Joy Recipe Reviews (Pg. 1) - Allrecipes.com (10231160)

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Chantal's New York Cheesecake

Reviewed: Feb. 27, 2009
Relatively easy to make, and this is the only cheesecake I've made (so far) which did NOT crack. Very yummy!
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New England Clam Chowder I

Reviewed: Jul. 23, 2009
Like some of the other reviewers for this recipe, I thought the chowder was a bit watery, so I added a tbs of flour and two tbs of cornstarch. This helped thicken it somewhat. Otherwise, this tasted delicious! I had no trouble making this recipe, and I've never done chowder before.
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Macaroni and Cheese with Veggie Bacon

Reviewed: Sep. 4, 2009
I left out the dry mustard, added a couple more slices of bacon, halved the parsley, and sprinkled some bread crumbs on top. Definitely very creamy and one of the best mac and cheeses I've ever tasted! Maybe next time I'll try tossing in some veggies.
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Libby's® Famous Pumpkin Pie

Reviewed: Sep. 4, 2009
My first pie ever! The recipe was amazingly easy to follow and the consistency was perfect - not mushy, but not overly solid like cheesecake, either. I've never been a huge pumpkin pie fan, but this one won me over. Serve with some whipped cream and you're good to go!
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Bake Sale Lemon Bars

Reviewed: Sep. 4, 2009
The lemon bars tasted good, but I wouldn't say they were jaw-dropping amazing. Somehow, the bars turned out to be very thin, even though we followed the recipe exactly and spread the mixture into a 9x13 pan as directed. Definitely do not put back in the oven for more than 20 minutes as ours came out with VERY crisp bottoms. Maybe I'll try again someday - I do love lemon bars.
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Mini Cheesecakes I

Reviewed: Sep. 5, 2009
Instead of crumbling wafers, I spooned boxed graham cracker crumbs onto the bottom of each muffin liner and was surprised to find that they baked pretty well. These sunk down in the middle after removing from the oven (see cheesecake baking tips) the first few times I made this recipe, but I've gotten a little better and the dips aren't as severe anymore. Anyhow, the cherries fill up the holes pretty well. =)
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Spanish Flan

Reviewed: Sep. 5, 2009
This was my first time making flan, and I guess I didn't really know what to expect. The consistency wasn't as smooth as I'd liked, but the taste was fine.
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Simply Lasagna

Reviewed: Sep. 5, 2009
Super easy lasagna recipe that came out a bit dry for my tastes. Next time, I'll add a bit more cheese and maybe some more meat.
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White Chocolate Raspberry Cheesecake

Reviewed: Sep. 5, 2009
This is an awesome recipe if you manage to get it right. I say "right" because I've always had trouble with overboiling the raspberry sauce and end up not having enough to mix into the cake. =( I've never tried the chocolate cookie crumb crust, but instead opt for a graham cracker crust and think it tastes just fine.
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Hong Kong Style Egg Tarts

Reviewed: Sep. 5, 2009
Very tasty and easy to make! There was more crust than custard, though, so I suggest making the crust thinner and when you run out of egg mixture, make more of just the mixture to fill the extra shells.
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Seafood Pasta Salad

Reviewed: Sep. 5, 2009
I left out the celery and added cubed carrots instead. The sauce wasn't as thick or creamy as I liked, but (since I was on a diet) it still worked out fine. Also, if you don't like the sour taste, use less of the vinegar. This was my lunch/dinner over the course of three days, and it kept pretty well in the fridge!
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Simple Tiramisu

Reviewed: Sep. 5, 2009
The taste was fine, but everything turned out a bit mushy.
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Crab Quiche I

Reviewed: Sep. 15, 2009
ALMOST five stars. Although the quiche turned out to be very fluffy, smooth, and pretty tasty anyhow, it definitely needed a bit more flavor, and I wished I had some hot sauce on hand. I substituted cheddar cheese for swiss, diced yellow onions for green, and (as recommended) added an extra egg and a tablespoon of garlic powder. Don't skimp on pepper - I was afraid my guests would be overpowered by it, but it was nowhere close to enough.
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Crab Dip

