Emil A. Recipe Reviews (Pg. 1) - Allrecipes.com (1426767)

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Emil A.

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Buckeye Balls I

Reviewed: Jan. 7, 2010
Honestly, the method for dipping in chocolate is awkward. I was going to give them to friends as part of my holiday cookie bake, but I passed. Other than the look, the balls are pretty good. I made them with a mix of walnut and cashew butter instead of peanut. Next time definitely will add walnut liquor in the mix to improve flavor. In terms of richness and smoothness they were delicious. I mentioned briefly about the dipping in the chocolate with a toothpick being awkward. Why not simply dunk them all in the chocolate? Also, make the balls smaller - about the size of a cherry. Any bigger makes it a two-bite deal, and then the melting chocolate makes a mess in your fingers. I made some smaller and bigger, and trying to eat a bigger one at once was way too...buttery. Still, I'd make those again with the few modifications listed.
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4 users found this review helpful

Russian Tea Cakes I

Reviewed: Jan. 7, 2010
Yes, these are outstanding! The only thing I'm sorry about is that I didn't make more of them. Be careful, they are addictive, is right!
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0 users found this review helpful

Winter Solstice Soup

Reviewed: Dec. 3, 2006
This is a pretty basic but tasty soup. Lacks texture, like almost all pureed soups. Definitely use butter instead of margarine.
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2 users found this review helpful
Photo by Emil A.

German Chocolate Cake III

Reviewed: Dec. 23, 2005
Absolutely fantastic cake! If you follow the recipe and use high-quality organic ingredients it will surely be a cake that you, family, and friends will remember.
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1 user found this review helpful
Photo by Emil A.

Brown Family's Favorite Pumpkin Pie

Reviewed: Dec. 16, 2005
I've made this pie no less than 8 times now and it always tastes amazing! You will not be disappointed.
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2 users found this review helpful
Photo by Emil A.

Creamy Potato Leek Soup II

Reviewed: Dec. 12, 2005
This soup is once again an example how something very simple can be very good. I found it to be exceptionally flavourful, considering how quickly it can be made and how few ingredients it requires. Fortunately, I have the convenience of living only a 5-minute walk away from one of the world's best markets, so instead of regular bacon I used thicker cut double-smoked Dutch bacon, organic free range chicken broth, and organic Yukon gold potatoes. I also added freshly ground pink, green, and black peppercorns at the end, and instead of using heavy cream (which is 36-40% milk fat) I used 18% m.f. cream, which still has 5 times the fat content of whole milk. In addition, I found that adding an extra cup of broth helps with the consistency of the soup, which would otherwise be way too thick. The result was outstanding! I highly recommend this soup.
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3 users found this review helpful

Barbara's Golden Pound Cake

Reviewed: Oct. 17, 2005
Absolutely stunning recipe. Turned out great - dense moist delicious cake worthy to present to any guest. Bravo!
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0 users found this review helpful

Mussels Mariniere

Reviewed: Feb. 5, 2005
Excellent recipe! The only thing I would recommend is reducing the bay leaf. I put one bay leaf only - two bay leaves would definitely overwhelm the other flavors in the dish.
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1 user found this review helpful
Photo by Emil A.

French Fruitcake

Reviewed: Jan. 25, 2004
I made it for Christmas and everyone loved it. Instead of regular raisins I used black currants. Wonderful fruitcake!
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6 users found this review helpful

 
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