COOKINKEL Recipe Reviews (Pg. 1) - Allrecipes.com (18801875)

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Avocado Dip II

Reviewed: Jun. 29, 2004
Yummmmmmmmm! I used 4 avocados and chunky lime salsa. It turned brown after a while, but still tasted great. I hear if you leave the avocado pit in the guac, it won't turn brown. I'll have to try that next time, because I'm definitely making this one again!
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Mock Champagne

Reviewed: Jun. 29, 2004
Great punch! I would make it again.
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Ali's Amazing Bruschetta

Reviewed: Jun. 29, 2004
So good! I made this as an appetizer using italian bread cut into small slices. It did help to toast the bread first in the oven, before adding the topping and cheese. I made the topping the night before and the flavors seemed to intensify even more.
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Lindsay® Olive Tea Sandwiches

Reviewed: Jun. 29, 2004
WONDERFUL!! I couldn't find the olive brand, but the store brand of chopped olives worked just fine. I also didn't add the pine nuts, but I don't think it detracted from the taste. The sundried tomatoes really enhances the flavor.
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Cucumber Sandwiches II

Reviewed: Jun. 29, 2004
Very good! These were easy to make. I cut the rye bread into different shapes using metal cookie cutters. More tedious to do, but the presentation was better.
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Seafood Stuffed Mushrooms

Reviewed: Jun. 29, 2004
These were great! I used the McCormick Spring Onion dip mix, as well as canned crabmeat and canned tiny shirmp. It helped to use a pastry decorator to fill each mushroom cap.
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Chocolate Chip Holiday Tea Cakes

Reviewed: Jun. 24, 2004
Pretty good! I intended on using the mini chocolate chips like one user suggested, but they were sold out. So I put the regular chips in the processor and it worked just fine. My lines of drizzled chocolate weren't as thin, so next time I will try a pin-point hole instead. After the chocolate lines chilled, they easily fell off the cookies if they were bumped.
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Maids of Honor Tarts II

Reviewed: Jun. 24, 2004
These were pretty tasty! I did change the recipe a bit because I needed to substitute pecans for almonds, but I found that those two flavors tasted well together. I made a double batch, in fact I was planning on making a quadruple batch, but it was pretty time consuming and tedious for the first two. I had two different tart pans, and the EKCO brand yielded much better results than the darker aluminum no-name brand pan I had. The EKCO pan allowed for nicer browning, and the cups were deeper to hold the ingredients. When adding the nut/sugar/egg mixture, I found that one teaspoon was plenty for each cup, and there was quite a lot of the mixture left over. (Maybe I will make two more batches with that tomorrow!) Overall, the presentation was fine, and it was important to make sure the pastry cross on top was firmly pressed to the crust.
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