Tuna Tuesday Recipe Reviews (Pg. 1) - Allrecipes.com (16228681)

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Best Brownies

Reviewed: Aug. 15, 2014
Awesome. I made the brownies to the letter of the recipe. Middle rack, 350 for 25 mins. They were perfect. I added about a tbsp of heavy cream to the frosting just for a tiny bit of lift. 5 stars all day.
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1 user found this review helpful

Feta Veggie Quiche

Reviewed: Feb. 3, 2011
I thought this was just fantastic. Very light and tasty, even without the heavy cream and cheese in a "traditional" quiche. I stayed with the recipe without tweaks, except for being a little liberal with my measurements of the veggies - I just eyeballed and went with a little extra spinach, mushrooms and broccoli. I made this for my mom and I, who both are very careful about caloric intake. My wife ate a piece and smiled all the way through and she doesn't eat quiche. The only thing I will do differently next time is cover the crust the entire time, it was a little more brown than I particularly care for, but no one else seemed to mind. Thanks for a great recipe. Gonzo
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3 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 3, 2011
fantastic. I followed the recipe to the letter and could not be happier - these were the best wings I've ever made. I also did some full-sized drumsticks and thighs with the same breading and they were awesome too. I went to the Reading Terminal Market and bought fresh chicken (never frozen) and just cannot stop smiling at how well everything went over. Great recipe - don't change a thing. Thanks. Gonzo
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9 users found this review helpful

Bacon Cheddar Deviled Eggs

Reviewed: Dec. 30, 2010
No brainer. I already make awesome deviled eggs, but this just reminded me that everything is better with bacon.
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6 users found this review helpful

Pie Crust III

Reviewed: Dec. 30, 2010
I used this four times. Once for blueberry/ricotta pie, once for thanksgiving leftover pot pie, once to wrap a brie (which was awesome) and once to make empanadas. I just added a little seasoning for each of the varieties but the crust has been perfect each time. I love the taste and texture, I love that it has three ingredients which I always have in my pantry and I love that it is fast and cheap. I intend to try it with sesame oil and garlic infused olive oil to add a little more flavor depending on what it's getting used with. This is a home run recipe - because everything you make with it goes out of the park!
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3 users found this review helpful

Basic Bechamel Sauce

Reviewed: Dec. 30, 2010
I had to use an electric range and cut the heat back for the first 10 mins to about 3-4 out of 10 and about 6-7 for the next 15 minutes. I cut back on the salt because I was putting into a white, 4-cheese lasagna with Romano cheese. The sauce was perfect for my application. Thanks.
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2 users found this review helpful
Photo by Tuna Tuesday

Cake Balls

Reviewed: Nov. 29, 2010
I made vanilla cake w peanut butter frosting, chocolate and chocolate and red velvet w cream cheese. called them "truffles" and hit the ball off the cover. I didn't vary except I kinda eyeballed the quantities a bit because I used homemade cakes and frostings. When I got them into a light enough mixture I scooped them with a melon baller and then froze them for about 45 minutes before dipping. I used red confectioners choclate for the red velvets and dusted them with coconut, dark chocolate for the dbl chocolate ones and drizzled lines of white chocolate on top and the peanut butter ones I froze and then ground a butterfinger up and dusted it onto a milk chocolate dip. Just awesome. Didn't tell anyone how easy they were, just let them marvel at my culinary wizardry! Thanks - 5 stars. *** I'll put a picture up too, but since there's more than 400, you might not see them, although they are the ones surrounding the turkey cake.
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5 users found this review helpful

Salmon Bisque for Two

Reviewed: Nov. 9, 2010
I recently returned from upstate NY with 25 wild, chinhook salmon, so my fish was white and not pink and had a lot less fat than the farm-raised chum salmon that's usually available. Accordingly, I made a few alterations, but overall loved the recipe. I also crisped a few slices of bacon and threw them into the food processor instead of adding salt. I used skim milk and fish stock with sherry to finish in lieu of cream, chicken bouillon and white wine. Overall, the bisque absolutely kicked butt and everyone was mopping their bowls with bread (I may have even seen one of the women actually licking hers...) Everyone has their own tastes, so I imagine that people will prefer their own variations and modifications, but this was a great base for a new "go-to" salmon recipe for my repertoire. Thanks for a great recipe! Gonzo
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6 users found this review helpful

 
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