ANDREA VETERE CANADA Recipe Reviews (Pg. 1) - Allrecipes.com (18354520)

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ANDREA VETERE CANADA

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Chocolate Meringue Stars

Reviewed: Apr. 16, 2011
I don't know if it was just me, but mine turned out flat. It seemed that when I folded in the cocoa, the stiff egg whites deflated. The taste was good though.
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2 users found this review helpful

Double Crust Stuffed Pizza

Reviewed: Nov. 27, 2010
This was really good, but next time I'll use a larger pizza dough recipe because I found that half the dough was not quite enough to bring it up the sides of the springform pan. I waited untill half way through the baking to put tomato sauce, grated moozerella and parm on top. Looked great!
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6 users found this review helpful

Mediterranean Barley Salad

Reviewed: Jul. 3, 2010
Delicious! I doubled the dressing, used basil instead of cilantro, kalamata olives, and made it one day in advance. Before serving, I added feta cheese and some finely diced red bell pepper for colour.
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12 users found this review helpful

Chocolate Chip Muffins

Reviewed: Apr. 11, 2007
These were very good and so easy that my son made them himself. I did find that I had to add a bit more liquid.
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4 users found this review helpful

Antipasto Squares

Reviewed: Dec. 27, 2006
This was great! I think you could use any combination of ingredients. A pizza theme would also be great. I pre-baked the first crust for 8 minutes then baked it covered for 25 minutes and then brought it to the party, where I removed the foil and finished it at 375 for about 15-20 minutes. After 5-10 minutes of letting it rest, it sliced perfectly.
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5 users found this review helpful

Double Chocolate Pie

Reviewed: Oct. 11, 2006
I made this for Thanksgiving and it was a hit. I used squares of semi-sweet chocolate instead of chips and it worked out fine.
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4 users found this review helpful

Manicotti Alla Romana

Reviewed: Feb. 16, 2006
This was so good, I didn't change at thing except I used 2 8 inch square pans so I could freeze one.
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5 users found this review helpful

Oven Baked BBQ Ribs

Reviewed: Dec. 16, 2005
These were the best ribs I've ever had. I used inexpensive side ribs. I added half the sauce, then covered tightly with foil and turned the ribs after 1 hour. After cooking for 2 hours, I removed the foil, added the rest of the sauce and spooned extra sauce every 20 minutes or so.
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330 users found this review helpful

Mom's Sausage Roll

Reviewed: Nov. 28, 2005
My sister made this yesterday for Sunday brunch. She baked it first thing in the morning, then gave it 5-10 minutes in a hot oven just before serving.(Maybe it could be made the night before?) It was a hit.
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9 users found this review helpful

Key Lime Pie I

Reviewed: Nov. 28, 2005
I made this yesterday using the half lemon juice and half lime juice. It was excellent. I froze it overnight and transfered it to the fridge in the morning, so it is a great make ahead dessert. It was a perfect texture by late afternoon. I will make this again.
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3 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Sep. 16, 2005
We didn't enjoy this much. Partly I think because there wasn't enough rice. If I make it again, I would cut the lentals to 1/2 a cup.
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2 users found this review helpful

Texas Ranch Potato Salad

Reviewed: Sep. 16, 2005
I brought this salad to a large Italian family picnic. Everyone loved it. I decorated the top with sliced hard boiled eggs, radish and a sprinkle of paprika.
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8 users found this review helpful

Herb Roasted Pork

Reviewed: Sep. 16, 2005
We loved this recipe. The glaze would also be great on ribs or chicken.
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3 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Sep. 11, 2005
Made this last night and everyone raved about it. I had no bow tie pasta, so I ended up using medium sized shells. I added a fresh hot pepper to the sauce instead of pepper flakes. Excellent.
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2 users found this review helpful

The Best Meatballs

Reviewed: Apr. 2, 2005
This meatball recipe is the closest I have seen to my moms, and hers are the best. She usually uses more veal and pork and less beef. If you simmer the meatballs in the sauce for a couple of hours, they become soft and delicious.
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2 users found this review helpful

 
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