XeniaGlitter Recipe Reviews (Pg. 1) - Allrecipes.com (187103271)

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World's Best Lasagna

Reviewed: Feb. 9, 2013
Fantastic recipe, but I did make some changes: I used oven-ready lasagna noodles because I didn't have time, and these worked and tasted fine. I didn't have crushed tomatoes so we left that out. The finished lasagna wasn't lacking any tomato taste (tomato paste is already very concentrated as it is) so if you don't have crushed tomatoes it should be okay. I also omitted sugar and salt and increased the amount of spices/seasoning for fear that we wouldn't be able to taste it with all that tomato. I also needed more cheese and also added spinach simply because we're a spinach-loving family and I personally don't like to eat meat without some kind of vegetable with it. (It's a psychological thing, plus IMO it looks more appealing/less boring with that extra green color.) Now, because I'm not Italian, I don't care if this is traditional or not, as long as it tastes good. And it does! All 8,000 of these reviewers didn't rate this 5 stars for nothing. My family and I love this recipe. This is the second time I've made this (each time I used the same changes as stated above) and it's been a hit each time so far. Great!
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The Best Lemon Bars

Reviewed: Feb. 10, 2013
The crust was too crumbly and not golden and the filling was barely sufficient to fill the 9x9 pan. I find that this lack of filling problem occurs with ALL the lemon bar recipes I've tried. My family thought it was far too sour, but I thought it just a bit too sour, because I have a tolerance and liking for sourness. But I'm not going to lower the rating for that, because I did reduce the sugar to 3/4 cup as well as increase the lemon juice and added lemon zest. I also didn't dust the top with powdered sugar, because my family isn't huge on sugar. Nonetheless, it was pretty good, just not the crust, and the filling was a tad too sour. If there's a next time, I'll use 1 cup sugar for the filling, make 50% more filling, and add more butter in the crust.
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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 23, 2012
Update: I turned this recipe into mini cheesecakes for Valentine's Day, and they turned out amazing! Everyone loved them! Original review: I followed Clemsonmav's advice and used seedless raspberry jam instead of making the sauce. I also cut the sugar down to only 1/5 cup, since Oreos, white chocolate, and jam already have extremely high sugar content. The sweetness wasn't lacking at all! I should mention that I also used a waterbath--I ALWAYS use a waterbath as they prevent sinking and cracking. But for some reason I had a bit of trouble determining when it was ready. The recipe states that you should take it out in an hour, but by then the cheesecake was still wobbly. It wasn't ready until 45 minutes later, when it was firm but a bit wobbly in the center. After that I put it in the freezer for a few hours and served it. It was delicious!--no cracks, no sinking, and it wasn't burnt. No wonder it's a 5-star recipe with 1800 reviews! My family said it was equivilent to The Cheesecake Factory's cheesecakes, and that's saying a lot, considering I'm only 16 years old and an intermediate baker. I'm definitely making this again!
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