Pam Araki Recipe Reviews (Pg. 1) - Allrecipes.com (1698910)

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Pam Araki

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Lemon Souffle Cheesecake with Blueberry Topping

Reviewed: Jul. 5, 2015
Thank you, MerryMoBerry!! This was amazing. Brought it to a 4th of July bbq and everyone asked for the recipe and said it was the best cheesecake they had ever had! But, the water bath is not really necessary. It's enough to wrap the outside of the pan in heavy foil. That gives enough insulation to stabilize the cheese cake and it won't crack. I didn't find that the extra moisture from the water bath was required. I have made enough cheesecakes to try this with confidence and it was just fine. Freezing before cutting, as others have mentioned, is something I will do next time. I should have taken their advice but thought that the cake would be fine after sitting for about 48 hours. Nope. Freeze :)
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Fudge

Reviewed: Dec. 24, 2014
This is ridiculously easy and even more ridiculously good!! I just kept to the recipe, as written, except omitted nuts because my kid is allergic. Took maybe 10 minutes total to make this, including prepping the pan. Premelted the butter in the microwave for about 40 seconds and the rest of the cooking time was less than two minutes. Something this good should really not be this easy!! Thank you, Dana!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 26, 2014
OMG, ok, this is the way to make chicken. I didn't cover the chicken and let it sit in the fridge for 4-6 hours. It turned out just fine without that step. I'm making chicken like this from now on. Just took a few bites and the meat just melts in your mouth and the flavor is perfect. Thank you, Sue! This recipe is just awesome! Plus, it now smells like Thanksgiving at my house.
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Easy Mexican Casserole

Reviewed: Aug. 3, 2014
This is now a staple at my house. The kids and hubs all love it. It's totally easy to put together and presents nicely too. I add fresh corn to the mix sometimes. Sometimes I use canned diced tomatoes. It's always incredibly good. Thank you for sharing this really awesome recipe!!
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Lloyd's Healthy Chicken Zoopa

Reviewed: Jan. 14, 2014
Really good! This is a new staple at our house. I use a whole rotisserie chicken so this is a meal in one dish. I've also substituted quinoa for the noodles and that was good too. Keeper recipe!
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Raspberry Oat Bars

Reviewed: Jan. 4, 2014
I've been making these for at least a few years now because my older boy (now a college senior) insists I make them, still! Even over my really good chocolate chip cookies! I only make one change and that is to add a bit of cinnamon to the "crust." One thing that makes this easier is to line the pan with aluminum foil and butter the foil. Then, when they are done, just lift the bars in the foil out of the pan and no chiseling (as one reviewer mentioned). Also spread the jelly to not quite hit the edges, maybe a 1/4" buffer, because the jelly spreads a bit and sticks to the edges of the pan/foil, making it harder to remove the bars. These are absolutely delicious!! Thank you!
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Big Soft Ginger Cookies

Reviewed: Mar. 11, 2012
Awesome cookies. I made a batch tonight and between two teenage boys that think cookies aren't worth eating unless they are chocolate chip cookies, these are all gone. The changes I made were adding a bit of fresh grated ginger, oj instead of water, and I used butter because I didn't have margarine. I refrigerated the dough for about 15 minutes. That's all it took to chill it enough to easily handle it. Yep, this recipe is a total keeper. Thank you, Amy!!
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New York Cheesecake III

Reviewed: Oct. 8, 2011
Yep, Sandy is right. This is the definitive cheesecake recipe. It is seriously perfect, just as written, for a basic recipe. I made it just as written the first time and my 5 stars are based on that. However, for my personal taste, I'm adding a bit of vanilla and I made a graham cracker crust for it this time (2nd time), but I have never tried a cheesecake recipe that turned out so beautifully and I think I have tried every one out there. Thank goodness this one doesn't require a water bath! My oven only goes as low as 250F, so I just baked it for about 52 minutes on 250F instead of 60 on 200F. It turned out great! Thank you so much for sharing this Sandy!! Update: I figured out why mine cracked twice and just wanted to share this. If you do the crust flat, the cheesecake will crack. If you squish the crust up the side of the pan, the cake seems to lean inwards when it is cooling, just enough to keep the cake from cracking. This is the most awesome cheesecake recipe ever. Thank you!!
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Creamy White Chicken and Artichoke Lasagna

