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"Overall, it was a good recipe. I used Meyer lemons instead of regular lemons and they turned out great! I also easily doubled the recipe to make two loaves. However, mine took more like 75 min. to bake (yes, I have an oven thermometer. I also noted that the lemon syrup didn't soak into the entire cake, just the top. I think next time I will do ..."
Apr 1, 2013 on FoodNetwork.com
"Made this tonight...it was a very good basic "pot roast" recipe. The vinegar did help to tenderize the meat. I bought a 2.5 lb. chuck roast and used half of a red onion, but kept the vinegar and gravy directions the same (so we could have a lot leftover for mashed potatoes. My husband loved this and said, "THIS is a Sunday dinner!""
Dec 16, 2012 on FoodNetwork.com
"This was a great basic recipe...I leave out the pistachios and raisins (personal preference, add more chocolate, orange zest and cinnamon...but the basics are perfect. I even had to make this in huge quantities for a church function and it multiplied flawlessly...very unusual for most recipes. Suggest using whole milk ricotta and draining it in ch ..."
Feb 3, 2012 on FoodNetwork.com
"Made this for a soup potluck...it was a favorite among many! I made it the day before and used an immersion blender to puree slightly. Then I reheated the next day. I thought it was a little too spicy for my taste, so I added a 1/4 c. of heavy cream at the end and it toned down the spice and gave it a very silky texture that everyone loved!"
Jan 4, 2012 on FoodNetwork.com
"Just made this last night...I kept the temp at 325* but added 20 min. to the bake time. I made the chocolate syrup with just 5 min. to go in baking. I had mine at a rolling boil for a solid 5 min. It reduced by half, no crystallization. I added vanilla and chocolate extracts after I removed it from the heat and poured over my punctured cake. Cover ..."
Nov 23, 2011 on FoodNetwork.com
"Awesome! Just made them for a July 4th picnic. I made one batch using raspberry preserves and one with blueberry preserves. Both were a hit! The only thing I added was a teaspoon of cinnamon to the crumble mixture. I also used a brownie pan instead of a square pan, which resulted in a little less bottom crust, which I loved! Would be fantastic in ..."
Jul 5, 2011 on FoodNetwork.com
"For those of you that like chewier cookies (as opposed to cakier cookies, try melting your butter and using bread flour instead of all-purpose. The extra water in the melted butter will create more gluten with the bread flour, keeping more moisture in the cookie. Also, the darker the brown sugar you use, the chewier your cookie will be."
Feb 21, 2011 on Food.com
"I am a pastry chef and have used this recipe in our bakery numerous times. It always comes out perfectly. Only wait about 10 min. before cutting. If you let it get too cool it will be harder to slice.
Also, vary the extracts/oils and additions to customize your flavors...add dried cranberries and orange zest; mini chocolate chips and walnuts; l ..."
Sep 15, 2009 on FoodNetwork.com
"I made these much smaller, using a 2.5" round cookie cutter and Roma Tomatoes and used them as a room temp. appetizer. I used a 2" round cutter to "score" the outer edge. They were gone in a flash! Everyone loved them! "
Aug 21, 2009 on FoodNetwork.com
"I just made this for dinner tonight. The taste was very good, however I have a few suggestions:
1. I needed to add some extra dry stuffing mix to my meatballs because they were too loose. You could use bread crumbs as well, but the stuffing added great flavor.
2. I used a foil-lined pan and my meatballs stuck. If you're going to use foil, use ..."
Apr 16, 2009 on FoodNetwork.com