chelleafouse Recipe Reviews (Pg. 1) - Allrecipes.com (13097016)

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Virgin Strawberry Daiquiri

Reviewed: Mar. 3, 2010
Would get easily 5 stars but I made adjustments... I'm preggers & this was EXACTLY what I was craving. 1/4 c. of sugar makes it way too sweet, so just use 1/8 c. sugar & add more if you need to. 5 strawberries makes it more fruity. I went easy on the lemon juice too, more can be added at the end if needed. YAY for a recipe that makes 1 drink! I've been craving fruit so much and will probably go through my carton of strawberries just making these every night. Big plans for adding other fruits to it too!
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6 users found this review helpful

Baklava

Reviewed: Apr. 25, 2009
delicious! I never worked with phyllo dough before and it was NOT hard. It's ok to rip some sheets and have holes in some places so don't get frustrated if you have a hard time with it because you can't tell at all once it's baked. I brushed a very light coat of butter between every sheet as some reviewers suggested, that might've been why it turned out so good. I also used the suggestions from previous reviewers...1. use double or triple the cinnamon 2. double the honey mixture 3. chop the nuts pretty fine and add some brown sugar to them. I took this to my in-laws and my parents for a holiday and no one could believe how excellent it turned out compared to failed attempts they had over the years...seems like poor recipes is how baklava got its reputation for being so difficult to make, because this took time and patience, but was NOT hard. There was none of this left and everyone has the recipe now! The directions are a little confusing for the layers so i'll try to explain how i did it...there are 3 sections to baklava. 1. phyllo sheet, light brush of butter, phyllo sheet...(repeat till you have 10 sheets down with butter in between every layer) 2. 2-3 Tbs. nut mixture, phyllo sheet, light brush of butter, phyllo sheet, 2-3 Tbs. nut mixture...(repeat till you run out of nut mixture. 3. This section is the same as the step 1. (I used all of my remaining sheets of phyllo dough and it was just right). Don't forget to cut it prior to baking or the honey mixture will
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Jalapeno Popper Spread

Reviewed: Mar. 22, 2009
I followed the recipe exactly, but after each dip of the chip, oil would fill up the hole where we dipped...we tried digging into this because the top layer was yummy, but the amount of oil on the bottom of my dish was unreal and unavoidable after a while!
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Fruit Dip I

Reviewed: Mar. 22, 2009
My Mom has made this dip my whole life - try using pineapple flavored cream cheese to dip pineapples in and strawberry flavored for strawberries...my sister and I requested just about every flavor at some point and they are all fantastic!!
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Amy's Garlic Egg Chicken

Reviewed: Feb. 14, 2009
Best recipe I've tried from this site, hands down. I cut the boneless chicken breasts into 3 pieces then pounded to make medallions (just my preference)before marinating in double the egg...omg, perfect breading and the chicken was so tender it cut easily with a fork. Without a doubt my go to recipe for chicken from now on.
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French Herb Bread

Reviewed: Jan. 31, 2009
This is great as written, but I've tried it a few times with different spices, added cheese over the filling before rolling up, added garlic to the dough once...you can get very creative with this recipe & it turns out beautiful & yummy every time.
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Jay's Signature Pizza Crust

Reviewed: Nov. 18, 2008
This is a great crust & I did it the lazy way. I used 1 small packet of quick-rise yeast. Once the yeast & sugar mixture dissolved, I added everything to the kitchenaid with a dough hook & let it knead itself. I accidentally let the dough rise for close to 1.5 hrs. I also precooked the crust for 7 min. It turned out thicker than I expected but got super reviews from the boyfriend that prefers a thicker crust that's crispy on the outside (aka: not floppy at all).
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3 users found this review helpful

 
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