doristam Recipe Reviews (Pg. 1) - Allrecipes.com (18665586)

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Cherry Crisp

Reviewed: Jun. 10, 2014
Too sweet for my taste... definitely go easy on the sugar if you're using canned filling!
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0 users found this review helpful

Puerto Rican Tostones (Fried Plantains)

Reviewed: Nov. 14, 2011
Good stuff! Definitely let your plantains ripen fully.
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3 users found this review helpful

Red Velvet Cake

Reviewed: Nov. 14, 2011
Definitely swap the shortening with a neutral oil like canola. Keeps it moist!
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2 users found this review helpful

Perfect Turkey

Reviewed: Nov. 14, 2011
Great moist turkey, thanks!
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2 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 14, 2011
Pretty good! Needs quite a bit more stock and seasoning than noted.
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5 users found this review helpful

Lemon Icebox Pie III

Reviewed: Sep. 14, 2011
Did not set up correctly.
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5 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Sep. 14, 2011
Good stuff! More like a cake.
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3 users found this review helpful

Monkey Bread II

Reviewed: Sep. 14, 2011
My dough didn't rise as much as I wanted to, not sure what happened.
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3 users found this review helpful

Fried Plantains

Reviewed: Sep. 14, 2011
For really ripe plantains. They were great fried up with butter.
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2 users found this review helpful

World's Best Lasagna

Reviewed: Aug. 14, 2011
Awesome! It's going to be my go-to lasagna recipe for now on; making your own tomato sauce is totally worth the effort. I added a dash of nutmeg to the ricotta and it took the lasagna to a whole new level. I used all ground beef since I had no sausage, next time I will use sausage. Great recipe.
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2 users found this review helpful

Harira

Reviewed: Aug. 14, 2011
Excellent soup!
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4 users found this review helpful

Fluffy Pancakes

Reviewed: Aug. 14, 2011
Excellent! I didn't have any vinegar on hand so I used orange juice for a bit of acid needed to "curdle" the milk. Not sure if it worked but the pancakes were fluffy!
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1 user found this review helpful

Slow Cooker Beef Stew I

Reviewed: Mar. 27, 2011
Gotta sear the meat first!
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1 user found this review helpful

Mississippi Mud Pie II

Reviewed: Jan. 13, 2011
Great! Except i used a graham cracker crust, a springform, and no nuts. i folded half the whipped cream into the cream cheese. then i did crust-->pudding-->cream cheese-->pudding-->rest of whipped cream. you chill it really good like over night plus some, then it'll pop out good from the springform if you run a hot knife around the edges. i made a mistake on the pudding on mine tho, i followed the pudding box recipe for pudding and not the pie recipe (which uses less milk) but it was totally fine. thanks!
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3 users found this review helpful

Four Cheese Macaroni

Reviewed: Nov. 20, 2010
Excellent! Perfectly creamy and delicious. Like the other reviewers, I simmered 1 pint of half and half, melted several cubes of velvetta, then melted approximately 2-3 cups of shredded sharp cheddar cheese and monterey cheese. I boiled up the paste ( I used rottini ), poured 6 tablespoon of melted butter over the pasta, then poured the cheese mixture. It'll look really wet but when you bake it for about 15-20 minutes, the mac and cheese gets more congealed and gooey. Yum!
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1 user found this review helpful
Photo by doristam

Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Nov. 20, 2010
Good stuff! Definitely something different from your average ho hum all cream cheese cheesecake. I'm not sure if I like the slightly bumpy texture of the cake because of the ricotta but it is certainly a lighter cake from a regular cheesecake! Also I added 2-3 tablespoons of lemon zest and it really gave the cake a nice fresh taste so I didn't even need a sauce. To prevent a cracked cake, bake in a waterbath with foil wrapped around the springform to prevent water seeping inside the pan at 325 for 1 hour. Then when it is no longer super jiggly, turn off the oven and leave the cake inside for at least 2 hours. Then remove and leave on counter to cool completely for 1-2 hours. Then refrigerate overnight. I made a little strawberry raspberry sauce for the top to add some pizzazz by melting half a jar of strawberry jam, then a tablespoon or so of lemon juice, a tsp or two of sugar, then adding some frozen raspberries at the very end so they are still whole in the sauce.
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6 users found this review helpful
Photo by doristam

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 20, 2010
Excellent! I used a springform pan, made my own graham cracker crust. I took the above suggestions and increased the pumpkin to about 1 can for more pumpkin flavor. Layered about 1.5 cups of cream cheese first, then the rest is the pumpkin mixed with cream cheese layer. I baked at 325 for about 45-50 minutes in a water bath, with the springform wrapped in foil to prevent water seepage. After it was the right jiggle factor, I turned off the oven and let it sit inside the oven for 1-2 hours. Take it out and let sit on the counter for a couple hours then refrigerate overnight. No cracked cake! Thanks for the recipe!
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6 users found this review helpful

Strawberry Trifle

Reviewed: Nov. 5, 2010
Easy peasy and tasty!
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1 user found this review helpful

Festive Prune Cake

Reviewed: Nov. 5, 2010
Interesting! It was moist and a little sweet. I only made this to please my grandmother who requested it. But the family liked it!
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3 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Apr. 23, 2010
Definitely bump up the spices!
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1 user found this review helpful

Displaying results 1-20 (of 101) reviews
 
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