Chef Emily Recipe Reviews (Pg. 1) - Allrecipes.com (19287365)

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Homemade Mac and Cheese

Reviewed: Sep. 15, 2013
Fantastic thought prior to baking it would be runny but the sauce thickened right up! I used a smaller square casserole dish than what was suggested. Just left some if the sauce out to avoid an overflow as it baked up. I would suggest putting a drip pan underneath if you decide to try it.
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Burek

Reviewed: Sep. 15, 2013
I tried this recipe when I had a little too much phyllo dough in the fridge. I ate it just as it came out of the oven and wasn't a huge fan. By chance I was hungry and went to try it again the following night and found the flavored to be much better! The allspice defiantly blended better to the beef after having time to soak.
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Baked Pork Chops I

Reviewed: Sep. 15, 2013
A very good basic recipe. Perfect empty fridge dinner. Very easy recipe to add to. Say you have fresh mushrooms for example - just toss it in the sauce along with any other complimentary flavor. Also be sure to follow the dredging instructions as suggested. As with any frying use hot oil and set food on paper towel for draining excess oil prior to baking. I've tried this with cutlet as well, just be sure not to overtake (just pan frying works)
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Lemon Cupcake with Blackberry Buttercream

Reviewed: Jun. 30, 2013
Be sure to use a large lemon for this recipe. After reading numerous reviews about how there wasn't enough lemon flavor I can only conclude some people must not be using a large enough lemon or they must not be adding the lemon zest. I doubled this recipe and was able to make 27 cupcakes. After reading some reviews I cut back the baking soda to 1.5 tsps which isn't very substantial but since it was my first time working with this recipe I didn't want to alter anything. I was thrown a bit by the buttercream ingredients (only butter and sugar), so I used my own recipe and added jam to it. Came out great. Cupcakes were light and fluffy. If you find them dense or flat, be sure to check your baking soda.
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Absolutely Fabulous Portobello Mushroom Tortellini

Reviewed: Jun. 3, 2013
Used mushrooms I had at hand and the taste was still fantastic. I'm an avid baker so I always have heavy cream on hand, so I also made this using homemade Alfredo sauce (which I recommend). Was a bit watery - a result I contribute to my mushroom substitution (I love mushrooms so quantity probably played a part as well). I'd probably drain the mushrooms a little the next time before adding the sauce.
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Alfredo Sauce

Reviewed: Jun. 3, 2013
I will never buy store-bought Alfredo sauce again. Who knew making this would be so easy? I didn't have enough cheese, so I used 1c. instead making no substitutions and I think the results were still fantastic. Might add a bit more parsley next time, but its all preference.
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Strawberry Rhubarb Custard Pie

Reviewed: Jun. 3, 2013
Nice, sweet pie. A bit too sweet for my taste after adding the custard. I cooked 2 pies (one slightly longer than the other) and neither set even after many hours in the fridge.
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Quinoa Black Bean Burgers

Reviewed: Jun. 1, 2013
These were so easy to make and taste fantastic! I was able to make a few more patties by increasing the quinoa (making it with 2 parts water to 1 part quinoa). I cooked up a few patties in assembly-line fashion for work lunches and froze the remaining patties between parchment paper for later use. Toped with fresh tomato, spinach, hummus, and avocado for a great summer taste! Altered the recipe a little, simply because I was lacking ingredients, to include green pepper-still great.
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Chicken Rolls

Reviewed: May 30, 2013
Fast, easy recipe. Contains a lot of easy to find ingredients and tastes great. If I were to repeat this recipe I would probably substitute the crescent roll dough for puff pastry (as suggested by another user). Crescent rolls have a very identifiable taste which I couldn't overlook when eating. Great taste, for so few ingredients-will make again!
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