Reviewed: Feb. 27, 2011
Followed another reviewer's advice and reduced the cream cheese to 8 ounces and upped the mayo to 3/4th of a cup. Also used a bit more garlic powder and liberal amounts of both black and cayenne pepper since I like lots of kick to my food. Without the additions, I think it would've tasted a bit bland to me. I also didn't use breadbowls, but instead baked this in a 9" cake pan (didn't have any other dishes). Served it with chips cold for an office party and warm while visiting my boyfriend's family. Personally, I liked it cold better, but people enjoyed it both ways!
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Hot Peanut Sauce

Reviewed: Feb. 27, 2011
This was good, but I wish I had a better idea what 6 servings was before I added it to my 6 ounces of mung bean noodles, 1 pound of turkey, and 20 florets of broccoli dish. The sauce was simply not enough to coat the noodles thoroughly, so while the sauce tasted great, the noodles they were supposed to be coating were dry. Then again, I love to drench my noodles in peanut sauce. I would recommend doubling the recipe if you're making dinner for more than one person and save any leftovers in the fridge for later. Double the cayenne pepper, too, if you want more kick.
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Yakisoba Chicken

Reviewed: Feb. 27, 2011
3.5 stars. I liked it, but it didn't really wow me and didn't taste much like the yakisoba you'd find in teriyaki joints, which was what I was expecting this to taste like. I did buy a bottle of tonkatsu sauce instead of making the sauce from scratch, used vegetable oil instead of canola oil, and used mushrooms instead of cabbage (not a fan of it). I'll make the recipe again if I'm feeling in the mood for yakisoba, have the ingredients on hand, and feel too cheap to go out and order the real thing.
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Turkey Tetrazzini II

Reviewed: Feb. 27, 2011
This came out REALLY creamy, even after sitting in the fridge for close to two weeks and having to reheat it every time I had a meal! Never have I made a casserole which didn't dry out after a couple of days and begin to take on the "this is definitely leftover food" taste. I followed another reviewer's suggestion and tossed in some garlic with the butter and used some pepper then as well. Sprinkled lightly with Italian-seasoned bread crumbs on top and baked for only 40 minutes in a giant 10" springform pan (it was the only pan big enough to hold everything).
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Japanese Chicken Wings

Reviewed: Feb. 27, 2011
Amazing! These had so much flavor and my very picky boyfriend liked them so much he started eating right out of the pan after these came out of the oven! I didn't have wings on hand, so I used six whole drumsticks instead. First, I seasoned them lightly with some salt, pepper, garlic powder, and cayenne pepper. I probably didn't need the full cup of flour to coat, either. Fried them in the butter three at a time, about eight minutes per batch. Put them in the oven and baked for 45 minutes, basting at minutes 15 and 30. The vinegar was overpowering when opening the oven, BUT the meat was oh-so-juicy and tender. Will definitely be making again sometime.
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Oregano Chicken

Reviewed: Feb. 27, 2011
My boyfriend and I made this last night for dinner with a side of baked potato. We used four large chicken thighs instead of breasts (neither one of us is a fan of white meat), but followed the recipe for the sauce. Oh, we also seasoned the meat with salt and pepper beforehand to give it extra flavor. For the thick thighs, we had to bake them for 60 minutes, basting every 15 minutes. I'm not a huge fan of oregano, but the chicken came out very moist and tender, and the flavor wasn't bad.
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Baked Potato Soup

Reviewed: Mar. 1, 2011
At first I was a bit skeptical of a soup that didn't call for any sort of meat besides bacon garnishes, but decided to give this a shot because of the high reviews. I'm glad I did, though, since I couldn't stop eating it! Followed the recipe almost exactly, but per other reviewers' suggestions, reduced the basil to 1/2 a teaspoon and increased the flour to 4 tablespoons. I didn't have any large potatoes, so I cubed 5 smaller ones instead (left the skin on since I was in a hurry). This turned out to be way too many potatoes in proportion to the liquid, so I think next time I'll just stick to two or three. These I tossed in right when I added the chicken broth and cooked nicely in the time it took for the soup to boil and then simmer. I also like things with more kick as well, so I doubled the pepper and the hot pepper sauce to 1 teaspoon each. Even though the recipe says it makes 4 servings, I still have enough for two more small meals. Looking forward to it tomorrow!
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