PAZ SHAPIR Profile - (1286042)

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Member Since: Mar. 2002
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Recipe Reviews 4 reviews
Caesar Salad Supreme
Since I wanted to make this a main dish meal and my fiance won't consider anything a main dish unless it has meat in it, I added chicken to this. I bought a pound and a half of chicken breasts, seasoned it with salt and pepper, cooked it, and then put it in the refrigerator. When the rest of the meal was done, I sliced the chicken into thin pieces and added it to the salad. I also removed the anchovies since we don't like them and used reduced fat mayo. I was pretty generous with the salt and pepper for the croutons as well, but kept everything else the same. My fiance always likes all the high-rated recipes I get from allrecipes, but it's tough to get really outstanding reviews from him. This time he actually said it was probably the best salad he's ever had in his whole entire life. It was obviously a huge hit.

1 user found this review helpful
Reviewed On: Jul. 27, 2007
Cherry Cheezecake
Excellent recipe!!! With some fine-tuning -- as per the suggestion of 2 earlier reviews, I used less lemon juice and lemon zest than suggested here. I also, since I thought the number of serving sizes (4) was too small for my purpose, and had a 12 point something ounce package of silken tofu, made 50% more by multiplying all the cake ingredients besides the crust, the topping, or the lemon zest and juice by 1.5 times the amount listed. Almost all of it still fit in the 8 inch glass pie pan I used and it made bigger servings. I did NOT increase the amount of lemon zest or lemon juice, however. I kept the lemon zest the same (1 Tbsp.) and actually LOWERED the lemon juice to juice of ONE lemon. My 1.5x version made about 8 or 9 servings though, so I think the regular recipe really makes about 6. I also added the vegan all-natural Earth Balance margarine substitute to the crust, but still had problems with it -- there was two much of it, and it held together, but could have been more solid. Also it needed more flavor IMO -- I plan to experiment with other pie crusts. Given all the changes I'm making, why am I still giving it five stars? Because the texture and basic flavor alone are worth at least five stars -- this recipe came out INCREDIBLY cheesecake-like, and was the most authentic tasting and feeling vegan cheesecake I've had. I think AllRecipes should list it in the regular cheescake files too -- most meat eaters would love it. It's a little less heavy th

36 users found this review helpful
Reviewed On: Aug. 3, 2002
Chicken Cordon Bleu I
When I first served this dish to my mom, she told me she was very impressed and told me she would never have attempted to cook anything this fancy and complicated herself. I was tempted to let her go on thinking that I was a master chef who had slaved in the kitchen all day to make this instead of admitting that it was actually one of the simplest, easiest recipes I've come across. It's terrific for when you want to impress company with a "fancy" dish, but don't have much cooking expertise or time to spare.

2 users found this review helpful
Reviewed On: May 18, 2002

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