Morena Recipe Reviews (Pg. 1) - Allrecipes.com (1605005)

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Chantal's New York Cheesecake

Reviewed: Feb. 25, 2007
OK - I don't want to be rude, but this is the deal: this is a perfect recipe, and if it fails for you, it's your fault, not the recipe's. A couple of things you should know about cheesecakes: OVERBEATING WILL CAUSE A CHEESECAKE TO CRACK. Beat cream cheese with sugar only until smooth. Proceed with a wooden spoon for the rest of the recipe. OVERBEATING WILL CAUSE A CHEESECAKE TO HAVE THE "WRONG" TEXTURE. Air bubbles, gritty/not creamy texture, etc., are fixed my the same instructions above. OVERCOOKING WILL CAUSE A CHEESECAKE TO CRACK. Do NOT cook this cheesecake until it's set. Matter of fact, don't check it at all. Put the cheesecake in the oven, set the timer to 60 min., turn the oven off, and forget it. I mean it! Don't open the oven, just leave it alone to do its thing. And that's it. A beautiful cheesecake. Far from bland: this is a PURIST'S cheesecake. It's great as is, but also a great foil for other flavours. I serve mine with passionfruit pulp or mango puree.
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8915 users found this review helpful

A Drama Queen's Pavlova

Reviewed: Apr. 16, 2005
A good basic recipe, but with these modifications: 1) I prefer it without coconut. 2) Use unsweetened whipped cream. The reason that a pav is such a spectacular dessert is the contrast: sweet, marshmallowy meringue, mild cream, tangy fruit. Sweeten the cream, and it will be too sweet. 3) Try spooning on passionfruit pulp if you can find fresh passionfruit. Not only is it traditional, but it’s the perfect foil for the pav: tangy, and crunchy. Passionfruit can be used alone, or in addition to the other fruit.
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87 users found this review helpful

Raspberry Tiramisu

Reviewed: Feb. 27, 2005
An absolutely delicious spin on traditional tiramisú, ideal for summer; I made 1 1/2 times the amount for a party, and it disappeared. I used the best raspberries I could lay my hands on, and they lifted the dessert into another realm altogether. One hint though? As much as I love chocolate, in my opinion, this doesn't need it. And it was nothing to do with the quality of the chocolate I used - I just think it adds nothing to it, and the next times I make it will be without it. JSPAHN, maybe you haven't had tiramisú before, because it's quite clearly not baked; the way I see it, you're going to die anyway from all that creamy richness so you might as well not worry, but if the thought of uncooked eggs makes you nervous, there are plenty of recipes out there for tiramisú featuring a cooked sabayon (egg yolk mixture) and Italian or Swiss (ie. cooked) meringue. Just be forewarned that you will be sacrificing some creaminess.
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15 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Jan. 5, 2005
Not sure whether I should be reviewing this because instead of chicken I used... TOFU! I was looking for something a little different, and this was just delicious. My success with this makes me think that this would be a great recipe not just for chicken but other white meats and vegetables (eggplant would be beautiful!). Easy, and very quick. Other than changing the main ingredient in the dish, I felt the need to omit the dried parsley, which might as well be hay for the flavour it has to me, and instead add chopped fresh parsley to the butter after cooking the garlic in it. I had no problems with sogginess, but then again, I DID cook it longer than 30 min. I baked it until golden, and it was both crunchy and juicy. (When I make this with chicken, I'll be increasing the temperature rather than the cooking time so it doesn't dry out though.)
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4 users found this review helpful

