Melda Recipe Reviews (Pg. 1) - (180242295)

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Chef John's Pineapple Upside-Down Cake

Reviewed: Feb. 23, 2014
Thank you Chef John! I took the advice of a few who said it was dry and added a few tablespoons of pineapple juice to the batter. I also used canned pineapple instead of fresh. It took a long time for my butter to i turned the heat up being sure not to burn it. I also used a slightly smaller cast iron skillet....mine is only 9" at the bottom and 10 1/2" at the top. The cake part was nice because it was not overly sweet. It was difficult to find a pineapple upside down cake that did not call for a disgusting boxed cake mix. Yuck. This tasted like real home cooking. Grandparents, and children devoured!
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Basque Salad

Reviewed: Dec. 29, 2013
Loved it after a few changes....added one can of back olives and 1 small jar marinated artichokes drained and chopped... I also used a red onion. Did not do the dressing as instructed because other reviewers said it was too much and bland....I did 2 tbs vinegar, 6 tbs olive oil, 1-2 crushed garlic cloves, 1 tsp (salt free) garlic and herb seasoning, 1 tsp oregano, 1 tsp sugar, and 1 tsp dried basil and salt and pepper to taste. Dressing was the perfect amount after those changes. Veggie lovers will love this salad. Now it is a keeper.
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Chantal's New York Cheesecake

Reviewed: Dec. 22, 2013
This is the best cheesecake recipe. I followed the directions and it always turns out perfect! I have made this 3 times now. The only thing a have noticed is that I always have extra cheesecake filling which i just cook in an additional ramekin. It also seems to make too much graham cracker crust (which i now put at the bottom of the ramekin for the extra filling)....maybe i just need a bigger pan. This cake did not sink. Make sure your cream cheese is soft! (you don't want lumpy cheesecake). This recipe wows! Forget Sarah Lee.
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