TDACTILE Recipe Reviews (Pg. 1) - Allrecipes.com (1199134)

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Asparagus Wrapped in Crisp Prosciutto

Reviewed: Jun. 17, 2006
I just made and ate these and loved them! I used a bit of cream cheese and cut my proscuitto slices into thirds and found it to be the perfect amount for a nice spiral without too much saltiness. No seasoning required with all the flavor of the proscuitto.
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Chocolate Cherry Cake III

Reviewed: Apr. 22, 2005
This is an amazing cake. I am a huge fan of homemade cakes, but made this in a pinch (based on an ingredient search for what I had on hand). The texture was velvety and the flavor impressed this baker BIG TIME. (It was even better the next day.)
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Pan-Roasted Steak and Onions

Reviewed: Apr. 15, 2005
I used a horseradish mustard and garlic salt instead of dijon and plain salt and I skipped the onions altogether (allergies). I pierced the meat before marinating for 45 minutes (during which, I flipped the meat to evenly marinade). Other than that, I followed the recipe to the letter and this was the VERY BEST a flank steak has ever turned out for me. It was fork tender, with intense flavor. You may have to adjust the cooking time depending on the thickness of your cut, but I was thrilled with the flavor and tenderness of the marinade.
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3 users found this review helpful

Baked Ziti IV

Reviewed: Jan. 19, 2003
I cook in double (or more) batches and freeze one for later. Freezes best with pasta cooked al dente. Reheats very nicely. One of my favorite recipes from this site
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 20, 2001
I have made these several times. The texture and the spice is always heavenly. I made double batches for my Christmas cookie trays. Thanks Beth.
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Banana Cranberry Bread

Reviewed: Nov. 26, 2001
I used my leftover candied sweet potatoes instead of banana and WOW. Very moist, very delicious and very happy to use my leftovers in such a creative way.
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15 users found this review helpful

Mediterranean Stuffed Chicken

Reviewed: Nov. 11, 2001
I chose this recipe for a "beggar's dinner party" where each couple brought an ingredient and a bottle of wine. It was perfect! We served it with pasta and marinara and sauteed mushrooms on the side. It seemed no-fail and was ready by the time we finished our appetizer.
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Cheese Fondue

Reviewed: Nov. 11, 2001
I served this during cocktail hour of a small dinner party and it went over very well! I did add some mild cheddar, as it is a family favorite, and I also served it with cauliflower, brocolli, and granny smith apple slices. I look forward to making it for holiday parties.
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2 users found this review helpful

 
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