Cheese Log Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 20, 2010
I've made this for years but my recipe calls for one additional item, chopped pimento olives. The red piminto gives it a festive look. I don't use the monosodium glutamate, it's nasty chemicals and anyone who gets migraines should stay away from it.
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Cooking Level: Expert

Living In: Albert Lea, Minnesota, USA

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Reviewed: Mar. 27, 2009
This is an excellent appetizer! To remove some of the saltiness, I rinsed and pat-dried the dried beef before chopping. Then I added a pinch of bacon salt (yes this does exist! bacon flavored salt) as I am not a fan of MSG. This addition did not make the recipe salty.
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Reviewed: Mar. 19, 2009
This was a huge hit at our Christmas get-together, there was barely any left over. I reluctantly had to leave out the MSG because I couldn't find any in the store, but now that I know that "Accent" is the same thing, I'll follow the recipe next time.
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Cooking Level: Intermediate

Living In: Woodinville, Washington, USA

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Reviewed: Dec. 29, 2007
This was a simple recipe. I found it to mix better with about 2 Tbsp. of milk and placed in a covered dish--refrigerating overnight.
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Cooking Level: Intermediate

Living In: Morehead, Kentucky, USA

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Reviewed: Dec. 18, 2006
I make this same thing only i use deviled ham instead of the beef and add a couple of dashes of hot sauce. Serve it with Ritz crackers and I promise you it will be the first thing to disappear from the buffet table!!
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Cooking Level: Intermediate

Home Town: Elkton, Kentucky, USA

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Reviewed: Jul. 14, 2006
Tasted ok, but seemed to be missing something. I don't know if I would do it again.
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Cooking Level: Expert

Home Town: Marietta, Georgia, USA
Living In: Cashiers, North Carolina, USA

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