Tay Recipe Reviews (Pg. 1) - Allrecipes.com (10209499)

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Irish Cream Chocolate Cheesecake

Reviewed: Feb. 6, 2014
Excellent recipe! I doubled the crust, pressing the excess up the sides of the pan, which left a little "wall" of crust sticking up above the top of the cake -- not an intended result, but one I plan to repeat! Soooooooo pretty! I also increased the Irish Cream in the cake to 1/3 cup. Decadent! **Note: I used a "steam bath" -- placed a pan of hot water on the rack below the cake while cooking. Helps prevent cracking! Also, make cheesecake a day ahead, so it can set (in the fridge) overnight.
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9 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Apr. 14, 2010
the first time i cooked this, i followed the recipe, and it was very good. the second time i cooked this, i made some changes, and it was unbelievable! used a 4 lb pork loin (not the tenderloin), doubled dry onion mix, water, red wine (i just used a cooking wine), and garlic (but not the soy sauce!). added about 3 tblsp worcestershire sauce and a little more than 1/5 tblsp each rosemary & thyme. cooked on low approx 11 hours. W-O-W!
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6 users found this review helpful

Baklava

Reviewed: Dec. 7, 2009
outstanding recipe! i used a mix of nuts, not knowing which would be best. got RAVE reviews from everyone who tried it, and even some bribes to make more! when cutting before baking, don't cut all the way to the bottom. leave about half an inch to an inch uncut, and finish cutting after adding the sauce and letting it cool.
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3 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Dec. 7, 2009
what a delicious recipe! but definitely DOUBLE the topping, at the least, as it's really the best part. i'm going to try tripling the topping next time. yes, it's just that good! ;)
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0 users found this review helpful

Pear Blueberry Crisps

Reviewed: Mar. 13, 2009
Fantastic recipe! I used frozen blueberries, which produced A LOT of juice, so I think I'll use fresh whenever possible. Definitely double the topping; it really makes the dessert! This recipe doubles (triples... quadruples... ha ha) quite well.
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0 users found this review helpful

Green Beans with Bread Crumbs

Reviewed: Mar. 13, 2009
This dish has been a huge hit every time I've made it. I use unsalted sweet butter instead of oil, and I mix the cheese in along with everything else (instead of just topping the beans). Once it's all mixed up, I pop it all in the oven at 350* for 10-15 minutes. Yum! :)
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2 users found this review helpful

Apple and Orange Chicken

Reviewed: Mar. 13, 2009
this was very different from my usual dinners. to be honest, i wasn't sure i even liked it when i took that first bite. but after the third bite, i was hooked! i think this would be great with a stir fry over some rice.
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0 users found this review helpful

Meaty Spaghetti Sauce

Reviewed: Mar. 13, 2009
Excellent recipe! Very thick and spicey, almost a cross between spaghetti sauce and chili. I actually had some of the leftover sauce the next day by itself. I did leave out the pepperoni because so many people said it made the sauce greasy, but I think I'll add it next time for some extra kick. This recipe takes a good bit of work, but if you have the time, it's well worth it! Next time I make it, I think I'll use it in a lasagna. It would be perfect for that! :)
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0 users found this review helpful

Cookie Balls

Reviewed: Mar. 13, 2009
I've made these a couple of times now, and I always get rave reviews. The only complaint I have about them is that they don't last long enough! :) I've used both a candy coating and a bark coating, and I think I like the bark better. It coats them a little thicker, and offers more of a crunch before you get to the soft middle. I also chilled the balls before I dipped them in the coating, which made things much easier. They didn't turn out as pretty as I thought they would, but the taste more than makes up for that. Make sure you make enough to send some home with your guests, because I guarantee they will want to take some!! UPDATE: I used peanut butter sandwich cookies with the vanilla candy coating last time, and they turned out divine! 16 oz PB cookies, 8 oz cream cheese, and 8 oz creamy peanut butter. Wow!
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9 users found this review helpful

Cornish Game Hens with Rice Stuffing

Reviewed: Jan. 23, 2008
This is an awesome recipe that has gotten me high praise each time I've made it. I've altered it just a tiny bit though; I use thinly sliced almonds instead of slivered, season the hens (inside and out) with salt, fresh cracked pepper, and garlic, and add a little garlic to the rice while it's cooking. I also have to cook the rice longer than indicated... usually 45 minutes to an hour. Maybe I'm not cooking it on a high enough heat... in any case, it's a smash hit every time!
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2 users found this review helpful

 
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