Ginger Recipe Reviews (Pg. 1) - Allrecipes.com (10161819)

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 24, 2013
These are my new favorite Christmas cookies. I'd advise chilling the dough for about an hour, making 1 inch balls rather than 1 1/2", and using the end of a big wooden spoon, chapstick end, or 1/2 inch dowel to make the indentation. Be sure to use parchment paper; it helps them brown properly and prevents sticking. I used a sandwich bag for the jam, squeezing it through a snipped-off corner. I'd also double the batch, because they're popular and they freeze well. Don't substitute vanilla for the almond extract; it makes a difference.
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Healthy Garden Salad

Reviewed: Feb. 15, 2009
I so wanted to like this recipe, but didn't care for the red wine vinegar flavor. It seems to have possibilities, however. I'll try it again with just lime juice, oil, and extra cilantro, perhaps with a smaller amount of white vinegar. It makes a beautiful presentation and is very colorful.
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Autumn Salad

Reviewed: Mar. 18, 2008
I so wanted to like this recipe; the presentation was beautiful and I liked the pears and cream cheese filling. However, the French dressing did not compliment the other flavors. I'll try it again with Litehouse sesame ginger or a poppy seed dressing. The Litehouse dressing is excellent, if you haven't tried it.
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2 users found this review helpful

Wisconsin Native's Beer Cheese Soup

Reviewed: Dec. 10, 2007
I mixed the flour in with the grated cheese before adding it, essentially coating the cheese bits, which allowed for easier blending/melting of the cheese and less need for added fat. Crumbled bacon or small pieces of cooked sausage are nice additions. Popcorn is a tasty topping, but I served it on the side, so one could add it while eating.
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33 users found this review helpful

Dishpan Cookies II

Reviewed: Nov. 13, 2007
OK dieters, don't hate me, but I added applesauce instead of margarine. I was looking for a recipe similar to one I lost, called "crunchy, bumpy, munchy cookies." These were similar, and very good. I added 1 cup raisins, 1 cup shredded raw carrots and frosted them with a fat free powdered sugar glaze. I know they sound strange, but the cereal keeps them light and the texture is varied and marvelous. Because of the very low fat they don't store well, but they never last long either.
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Hawaiian Banana Nut Bread

Reviewed: Nov. 13, 2007
This was such good bread, very moist, with a lovely texture from the coconut and nuts. To reduce calories I used applesauce instead of oil without any trouble and omitted the cherries. I also added a little coconut extract. I used half brown sugar instead of all white. Next time I'll use part whole wheat flour and maybe some dried pineapple chunks. I've made a similar recipe with zucchini, which was equally good. Thanks for sharing the recipe.
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5 users found this review helpful

Thai Noodle Salad

Reviewed: Nov. 13, 2007
My 15 guests and I thought this was a wonderful salad. In spite of second/third helpings, we had leftovers! I used chicken instead of shrimp and about half the cilantro. It needed salt & I added extra dressing. The dressing is good for other purposes, e.g. a Thai wrap dip, similar to those made at Good Earth restaurants. (Just wrap favorite ingredients, like couscous, green onions, chicken, etc.) Thank you!
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Healthy Banana Cookies

Reviewed: Nov. 13, 2007
I so wanted to like these, but can't even guess how to improve them. My husband said, "How can you not like these?!" He's less sensitive to the gummy texture and bland flavor. Obviously these cookies get a very mixed reaction, so you may want to try a half batch.
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3 users found this review helpful

 
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