Cristina Recipe Reviews (Pg. 1) - Allrecipes.com (18206219)

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Ash-e-jow (Iranian/Persian Barley Soup)

Reviewed: Jun. 20, 2009
Very good soup-- the tartness from the tomato paste and lime juice contrasts well with the creamy sour cream. At first I thought I'd like to cook the carrots for longer but the crunchiness of undercooked carrots is nice with the smooth pearl barley.
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Chantal's New York Cheesecake

Reviewed: Nov. 26, 2008
This is always a hit at social events. For people who are concerned with the cracking-- just add a nice berry topping and no one will really notice. Who has time to wait for the cheesecake to cool 6 hours or the energy to set up a bain de Marie?
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Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Nov. 26, 2008
You can't really miss with heavy cream and Italian meats. I did modify some things-- I used thinly sliced breseola (Italian cured beef) instead of the sausage. I think this cuts down on the fat a little bit and gives the sauce a nice smoked flavor. Also, instead of adding the vodka to the sauce, I add it to the meat once it starts to brown. This helps lift up the bits of browned meat off the pan (I think this is called deglazing) and also allows most of the alcohol to evaporate so you don't get as much of that alcohol taste. I also tried adding diced eggplant (about 2 cups) right after browning the meat. Very tasty.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Jul. 8, 2008
This is a great recipe-- the bread comes of moist and rich in flavor. What do you expect with 1 cup of butter and 4 eggs? :) The only things I do differently are I add about 1/4 cup extra nuts, which gives it even more crunch and richness. You should be careful not to overcook it though. I usually stick a toothpick in the center about 15 minutes before the established time and I usually take it out if it comes out clean. That way the loaf is moist and nicely golden in color. Also, depending on the ripeness of the bananas, I subtract some sugar. If the bananas are almost completely black, I take out about 1/4 cup, for instance. GREDIENTS * 2 cups all-purpose flour * 1 teaspoon salt * 2 teaspoons baking soda * 1 cup butter or margarine * 2 cups white sugar * 2 cups mashed overripe bananas * 4 eggs, beaten * 1 cup chopped walnuts
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Gourmet Mushroom Risotto

Reviewed: Feb. 18, 2008
Very creamy and flavorful. I used many more mushrooms, including dried porcini mushrooms (about 1/2 cup) that I soaked in warm water for about an hour. Threw those in, along with its brown liquid, with the rest of the mushrooms. The secret to a smooth and creamy texture is stirring constantly, and adding a little bit of the broth at a time. I suggest adding the chives to the portion that is being immediately served, instead of to the whole pot. That way the chives always look bright green. Overall, very good recipe, and you can't miss with fresh ingredients and patience to stir frequently.
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Easy Dump Cake

Reviewed: Feb. 16, 2008
As the title says, very easy to make and consistently good due to the cake mix and other not-from-scratch ingredients. I would say this is a good cake to make if you don't have much time. I made this for my coworkers recently and got many compliments. No one knew it had cake mix.
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Honey Glazed Pork Tenderloin

Reviewed: Feb. 16, 2008
Very good recipe, although I agree with other reviewers-- you have to make at least twice as much sauce, unless you thicken by adding brown sugar that has been melted with a little water to make a syrup. That way when you baste the pork tenderloin, it doesn't just drip down onto the pan. It worked for me and it makes a nicer and crunchier "crust" on top. Overall, very tasty and easy to make.
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Clarke Cheesecake Pie

Reviewed: Jul. 11, 2006
it's good, but even BETTER if you whip some heavy cream and FOLD it into the mix. it becomes much fluffier and feels ironically lighter
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