Charli B Recipe Reviews (Pg. 1) - Allrecipes.com (12815560)

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Mexican White Cheese Dip/Sauce

Reviewed: Jul. 3, 2014
This is really good! I just finished making it a day ahead of my party. I am planning on warming it slowly in a mini-slow cooker. I did not measure my milk so it is a little thin - I am planning on adding more cheese to thicken it more. I will also add some Rotel tomatoes and chilis when I reheat. Getting the right cheese makes all the difference! I purchased my white American cheese at the deli counter in Kroger sliced in 1/2 inch pieces for cubing. this is WAY better than Velveeta dip or the queso blanco in a jar.
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Tiramisu Cheesecake

Reviewed: Aug. 1, 2012
I have now made this twice and each time it has turned out great. Other reviewers gavincreasing ideas for modifications - increasing coffee liquor to 8 tbs. i used 16 oz of marscapone instead of 8. Once I thoroughly mixed cream cheese, marscapone and sugar I pulled about 3/4 of a cup out and reserved. Everything was mixed very well before adding eggs - once eggs are added only use stir feature on mixer to incorporate. This prevented air from being mixed in and this preventing the top from cracking during baking. I made my cheesecake in a loose bottom tart/quiche pan and it lurked great - popped right out. Reserved cheese and sugar mixture was beaten with some heavy whipping cream to make pretty swirls on top of each piece. I cut six pieces of kitchen string the width of pan, then laid them out over the top of the cooled cheesecake in a spoke pattern. This helped guide where I put the piped swirls (middle of each slice).
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Spicy Grilled Shrimp

Reviewed: Aug. 1, 2012
This was pretty good. I thought it gave good flavor but was a bit bland for the " spicy" title. I marinated my shrimp for several hours so I did not add the lemon juice till a half hour before. I will make it again but will combine with another spicy shrimp recipe that I have.
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Rosemary Ranch Chicken Kabobs

Reviewed: Aug. 1, 2012
This was wonderful! We have a local pizza place that makes really good ranch dressing and I used it for this marinade. I made a triple batch so that i had some left over as sauce and enough for alot of chicken. Put cubed chicken into gallon sized bags then split marinade into thirds - 1/3 in each bag them 1/3 left over. Marinaded overnight and skewered the next day. Tender, juicy and delicious. Our dinner party guests said it could rival any of the Mediterranean restaurants in our metro Detroit area. Served with rice pilaf and it was spectacular. I did not put in the sugar as some other reviewers mentioned.
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Sensational Sirloin Kabobs

Reviewed: Aug. 1, 2012
This was really good. I made it for a dinner party and it was a big hit. I did not put veggies on my skewers - just the beef. Made the marinade and put beef into it on Tuesday afternoon. Put the skewers together on Wednesday night then put them in freezer since my party wasn't till Friday. I had to make them ahead since I was going out of town till Friday afternoon. Really, really good beef! In place of garlic powder I used the squeezable stuff from produce department. I also used Montreal steak seasoning in place of lemon garlic seasoning. I felt these changes added to the flavor. Next time I will make more marinade and hold some aside so that I can reduce down and brush on meat while cooking. Served with rice pilaf and Rosemary ranch chicken for those non beef eaters.
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