EGRACE1 Recipe Reviews (Pg. 3) - Allrecipes.com (10593863)

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Chocolate Bar Fondue

Reviewed: Feb. 22, 2010
Awesome! I used half milk chocolate, half dark chocolate -- otherwise I think this would be sickeningly sweet. I also used brewed coffee in place of the hot water/instant coffee. The coffee taste wasn't very noticeable, just enough to make a nice dipping consistency. Made it in the crock pot, as another reviewer suggested -- melted chocolate and cream together on low for 2 hours, then add the coffee and sugar. Perfect! The pot was licked clean.
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4 users found this review helpful

Cookie Balls

Reviewed: Dec. 21, 2009
Tasty, but a gigantic mess and not worth the hassle. My dough was very sticky even after refrigerating, and immediately melted when dipped in the coating. The result was not attractive!
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3 users found this review helpful

Simple Garlic and Basil Pesto

Reviewed: Oct. 20, 2009
Good flavor for chicken and pasta dishes! I froze mine in ice cube trays and enjoyed it all winter. I did leave out the brazil nuts and I like it this way. No other changes to suggest.
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0 users found this review helpful

PHILADELPHIA® 3-STEP® White Chocolate Raspberry Swirl Cheesecake

Reviewed: Oct. 20, 2009
This cheesecake TASTES awesome. The presentation left a lot to be desired -- as it cooled, it cracked and the jam marbling sunk so it looked rather caved-in and unappetizing. Fortunately, my guests weren't concerned wtih appearances and raved about the flavor. Next time I want to try mixing the jam into 1 c. of the batter, and then marbling the batters together. I think this will even out the consistencies and make it bake (and cool) better.
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9 users found this review helpful

Spinach Bacon Quiche

Reviewed: Sep. 8, 2009
As written, it gets three stars from me -- the consistency is not great and the spinach far outweighs any other flavors. With the changes suggested by others (therefore making an entirely different recipe), my guests and I give it 5. I used 5 eggs, 1 c. milk, and 1/3 of the recommended spinach and it was excellent.
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Broccoli Chicken Roli

Reviewed: Aug. 26, 2009
The filling is very tasty! I did have almost half of it left over. If I packed any more into the roll, I didn't think it would heat through and would have made for a very messy presentation. I plan to eat the leftover filling heated up on buns. You could easily halve the filling, or make two rings.
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0 users found this review helpful

Spaghetti With Marinara Sauce

Reviewed: Aug. 24, 2009
I added a couple shots of red wine to cut down the bitterness... the sugar didn't seem to be enough. Good basic sauce with lots of room to doctor up the spices to your liking!
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1 user found this review helpful

Bacon Ranch Pasta Salad

Reviewed: Aug. 24, 2009
Much like my old standby "Suddenly Salad," but SO much better with fresh ingredients! Make the equivalent of two boxes of salad mix. Very tasty... no changes to suggest.
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2 users found this review helpful

Bacon and Tomato Cups

Reviewed: Aug. 24, 2009
I did not care for the biscuit dough shell, as the doughy-ness overwhelmed the very tasty filling. Next time I will use phyllo dough, as others have suggested. For the filling, I used just enough mayo to hold it together -- probably about 3 T. If made as directed, I think the mayo greasies would overwhelm the other flavors. Less is more!
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2 users found this review helpful

Extra Easy Hummus

Reviewed: Jul. 6, 2009
Tried this one because it was tahini-free and was disappointed. Not much flavor and a weird canned-bean aftertaste.
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0 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 6, 2009
EXCELLENT! SO GOOD on the grill! I omitted the sugar and salt as there is plenty of sodium and sugar in the remaining ingredients. The recipe also makes a LOT of marinade. You could easily halve it and still have plenty to marinade four chicken breasts, eliminating some waste in the process.
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Pasta e Fagioli a la Chez Ivano

Reviewed: Dec. 22, 2008
Absolutely awesome! Made according to directions and wouldn't change a thing. The leftovers do get very thick when refrigerated -- I attribute this to the gelatin in the consomme. May try it with beef broth next time.
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1 user found this review helpful

Displaying results 41-52 (of 52) reviews
 
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