Heather P. Recipe Reviews (Pg. 1) - Allrecipes.com (10005786)

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Heather P.

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Michelle's Famous Washed Cranberry Sauce

Reviewed: Sep. 30, 2008
I made this sauce about 2 years ago and quickly discovered it's a shame I can't get Ocean Spray berries year-round. I buy a case each year and hope they make it through all the family requests....
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Roasted Red Pepper Cream Sauce

Reviewed: Nov. 16, 2009
I made a half-batch because of the previous reviews and it was the perfect amount. Always in search of meat-alternatives: My vegetarian boyfriend loved it. He wasn't feeling well...said he would try it anyway...and ate the whole bowl. Served it on miracle noodles since I cut out carbs...stuck perfectly to those slippery little guys. I will make it again and again.
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Coconut Ice Cream

Reviewed: May 2, 2011
This is so easy to make; no cooking required! I added some mini chocolate chips and now my boyfriend wants it for dessert every night! I'm debating whether to make it without the flaked coconut...it takes a little effort on the chewing end. The cream of coconut was a little hard to find; I finally found it in the "exotic foods" section of our local chain supermarket.
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Blue Cheese and Pear Tartlets

Reviewed: May 2, 2011
The filling is delicious but we weren't a fan of the phyllo cups...Made them a second time using canned crescent rolls, which I cut to bite-sized pieces and folded over/sealed. Much, much better. I think the filling might be good deep-fried in wonton wrappers - I'll try that next.
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Michelle's Famous Washed Cranberry Sauce

Reviewed: Oct. 18, 2012
This is the best recipe for cranberry sauce I've found. I usually reduce the water to 1c and cook slightly longer because I like mine thicker. Sometimes I use part OJ or add cinnamon, or both. My family loves this side dish...I use it as sandwich spread for turkey. It freezes well in little containers so you can have it all year (cranberries disappear in the northeast after the holidays...)
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Baklava

Reviewed: Dec. 20, 2014
I LOVE this recipe. I have brought it to a lot of office and holiday parties, and everyone raves. One Greek person said it was better than his mother's (shhh). I do only use 1/2 lb walnuts and one roll of the phyllo dough (so, 8oz). It makes for thinner baklava, but it's very crispy and manages to soak up all of the syrup. I'm surprised that people have written about cooling the syrup. I boil it for the last 20 minutes the baklava is baking (YES definitely pre-cut - use a *very* sharp knife so the phyllo doesn't rip or slide), and then you pull the baklava out of the oven and pour the boiling syrup over it immediately...it will run down all the cracks between the diamonds. As it cools, the syrup becomes thicker and is soaked up by the crispy phyllo. Yummmmm. (I am making it again right now...waiting for the first 30 mins to be up so that I can boil the syrup!) Oh, my pastry brush was kind of rough. I actually use a Bare Minerals blush brush (new and shampoo'd before using). The soft bristles barely disturb the phyllo.
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