PHAYTHELOV Recipe Reviews (Pg. 1) - Allrecipes.com (1929964)

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German Potato Pancakes

Reviewed: Jan. 3, 2003
A true Irish lass, I love potatoes. I am always looking for new ways to cook them. I've only had potato pancakes once before from a deli; they definitely didn't compare to this recipe. I made them as-written, and ate them with sour cream and homemade applesauce. Two descriptions came to mind: delightful, and finger-lickin' good! I will definitely make these again, and soon. This recipe is great for breakfast. For a dinner side, I'd try adding a little garlic powder and parsley. Awesome, Wendy! Thanks for sharing!
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Basic Flaky Pie Crust

Reviewed: Jan. 3, 2003
This is a great pie crust. It's flaky (true to its name), light and not too sweet; it's a perfect complement for any pie. It would also work well with flaky pastry recipes. Tastes like it would complement chicken pot pie, as well. The recipe can be made with butter, too. This version needs less water than with shortening. I am still trying to work out the exact amount of water needed with the shortening. I think it is closer to 4 TBSP than 3 and some drops. (3 and drops worked well with butter.) It seems to come out quite dry. It's fine baked, but is difficult to roll and put into the pie plate without breaking and cracking. I am not a huge crust fan but my "other" is-- this strikes a nice balance of subtle, yet tasty and flaky. We both like the flavor quite a bit. Needs a little moisture modification, but worth the effort of getting to know. All in all, a great pie crust recipe!
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4 users found this review helpful

Kentucky Pecan Pie

Reviewed: Jan. 3, 2003
I live with a pecan pie lover, and made this for him. We both think this recipe is fabulous! I only sort-of liked pecan pie until yesterday when I had a bite of this. It is the perfect consistency and flavour. The only change I made is to add more pecans (about 1/2-3/4 cup more). One cup just did not look like enough on the pie. I found that amount of nuts perfectly balanced out the sweetness of the sugar filling. Excellent in the "Basic Flaky Pie Crust" with homemade whipped cream. (Don't whip the cream with too much sugar-- the pie is sweet enough!) Congratulations, Laurie. I now love pecan pie-- but only *this* pecan pie!
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3 users found this review helpful

Allie's Delicious Macaroni and Cheese

Reviewed: Jan. 3, 2003
I made this once on a whim, and have made it several times since. It's one of our household favorites. I try to make it at least once a month; if I don't, I am sure to be reminded and asked! I omit the ham because I don't eat red meat. Once in while I will add crispy turkey bacon for that meaty flavour. The three cheeses are a nice combination, but I find it tastes excellent with just sharp cheddar and jack cheeses. Depending on my mood, sometimes I alternate chili powder for cayenne. They both work well. Sometimes I dare to use half cream (or half & half) and half milk. Eight bites makes this a meal! Especially excellent in winter. Excellent recipe, Allie! A definite keeper, and permanant addition to my "usuals."
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56 users found this review helpful

Cajun Seafood Pasta

Reviewed: Jan. 3, 2003
I've made this twice, once for a romantic "just the two of us" dinner, and once shared with friends. If you're looking for one of those dinners that always pops eyes open wide and fills the room with "MMMMMMM," this is your recipe for sure! One person told me it rivaled most gourmet restaurants he'd been to. Both times I made this, I used chili powder in place of the white pepper. (I am a huge fan of "the kick.") I also used dried basil and thyme (halved). The second time I made it, I used cheddar instead of swiss and that tasted phenomenal, too. It's a fun recipe to play around with. One of these days I'll have to make it as written! ;) This is definitely a keeper; a great one to have around to WOW the most discriminating dinner guests.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 3, 2003
I am a chewy cookie fan, and this is the absolute best chocolate chip cookie recipe I have ever tasted! The egg yolk and brown sugar really make a difference in the softness of the cookie. Store-bought, bakery-made, home-made, you *name* it-- Martha Stewart could not bake a better CC cookie! People literally beg me for these. Taking them out just before they look done is the key. These cookies don't get golden and "done-looking" like most. Learning when to take them out takes some getting used to. I have made these at least a dozen times and couting. I've made a few experimental modifications, but nothing beats the original as it is written here. This is *definitely* a keeper.
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2 users found this review helpful

 
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