Reviewed: Aug. 31, 2011
My family was not at all crazy about this. It was borderline edible. The flavors were good, but the texture was off. Maybe I did something wrong...
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4 users found this review helpful

Blueberry Apple Crisp

Reviewed: Jul. 24, 2011
I made this as written and it was perfectly awesome. I'm totally confused by the negative reviews that said it was cakey or not a crisp. This was definitely a crisp and definitely NOT cakey and was thoroughly perfect, if made as written. Yum! I've got my second one in the oven now. Thank you!!
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Foil-Baked Chicken

Reviewed: Jul. 14, 2011
The flavors were really good, but I thought it was too much work for the end result.
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Quick and Easy Brownies

Reviewed: May 19, 2011
This is my new favorite brownie recipe! Super chocolatey and just perfect in every way AND easy to make. I decreased the flour to one cup and they turned out perfectly. YUM!!!!!!
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Karen A's Chocolate Dump Cake

Reviewed: May 19, 2011
It could be because of the brand of cake mix I used (duncan hines, I think) but I did not care for this. Even my teenage boys said it just isn't normal. The cake turned out overly chewy and without enough chocolate flavor. The texture was just downright weird. Nope, don't do it.
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Baked Rigatoni with Italian Sausage and Fennel

Reviewed: Mar. 15, 2011
This recipe is phenomenal. The flavors blended together are soo good. Sometimes, when I don't have fennel and roasted red pepper, or all the right cheeses, I just improvise and it is still really good. But, not quite as good when I make the recipe as written. Yum!!! Thank you Boog!!
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4 users found this review helpful

Slow-Cooker Lasagne

Reviewed: Feb. 16, 2011
This tasted to me like something out of a can. And, I doctored it up with Italian sausage and green pepper. I think that the lasagne noodles were just way too soft for my taste and it was just bland in general. I don't think you can really make lasagne in a slow-cooker...
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12 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 24, 2010
No changes to the recipe whatsoever (except I didn't use nuts because of a nut allergy) and I wish I could rate this a six-star. Best fudge EVER. Thank you!!!!
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Cream Cheese Pound Cake

Reviewed: Dec. 31, 2009
I have been making pound cakes for years and always trying different recipes to find the perfect one. I think this is it!! The only change I made to the recipe is to add some vanilla (about 2 tsps -- honestly, I didn't measure, just poured some in). The cream cheese makes all the difference (used Philadelphia--full fat--brand -- I do think it makes a difference!). And, very fresh eggs. I think that makes a difference too. And, good flour. High-quality ingredients are the key, in many cases. This recipe was perfect, as written. I also used the new Williams-Sonoma bundt pan with the sharp swirls that gave this cake a lot of surface crust. This was really the best pound cake I've ever made!! Probably a combo of all fresh ingredients, the pan, and this awesome recipe.
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Cream of Cauliflower Soup II

Reviewed: Jan. 11, 2009
This was just ok. I think that I prefer a roux-based soup rather than potatoes because I think the texture of the potatoes is not as smoothe. Just personal taste, I guess. This soup was also really bland. My kids kept putting more salt and pepper into it hoping that it would be better. My in-laws didn't ask for leftovers to take home as they usually do. Maybe some cayenne pepper or something might perk it up. Next time, I think I will try a roux-based cauliflower soup and see how it is.
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Chicken and Red Bean Enchiladas

Reviewed: Dec. 11, 2008
I made this recipe as is, except to add the whole rotisserie chicken (shredded) and I added a 4 oz. can of chopped hot green peppers. This is my favorite enchilada recipe now and I've tried a whole lot and some that are much more time-intensive than this. This is a winner. Thank you!!!!
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