Eliece Recipe Reviews (Pg. 1) - Allrecipes.com (10358526)

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Spinach Stuffed Chicken Breasts

Reviewed: May 27, 2008
I liked it... so did the kids I watch! So that's a definite plus! :)
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3 users found this review helpful

Brandy Simple Syrup

Reviewed: Apr. 12, 2008
very good. I used this for a wedding cake I made for my sister. turned out wonderful :)
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16 users found this review helpful

Amazingly Good Eggnog

Reviewed: Feb. 16, 2008
I didn't "cook" the eggs because I only use organic free-range eggs from a family I know. (You have a 1 in 30,000 change of getting sick from eating regular raw eggs... the changes are even smaller using organic free range). Very good.
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3 users found this review helpful

Party Punch IX

Reviewed: Feb. 16, 2008
amazing. loved it.
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3 users found this review helpful

April's Roasted Red Pepper Cheese Ball

Reviewed: Feb. 16, 2008
it was good. I got many compliments from it, but I thought it was missing something
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3 users found this review helpful

Mango Chutney Cheese Ball

Reviewed: Feb. 16, 2008
very good. a little sweet, but definitely a keeper
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2 users found this review helpful

Pumpkin Cheesecake II

Reviewed: Oct. 13, 2007
excelent. I made a few alterations to mine, but it turned out amazing. The first time I made this my fiance forgot to get the cracker crumbs at the store... so, if you don't have anything else, CHEERIOS will work!! the graham crackers are best, but I found that the cheerios worked nicely too - just make sure they're crushed up completely or the crust with be "chewy". also, I added 1/2tsp cinn and 1/4tsp nutmeg to the crust - added a very nice taste to it. Let's see, for the topping - if you just use the rest of the heavy cream that's fine, but add about 3tsp of powdered sugar, about 1/4 to 1/2 tsp cinn and one drop of vanilla to really make it taste good. (it won't taste heavily sugared or spiced at all). And if you're thinking of something even more daring, make the whip cream as above, but also make a caramel drizzle to go over that and on the plate. It will look and taste amazing :)
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7 users found this review helpful

Chocolate Sheet Cake III

Reviewed: Sep. 30, 2007
I made this into a mocha chocolate cake by adding espresso... turned out amazing. very moist - this one is a keeper!
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2 users found this review helpful

Pumpkin Roll I

Reviewed: Sep. 30, 2007
This was very good. Very easy!!
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4 users found this review helpful

Zucchini Cobbler

Reviewed: Sep. 30, 2007
I love this! My friend and I have made this a ton in the last month! The key is to making sure the zucchini is very tender when you're cooking it in the lemon juice (about 10 minutes), put you don't want it mushy. If you do this right, it WILL turn out better than apple crisp :)
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3 users found this review helpful

White Chocolate Cake

Reviewed: Aug. 4, 2007
The frosting turned out perfect, but I didn't care to much for the cake. As stated before about this recipe, it is more of a sponge cake than your "ideal" cake.
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2 users found this review helpful

Di's Delicious Deluxe Deviled Eggs

Reviewed: Aug. 3, 2007
Loved them! Will make again!
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2 users found this review helpful

Emily's Famous Chocolate Shortbread Cookies

Reviewed: Aug. 3, 2007
Not terrible, but definitely not the best.
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2 users found this review helpful

Chocolate Cappuccino Cheesecake

Reviewed: Jun. 17, 2007
Turned out amazing. This recipe is a little tricky - so you will most likely need to have experience with cheesecakes to have it turn out "prefect". But keep at it and it will be well worth it. This is one of the best I've made, according to others!
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2 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Jun. 11, 2007
Loved it. I'm making this for the THIRD time tonight! Everyone who tried the last one said it was better than my mom's cheesecake... and that's saying a ton! A couple things though.. make sure you check it 15 minutes early. If it looks done in the over it will be OVER DONE on your plate! Tap the side of the pan with a spoon and if it jiggles as "one piece" rather than like jello, it's done. if it doesn't jiggle at all it's over done. And, If you're using a springform pan, you can put prachment paper on the bottom and it will just slide off the pan easly when it's time to cut it. And as for cutting perfect, clean pieces - run a clean, long, thin knife under hot water. Quickly dry it off with a towell and slice straight down and out. Repeat for EVERY SLICE! Yes, it will take a while - but you'll have beautiful, perfect slices. ^_^
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409 users found this review helpful

Raspberry Sauce

Reviewed: May 25, 2007
This sauce is amazing! I used Chambord Liqueur Royale and the flavor it gave the raspberries was absolutely wonderful! I highly recommend this recipe!!!!
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5 users found this review helpful

 
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