Basil Parmesan Spread

Reviewed: Jan. 2, 2005
Ach - who'd want to mix everything together? It'd look and taste a sorry mess! Made as directed, it looks and tastes spectacular, and is easy easy easy. It's not for wimpy palates though: the flavours are robust! I made 1 1/2 times the amount of cheese mixture and used a little more of the tomato to yield two bowls. A note to people who are doubtful about the sundried tomatoe: even though ordinary tomato paste is indeed cheaper, the flavour can in no way compared to sundried tomato paste or pate. Dry-packed (ie. in a packet, not in a jar in oil) dried tomatoes are CHEAP, and you're far better off using those. Simply place them in a bowl, cover with boiling water, allow to soak until soft and swollen, then drain and wizz in the food processor with good olive oil, oregano, garlic, and salt and pepper, and a few olives and/or capers if you like. Extremely delicious, inexpensive, and better than anything you could buy - particularly ordinary tomato paste!
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93 users found this review helpful

Peppermint Brittle

Reviewed: Dec. 30, 2004
It doesn't get much easier than this! Along with Oreo Cookie Bark, it's one of those things that can be made in a trice by anyone any age. My kids made this as their annual edible gift at the last possible minute (evening Christmas Eve). White chocolate melts in the mikey, candy canes in the food processor, and bang! A done deal. It looked very pretty, and tasted lovely.
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4 users found this review helpful

California Roll Salad

Reviewed: Dec. 30, 2004
Nothing spectacular, but a nice light summer salad (as a main dish, not a side one). The lettuce WILL go limp if made in advance, so I advice either dressing it at the last minute, or tossing in the lettuce at the last minute. Toasted, shredded nori sprinkled on top just before serving gave it real oomph and more of that California Roll flavour.
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7 users found this review helpful

Dad's Kickin' Jamaican Wings, Mon

Reviewed: Dec. 12, 2004
Why settle for commercial "finger-lickin' good" when you can have these? Absolutely fantastic, and not too spicy for us. Because I didn't have jerk seasoning blend on hand, I added jerk flavours to the dip. The ingredients that went into the blender were all the above plus one onion, 2 1/2 tsp. thyme, 2 tsp. allspice, 2 tsp. black pepper, 1/2 tsp. cinnamon, 1/2 tsp. cayenne, and salt instead of the jerk seasoning blend. While the flavour was out of this world, the other revelation was the long cooking at a lower temperature. Usually I make my wings at a higher temp for a shorter time, and while they're good, the texture was much better this way: crispy on the outside, and meltingly tender on the inside. I'll never cook wings at a higher temp ever again.
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62 users found this review helpful

No Roll Pie Crust I

Reviewed: Nov. 4, 2004
An excellent recipe for when you're in a hurry. Definitely more a crust than pastry, so if you realize that this comparison is pointless, you'll enjoy it. I have made this in part with olive oil for a rustic tart and it tasted very good. I have also made a top crust with this recipe, simply smoothing it out between two sheets of baking paper, and it worked fine.
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4 users found this review helpful

Grandma's Secret Pie Crust

Reviewed: Nov. 4, 2004
The most delicious, light, flaky pastry I have ever made for my pies - and that's saying something! I made it with butter, as usual, and YUM! For the flakiest pastry, stop cutting in the shortening when it is about the size of a pea, no finer. People who say the recipe didn't work for them, please remember that there are many variables when adding liquid to flour: eggs aren't all the same size, and the humidity of the day will affect how much of the liquid mixture the flour will need. Cut in the liquid a bit at a time, be patient, and when the dough comes together, just stop.
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93 users found this review helpful

Funeral Pie

Reviewed: Nov. 4, 2004
Very sweet, very rich, VERY delicious - made even richer and more delicious by the dollops of double cream we served it with. If you want a festive pie (for example if you really hated the person who’s died), replacing a bit of the water with a slug of booze (I used rum) kicks it up several notches. Although, granted, it might not be a very Amish thing to do! I can thoroughly recommend Grandma's Secret Pie Crust from this site to make it.
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20 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Oct. 11, 2004
Great, basic sauce, very quick and simple to put together. It takes as much effort to make a little as to make a lot, so make a lot and freeze what you don't use straight away. The only modifications I've made to this recipe is using more garlic (partly because there's never too much garlic, and partly because authentic marinara sauce uses lots), and omitting the tomato paste. Tomato paste is only for long-simmered, sturdy winter sauces, and without it, this sauce is light and lively, which is how I like my sauce most of the time.
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5 users found this review helpful

