MOLEX Recipe Reviews (Pg. 1) - (1693409)

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Baked Cheesecake Squares

Reviewed: May 11, 2002
This recipe was quick and easy to make, unfortunately it isn't worth even the few minutes it takes to make. Before I go any furhter: I followed the recipe EXACTLY. The walnut crust is way too thick, and just tastes dry and crunchy, not flavorful. The "cheescake" filling is anything but, it's more like a suggestion of what cheesecake could taste like. Lemon? How can you taste a hint of lemon flavoring when the whole thing tastes like nuts? This recipe was baked by me and tested by my husband and a friend. They both hated it, but not as much as me. I wasted my evening baking time cleaning dishes, including the one left after I threw these things away. Sorry, they just suck.
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18 users found this review helpful

Warm Camembert Salad

Reviewed: Jan. 28, 2002
This is an unusual salad, no doubt about it. The sauce is great, but it's anything but healthy. If I were making this again, I would blanch the cauliflower first, and grill the zuchini with olive oil and some light herbs (a little rosemary). This way, the salad nice and warm along with the sauce. I enjoyed eating this salad, but kept thinking "This cauliflower needs to be tender, not crunchy", hence the blanching. The sauce would be great over some grilled pork chops, tho, which is what I plan on doing with the rest of the yummy camembert I bought!
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16 users found this review helpful

Apricot Pork Chops

Reviewed: Jan. 28, 2002
I tried this recipe, and found it somewhat lacking in flavor. The recipe does not specify what type of chops to use, or the thickness. I used bone in, about and inch thick, and they came out dry. Not tough, exactly, but just not tender. The glaze is mediocre in flavor. It's not bad, it's just not very exciting. Per haps broiling the chops for a few minutes right at the end would help to carmelize the apricot preserves, giving a nice, thick sweet glaze, which is not what you get when you follow the recipe. It's more like an apricot sauce than a glaze. Go ahead and try this recipe, it's quick and easy and tastes ok. I probably won't cook it again, though.
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3 users found this review helpful

Maple Glazed Ribs

Reviewed: Jan. 23, 2002
I have never cooked ribs of any kind before, so am a total and complete novice in this field. I followed this recipe exactly (well, I used a little extra maple syrup and no sesame seeds) and these came out as the best ribs I have ever had, and I have eaten ribs many times in good restaurants! I highly reccomend this recipe to anyone, novice or otherwise, who loves great ribs. Especially if, like me, you like your ribs saucy, sweet and slightly spicy. I have the recipe memorized now, I have cooked it so often since I first used it! Go for it, it rocks!
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27 users found this review helpful

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