Aflo Recipe Reviews (Pg. 1) - Allrecipes.com (180303359)

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Chunky Cheesecake Brownies

Reviewed: Feb. 15, 2014
The best cream cheese brownie ever! Made no changes to the recipe and they looked exactly like the photo indicates. After 4 days they're still moist. Will definitely make again.
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Vegetarian Korma

Reviewed: Feb. 15, 2014
I love this recipe. It tastes very similar to the korma at my favorite Indian restaurant. I don't care for peas, so I omit them. The potatoes do need quite a bit more cooking time than indicated. I tend to double the liquid ingredients as a personal preference. The base is excellent for a number of variations.
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Classic Waffles

Reviewed: Feb. 15, 2014
I've made this recipe several times with no changes whatsoever. It's perfect just as is. By far the best (and easiest) waffle recipe. It's nice to see a recipe that isn't unnecessarily complicated for a change.
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Beef and Broccoli

Reviewed: Nov. 24, 2013
VERY easy. For the amount of time and effort required, this recipe is fantastic. That being said, I found it a little heavy on the tomato flavor. I would probably cut the soup to 1/2 of a can and add more soy sauce. But like I said, for a recipe that takes about five minutes and has minimal ingredients, it's great.
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Pineapple Stuffing

Reviewed: Nov. 7, 2013
This is really a 5-star recipe, but it does need a bit of "tweaking" to get it there. It's a good foundation for a number of great variations. Making it as-is results in a very sweet dish that more closely resembles a dessert. I'd recommend reducing the sugar to 3/4 or 1/2 cup for good stuffing. In an effort to get rid of some random foods in my fridge, I chose go it more in the direction of a casserole by reducing the sugar to 3/4 cup and adding cubed ham and sautéed onions. I was skeptical, having varied from the recipe, but I am shocked at how amazing this turned out. Adding the savory ingredients counter-balanced the sweetness. By far one of the best dishes I have ever made. Little variations will suit a number of different tastes. I didn't have any canned pineapple but I did have a lot of leftover fresh dices so I just put them in a bag and mashed them with a meat mallet. With a little work, this dish is amazing.
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Lemon Square Bars

Reviewed: Nov. 4, 2013
I was so pleased with the results of this recipe! If you like the taste and texture of pre-fab boxed lemon squares, this is definitely the recipe to use. It's very similar, but fresh and improved. I think those who had poor reviews would be surprised and how much minor error can affect the outcome. For example, when it says the eggs should be beaten until light, it's very important that they are beaten enough. This will prevent the lemon layer from being flat and runny. I also think there is a big difference between fresh lemon juice and bottled juice that's been in the fridge for quite some time. I only had 1 and 3/4 fresh lemons, which only yielded just under a half-cup of juice and they had a very strong lemon flavor. While I don't think it's fair to make a lot of changes to a recipe and then give it a review based upon that version, I do have some minor changes to suggest for optimal results: 1. Cut the butter into the crust just as you would do for a pie versus melting for flakier texture. 2. Throw a little lemon zest into the crust mix and the batter. It will add a little tartness and increase the lemon flavor without putting it over the top. 3. Whip the eggs and add 1/4 tsp. of cream of tartar, this will fluff up the lemon layer and make it thicker and firmer without making it dense. The recipe is great either way, I just found those minor changes preferable.
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