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floodgal

adelphia, New Jersey

Member since Aug 2006

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Reviewed Baked French Toast Casserole with Maple Syrup

Apr 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

THIS IS VERY IMPRESSIVE & YOU'LL GET A BIG WOW FROM YOUR GUESTS!!! I have made this recipe several times for family gatherings--makes enough to feed a very large crowd--and it never fails! I mainly use Challah Bread or Panetone, but I have also tried it with Cinnamon Swirl bread and Raisin Bread--all work great!! One thing I noticed is that the"

Reviewed Irish Soda Bread

Mar 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Once again Ina has given us a recipe that not only works but is a joy to make and eat! Easy, simple, tasty and perfect--cant make a mistake with this one. I made it for St. Patty's Day for all of my in laws, one loaf for each of three families and received rave reviews from all. I tweaked it slightly by using golden currants instead of plain on"

Reviewed Key Lime Pie

Sep 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

THIS PIE IS FANTASTIC! I rarely write reviews unless there is something that must be told. When I use a recipe from the internet, I read the bad reviews first! Whats good is good, I want to see what the problems are. After reading the bad reviews on this recipe, I decided to "tweek" it in the following ways and its one of the best pies I have ever"

Reviewed Baked French Toast Casserole with Maple Syrup

Jun 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

THIS IS VERY IMPRESSIVE & YOU'LL GET A BIG WOW FROM YOUR GUESTS!!! I have made this recipe several times for family gatherings (makes enough to feed a very large crowd and it never fails!) I use Challah Bread or Panetone. One thing I noticed is that the egg batter doesn't completely absorb in 45 mins, so I have adjusted the temperature and cook"

Reviewed Baked French Toast Casserole with Maple Syrup

Jun 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

THIS IS VERY IMPRESSIVE & YOU'LL GET A BIG WOW FROM YOUR GUESTS!!! I have made this recipe several times for family gatherings (makes enough to feed a very large crowd) and it never fails! I use Challah Bread or Panetone. One thing I noticed is that the egg batter doesn't completely absorb in 45 mins, so I have adjusted the temperature and cook"

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