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"Excellent!!! Light texture with a fine crumb and a delicious, light flavor. It was just the recipe I've been looking for since Panettone is usually available here only during the holidays - an we love it for breakfast. Drizzling the glaze on the top makes it just perfect, and very attractive for gift-giving.
I made two changes, but it..."
Sep 23, 2012 on Food.com
"This pizza sauce is fantastic! The texture was perfect, and the flavor was outstanding.
I did make a few changes by reducing the oil to 1 tbs. and omitted the butter and salt. The first time I made it, I didn't have fennel and it was very good. After tasting the sauce, I decided to add 1 more tsp. each of basil and oregano, as we like..."
Sep 23, 2012 on Food.com
"They were so easy to make and so delicious and beautiful - high and rounded like bakery French rolls. I made 24 smaller rolls for a buffet supper and everyone loved them. Delicious hot, but equally good and substantial at room temperature for small party sandwich rolls. These freeze well as soon as they are cooled, and will keep for about 1 mo..."
May 18, 2012 on Food.com
"This was a wonderfully tender and easy way to make corned beef. And so quick compared to boiling it. Thanks so much for sharing this recipe with a pressure-cooker newbie. I only made corned beef this time, but can't wait to also serve it with the carrots, cabbage and potatoes. YUM.
Since I normally use my corned beef for sandwiches, I..."
Jul 30, 2010 on Food.com
"This is so easy and delicious. It has just the right amount of sweetness. The perfect slaw for almost any occasion.For variety, sometimes I add 2 tsp. of Dijon mustard, and that adds a little tang.Sharlene, thanks for making so many slaw lovers happy!"
Mar 13, 2010 on Food.com
"These were very easy to make and very tasty, but were not crispy after initial baking as instructed. I followed the recipe exactly, except when it came to cutting the crackers. I rolled dough out very thinly and cut 60 (1-1/2 inch circles, placed them (not touching on parchment paper on a half-sheet baking pan. I baked at 375 for 8 minutes on..."
Nov 17, 2009 on Food.com
"Overall a very good cake recipe that had a pleasingly light texture for gingerbread. I made and baked as directed, except I used buttermilk instead of sour milk. I do wish I had DOUBLED the amount of ginger, as it tasted more like delicious spice cake than gingerbread.During baking it did sink in the middle; however, I can fix that problem. ..."
Nov 1, 2009 on Food.com
"DELICIOUS and worth another 5 stars! It was very, very easy and my family loved it! I used 1-1/2 times the batter recipe, used 6 medium peaches, only 1/4 cup butter, and used a 7x11-inch 2-quart casserole and baked about 1 hour because I had increased the recipe. The cobbler crust/dough was very nice and light and the peaches were perfectly don..."
Jun 24, 2009 on Food.com
"Wonderful, quick, easy appetizer! I made these rolls, refrigerated several hours, and cut in 1/2-inch slices just before servong. I used ham instead of the beef, and they disappeared the minutes they hit the plate. I see great creative possibilities here ....Substitute pepperoni slices for the ham OR add favorite spices to the cream cheese ..."
Apr 17, 2008 on Food.com
"Light, fluffy, delicious and SO easy! My mother, an avid baker, would have been proud of these rolls! The only change I made was to add a little buttermilk, to get the dough to hold together. Must have been a low-humidity day here. I wouldn't change a thing and will make these melt-in-your-mouth babies often."
Mar 22, 2008 on Food.com