JanE Recipe Reviews (Pg. 1) - Allrecipes.com (13386626)

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Roquefort Pear Salad

Reviewed: May 26, 2009
This is a marvelous, luscious salad with a combination of strong flavors to appeal to an adult palate. I made the salad for just my husband and myself, but I will certainly want to show-off with it the next time we have guests. The strong flavors from the roquefort, vinegar, the mustard, and pears (or apples) sparkle together and they are accentuated by the carmelized pecans. Then, the creamy texture of the Roquefort and the avocado contrast with the crunchiness of the pears and pecans. I made a few modifications to the recipe. I substituted Granny Smith Apples for the pears because I could not find ripe pears and did not want to have to wait for pears to ripen. I liked the addition of the winey, cruchy apples, but I am anxious to try pears next time. I used three avocados instead of only one. The extra avocados add a mellow flavor that contrasts with the other strong, sharp flavors. I will certainly use it repeatedly. Just a hint: people who like this recipe should also try the "Spinach and Goat Cheese Salad with Beetroot Vineigrette" recipe that can be found on this site. It has somewhat similar combination of strong flavors set against the sweetness of carmelized nuts.
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Apple Pie by Grandma Ople

Reviewed: Jan. 19, 2009
This is the best apple pie I ever had. I made it for a family Thanksgiving get- together and everyone loved it. I brushed the bottom of the pie shell and the top of the lattice with egg whites. I also deleted half of the cinnamon and all of the white sugar so that those flavors would not compete with the tangy taste of the apples.
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Spinach and Goat Cheese Salad with Beetroot Vinaigrette

Reviewed: Jan. 19, 2009
Wow! This recipe juxtaposes the strong flavors of beets, vinegar, and goat cheese with the creamy texture of the goat cheese and the crunch of walnuts and adds the sparkle of the caramelized sugar. It was a treat. I sprayed that walnuts with a cooking spray to help the sugar stick to them. I added a little beet juice to thin the dressing.
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Cauliflower Cheese Pie

Reviewed: Dec. 3, 2008
I really enjoyed this dish for the interaction of the flavors of the cauliflower, thyme, potatoes, and cheese (I used Colby in place of Cheddar). Every step of the cooking required more time than stated in the recipe stated, but that might have been caused by my methods. My crust may have been thicker than others' because the pan was smaller, so it needed an extra 10 minutes to bake. Using frozen cauliflower, I found that the vegetable and seasoning mixture needed another 10-15 minutes to keep it from being too crunchy and I needed to add a little water to keep it from sticking. Finally, I had to bake it for an extra 10 minutes to set the custard. I also reduced the garlic by half and added quite a bit of fresh curly parsley. The only drawback I found to this dish is that the preparation required a lot of time with nearly continuous tending until it was assembled and went into the oven.
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Mandi's Cheesy Potato Soup

Reviewed: Nov. 30, 2008
Yum. Mani's soup is a wonderfully tasty, comfort food. My family loved it. I left out the cheese and two cups of the milk, then served the cheese on the side to allow people to use it to taste. My family found that they liked it better without the cheese. Next time, I will try using just a bit of sharp cheddar cheese as a garnish.
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