Joan Recipe Reviews (Pg. 1) - (14798379)

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Spanakopita II

Reviewed: Jan. 13, 2014
I did alter the recipe slightly. I combined this with a friend's scaled-down version of what he uses in his catering business. I added about 2 cups of thinly sliced crimini mushrooms, upped the feta to 16 ounces, crumbled (buy the block/chunk feta rather than buying pre-crumbled. It's more moist.) I also added two cloves of minced garlic and about 1 to 1-1/2 tsp dried rosemary (I prefer fresh, but my bush died.) The two tips I would offer are: DON'T CUT THE PHYLLO!!! It's so prone to tearing as-is, trying to cut it just aggravates this. Instead, I buter about 1/2 of the sheet, then fold it on top of itself lengthwise. It works out just the same as if you cut it in half, then layered it. On some of them I used just one sheet of phyllo (two layers) and on others, I layered one sheet on top of another, then folded it onto itself, for a total of 4 layers. (I added slightly more filling to these.) I still haven't been able to figure out which way I prefer it. I think with the larger layers & more filling. Another suggestion is to shape it into rolls, rather than triangles -- less fussing. Next batch, I freeze, to see how well they turn out! I can definitely see adding these to my entertaining collection.
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Hot Bean Dip

Reviewed: Jul. 4, 2013
This was dissapointing. I love cheese, but I have to say, this recipe had FAR too much dairy. It completely overwhelmed the beans. Perhaps it would benefit by using just the sour cream or just the cream cheese, and reducing the other cheeses by half. Quite frankly, there are enough variations of bean dips out there, and I am a pretty good and creative cook to begin with, I don't think I'll waste any time trying to salvage this recipe through experimenting with different proportions.
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BBQ Miso Chicken

Reviewed: May 31, 2012
This is a good recipe, but not spectacular. I think it's a great starting point. The chicken is nice and tender, but a little uninspired. Next time I'll try either using sake instead of beer, OR sticking with the beer, but adding a generous amount of minced or grated fresh ginger.
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Grandma's Sour Cream Raisin Pie

Reviewed: Mar. 31, 2012
I've never had sour cream raisin pie before, so I have no basis of comparison. I am therefore, giving it the benefit of doubt, with three stars instead of only two. The pie was very easy to make, the instructions produced solid results in terms of appearance & texture, but--it is so sweet! Also, the meringue actually tastes salty. Maybe that's an attempt to counterbalance the sugar-laden filling -- who knows. I thought the seasonings worked nicely together, except for the overwhelming sweetness. Maybe I'm not the best judge, as I'm not really a fan of cream or meringue pies to begin with. I usually enjoy a TART fruit pie.
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