Eleni07 Recipe Reviews (Pg. 1) - Allrecipes.com (18031444)

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Chantal's New York Cheesecake

Reviewed: Feb. 7, 2008
First time that I have made cheescake from scratch. turned out great but a little dry - that was my fault, I left it in a little longer because I didnt think it was done yet. topped with melted dark chocolate and raspberries. everyone loved it!
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1 user found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Aug. 27, 2007
This is a great recipe! I only used 3/4 packet of the Italian dressing packet. it seemed strong at first but once the whole thing was thrown together, it was the perfect balance of all flavors. I used fresh dill. Shaved cucumber on top really gave it a different look and was a big hit at my party. Thanks!!
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2 users found this review helpful

D'Amaretti Biscotti

Reviewed: Jan. 2, 2007
To avoid some of the crumbling when cutting into indiv pieces - Score the loaves before you bake. then let cool a little before cutting into indiv pieces. hope this helps.
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4 users found this review helpful

Homemade Lasagna

Reviewed: Sep. 20, 2006
this was so good but not enough sauce. Used Ricotta cheese instead of cottage cheese and doubled cheeses ricotta and mozz to make it more gooey. I adjusted according to prev reviews. replace sugar with 2 tsp ground carrot (thanks for the tip) - also replaced pork sausage with mild italian sausage. I doubled everything but noodles and tripled onions/garlic/parsley/oregano. only used 4 eggs. For added flavor I simmered the sauce with 2 green pepper halfs and then took them out before using sause (only cuz hubby has issues with the texture of cooked peppers). I also added the garlic when meat was browning this seems to really release the flavor. Did not use any salt because all the cheeses are salty enough - this was a good move, it turned out perfect. will make this many more times - thanks Craig!! PS - This sause is great on pizza too!
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238 users found this review helpful

Greek Saganaki

Reviewed: Sep. 10, 2006
I'm Greek and have never seen feta used for Saganaki before. I prefer harder cheeses for texture and taste. I use kefalotiri or even kefalograviera if you want a less salty cheese. Sorry, This was ok but didnt really do it for me.
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42 users found this review helpful

Easy Chocolate Truffles

Reviewed: Sep. 10, 2006
They tasted very good but were a lot of work. I had trouble shaping them and made a big mess. I don't thing I'll try these again. Sorry.
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8 users found this review helpful

BLT Dip

Reviewed: Sep. 10, 2006
It was good as is but was too salty and needed something extra. I made it again with low solium bacon, added some chopped lettuce before serving. then served with toasted bread squares. This goes really fast! thank you!!
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3 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Sep. 10, 2006
It took me a few times to get the sause just right. I used 2 parts Franks Red Hot /1 part butter with a little crushed garlic. Also doubled the cay and paprika in batter. These are asked for so often that I had to start making 6-10 lb batches in one shot and freezing in serving size baggies. Lay them out on a cookie sheet so they aren't touching and flash freeze them individually (so they don't stick together later), when frozen, bundle in serving size baggies or in one big container. Freezing seperately makes it easy to pull out just what you need without them sticking together. works great for quick snacks or appetizers for unexpected guests. To reheat - bake frozen wings for a few minutes to warm and then pop in the broiler to crispen a bit. Thanks for the recipe!
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54 users found this review helpful

Great Twice Baked Potatoes

Reviewed: Sep. 1, 2006
GREAT!!! I doubled the cheese and used Ranch Dressing instead of Milk. The only problem I had was that the oil on the skins gave me lots of smoke from the oven, i must have done something wrong there. but all in all great recipe! Everyone loved them - Thanks!!
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24 users found this review helpful

Bar-B-Q

Reviewed: Aug. 25, 2006
This is GREAT!! Only thing I did different was also added a dry packet of french onion soup mix (both cans of soup as instructed AND the packet). and barely used any water so it thickened perfecty! you can always add a little water as it simmers if it needs. It gets even better the next day - flavors really soak in overnight. GREAT MEAL!!!
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3 users found this review helpful

 
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