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Aug 12, 2012 in Recipes on Cooking Channel
“Made this and it was awesome. It is the first cheesecake I have ever attempted and it came out perfect. And I didn't even follow the instructions to the letter. While I did soften the cream cheese to room temperature, I didn't realize I had to do the same with the eggs and sour cream. I put them in cold and it still came out perfect. I used regula"”
Reviewed Easy Parmesan "Risotto"
Feb 19, 2012 in Food Network Community Toolbox on FoodNetwork.com
“Wow. This is as easy as she makes it look on TV and taste fantastic. Cooked perfectly. I didn't use homemade chicken stock or the best Parmesan cheese (pre-grated) and I used Sauvignon Blanc (Kendall-Jackson) and it turned out fantastic. I'm thinking I may add some seafood next time for a complete meal. Way to go Ina.""”