Cinnamon Snack Mix

Reviewed: Oct. 7, 2004
I make a HUGE batch of this to tide us over the holiday season when people drop in. It's a fun snack. The recipe, of course, is supposed to have cinnamon, so I add some to taste. I also cook it long enough to get the noodles to brown, and add the raisins AFTER cooking.
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4 users found this review helpful

Favorite Hot Cocoa

Reviewed: Oct. 7, 2004
It's amazing how people come to rely on packet stuff and forget what real hot cocoa tastes like. Last time I made this for a gathering, people were saying, "What did you put in THIS?" These proportions are just right for us: not too sweet. A good basic recipe, and you can ring the changes with marshmallows, or whipped cream, or a candy cane or cinnamon bark swizzle stick.
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19 users found this review helpful

Chicken Savoy

Reviewed: Oct. 7, 2004
We LOVE this recipe. Although very simple, it is a triumph in contrasts: from the crispy coating, to the tender insides, to all those beautiful juices. I love to serve this on a bed of raw or lightly-cooked bitter greens, which complement it beautifully. (And although pasta makes a good side dish, a good dollop of creamy home-made mashed spuds is even more worthy, I reckon.) My one vital piece of advice would be to use a GOOD Romano cheese, not that dandruffy stuff that comes in plastic packets.
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4 users found this review helpful

Bacon Chicken and Dumplings

Reviewed: Oct. 7, 2004
Fabulous comfort food - simple and tasty and just right for a cold evening. Although this is a very quick recipe, I make mine in the crockpot for those days when I want to come home to a fully-cooked meal. I also make the dumpling mix myself, which only adds an extra five minutes - if that - to the recipe.
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2 users found this review helpful

Wisconsin Bratwurst

Reviewed: Oct. 7, 2004
A brilliant recipe, which I've only just got around to reviewing after a couple of years because I have been too busy making it! Here in Australia "sausage sizzles" are a very common event either at home or out (there's a barbeque plate everywhere you go), and apart from the superb flavour, it's just so convenient to just brown the sausages and onions and serve! The only changes I make are waaaaay less butter (but I do keep a tablespoon or two because it adds to the flavour) and waaaaaaay more onions because lots and lots of browned onions are The Law in my family.
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6 users found this review helpful

Rosemary Chicken

Reviewed: Oct. 7, 2004
I love rosemary chicken and make several different recipes regularly, but I won't be adding this to my repertoire. By the time I finished tweaking with the recipe it was more mine that than the original!
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8 users found this review helpful

Kettle Corn

Reviewed: Sep. 5, 2004
The ONLY way to have popcorn! I became addicted to kettle corn on a trip to the US earlier this year and couldn't rest until I'd mastered it. I recently bought myself a Whirley Pop popper and it makes this SO easy (the Whirley Pop also allows me to reduce oil to 2 tbsp., which I like much better.) Anyone without a popper: follow the instructions to the letter (as well as the advice of people on here who have success with this recipe) and you will not be disappointed. A sprinkle of salt after it's cooked is mandatory! YUMMMMMM...
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2 users found this review helpful

Key Lime Pie VIII

Reviewed: Aug. 11, 2004
Erm... how can you possibly think you can go from sweetened condensed milk to evaporated milk or 2% milk? They're completely different! Combining sweetened condensed milk with lemon or lime juice makes for a moussy "lemon curd" texture - even on its own, with nothing else added - that makes a yummy filling or spread. Replacing it with evap or 2% milk is an error, and the understandably sub-par results are surely not the fault of the recipe, which is both easy and delicious. I give it four stars only because I'm a bit of a purist and prefer real whipped cream instead. Whipped cream lifts it up to five. :)
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5 users found this review helpful

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