poczesku Recipe Reviews (Pg. 1) - Allrecipes.com (10176209)

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Billy's Favorite Gingerbread Spiced Coffee Syrup

Reviewed: Dec. 18, 2007
This was okay, but too much trouble for such little taste. Will probably just buy the next batch.
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Salsa II

Reviewed: Dec. 18, 2007
Cooking and then cooling this made a huge difference. Very good!
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Tiramisu Layer Cake

Reviewed: Dec. 18, 2007
Doubled the Kahlua everytime it was called for :-) Made a difference in flavor, and very good! To make the cake look professional, freeze the cake layers, then trim the sides and tops to be flat and cylindrical with a long-bladed knife with fine teeth before you stack them. I wanted the mascarpone cheese to stack tall so I froze the cake inbetween stacking each layer. I found I did not need to increase the filling called for. I had trouble keeping the whipped cream from running or separating, so I added WhipIt to it, worked fine and the cream stayed put. I also kept this cake very cold during assembly and before I served it. I shaved chocolate to adorn the top with curls, and placed whole coffee beans in a line around the base. I wanted to take a picture but the cake was gone before I could even get the camera! Delicious!
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4 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Dec. 18, 2007
Wow! Just make sure you fully drain the artichokes so that it doesn't get runny or the juices don't separate. This was sooooo good!
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2 users found this review helpful

Buckeye Balls II

Reviewed: Dec. 18, 2007
I used natural crunchy peanut butter and added graham cracker crumbs to the middles to add texture. Otherwise I think these would have been too rich or too sweet, but these turned out fine! I also didn't bother using a double boiler, I just stuck the chocolate in the microwave with margarine for a few seconds.
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Italian Bread Bowls

Reviewed: Dec. 18, 2007
It's pretty hard to overcook these. If anything, the crust just gets crustier! I serve these bread bowls with dips, and tear up the middles and serve them on the side. If you don't like your bread too dense, don't knead it half way through the rising process. Just lightly punch down and split them before shaping them, and then bake them immediately after they rise.
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3 users found this review helpful

Crab Dip

Reviewed: Dec. 18, 2007
Served this in a bread bowl, beautiful presentation. I used red onion and diced it well, also gave it some color. Delicious! Gone in a matter of minutes!
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Apricot Cream Cheese Thumbprints

Reviewed: Dec. 18, 2007
These were really good for thumbprints. The lemon this recipe calls for is perfect! I still found them a little plain so I drizzled a glaze of confectioners sugar, milk, and rum extract over the tops. I used all different types of preserves for these. Yum!
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Caramel Heavenlies

Reviewed: Dec. 5, 2007
These are absolutely amazing and so easy! Increased the mini marshmallows. The graham crackers on the bottom make the perfect base because they're light end crispy and balance out the chewiness of the rest of the cookie. Use any kind of nut with the recipe. I've made it over and over, but they never last long.
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Peanut Butter Candy Bars

Reviewed: Dec. 5, 2007
I didn't really like these - very heavy and fudgy, and just too sweet. Mine wouldn't hold together at ALL unless they were stored chilled, maybe I did something wrong. The chocolate top would secrete this oily residue, and it made my stomach hurt after only a few bites. It did taste like Reese's cup... only it made me feel a hundred times worse after eating one. Sorry, just not my taste.
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Emily's Famous Marshmallows

Reviewed: Dec. 5, 2007
I'd definitely say it tastes like marshmallows... but the consistency just isn't fluffy or light enough in my opinion. These came out very very chewy. Interesting concept.. but I wasn't very "wow"-ed.
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Apricot and White Chip Cookies with Almonds

Reviewed: Dec. 4, 2007
I only used half a cup of butter, and I had no brown sugar so I substituted white. I would do brown next time though, as the white chocolate and apricots are sweet enough as it is. Deeeeeeeeeelish!
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Amazingly Good Eggnog

Reviewed: Dec. 3, 2007
Left ou the rum, so it was more sweet than most eggnog. I found a few drops of rum extract gave it a nice flavor though. I only had heavy whipping cream, so I only added two cups of that and replaced the rest with regular milk and it was still sooo thick and creamy! Added a dash more of nutmeg, also replaced the whole cloves with a tablespoon of ground cloves. The key is not to cook this too fast or too long. I ended up finding some traces of curdled bits so I whisked it virgorously and then ran it through a seive. Wonderful, festive recipe!
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Cream Cheese Penguins

Reviewed: Dec. 3, 2007
Huge hit! For the filling I used softened whipped cream cheese - the onion & garlic flavored type, and blended it with some softened goat cheese for extra flavor. Piped with a ziploc bag, definitely read other reviews for tips first to make this easy! Everyone loved these!
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Sesame Noodles

Reviewed: Dec. 3, 2007
I don't know, I'm not a picky eater but these just seemed like plain and oily noodles with little taste. I really think there's just too much oil in this. I would say to reduce it, but it isn't worth trying again in my opinion, just wasn't my taste. Will probably look for something more flavorful.
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Sauteed Garlic Asparagus

Reviewed: Dec. 3, 2007
I used olive oil instead of butter. I like my asparagus well-done, so I covered and simmered then in 1/4 cup of rice vinegar (for some tang) for an extra 10 minutes after the sautee. Garnished with salted peanuts. Delicious!
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Caramel Bars

Reviewed: Nov. 30, 2007
These were HEAVEN! I did some alterations though. Omitted the chocolate & doubled the crumb mixture, and started with a graham cracker crust along the bottom of my 9x13 pan (pre-baked at 10 minutes before the first crumb layer was added). I replaced the walnuts with chopped almonds, but I would not recommend doing this. IF YOU'RE GOING TO SUBSTITUTE THE NUTS MAKE SURE THEY ARE SOFT. Pecans or something would have worked great but the almonds were too hard of nuts combined with the amount of chewiness in this cookie (rough against my teeth to chew so much!) Still, this recipe is superb!!!
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French Bread

Reviewed: Nov. 18, 2007
The bread was okay, but it doesn't remind me of french breadat all. I wouldn't eat this loaf cold, it was only enjoyable fresh out of the oven. The taste is pretty bland. the bread is way too dense and yeasty. Next time I will try adding a bit of sugar, less flour, and letting it rise another round before baking it. Until then, still looking for a French bread recipe.
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Baked Apples

Reviewed: Nov. 18, 2007
I always bake these with no butter. Just sugar, cinnamon, and allspice in the well. I cover the apple in tin foil. You're left with the juices from the apple brewing in the core with crispy bits of cinnamon sugar in the flesh of the apple. The best way to eat an apple in my opinion :) The worst part, is that you have to wait for these to cool before you can dig in. But always worth it!
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Crackle Top Molasses Cookies

Reviewed: Nov. 16, 2007
Doubld the spice, replaced half the white sugar with brown, and baked for 10 minutes a batch. All matters of preference. Still came out PERFECT!!! These were crispy on the outside, soft and chewy on the inside. They need to cool for quite a while before you attempt transporting them. Well worth the wait!!
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