verodup Recipe Reviews (Pg. 1) - Allrecipes.com (11746575)

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Impossible Coconut Pie II

Reviewed: Mar. 17, 2014
Nobody like it.
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2 users found this review helpful

Double Tomato Bruschetta

Reviewed: Apr. 29, 2013
Made exactly as per recipe but did brush the bread with olive oil prior to toasting under broiler. EXCELLENT recipe! Will make again!
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Rosemary Pesto-Crusted Lamb Steaks

Reviewed: Mar. 26, 2013
Makes a very nice crust. I cooked it in the oven on 425 degrees (convection)for 15 minutes to avoid losing the crust and it was perfect. Meat was medium-rare and the crust had a slight crispiness. There's a lot of pesto for 2 steaks though, I found the crust to be a bit thick for my taste.
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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Mar. 6, 2013
Considering the rave reviews I was expecting this to be spectacular. I followed the recipe perfectly and marinated over night and I found it to be good but not great by any means
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Cherry Pie IV

Reviewed: Aug. 22, 2012
I'm writing this review for the filling only as I make my own crust. I used 4 cups frozen dark cherries that I thawed and drained ahead of time. If you are using anything but sour cherries I suggest you reduce the sugar to about 3/4 cup. Also if you are using pure almond extract versus immitation almond extract I suggest adding only 1/8 tsp as using 1/4 tsp overpowered everything else. I suggest putting about 1/4 Cup of the 3/4 cups sugar directly on the bottom crust with about 1Tbs flour and cook your pie on 450 for about 15 mins and then reduce heat for the remainder of the cooking time. This allows the sugar to caramelize on the bottom and prevent a soggy bottom crust. I do this with all my fruit based pies. Note that if you do this then that leaves 1/2 Cup sugar for the filling. Last but not least I agree with other reviewers that you don't need to cook/boil the filling before hand. Just toss the cherries with almond extract, sugar and cornstarch let sit 10 mins and add to pie crust. It will boil in the pie while cooking and will not be liquid at all (make sure you allow enough time for cooling down though)
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Blueberry Raspberry Pie

Reviewed: Jul. 20, 2012
Generally very good pie. The only thing that I did not like was the overwhelming lemon flavour because of the grated lemon peel. I grated the peel from a fresh lemon and it was waaaayyyy too strong tasting and overpowered the other flavours. Maybe the recipe was meant for store-bought dried lemon peel? I will make it again but will not include the lemon peel at all. I might also try a half-half mix of white and brown sugars. As with other reviewers, I put about 1/4 of the sugar mixture directly on the bottom crust to ensure it wouldn't get soggy. I do this with all of my fruit-based pies.
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Jamie's Cranberry Spinach Salad

Reviewed: Jun. 21, 2012
My go-to salad. The recipes for the dressing makes a lot so be careful not to add it all in at once!
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Fresh Rhubarb Pie

Reviewed: Jun. 8, 2012
So simple and so good! I think I will put a portion of the sugar and flour mixture directly on the pie crust for all of my fruit-filled pies from now on as it prevents the crust from getting soggy. Thanks for the great tip!!!!
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Flourless Chocolate Cake I

Reviewed: May 24, 2010
Very rich and chocolaty! I find that it is closer to fudge than cake in consistency. Overall excellent gluten-free dessert. One piece of advice: do not try making this in a springform pan - I found out the hard way that springforms let water in when placed in a water bath and had to start over.
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