Zandrae Recipe Reviews (Pg. 1) - Allrecipes.com (10312581)

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Traditional Mashed Potatoes

Reviewed: Jun. 26, 2007
Just HEAVENLY!! So creamy, tasty and left my tastebuds wanting more...!!! Made qty exactly as stated aside from melting the butter with the milk & adding some fresh chopped parsley to mix. Used this with beef strogannoff and was an absolute hit with the guests! The secret is definately in the warm milk and in my case also melting the butter. Will definately make again and again!5 Stars!!!!!
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8 users found this review helpful

Chocolate Mousse I

Reviewed: Jun. 15, 2007
A WOW factor recipe I've been making for years and I was glad to find the same recipe on this site. I always use good quality dark cooking chocolate and ensure the chocolate is melted very slowly to avoid clumping before mixing in the yolks and rum or brandy. A real winner of a recipe and everyone thinks I'm a 5 star chef when I serve this one up with fresh whipped cream to finish!
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6 users found this review helpful

Homemade Chicken Parmigiana

Reviewed: May 26, 2007
Absolutely Delicious! I made the sauce only as I already had premade coated chicken schnitzels but AUTHENTIC Italiana this definately IS! A winner in the recipe department and I will definately make again. The hint of cream throughout really tantalises the tastebuds! 5 Stars all the way!
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4 users found this review helpful

Dark Chocolate Cake I

Reviewed: May 26, 2007
Perfect Recipe and tasted amazing! Be warned though, this is a recipe for serious chocolate lovers only! Very rich and decadent! I will definately be adding this to my secret recipe collection!
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1 user found this review helpful

Sam's Famous Carrot Cake

Reviewed: May 26, 2007
This is AMAZING! So Moist and filling and the flavour even develops more beatifully over the days. I First made this for mothers day and my mother claims this IS the BEST carrot cake ever tasted. Family has requested it again and again and also makes a lovely morning tea snack as it is quite an enormous cake to get through! Only thing I did first time was omit the raisins (personal preference) and divide mixture into 3 pans for a 3 layer cake used with "cream cheese frosting II" from this site. Second time around I halved the ingredients and still made a wonderful 2 layer cake. My only suggestion is to use your food processor throughout various stages to cut down on time and convenience which then makes this quite a quick cake to prepare. This is definately going to become a "secret" family heirloom for me as well. Thank you Brian for sharing!
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336 users found this review helpful

Cream Cheese Frosting II

Reviewed: May 26, 2007
Absolutely Wonderful! I've now used this recipe to frost and layer numerous carrot cakes. My only trick is too let chill in the refridgerator 1/2 - 1 hour to firm up the spreading consistency. Other than that it suits my taste well and you will have a little bit more to play with. 5 stars all the way!!
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4 users found this review helpful

World's Best Lasagna

Reviewed: May 3, 2007
John's recipe is a MUST to try! Having never been a fan of Lasagne and cooking it for the first time after reading so many wonderful reviews and being tempted I am definately going to cook this again and again having enjoyed cooking and especially eating it SO much. My variations: Unable to find Sweet Italian sausage I finally found Spicy Italian Pork Sausage infused with Fennel. Fennel is definately the secret ingredient here as it adds such a wonderful flavour and aroma to the recipe. After reading reviews I did not add ANY salt, and used 1/4 cup red wine instead of water. Considering I halved the ingredients I ended up having enough sauce left over to use as a Pasta sauce(depends on how much sauce you like in a lasagne) so now I have an extra meal frozen on the go, ready for when I want a quick easy dinner. This also cuts beautifully and doesn't fall apart apart. A REAL winner John and an addition to my favourite recipe collection. Like another reviewer I'm telling you, this recipe IS A MUST!
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Crab Quiche I

Reviewed: Apr. 16, 2007
Just absolutely delicious and very very tasty! I decided to divide the mixture into mini quiche sizes using my muffin tin lined with puff pastry (made about 10) so I could freeze some off for during the week. I used whole egg mayonnaise for a fuller flavour and replaced the swiss cheese with shredded tasty chedder as I didn't have any swiss on hand. I also added 1/4 cup of sweet diced bell pepper, 1/4 cup of cooked diced bacon, a few splashes of Tabasco sauce and cracked black pepper to taste. Mine took about 25-30 minutes to cook and they rose beautifully. I have to say this is THE best quiche I've ever made and the ones left in the freezer won't last long. I will definately make these again! 5 stars all the way!!!
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5 users found this review helpful

 
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