the same recipe that I have been using. I do like an extra 1/2 kosher salt and I add a tablespoon of gluten for each cup of flour to give it a chewier, stretchier consistency. This recipe works well in a processer with a dough blade attachment.
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4 users found this review helpful

Too Much Chocolate Cake

Reviewed: Feb. 16, 2006
I made this for family for Valentine's Day. I did use 3/4 C. oil as suggested. I replaced the h2o with strong coffee and used a bag (11.5 oz.) of Ghirardelli's 60% cocoa bittersweet chocolate chips. I used 1 round and 1 8x8 pan so that I could cut the round cake in half and push it against 2 of the squares sides to form a heart. These baked perfectly at 330 for 45 minutes. I topped it with whipped cream and strawberries I dipped in chocolate. This made a good sized heart cake that was devoured in 2 nights. It was so rich and chocolate-y that we could not keep our hands off of it. Thank you for the fabulous recipe!
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413 users found this review helpful

Healing Cabbage Soup

Reviewed: Mar. 21, 2005
This is very similar to a recipe I use. I use a little less broth and add a pinch of Italian seasoning and cayenne and I top it with a sprinkle of parmesan cheese. I also use coleslaw mix to avoid all the shredding. This is a good filling and low calorie soup with plenty of fiber.
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11 users found this review helpful

Gingerbread Coffee

Reviewed: Dec. 30, 2002
This is delicious! I am enjoying one of these now. All I had to use was Land O Lakes fat free creamer and I forgot to add whipped cream and it is still so rich and good that I will be skipping lunch. It's not a bad idea to strain out some of the spices so you don't get a big, spicy mouthful at the end.
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22 users found this review helpful

Banana Frittata

Reviewed: Dec. 29, 2002
These are messy and it would probably work out better to make smaller pancakes, the kids do enjoy the flavor though. I certainly wouldn't throw them down the disposal, what an unnecessarily rude comment.
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18 users found this review helpful

Broccoli Casserole II

Reviewed: Dec. 29, 2002
This is the same recipe I've used for a couple of years and it is great. It is also good with cauliflower and sliced carrots in addition to the broccoli. I bake boneless, skinless chicken breast over this and sprinkle a little cheddar cheese over the whole thing. It's always gobbled up in a hurry and is a great way to get kids to eat their vegetables.
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61 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 22, 2002
A revision of my original review: add an extra 1/4 C. flour and chill for easy rolling and cutting. I added allspice and nutmeg for extra spice, and as previously mentioned, this also worked well with all butter instead of margarine.
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7 users found this review helpful

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