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"This appears to be a duplicate of another recipe by Tyler, so I'll post my review here as well.
I only gave this a 4 because the cooking time is very obviously not correct at this temperature (oven is checked for accuracy with sensor. Otherwise, this is excellent...*IF* you like a creamy, almost pudding-like cheesecake...which I do. In an 8& ..."
Jan 16, 2013 on FoodNetwork.com
"I only gave this a 4 because the cooking time is very obviously not correct at this temperature (oven is checked for accuracy with sensor. Otherwise, this is excellent...*IF* you like a creamy, almost pudding-like cheesecake...which I do. In an 8" pan, this took 60 minutes, plus another 40 minutes in the oven (door cracked about 2" and o ..."
Jan 16, 2013 on FoodNetwork.com
"The only thing I changed was to use Vodka (I keep the bottle in the freezer as the crust doesn't shrink as much. The whole family decided this was the flakiest crust I've ever made (and it was certainly the easiest!.
Oct 17, 2012 on FoodNetwork.com
"Thanks for the recipe! I've been buying mine at the store because I just don't have the time to make my own, but hopefully (one day, I'll bite the bullet and hope they come out right!"
Aug 1, 2012 on Food.com
"I switched out the American Cheese for Sharp Cheddar and Swiss Cheese (about 4 oz of swiss in the single recipe for more flavor and doubled the recipe. There is no way the original recipe would have fed 8 people...even doubling it would not do that. Also, instead of holding back cheese to sprinkle on top, I browned some plain bread crumbs in ..."
Jul 25, 2012 on Food.com
"Anne Burrell never disappoints. This recipe is *perfect* and reminds me of the scones I had in England and Scotland. If you make it correctly, there is no need to add additional cream and, in fact, by doing so you will change the finished texture so that it resembles a biscuit more than a scone. Still good...but not a scone. The trick is to do ..."
Mar 16, 2012 on FoodNetwork.com
"I've been baking palmiers for years but I am puzzled by the 'intermediate' rating. These are easy enough that my 7 year old was able to make them without my help. Yes, they are 'sweet'...that's what makes them 'palmiers'...a carmelized sugar encrusted pastry. Despite the sweetness, they are a perfect 'light' ending to a meal."
May 8, 2011 on FoodNetwork.com
"Quite good as is, but absolutely perfect with a little tweaking. I added 1 tsp vanilla and 1 cup of chopped walnuts. Since banana sizes vary, I measured my smooshed bananas so I'd know how to tweak it in the future if it was too dry or too wet. I ended up using 1-3/4 cups smooshed bananas. I also poured it into two 8x4 loaf pans. When poured ..."
Mar 16, 2011 on FoodNetwork.com
"Didn't have fennel seeds or chard and with a 14" snowfall shutting everything down, I figured it was best to make do without. Despite that, this was *wonderful*! Can't wait to try it again with the fennel and chard. Another hit, Giada!"
Feb 2, 2011 on FoodNetwork.com
"Way too salty and I love salt...and I did use kosher salt. I didn't even bother with the glaze and went with my own homemade Whiskey BBQ sauce in an attempt to cut through the saltiness. Also, from previous experience I knew these would not be done in the time specified if cooked at 250 deg so I bumped it up to 300 deg F which is what I usually ..."
Jan 22, 2011 on FoodNetwork.com