Party Cheese Ball Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by JARRIE
Reviewed: Dec. 26, 2009
Delicious, but too wet for me, I think. Next time I'll reduce the amount of Worcestershire as someone recommended (to 2 tsp. rather than tbsp.) and probably reduce the lemon juice as well. While I did love this, I still prefer the recipes using jarred dried beef as a flavor component! Thanks for the recipe!
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Photo by JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA
Reviewed: Dec. 20, 2009
This is one of our all time family favorites. It is something that everyone expects me to make for our get together's. I also got the recipe from Kraft on the cream cheese wrapper. Everyone thinks it is mine. Sometimes I split it in two and make two small cheese balls depending on the number of guests... One for the party and one for later. I leave the cheese out until pretty soft then it is easier to mix. Or you can shape it into a bell and use the green and red peppers to decorate for Christmas parties.
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Home Town: Chicago, Illinois, USA
Living In: Midlothian, Illinois, USA

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Reviewed: Oct. 28, 2009
I've made this recipe numerous times but I follow the original Kraft recipe which calls for 2 teaspoons of Worchestershire sauce and also a dash of cayenne pepper. That's may be why the previous reviewer said the cheese ball was so wet and the nuts just sank in because the amount of sauce is incorrect Even using 2 teaspoons of Worchestershire sauce can be a little over-powering and take away the cheese flavor. I've cut back to just one teaspoon of Worchestershire sauce.
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Reviewed: Oct. 15, 2009
Just made this for a party I was hosting. It was a huge hit. However the dip was very soft, so when I tried to roll it in the pecans they sank into the cheeseball. Next time I will let the cheeseball set in the fridge for a bit and then roll in the pecans. It did look like a hot mess when I was done, but was very yummy.
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