Idalhi Recipe Reviews (Pg. 1) - Allrecipes.com (18401347)

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Chantal's New York Cheesecake

Reviewed: Apr. 12, 2014
I made this recipe 3 days ago, it's gone now, and I wish calories were a myth because I want to make it again. I don't understand the bad revies this has. mine turned out to be creamy, rich, sweet, cheese flavoured, light, and all over delicious and decadent. I followed the recipe exactly, while putting to good use my own experience baking cheesecakes; always grease the mold so it won't stick to the sides and break, always let it set inside the oven with the door cracked a bit so the cake won't crack, for a moister cake always bake in a ban marie, (I didn't use the ban marie and it turned out great though). Thank you for the recipe.
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0 users found this review helpful

Rosettes I

Reviewed: Dec. 21, 2012
Thank you for this recipe, I just made them yesterday, they taste delicious, my family loved them. I dipped them while still hot on regular white sugar and cinnamon. They are still fresh and crisp a day after, inside a cellophane bag, and they don't seem like they are going to get soggy any time soon.
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5 users found this review helpful

Barbequed Pork Ribs

Reviewed: Apr. 24, 2012
Finger licking delicious. I took the advise of wrapping them in foil then baking for 2-2 1/2 hours instead of boiling. Followed the rest of the recipe with the addition of 2 tablespoons of siracha sauce for extra heat. This is one of those recipes that once you've tasted it, you want to have them as often as your waistline permits.
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3 users found this review helpful

Clone of a Cinnabon

Reviewed: Feb. 14, 2012
This recipe is now in my recipe book to stay. We just can't stop eating them, they are good even cold. I saw some reviews of people who had problems with the dough being too dense, and I hope I can help. The secret is the yeast. There are different kinds of yeasts, the yeast that you need when working with high sugar dough (more than 8% sugar content) is different than other yeasts, most brands of this particular kind of yeast contain polyoxyethylene sorbitan monolaurate and ascorbic acid in adition to the saccharomyces cerevisiae which is the yeast cultive. Don't let the names scare you, these are not horrible preservatives that will damage your body, they are just there to make sure that your yeast developes propperly in a high sugar content dough. Most instant and regular dry yeast in the market have a high sugar douhg version. This makes a world of difference. The only change I made to this recipe is the adition of 1 tablespoon of corn starch to the filling and I formed a paste with it to spread evenly, this prevents the sugar, butter and cinnamon from bleeding out of the rolls.
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10 users found this review helpful

Amish White Bread

Reviewed: Dec. 14, 2011
This is my every week bread recipe, makes 2 large loaves of bread that yield about 32 big slices in total. The only change I make is to reduce sugar to 2 tablespoons to get a more neutral flavor and extra "fluffiness". We haven't been able to enjoy store bought bread since I first made this delicious homemade bread 2 years ago. Great in cinnamon rolls and dinner buns too.
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4 users found this review helpful

Simple 'N' Delicious Chocolate Cake

Reviewed: Aug. 16, 2011
This is the best chocolate cake I've eaten or baked in my life and chocolate cake is a constant for me. My 3 and 9 year old girls went bananas over it. My husband had 2 slices and he is a "pie person". I will add this to our family recipe book. It's a keeper. Decaff coffee works just great. Thank you for the recipe!!
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1 user found this review helpful

Irish Cream Chocolate Cheesecake

Reviewed: Dec. 26, 2010
Delicious. I didn't change anything from the original recipe. We will be having this cheesecake again for New Year's party on general request.
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8 users found this review helpful

Chile Colorado

Reviewed: Jun. 3, 2010
This is exactly how my family and I make chile colorado. It's pretty weird to log in and see this while browsing :) This is very tasty served with rice on the side too, and soft corn tortillas.
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9 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Apr. 2, 2010
I love and recomend this recipe. It was extremely easy to make, the pastry tasted lovely, my family loves them. The only change I made to this recipe was for the filling of the rolls, I used about 2 tablespoons of butter instead of 1/2 cup of margarine, and they came out just fine, also added the optional raisins, they made them so moist. Ty for this recipe, is a keeper.
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2 users found this review helpful

 
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