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"Fantastic! The ingredients are nearly the same as my Grandma's, but the process is much better. There wasn't even a need to refrigerate it to help it thicken. Yay! Even Mom was impressed. Thank you for sharing this recipe. Note to PixiBlossom: the recipe calls for egg yolks, not whites."
Aug 5, 2009 on Food.com
"Delicious. The lemon zest makes all the difference. I had an issue with the directions for filling and rolling. My other recipe for strudel says to align the filling with the long side of the pastry. Also, 1/2 a box of filo (at least, the brand I buy is 20 sheets--not 10, so make a little extra filling and come out with 4 strudel if you like."
May 6, 2008 on Food.com
"I've made this recipe twice now--once as written (but without the end drizzle and once with a different set of seasonings. Very tasty. If I make this recipe again, I will consider skipping the lemon juice as the end product was a bit too acidic for me."
Apr 15, 2008 on Food.com
"I'm sorry to give a bad review, but I followed the directions to a T and came out with a 120 degree tenderloin. Next I put the oven temp. up to 350 and roasted it for 15 or 20 minutes, until the internal temp. was over 140. Dinner was late, but good. Still, I will never use this method for roasting again."
Apr 13, 2008 on Food.com
"Wow! This cake is amazing. So yummy delicious. I followed the recipe as is, including MustangMom's note about frosting ingredients. I like the way there was enough frosting to make a fluffy, yummy dessert. This would make a great base for any bundt cake--just take out the lemon peel and juice and substitute other flavors. Thank you so much f..."
Mar 24, 2008 on Food.com
"Very yummy. Took me 45 minutes start-to-finish, but was a nice treat."
Jan 30, 2008 on Food.com
"Wow! These are fantastic and easy to make. Thank you for listing the weight of the potatoes--that really helped."
Jan 30, 2008 on Food.com
"Very creamy and yummy. I prefer soft-serve, so we ate it right away. No directions for how to add the lemon juice, so I omitted it. Also, I had a pint of heavy cream to use up, so I used it all instead of milk. My strawberries were frozen (thawed, so I added 2 T. sugar to them just in case they were sour. When I mixed in the cream cheese, th..."
Jan 12, 2008 on Food.com
"Yummy! I tried using this recipe as a cake--not recommended. As a cake it is too moist, but as a bundt-shaped bread it is delicious. I made it milk-free by using palm oil shortening for the butter, Almond Breeze milk plus vinegar for the buttermilk and added 1/2 tsp. artificial butter flavoring."
Jan 7, 2008 on Food.com
"Super tender! I like how they are crispy, too. I used Sweet Chili Sauce (Chinese market instead of hot sauce. Wow! Thanks for the recipe!"
Dec 28, 2007 on Food.com