Eriluo Recipe Reviews (Pg. 1) - Allrecipes.com (13182061)

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High Temperature Eye-of-Round Roast

Reviewed: Aug. 22, 2010
Hubby loved it and although I was skeptical it turned out great. Like others, I seasoned to our tastes, but it was perfect. Will only cook an eye-of-round like this from now on!
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Penne with Chicken and Asparagus

Reviewed: Mar. 7, 2010
This is an excellent base recipe. I followed it 90%. I marinated my chicken breasts first in balsamic dressing, substituted fresh asparagus for frozen, used 1 cup of chicken broth instead of 1/2 cup, and at the end when I put in the 2 tbsp of olive oil, I also added two tbsp of butter as well. Instead of parmesan, I used romano. I will make this again!
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1 user found this review helpful

Cream Cheese Blueberry Pie

Reviewed: Dec. 27, 2009
Good recipe. The only things I did differently was to use already prepared dream whip instead of heavy cream and I used a full package of cream cheese (8 oz), instead of 4 oz. I noticed the crust did get soggy the next day, but perhaps if you eat it all up, you won't have that problem :)
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Black 'n' White Cheesecake Bars

Reviewed: Dec. 27, 2009
Really great recipe. I have made this twice to rave reviews. The only variation I made was to use chocolate cookie crumbs instead of the graham cracker crumbs. Looks and tastes great.
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Toffee Chip Thins

Reviewed: Dec. 27, 2009
Ok, so the recipe as it stands is not the best. The dough becomes very thick and heavy, so much so, that you have to use your hands to stir in the toffee chips, chocolate chips and coconut as a spoon is useless. The temperature of 375 degrees is way to high and I burned 2 batches of cookies as a result, because the high sugar content caramelizes the cookie bottoms and burns quickly. Perhaps if you lower the temperature to 325 and cook on parchment lined baking sheets, you may have more success, but the recipe as it stands gives substandard results. But I managed to salvage the remaining dough into a cheesecake crust and topped up with a simple cheesecake mixture and it turned out beautifully. Here is what I did: I patted the cookie dough into a 9x13 teflon pan. Preheated the oven to 325 degrees. I made a cheesecake mixture with one 8 oz. pkg. cream cheese, one 14 oz. can of condensed milk, one egg and one tsp. vanilla extract. I beated the ingredients until smooth and then poured it over the crust. On top of the cream cheese mixture, I put 1/2 cup of chocolate chips and 1/2 cup of toffee bits on top. I baked the cheesecake in the oven for 25 minutes at 325 degrees and cooled it on the counter, then refrigerated for a few hours until ready to serve. Very satisfying for a sweet tooth. Hope this helps potential others if attempting to make this recipe as is.
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Awesome Slow Cooker Pot Roast

Reviewed: Jan. 31, 2009
Instead of using water, I used beef broth and I cooked baby carrots and tiny whole potatoes with this and it was perfect. The next day we used the leftovers, added a can of peas & carrots to a 8 x 8 pyrex pan with a bisquick cheddar crust on top and had beef pot pie! Two great meals from one roast!
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4 users found this review helpful

Rib Eye Steaks with a Soy and Ginger Marinade

Reviewed: Jan. 31, 2009
I made these last weekend and added a bit more hot sauce and it was perfect. The longer you soak the meat the more flavourful they are. Great marinade!
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1 user found this review helpful

Cranberry Meatballs

Reviewed: Jan. 18, 2009
This was a good recipe, although I modified it slightly. I halved the recipe as 7 portions was too much food. In the meatball portion of the recipe, I didn't have soy sauce, so I used worcestershire sauce instead. The meatballs came out perfectly, nice and soft, and I cooked them in the oven as explained, but before I covered the meatballs with the sauce, I flipped them over, so they could be cooked evenly on both sides. Next time I would lower the temperature 25 degrees, as I used a pyrex pan. For the sauce, instead of cranberries, I used 3/4 cup of lingonberries and 1/4 cup of blueberry preserves. I used garlic BBQ sauce and prange juice instead of lemon juice. Once the sauce simmered and then cooked on the actual meatballs, the flavours blended perfectly. I would definitely make again and perhaps attempt a version in the crockpot :)
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Melt - In - Your - Mouth Shortbread

Reviewed: Jan. 18, 2009
I used the helpful hints of previous reviewers to my advantage. To whip and mix, I used a food processor and used a spatula every few minutes to scarpe and mix. I cooked the cookies for 10 minutes maximum at 350 degrees on teflon baking sheets, and they were lightly golden brown on the bottom. The recipe I found made few too many cookies, so next time I'd double the recipe and perhaps add a splash of vanilla. I made half plain and the other half I rolled in walnuts and filled the thumbprint with strawberry preserves. Definitely a good basic shortbread recipe to fancy up or keep simple :)
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Bachelor's Creamy Pumpkin Soup

Reviewed: Dec. 26, 2008
This was very simple and taste. I added whipping cream instead of table cream and used minced garlic instead of powder. Came out really nice and tasty.
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Green Salad with Cranberry Vinaigrette

Reviewed: Dec. 25, 2008
The concept for the salad is great but the dressing was a bit less than be desired to my tastes, so I bought a bottle of Kraft Olive Oil Raspberry Vinaigrette to serve along with this salad. I used Craisins and also added Red Pears and Green Apples for Christmas Colours.
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Pumpkin Pie Squares

Reviewed: Dec. 25, 2008
I baked this in a 9 by 9 pan, as suggested, and baked it beforehand for 15 minutes as suggested before adding the filling. As these were more dense using a smaller pan, I had to bake much longer than suggested, and the crust ended up a bit too dark, so as suggested I would probably eliminate the crust baking the next go around or maybe limit it to 5 minutes, as the crust needs to be cooked but not overbrowned. The taste was like pumpkin pie, but I might try the addition of nutmeg and pumpkin pie spice.
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Beef Bourguignon III

Reviewed: Dec. 24, 2008
This came out so good that I was requested to keep this as a regular in my repetoire. I seasoned my meat with kosher salt so it came out a bit salty and I used a bit more broth and wine than called for, but all in all a great dish which I may try doing in the slow cooker the next time.
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Ruth's Roquefort Cheese Ball

Reviewed: Dec. 24, 2008
I've made this twice in the last two weeks to rave reviews. I used 4 ounces of blue cheese (the Danish Rosenberg Mellow Blue kind)and I used red onion instead of cooking onion and added a few more dashes of Frank's Red Hot Sauce and a generous pinch of cayenne. I have used both chopped pecans and walnuts successfully.
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11 users found this review helpful

 
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