SOPHIEJJ Recipe Reviews (Pg. 1) - Allrecipes.com (1266493)

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Spinach Quiche

Reviewed: Mar. 26, 2003
This took a while to cook, in part because i kept checking it, cutting a small section in the middle and getting a lot of water come up. I recommedn that you REALLY let the spinach dry out. I thought I had squeezed a lot of the water out, but I think it could have used more. AS long as the top is firm and crusty (with the cheese) your quiche will be done and will REALLY be enjoyed by everyone! (I used a ready-made pie crust found in the diary section of the grocer's.
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3 users found this review helpful

Streusel Apple Coffeecake

Reviewed: Mar. 26, 2003
This is a very goos cake and was thoroughly enjoyed by everyone at a recent Spring brucnh. I will warn the future bakers with a few tips: 1) This takes at least 60 minutes, if not more. I think I wound up cooking it for almost 70 minutes because the apple section seemed gummy when I first turned the cake out of the pan. I wound up putting it back in the pan (no major feat!) and putting it back in the oven after it had cooled for the 15 minutes. 2) Put a cookie sheat under the bundt pan in the oven because the batter JUST fits and you might get a tiny spill. I am sure you could also do this with muffins, but the layering in each muffin cup might take time.
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26 users found this review helpful

Tandoori Chicken II

Reviewed: Mar. 17, 2003
The best is to use skinless boneless thighs, for the added flavor of the dark meat. My husband loves this and because he is on a low carb diet, it is very easy to make with some roatsed asparagus or steamed brocolli for an "ethnic break," for the typial low carb fare.
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11 users found this review helpful

Mum's Irish Apple Pie

Reviewed: Nov. 13, 2002
This was rated by my husband as "excellent pie, baby." I did make some variations and let me say right now that this is my second pie this week and I am NOT good at rolling dough. It didn't look as good as it tasted because I can't seem to make the dough as thin, pliable and uniform as others can. I don't think this has as much to do with the recipie than with my inability to do proper pastry. My variations include: Jonagold apples (next time I will use granny smith because these were too sweet) and instead of 1/2 T of nutmeg, I used 1 t. of cinnamon and 1/2 t. of nutmeg and a tiny dash of allspice. Also, I cut the apples into chunks rather than slices and put the pie into a 425 degree oven for 10 mintes and then reduce to 350 for another 35 minutes.
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28 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 24, 2002
ALWAYS A HIT! The pudding makes them so soft and stable in the oven. People can eat 4 or 5 and still want more! I usually cut the recipe in half.
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0 users found this review helpful

Shrimp and Feta Cheese Pasta

Reviewed: Jun. 24, 2002
I have made this again and again for my husband. I almost always have shrimp in the freezer I can defrost, so all I have to pickup from the store are tomatoes and feta. I ususally don't use wine in my cooking much, but it certainly makes it a restaurant-style dish.
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1 user found this review helpful

Best Tuna Casserole

Reviewed: Jun. 24, 2002
This is a standard in my house. My husband really loves it. I ususally do not add the potatoe chips and double the mushrooms. I often cut the entire recipe in half (really only feeding 2 people) and add onion powder if I don't have an extra onion handy on a weeknight.
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1 user found this review helpful

White Chocolate Macadamia Nut Cookies III

Reviewed: Jun. 24, 2002
These were a hit for a potluck. Based on other comments, I also did 1/2 shortening and 1/2 butter to prevent the spreading. I used a 3.5 oz jar of nuts and 1 6 oz bar of white choc. and added about 1/4 cup of white choc. chips to make up 1 cup.
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2 users found this review helpful

Greek Style Potatoes

Reviewed: Jun. 24, 2002
These are great with the Grecian Pork tenderloin. Because you cover the dish, they aren't roasted, but almost steamed. I used 5 potatoes and still had plenty for the 4 people I was serving.
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3 users found this review helpful

Grecian Pork Tenderloin

Reviewed: Jun. 24, 2002
This recipe was a hit for my Sunday dinner last night. My pork was 1.8 lbs and I didn't know if I should slice it or not before putting it on the grill. I did slice it and it took about 20 minutes to reach medium. I also made half as much marinade and that was perfect.
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1 user found this review helpful

 
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