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"This was fabulous. I didn't have any prepared pesto on hand, so I fudged it with a whole lot of basil, some minced garlic, some parmesan cheese, adjusted to taste. I made this with woooonderful farmer's market tomatoes, and it was a great way to pay them homage."
Jul 9, 2008 on Food.com
"FYI, this recipe is the same as #25172, "Silk and Satin Chocolate Pie." Two squares of a Hershey's baking bar is one ounce of unsweetened baking chocolate, so....That said, people who are deathly afraid of raw eggs - unless you have a compromised immune system, and are using old eggs, it is not a problem. I realize Westerners are terrified of an..."
May 15, 2008 on Food.com
"This was good. My usual way of making the sauce isn't nearly as and bubbly, so I'll definitely keep that aspect in mind. My boyfriend thought it was way too sweet, and even I thought it was a bit much (I used honey. I used mirin instead of sherry (sherry's just a substitute for mirin for people who don't have access to a good asian food store. I..."
Nov 29, 2007 on Food.com
"Great warm with butter. I had some difficulty getting it all to come together, which I think might be remedied by using SOFTENED butter. I ended up kneading probably more than 10 times, but they were still fabulous. I also used parchment paper instead of spraying the baking sheets."
Sep 14, 2007 on Food.com
"I love these cookies, but when I made them a few months ago they were tasty, but too crunchy. This time, I only baked them for 7 and a half minutes, and they turned out perfect, chewy but not undercooked, even the next day. I think that the next time I make them, I'll try using less andes. Also, this recipe makes more than three and a half dozen..."
Jan 9, 2005 on Food.com