Sopraffina Recipe Reviews (Pg. 1) - Allrecipes.com (13129778)

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Favorite Barbecue Chicken

Reviewed: Sep. 5, 2010
I wouldn't rate it if I hadn't followed the recipe exactly. I cannot figure out why everyone thinks it's so good. Even my son said the kitchen smelled bad. It seemed fine until I added the Worcestershire sauce. Then it really seemed unappetizing. We went through with it thinking cooking would help. Luckily, we had some store-bought sauce to mask the chicken when it was done.
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3 users found this review helpful

Buttermilk Pancakes with Vanilla and Nutmeg

Reviewed: Aug. 29, 2010
The batter was really lumpy and I didn't think they would turn out. They were perfect. I think I used more than a dash of nutmeg because they were in-your-face nutmeg. Just make sure to go easy and DON'T overmix!
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1 user found this review helpful

Creamiest Rice Pudding

Reviewed: Aug. 9, 2010
It was really watery after completing the entire recipe, so I made a slurry of 1 Tablespoon cornstarch and 1 Tablespoon cold water, stirring it well before adding to the pudding. I cooked it on low a little longer and it thickened up great. I also had a problem with it boiling over during the 1 hour even with the stirring, but it's hard to get the perfect temp on an electric stove. I gave it five stars because it was so delicious, I could live on it for a month. It might kill me, but that's a risk I'm willing to take. :)
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Potato Wedges with Dip

Reviewed: Apr. 27, 2010
Thank you! I've been trying to make baked fries properly for years. Microwaving did the trick. I baked mine for 30 minutes turning halfway and they browned better.
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14 users found this review helpful

Four Cheese Macaroni

Reviewed: Feb. 13, 2010
We have boxes of mac and cheese in our cupboard that will go to waste now that we've started making this! The two major changes we made were to cover it with foil until the last five minutes so it doesn't dry out and we melt the velveeta with the butter before mixing it in. One minor change is that we make a layer of muenster slices in the middle instead of shredding it, but that's out of laziness. :)
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1 user found this review helpful

Jay's Signature Pizza Crust

Reviewed: Feb. 7, 2010
I wish I had followed Jay's directions instead of the other reviewers'. I baked my crust a couple of minutes before topping it. It was hard as a rock. Also, one reviewer said it was like pizza hut's pan pizza. I think they meant hand-tossed. This recipe was the closest I came to getting it right. I'll try it again and follow directions. It's not Jay's fault I listened to others. :)
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1 user found this review helpful

Grandma's Doughnuts

Reviewed: Feb. 1, 2010
A couple of tips: use one of those cheap wooden shish kebab skewers to make a hole in each one and to gently slide into the grease. The first time we made these, they stuck to the basket and/or didn't cook thoroughly in the middle. Also, the second time, I drained them on paper towels, then put them in a paper lunch bag for a half hour before glazing so they weren't so greasy. I made a glaze out of powdered sugar, milk and vanilla and my son didn't believe they were homemade!
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Baked Ziti II

Reviewed: Jan. 27, 2010
Excellent way to use up some ricotta that was about to expire. I used 15oz of ricotta like the other reviewers and it was just right. I also used radiatore instead of ziti and it made it look more unique. This was about as easy to make as instant mac and cheese but tastes like my favorite Italian restaurant's lasagne. Your choice of spaghetti sauce makes all the difference, though.
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Shish Tawook Grilled Chicken

Reviewed: Nov. 15, 2009
I was hesitant to buy the expensive cardamom, but I'm glad I did. I'll be making this dish often. It tasted just like the local restaurant. I also marinated some carrot slices in half the sauce and skewered them too. Perfect!
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6 users found this review helpful

Chewy Chocolate Peanut Butter Chip Cookies

Reviewed: May 18, 2009
I followed the directions exactly. The first batch took a long time to bake, so I raised the oven temp to 375 for the rest. They turned out like soft baked cookies you get at Subway. Not my favorite, but not as bad as some have said. The person whose cookies spread too much probably didn't preheat the oven long enough.
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1 user found this review helpful

No Bake Cheesecake I

Reviewed: Mar. 23, 2009
I made this with mini store-bought graham cracker crusts and it was the perfect amount. I also substituted 1/4 tsp lemon flavoring instead of juice because it was all I had. Even my picky eater thought it was good.
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Easy Cherry Tarts

Reviewed: Jan. 12, 2009
LOVED these. My only complaint is that they're too easy to wolf down. I used a 2-inch flower shaped cookie cutter which made them look cute, I think. I didn't include the extract and didn't miss it. I also used 4oz of cream cheese instead of the 3oz block. I recommend cooling the pan on a wire rack for about 5 minutes, then transferring the tarts to a plate so they don't get soggy or stick to the pan.
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4 users found this review helpful

Simple Apple Dumplings

Reviewed: Jan. 12, 2009
Great recipe. I didn't have any orange juice in the house but added the juice from half a lemon and some cherry pie filling leftover from another recipe. I love it when random fridge items make something unique! I also baked them for about 35 minutes to soften the apples more.
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Quick and Easy Brownies

Reviewed: Jan. 12, 2009
Not bad but I had a few issues. I cut the flour to 1 cup because I prefer chewy brownies to caky ones. Mine ended up caky and fell apart too easily. I think maybe the flour, baking powder and salt should be combined before adding to the rest instead of adding them one at a time? Also, it says to bake for 20-30 minutes. Mine required the full 30 minutes.
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Eclairs I

Reviewed: Jan. 12, 2009
This is "the" classic eclair recipe. For anyone having trouble with the consistency of the dough, make sure you are following the directions carefully. When I was a kid, my cream puffs turned out like eggy pancakes too. I had failed to follow the directions. You MUST completely stir in each egg at a time. If you crack and add all the eggs and then stir, it will not work! Also, it seems to work better with metal saucepans. Teflon seems to make it too smooth.
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3 users found this review helpful

 
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