chunshahab Recipe Reviews (Pg. 1) - Allrecipes.com (12890553)

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Chantal's New York Cheesecake

Reviewed: Jan. 22, 2013
In less than two months, I made it twice. The taste was phenomennal! Everybody loved it and everyone begged for more (that is why I made it the second time!). Followed some suggestions:1> grease the side of the pan 2> use a water bath and 3> keep the oven door closed until the oven 100% cool (6,7, 8... hours, whatever it is requires) and 4> chill in the fridge over night. I am making it again for a party! Thanks for this easy and fabulous recipe!
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Quick and Easy Alfredo Sauce

Reviewed: Nov. 27, 2012
Fabulous! This is my first time making Alfredo sauce. Mixed with chicken, broccoli and pasta. Baked in the oven. Everybody LOVED it. It is simply a very tasty sauce. Made the following changes based some of the reviews: 1> added fresh garlic (minced) 2> added a little bit oregano 3> added a couple of dashes of nutmeg. I cut everything in half since I don't need that much sauce. Thanks for shairing!
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World's Best Lasagna

Reviewed: Oct. 11, 2012
Made this many, many times. Everytime it is a big hit. I always make the meat sauce one day ahead. Then just assemble it the next day. A delicious meal to feed a crowd.
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Good Old Fashioned Pancakes

Reviewed: Feb. 22, 2012
I saw your recipe long time ago and printed it out. Now it is weathered too. :-). Made it so many times exactly as you stated, it is perfect every single time. Everybody just loves it. Sometimes, I made a little change. I replace the sugar with 1 mashed banana. It is wonderful too. Thanks!
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A Banana Bread

Reviewed: Feb. 20, 2012
I tried this recipe back a while ago. And it is the best banana bread I have never made. Everyone who have tried it and loved it! As with anything, I always cut down on the sugar. That is just personal preference. Also the baking time, I don't think I bake that long. Again it could be the difference of the ovens. Once I smell the bread, I just use the tooth-pick to check it out. Sure will make it again and again and again. Thanks, Chef John.
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Fig and Olive Tapenade

Reviewed: May 1, 2011
This is fantastic. I wish I could give it 10 starts. I made it for last night party. It was gone in no time. And I did not make a little. I made a big bowl of it. Everybody, simply everybody LOVE it. I was nervous about making it. Because some reviews commented on about the rosemary. Here is what I did: 1> I took another reviewer's suggestion, replaced rosemary with oregano 2> I made it two days ahead time 3> Just because I worried about the missing of rosemary, I crushed a little bit rosemary and boiled it with the fig. It is so, so good. Definitely will make again. Thanks Anne for the wonderful recipe.
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