EGRACE1 Recipe Reviews (Pg. 1) - Allrecipes.com (10593863)

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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

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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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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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

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

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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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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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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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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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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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

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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Cider Cheese Fondue

Reviewed: Feb. 22, 2010
Tried all the fondue tricks I could read about here, but this still turned out a gloppy, chunky mess -- good flavor. It looked great going into the fondue pot, but quickly chunked up... no amount of added cider could save it. Tried some lemon juice, too, that's supposed to break down cheese, but it didn't work. My guests were gracious about the taste.
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Citrus Fondue

Reviewed: Feb. 22, 2010
The sleeper hit of my fondue party! Got rave reviews from everyone. I scaled it up to 15 servings since it makes such a tiny amount as written. I did use the grated peel of a whole lemon and a whole orange, because 1/2 tsp. called for in the scaled version seemed like it wouldn't do much for flavor. I also added 3/4 c. of apricot jam, for the simple reason that I had some in the 'fridge. Made a nice sunny color, wonderful smell. In addition to fruit, we dipped shortbread cookies, marshmallows, and bread cubes in this one. Also thought of drizzling it over angel food cake, or serving as a sauce for a fruit salad. Lots of possibilities!
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Shortbread Cookies II

Reviewed: Feb. 22, 2010
Easy, tasty, versatile. I rolled mine and cut with mini cutters -- they held their shape well and did not puff or spread. We dipped them in Chocolate Bar Fondue and Citrus Fondue from this site... excellent!
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3 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Mar. 17, 2010
Lives up to the hype! Followed exactly and it resulted in pefectly peeled eggs. I will not be afraid to make deviled eggs for parties now!
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Marinade for Chicken

Reviewed: Jul. 7, 2010
Enhances the "grilled" flavor of chicken on the grill and keeps it nice and juicy, but doesn't give it much extra kick. I halved the recipe and had plenty for 6 breasts, and marinaded for 12 hours. I also omitted the salt.
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Pretty Chicken Marinade

Reviewed: Jul. 26, 2010
Best marinade I've tried this summer! My family agreed it was their favorite of the three others I've tried. I marinaded 8 chicken breasts for 10 hours -- great taste on the grill, nice and juicy. I did not have reduced-sodium soy sauce and it was a little salty for my taste... I will try it with reduced-sodium soy as directed next time.
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No Bake Chocolate Oat Bars

Reviewed: Aug. 24, 2010
I made these for a quick chocolate fix without heating up my kitchen on a 90-degree day. Good flavor, but they get a weird consistency when they come out of the fridge to room temperature -- sweaty, oily, spongy. It might have to do with the weather here. If I try them again, I'll try them in January when the humidity and temperature are more cooperative.
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Buster Bar Ice Cream Dessert

Reviewed: Aug. 24, 2010
Just like my grandma's recipe! Don't use anything smaller than a 9x13 pan, though -- I used an 8x10 because it was the only one clean. The chocolate didn't set up well because it was too thick.... but it still had the perfect flavor! I used as many peanuts as I could cram on there, too, the more the better. Yum!
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7 users found this review helpful

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