Cynthia Ross Recipe Reviews (Pg. 2) - Allrecipes.com (16180956)

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Cynthia Ross

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Pumpkin Roll Cake

Reviewed: Nov. 12, 2014
I've always wanted to try a pumpkin roll. They sure look good. Could I actually do this? Would it be good? Will my friends like it? Yes. yes, and yes! (It looks more difficult to make than it is. Be gentle when rolling it. Use the right size pan. Yours will be AWESOME!)
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Yummy Sweet Potato Casserole

Reviewed: Nov. 12, 2014
Simple, easy recipe with elegant results. The pecans add crunch and a warm, Southern touch to this traditional Thanksgiving side dish. Nice change from the marshmallow thing I usually make. Will make this one again.
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Best Green Bean Casserole

Reviewed: Nov. 12, 2014
If you like cheese, you'll love this variation. Pretty rich, but we only eat like this once a year, right? ;)
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Ultra Creamy Mashed Potatoes

Reviewed: Nov. 12, 2014
I've never cooked potatoes in broth before. They turned out great. Tender and flavorful. Used heavy cream and they whipped up into a soft cloud of creamy mashed potatoes. Really, really nice.
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Graham Cracker Crust I

Reviewed: Nov. 11, 2014
Used Honey Maid Cinnamon flavor graham crackers, which were the perfect flavor for a pumpkin cheesecake crust. I would add a dash of salt next time to balance the sweetness, but otherwise, it was perfect. Baking the crust kept it from getting soggy. Final results... excellent.
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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 23, 2014
Grandma knows best! Especially when it comes to baking. Love this classic cornbread recipe. Used a 9x9 pan, so the pieces were a bit smaller. (I just decided to buy an 8x8 pan to use the next time I make this.) Flavor was sweet, and I like that. Texture was good. Quick and easy recipe. I'll make it again and again.
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Shells with Italian Sausage and Ricotta Stuffing

Reviewed: Oct. 23, 2014
A quick, easy and delicious dish. I've made stuffed shells before, but adding Johnnsoville Sausage makes them a hearty, Italian meal. Very, very good.
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Mexican Tortilla Breakfast Casserole

Reviewed: Oct. 23, 2014
The next time you go out for Mexican food, take some tortilla chips home and bake this casserole for breakfast the next morning. I love the flavors of Mexican food, and this quick and easy egg dish is absolutely magnifico. Especially made with Johnsonville Sausage. Ole!
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Goulash

Reviewed: Oct. 22, 2014
I loved the bold, spicy flavors, mixed with rich tomato sauce. Used Johnsonville Sausage instead of beef. It added a little more flavor, and the end result was absolutely delicious! Great recipe.
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Extreme Chocolate Cake

Reviewed: Oct. 14, 2014
Very moist. After using imported German Cocoa for so many years, the bargain brand I bought at Walmart seemed bland. I missed the rich chocolate flavor of the European Cocoa. It's a great recipe, though. Just be sure to use a quality cocoa.
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Chocolate Ganache

Reviewed: Oct. 14, 2014
Ganache is so quick, easy and elegant. I added a knob of butter to the chocolate and cream mixture. It turned out just lovely.
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Holland Cream (White Cream Filling)

Reviewed: Oct. 14, 2014
This is a great recipe for frosting a cake or for a doughnut filling. I was looking for something similar to Ding Dong or Twinkie filling. This reminds me more of what I'd find in a pastry shop. The shortening gives it a lot of body, so it holds its shape hours after you decorate with it.
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Kentucky Butter Cake

Reviewed: Oct. 7, 2014
Simple but elegant. Moist, buttery and sweet. Made miniature bundt cakes. Topped them with sifted powdered sugar, but you could use custard, berries or cream for alternative toppings. Very good recipe. I'd make it again and again.
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Johnsonville Classic Meatballs and Spaghetti

Reviewed: Oct. 7, 2014
Short on time? Got a hungry family to feed? Then keep a bag of Johnsonville meatballs in your freezer. Pantry staples (spaghetti and sauce) topped with these lucious little balls of goodness make a quick and delicious dinner.
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Patty Melt on Pumpernickel

Reviewed: Oct. 7, 2014
What's better than a diner classic when the cold weather comes around? Made this classic sandwich using Johnsonville brand Sweet Italian Sausage. Substituted ketchup for the steak sauce and mayo on the bread for the butter. It was a crispy, crunchy, gooey, savory blend of goodness. Try this classic with sausage. It's a great update.
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Authentic Pizza Margherita

Reviewed: Sep. 17, 2014
Easy recipe. Fast to make. No rise time required for the dough. Used Fleishman's Yeast for PIZZA dough. No proofing needed. Crust turned out very nice. This pizza was good, but I still prefer a brick oven pizza.
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Tiramisu II

Reviewed: Aug. 19, 2014
This recipe is so authentic it brought back memories of a romantic dinner in Rome with Ermanno. Mmmmmmm! Seriously, this is a GREAT recipe! Used Starbucks French Roast coffee. Great coffee is a MUST. Doubled the coffee/rum mix and STILL wasn't sure I had enough. However, later discovered those Lady Fingers sop up liquid like little sponges. Just drizzle the mix over the bottom layer. No one wants a soggy bottom! ;) Grazi, Christine! Loved this recipe. I'll make it again.
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Elbows Mac and Cheese with Tuscan Herb Sauce

Reviewed: Jul. 25, 2014
Not your Momma's Mac 'N Cheese. This sauce is a little more "tomato-y"... and the heavy cream makes it rich and smooth. It's really good. Be sure to use Fontina for the top, because it melts beautifully! Another great Barilla recipe!
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Campanelle with Cabbage and Oven-Roasted Pork Ribs

Reviewed: Jul. 19, 2014
Started with the best quality ingredients: Imported Parmesan cheese, Colavita EVOO and Barilla Pasta. Also used country style ribs, marinated overnight in fresh Rosemary. The cabbage turned a pretty shade of green when it was cooked. If you don't care for or can't eat pork, lamb would work well and taste nice with this pasta. I really like this recipe. It's a definite five-star recipe.
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American Flag Cake

Reviewed: Jul. 18, 2014
Bought three 16 ounce boxes of Duncan Hines moist white cake mix. The "six" on the package looks like a zero, and I could not find a 10.5 ounce box. Anyway, I used one box for the white layers, half a box for the blue layer and one and a half boxes for the red layers. I expected to trim quite a bit to achieve even layers. It was more of a challenge than I thought it would be. Used regular liquid food color. Went to the store to buy more, because you need A LOT to get just the right colors. The batter was several un-Godly colors, until I reached the shades of red and blue that I wanted. Reynolds parchment paper kept the cakes from sticking. I would make this cake again, and I love the idea of serving it with lighted sparklers. What a fun and festive holiday dessert!
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Displaying results 21-40 (of 168) reviews
 
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