Rose Zagaja Recipe Reviews (Pg. 1) - Allrecipes.com (15689420)

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Rose Zagaja

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Rock Salt Encrusted Prime Rib

Reviewed: Jan. 1, 2012
Made this last night! Triple love it!! Needed a lot more water for the paste. Not a big deal. Also used Kosher salt, and it worked just great! I agree with others who recommended the Johnny au jus! It really is the best!
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5 users found this review helpful

Cheese and Bacon Potato Rounds

Reviewed: Mar. 23, 2014
To die for! So easy! I used 3 potatos since these were just for a snack during a game. Sadly, half of one of them was bad. But it still made enough (there were four of us). Dipped the slices in melted butter. Put on a foil covered cookie sheet. Salt & pepper. 20 mins at 400. Flip. Salt & pepper other side. 20 mins at 400. I put heaping teaspoons of bacon bits (real kind, but store bought) on each. Then huge heaps of cheddar/jack on top. Sprinkled a little more bacon on top of that for color (we don't care for the onions). Back in at 400 for a few minutes. Voila! We each had 4 or 5. Still had 3 leftover. Plenty!! Better than regular potato skins, and a lot less work! Just YUMMY!
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2 users found this review helpful

Quick and Almost-Professional Buttercream Icing

Reviewed: Apr. 5, 2014
To die for! This is only the second time I've made icing from scratch. Omigoodness! So very tasty! The guys loved it! Definitely will make again and again. It was a bit too stiff for piping (I'm not experienced so I put the icing in the bag, and I just couldn't squeeze it out). Saved it for a few days later. Brought it to room temperature. Added a couple more tablespoons of heavy cream. Perfect!!
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1 user found this review helpful

Best Marinara Sauce Yet

Reviewed: Sep. 9, 2014
Made this tonight. The guys LOVED it (I don't like anything with tomatos). The prep time took me more like 30 minutes. But that is because (gasp) I have never minced garlic before. I usually use the powder/salt. Decided to take a chance. It took me a while. I did make adjustments from other reviewers. Did 2 cloves garlic. Added basil, brown sugar and a tad of Italian seasoning. Also, made sure I got the salt free stewed tomatos. Reduced the olive oil (I don't measure, just eye it). Also did not use the wine. My husband does not like wine based sauces. Instead, I used 1/2 cup of the pasta water (A tip I learned from Alton Brown). The guys said it tasted like they were at a restaurant! Yay me!
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Chocolate Cobbler

Reviewed: May 17, 2014
It certainly didn't look attractive when it was done. But it tasted pretty good. I think I ate it too soon. The chocolate lava/pudding part was extremely liquidy. I may try using less water the next time to see if that helps. My husband thought it was too sweet. I'm on the fence about that and may reduce the sugar amounts. I just wish the phase of "spooning" that flour/sugar/cocoa/milk/vanilla was pourable. Sort of reminds me of when I make lasagna, where you have to strategically spoon the ricotta mix. I like to make things spread evenly. I sifted the sugar/cocoa over the batter. It was uneven. I used a flat, plastic spreader to level it evenly. I agree with another reviewer that you should put the baking dish on a cookie sheet.I don't know. I think I need to play with the recipe more before it works to my satisfaction.
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Juiciest Hamburgers Ever

Reviewed: Apr. 14, 2014
They were moist. I left out the cayenne, as I'm not a fan. The worchestershire was a bit overpowering for my taste. Used garlic salt. Probably not enough because I didn't taste it. I think I will play around with it more because of the moist factor - probably from the egg, evaporated milk.
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Sue's Hot Fudge Sauce

Reviewed: Apr. 14, 2014
Really good! Like some others, I added more cocoa (1/2 cup more). Just cuz I'm a chocoholic! I stuck with the rest of the recipe as is (didn't cut down on butter). For the 7 minutes of boiling, I whisked pretty frequently. Almost constantly. Not quite. Did not use a blender to add the vanilla. I don't have a blender. Used a hand mixer directly in the pan. It did seem kind of thin, as others reported, at the time. After it cooled, and I reheated (in microwave) the consistency was perfect! Will definitely be a go-to for hot fudge!
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Chef John's Chocolate Lava Cake

Reviewed: Feb. 12, 2014
The flavors were very good! I used Ghirardelli dark chocolate disks and Ghirardelli unsweetened cocoa. The only problem is it was underbaked. I had them in the oven for 19 minutes. The bottoms were all liquid. I will make them again (they're easy enough) and bake them 22 to 25 minutes and see what happens. But the guys still loved it!
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