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New York Cheesecake III

Reviewed: Oct. 31, 2012
Taste is great- just what you expect and want for a cheesecake. (Though I am not a connoisseur of cheesecakes, particularly "New York" style) It was my first cheesecake I ever made and here are my tips for making it turn out better than mine did: 1. by "softened" cream cheese, they mean room temperature. Don't even try it until that cream cheese is really, really soft. 2. When you cream in the other ingredients into the cream cheese, mix them thoroughly after each addition. Other comments have said that it's the eggs that shouldn't be overly stirred, so stir and mix well the dry ingredients. 3. Add one egg at a time, mix. Add next egg. I had lumpy muck for my filling because I didn't mix the ingredients in order and I didn't slowly add the ingredients to get a fine consistency (and my cream cheese was too cold). 4. the crust is yummy, but don't prebake it too long or it will be a little dry and tough. just a little though.
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Hearty Egg Rolls

Reviewed: Mar. 4, 2012
Egg rolls are fun and delicious. Made as directed, this recipe didn't have enough flavor for my husband and me, but it did get me hooked on trying more egg roll recipes!
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2 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Jan. 8, 2012
So this recipe is phenomenal. However, I almost never go out of my way to have all of these ingredients on hand at one time, so I will share the changes I've used, which are still delicious (but I have done the original recipe, which is the one that claims phenomenalability). Use cheese soup instead of cream of chicken soup, mix with the sour cream and chili powder. I used jalepenos instead of green chilies, left out the green onion and onion powder, and black olives. Once I cooked up the shredded chicken mixture, I added about half of the cheese soup mixture and mixed it with the chicken, as well as coating the pan, and once I had made up the enchiladas in the pan, I coated the top of the enchiladas with it too. (I looove that cheese soup mixture!) Salt and pepper it a little bit, perfecto.
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Red Broccoli Salad

Reviewed: Sep. 8, 2011
Great salad! I added raisins for the chewy texture, and used sunflowers instead of almonds. I also kept the bacon and the sunflowers in separate containers to use as toppings each time I ate some. I got away with 1 pound bacon. I CRAVE this salad.
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