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"Worked great on my table and sideboard. The table had a lot of scratches, which are almost completely unnoticeable after polishing. Everything shines like new. Thanks!"
"I have this same recipe from another source and find it delicious. My husband does not like texture of the tomatoes, so I usually leave them out. My dash of balsamic vinegar is generous as it gives the dish a nice flavor and color."
"very yummy cookies! I substituted honey/ maple syrup for brown sugar, reducing butter accordingly. I made them with a bit more peanut butter (maybe a cup) and had many requests for the recipe. Thanks!"
"I never made miso soup before, and this was easy. It was a hit at our sushi dinner party. You forgot to mention what to do with the tofu. I put it in with the mushrooms and miso paste and let it boil. I will definitely make this again. "
"These were tasty but much too oily. I used a Bisquick imitation (recipe #16813) instead of the real thing, so maybe this was the source of the oiliness. I patted off the excess oil with a paper towel and the squares were fine. DH really enjoyed them, even though he doesn't much care for zucchini. I'll try the recipe again using less oil. "
"The name of this recipe says it all. They were easy to make and a clear winner with my husband. I added a lot of chilies, so I expected these to be spicy. Not so. The cream and cheese mellowed out the heat and made for a great blend of spice and rich creaminess. DELICIOUS! I will be making these often."
"I used this recipe for my hot cross buns with dried cranberries (recipe #160775). The icing was tasty, though I will take care to make sure to decrystallize my honey better next time (the texture was a little off). "
"I made these yummy buns for Good Friday. I don't like raisins, so these were a delicious alternative. The cranberries gave them a nice kick. My MIL liked them so much, she had one for dessert (passing up ice cream with homemade raspberry sauce). I used the Cream Cheese Crosses recipe #7488 as topping (also delicious)."
"This cake was a nice reminder of home and an unusual treat for my German friends. I made it in 10 1/4" pans and still had layers thick enough to work with. I used a little less than a 250g package of sugar for the frosting. Just right."
"This was a delicious, very lemony cake. I'm glad the cake recipe was a bit forgiving, since I overbeat the batter. I made this in a 10 3/4" springform and then sliced horizontally to make three layers. The cake stayed together nicely and the few broken parts could be glued together nicely with the lemon curd. I used 1/2 of lemon curd between layer..."