Illisil Recipe Reviews (Pg. 1) - Allrecipes.com (10088252)

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Alfredo Sauce

Reviewed: May 7, 2013
I made this recipie as described with one minor change. I simmer the garlic in the butter for a few minutes before adding the cream. This brings out the oil-soluble flavors and aroma of the garlic, infusing them into the butter. Aside from that I followed this recipe to the letter and it comes out perfectly!
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2 users found this review helpful

Fudgy Chocolate Cream Pie

Reviewed: Mar. 22, 2013
Followed the recipe to the letter and this tasted very floury and cornstarchy. I would not make this again!
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Feb. 3, 2013
Great recipe! One of the few recipes on Allrecipes that is perfect as is. Make it the way it's written and it'll come out perfectly.
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1 user found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Jan. 13, 2013
Just made this and it's delish'! The only thing I would change is that I put the tomatoes, tomato juice, and basil in the blender before cooking. I just pulsed it until smooth. I used two cans of San Marzano tomatoes in juice and one can of tomato sauce. I used two table spoons of dried basil instead of the fresh basil. Aside from this things this recipe is perfect as is! A real keeper!
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Chocolate Cornstarch Pudding

Reviewed: Jan. 3, 2013
I would have given this five stars execpt for one problem. The recipe says let it boil, some viewers say dont let it boil. I've found that letting it boil is let important than how much it thickens up while it's on the heat. When it gets to a syrupy consistancy and thickly coats the back of the spoon, then remove it from heat, whether it's boiled or not.
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Italian Spaghetti Sauce with Meatballs

Reviewed: Jan. 2, 2013
My four star rating is based on the accuracy of the recipe. Follow the instructions and it'll turn out pretty good. One thing I would say is that the meatballs were horribly bland. To fix it simply, add 1 tsp of salt to the meatball mixture. To fix it the best, use another meatball recipe. I've made a few tomato sauce based recipes, and one tip I can give is when using whole canned tomatoes, pulse them in the blender to smooth them out before putting them into the sauce, or put them through a food sieve. Without this step, you'll find huge chunks of tomato in your sauce which make it difficult and unpleasant to eat. Also, be sure to remove the bay leaves before serving, these become papery or leathery when cooked, and are unpleasant to eat.
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Creamy Vanilla Ice Cream

Reviewed: Feb. 21, 2011
This recipe came out perfectly, smooth and creamy. There are so many recipes on Allrecipes that don't require eggs, and people complain that the ice cream is hard/grainy. And that so many people don't realize is that it's the eggs that make the ice cream smooth and creamy like you like. This recipe is perfect as is. Also, if you want it to taste like Baskin Robins Vanilla use powdered sugar instead of regular.
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8 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Nov. 23, 2010
I wanted to make a terikayi sauce to use on pre-cooked chicken strips. This recipe was perfect, I had this in a chicken teriyaki sandwich wrap. Delicious. I only changed the white sugar to brown sugar, as I have read on other recipes that teriyaki sauce comes out better that way. Also, if your concerned about salt then, try using a low sodium soy sauce. That's what I had on hand and used and it was great!
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Burger or Hot Dog Buns

Reviewed: May 8, 2009
I followed the recipe to the letter, but these didn't come out like I pictured. They taste great, but they're way too dense for hot dog or hamburger buns. Maybe they should be allowed to rise longer, or rise in a humid area. The recipe as written gets 3 stars.
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1 user found this review helpful

Garlic Bread Fantastique

Reviewed: Mar. 24, 2008
This was perfect except for the 2 teaspoons of oragano. I just added one and it was absolutely fantastique!
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2 users found this review helpful

Easy Pizza Sauce I

Reviewed: Feb. 20, 2008
Shouldn't even get a star. There are some thing which don't need to be home made, and take my advice this is one of them.
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Cream of Mushroom Soup I

Reviewed: Feb. 18, 2008
Out of this world good, make exactly as instructed and it comes out perfect. Wonderful with a bread bowl. Will make again!
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1 user found this review helpful

Jay's Signature Pizza Crust

Reviewed: Feb. 15, 2008
This came out really super. I tried makeing Domino's Pizza-style bread sticks with this recipe and they came out perfect. Don't change a thing. Will definitely make again and again!
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Exquisite Pizza Sauce

Reviewed: Feb. 15, 2008
Wow, I was suprised by this because it got so many other great reviews. We did not care for this, the honey made it too sweet, and for whatever reason it was just too thick and goopy. Definitely will not make again.
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Rich and Simple French Onion Soup

Reviewed: Feb. 6, 2008
This was intensely good and sarisfying! I added 2 tablespoons of flour when I was carmelizing the onions. Letting the onions carmelize causes chemical changes in them which result in better flavor, so I carmelized them which took about 30 minutes. I also added 1 tablespoon of parsley flakes & a tablespoon of pepper. I ate this with a bread bowl recipe from this site, lining the bottom of the bowl with melted cheese so it wouldn't leak. Perfect and filling, thanks so much!!
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Spanish Flan

Reviewed: Feb. 5, 2008
The custard part of the flan was OK, but the "carmel" was just a big mess. It turned into a hard glass like candy on the bottom of the baking dish, and is difficult to clean. There must be a better way.
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French Bread

Reviewed: Feb. 2, 2008
This came out just as I intended, crust was nice and golden, crispy, crunchy and crusty on the outside and soft and chewy on the inside. Exactly what I wanted. Thanks. I did add an extra pinch of salt, and a table spoon of suger in hte first step. If you want less dense bread let is rise longer. Also, if you cut the lines in the top of the bread BEFORE you let it rise the second time, that prevents it from falling in (and becomming more dense) when you bake it. What I think might be really great is to coat the bread with garlic butter, before rolling it up. I think it would make wonderful garlic bread.
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181 users found this review helpful

Baked Potato Soup I

Reviewed: Feb. 1, 2008
THIS WAS AMAZING!! My granmother made soup just like this when I was little, and when I tasted this I instantly remembered that. Thank you so much for the recipe!! I made a few changes based on the reviews of other cooks. I reduced the flour to 3 table spoons, which is just under 1/4 cup, other cooks said it was too thick. I only used 4 cups of milk, (used half and half milk because that's what I had) and followed the advice of other reviewers, and added 1# 14oz. can of chicken broth. I only added 1 onion because that's all it needed. This made a GREAT MEAL with the italian bread bowl recipe also found on this site!!
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Italian Bread Bowls

Reviewed: Feb. 1, 2008
I cut this recipe in half, because I read reviews of this comming out flat, and I'm glad I did. The bread itself tastes fine and would be great with a soup or stew, but mine, like so many other reviewers came out as flat blobs. Does anyone have a solution to this?
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Mom's Country Gravy

Reviewed: Jan. 31, 2008
This was my first attempt at white gravy. It came out VERY THICK, thicker than pudding and tasted like bland chip beef. I took the advice of other reviewers and used bacon drippings instead of oil. That was the main thing flavoring this, the drippings; I cannot imagine how bland it would have been with plain old oil, or even butter. Also, I added about half a pack of diced bacon to this for extra flavor. But ultimately it was a waste, the flavor is nothing to get excited about, a little bland really. Also, you might want to cut this in half before making it, because 4 cups of gravy is A LOT!! If I were to make this again I might cut the amount of flour in half, as it really became to thick to be practical.
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