Grüne Eier Recipe Reviews (Pg. 1) - Allrecipes.com (10165458)

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Rhubarb Crunch

Reviewed: Oct. 2, 2011
Assembled and cooked as directed, did add a bit of orange zest to the rhubarb as I had an orange begging to be used. Crisp turned out great, perfect texture, great flavors, was a family hit!
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Rhubarb Crunch

Reviewed: Apr. 16, 2010
The low rating is for the recipe being wrong in the first place, how this ever got approved is beyond me. If you were to make it as is, you'd have barely any fruit and a whole lot of really crispy crust. As suggested, I increased the amount of rhubarb to 6 cups, added an extra 1/4 cup of sugar and an extra tablespoon of flour to the fruit. To the crust I added 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cinnamon, and 1/4 tsp salt (just like my apple crisp recipe). Beyond adding the spices and salt, I left the amount of butter the same. I think if you were to cut the butter, it'd be way too dry and apt to burn, rather than caramelize the sugar and sort of melt onto the rhubarb. After reworking the recipe, it tastes great.
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Swedish Cookies (Brunscrackers)

Reviewed: Mar. 16, 2010
These cookies are very similar to the classic Danish butter cookies that come in the tins during the holidays. Only they're richer and have much more flavour. I made these on a spur of the moment and only had 1/2 cup of butter, so I substituted 1/2 cup of Crisco and they still came out fabulous. I'll have to try the recipe as is when I can to see how they compare. But butter tends to make a crispier cookie, whereas oil tends to keep them more moist, and I really enjoyed the almost chewy quality of these in the center. Golden Syrup can be hard to find in grocery stores across rural America, but most specialty cooking supply stores carry it. I just substituted light corn syrup and a smidge of sorghum molasses. They go terrific with a cup of hot tea or coffee. Will definitely make again!
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Classic Peanut Butter Cookies

Reviewed: Feb. 13, 2009
Great peanut butter cookie recipe! I also added 1/4 cup more peanut butter, 1/4 cup more flour, and 1 tsp vanilla extract. I also used 1/2 cup salted butter and 1/2 cup Crisco, thus omitting the 1/2 tsp salt. The end result is a very flavorful cookie with a light and crisp outer texture while remaining moist and chewy inside. I baked at 375* for 10 mins.
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Chicken Pot Pie IX

Reviewed: Feb. 13, 2009
Good recipe and a good way to use up already cooked chicken, works great for leftover smoked chicken especially. We tweak it a bit to get it to taste better as well, by adding garlic powder and poultry seasoning to taste. I also boil the veggies in chicken broth, which I reuse for the sauce. Diced red bell pepper cooked with the onion and celery adds a nice sweetness and a beautiful color. I usually make this in a 13x9 baking dish, doubling everything including the sauce. We make our own pie crust, so we usually do a double recipe for a two-crust pie. Baked for 45-50 mins at 375* till the crust is golden brown and the contents are steaming through the vent holes.
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Pat's Dumplings

Reviewed: Nov. 11, 2008
This great classic dumpling had great flavor and texture. My only problem was not enough moisture in the recipe. I had to increase the water to a smidge over 1/2 cup to get the dough to stick together well enough to work with and roll out. Otherwise its a great tasting recipe that's dead easy to make!
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Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Sep. 21, 2008
This recipe was very tasty. I too cut the recipe down to 1/3 of the current and it still turned out well. I used Blue Moon beer and substituted sundried red bell peppers, as I didn't have any fresh. But the flavors were well balanced and I will definitely make this again.
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