CHEFWANDA Recipe Reviews (Pg. 2) - Allrecipes.com (1650618)

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White Chocolate Raspberry Cheesecake

Reviewed: May 30, 2005
I have made this recipe a dozen or so times and it is wonderful and very impressive. After reading others' comments, I wanted to make a suggestion to keep the cheesecake from browning: I always cook mine in a water bath. This gives me much better, more even results. The only complaint I have with the water bath method is that one time the springform pan wasnt sealed good enough with the tinfoil I placed around it and the cheesecake was a soggy mess. Also, I use a regular graham cracker crust instead because it is easier than separating the oreos. I give it 5 stars for taste, but only rate it a 4 because it is expensive and tedious to make.
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3 users found this review helpful

Island Chicken with Fruit Salsa

Reviewed: Dec. 29, 2004
This recipe is delicious. I have made it four or five times. I substitute tequila for the rum. The fresh cilantro adds a fabulous flavor to this dish. Thank you for a great recipe.
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5 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 29, 2004
DELICIOUS! Don't skimp on the cut of meat because the texture and flavor of the meat cannot be saved by any amount of sauce. The sauce was by the way, delicious. Instead of port I used cabernet. A tip for all who are looking for a good red cooking wine: I use Georges Duboef cabernet which is under $6 a bottle. It is far better than cheap port or grocery store cooking wines.
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1 user found this review helpful

Rich Tiramisu

Reviewed: Dec. 29, 2004
This recipe was quite easy to prepare, but not as good as tiramisu in a restaurant. I agree with other reviewers that it was too runny and the alchohol overpowered the dish. The flavor masked the delicacy of the mascarpone.
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8 users found this review helpful

Mushroom Chicken Piccata

Reviewed: Dec. 29, 2004
I tried this recipe for the first time about a year ago and have since made it 5 or 6 times. This is incredibly easy and also fairly quick. Chicken picatta NEEDS capers and added them generously. Someone else wrote this dish was bland and I must disagree! I remove the chicken and cover it with foil and add a little extra wine, lemon, and broth to the pan and let it reduce. Then I toss trenette pasta with it and serve the chicken over the pasta.
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1 user found this review helpful

Italian Bread I

Reviewed: Feb. 5, 2002
This is disgusting. The bread was way to thick and had a dull flavor to it. The crust was incredibly hard and it was grainy in texture. Had one peice and threw out the whole loaf. Waste of good herbs
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16 users found this review helpful

Displaying results 21-26 (of 26) reviews
 
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