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"Made this for Christmas dessert and got rave reviews. My family told me I'm never allowed to make another cheesecake. I did add a graham cracker crust. When I put it in the oven, I was afraid the baking time was too long - I've never cooked one for 2 1/2 hours before. When I took it out, I thought it was too jiggly, but I put it in the fridge and ..."
Dec 27, 2009 on Food.com
"I made this with Kittencal's white buttercream frosting (http://www.recipezaar.com/The-Best-Creamy-White-FrostingIcing-Better-Than-Canned-80118 for a party at work. This is a wonderfully moist cake, so after I removed it from the baking pan, I froze it for about an hour before frosting - that really helps the cake hold together while you're slat..."
Oct 21, 2009 on Food.com
"My local grocery doesn't carry pancetta, so I had to do without. Even so, this was incredibly good - and probably much healthier! I added some zucchini to the marinade and skewered that with the swordfish. My husband and I both raved about how wonderful it tasted."
Aug 5, 2009 on Food.com
"This was very easy, and very yummy! I didn't have the sesame seeds, but the sesame oil adds such a strong flavor that I (don't think I missed them. I popped these on the grill (without skewers, though, I just laid them out after the chicken was finished cooking and by the time I had everything else plated up, they were ready to eat. Definitely a..."
Apr 22, 2009 on Food.com
"My husband, who swears he hates carrots, loved this dish, so I will definitely be making it again.I thought it was a little too sweet - the taste of the carrots was almost covered by the cinnamon and sugar. I think next time I'll cut the sugar in half. Overall, a great recipe."
Jan 5, 2009 on Food.com
"Very good flan. I cooked mine in a large dish instead of individual ramekins and had to cook it for an hour - probably because it was fairly deep. I used a food processor for the custard - just dumped the ingredients in and turned it on, then poured on top of the caramel. This came together very quickly and easily - thanks for the great recipe!"
Jan 3, 2009 on Food.com