jlaslo Recipe Reviews (Pg. 1) - Allrecipes.com (13986797)

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Tiramisu Layer Cake

Reviewed: Jun. 3, 2014
Wow! This recipe is amazing. I followed the recipe exactly, but took the advice of other reviewers and let the cake sit in the fridge overnight after pouring the coffee mixture over the cake. Also, I found that I could have used more coffee mixture, a little more filling, and more cake (although the last was a rookie mistake, I did not distribute the thirds evenly which affected presentation but not taste). I made it for a birthday party and immediately received a request to make it again for another party. If you're thinking about trying this cake, do it! Delicious!
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Apple Pie by Grandma Ople

Reviewed: Nov. 29, 2013
This was the best apple pie I have ever made! I got tons of compliments on the taste. I've never been an apple pie fan, but this recipe changed my mind and this will now be my go-to holiday dessert. I read many reviews before making the pie and it was worth it because there are many helpful hints in the reviews. At the suggestion of other reviewers, I added 1/4 tsp of cinnamon and nutmeg to the sugar mixture to boost the flavor. If you're worried the Granny Smith apples will be too tart, you don't need to worry, the sugar mixture balances out the flavor. A sweeter apple would make this a very sweet pie. Unless you're going for a super sweet flavor, stick with the Granny Smith or another tart apple like Braeburn. A tip for those having trouble with bottom crust sogginess - try throwing the pie dish with just the bottom crust (no filler) into the oven for about 8 minutes before filling. This is a practice I learned when making pot pies and it's useful in this recipe because it keeps the bottom crust from becoming overwhelmed by the sugar mixture. If you choose to try this method, give the crust a minute or two to re-conform to the shape of your dish before adding the filling. You do not need to adjust your baking time if you pre bake the bottom crust; that is only to keep it from becoming soggy. You should still bake your pie for the full baking time.
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Indian Chickpeas

Reviewed: Aug. 5, 2012
I have made this twice now, and love this recipe. I add 1 tsp of ground cumin, 1 tsp ground coriander and 1/4 tsp cayenne pepper. We love garlic in my house so I also add 2 additional cloves of garlic. This is good over basmati rice, or even with saltine crackers! One additional thing- after cooking, I like to let this sit in the fridge overnight to let the flavor really set in. But it tastes great when eaten right away too.
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Best Marinara Sauce Yet

Reviewed: Jul. 24, 2012
This recipe was wonderful. I had fresh tomatoes and herbs from my garden that I had to use or lose, so I substituted fresh tomatoes for the can of stewed and used all fresh herbs (oregano, basil, rosemary, parsley). At the suggestion of other reviewers, I upped the spices to my family's taste. I recommend starting with this recipe and then tasting as you go - very easy to make adjustments as you go along. However, I would DEFINITELY take the advice of others and cut the oil in half. I did not cut the oil and my sauce had too much.
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Ranch Crispy Chicken

Reviewed: Feb. 18, 2012
I made this recipe exactly as described. My family loved it! It is extremely easy and perfect when you don't have a lot of time - I put sweet potato fries in alongside the chicken and everything was done at the same time.
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Angela's Awesome Enchiladas

Reviewed: Nov. 20, 2011
I made this for a dinner party and it received rave reviews! I made my own enchilada sauce and added a handful of freshly chopped cilantro but otherwise followed the recipe as written. It was a hit and I'm sure to make it again.
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Marinade for Steak I

Reviewed: Sep. 13, 2011
This is the best steak marinade I've ever used! I marinated a chuck round (after tenderizing) for about 6 hours prior to grilling, and it came out great! We had people over for dinner and everyone commented on how wonderful the steak was. My modifications: I took the advice of other reviewers and added some A1 to the mix. I also used white wine vinegar because I didn't have red on hand. This was a wonderful and easy recipe and I'll definitely use it again.
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