GingerbreadMommy Recipe Reviews (Pg. 1) - Allrecipes.com (10335483)

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Mini Strawberry Tarts

Reviewed: Jul. 11, 2009
Best Advice: Do a test run with 1 tart before you commit to making a whole batch. You will probably modify along the way as we did. Dough: I added an extra 1/2 cup of flour because the dough was too wet. It still baked too "short" (seemed like there was too much butter). Next time, I will add even more flour. We don't own a mini-muffin tin so I used a regular muffin tin. Chill the dough before pressing into muffin tins so it isn't so soft to work with. I rolled out the dough with a rolling pin and pressed out circles with a large Starbucks coffee mug. Press into muffin tins taking care to be make the dough smooth, evenly thin, and the well deep enough. This will make for a nice presentation at the end. Make sure there is no airpocket underneath. Prick the bottom with fork before baking if not sure. Don't overcook the dough or it will be crumbly. Gelatin Mixture: I used a lot less water than called for as I wanted the gelatin to be thicker and actually "set" before serving it (as opposed to being runny). Strawberries: I also added a small tin of Mandarin oranges into the strawberry mix. I strained out any extra liquids from the strawberry/mandarin mix as it would dilute the jello. We chilled before serving because I wanted the jello mixture to "set".It was a lot of work but the presentation is worth it for a special occasion: wedding/baby shower etc. We made only 12 tarts because it takes so much time. We are going to try freezing the extra dough for future.
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Peking Duck

Reviewed: Jun. 27, 2011
Easy. I substituted the chutney with Hoisin Sauce and it's more authentic that way. Take Chinese Pancakes and place some duck meat inside. Drizzle with Hoisin sauce. Add a sprig of green onion. Roll the pancake. Each person does his/her own rolling at the table before eating. That's the traditional way of having Peking Duck.
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15 users found this review helpful
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Curried Lamb

Reviewed: May 22, 2011
I've eaten quite a bit of Indian food and this really didn't taste that authentic. The beef stock confused the flavours. I would use water the next time. It has a bit of Indian character because of the spices but lacks the heat which is characteristic of Indian curries. I added Chinese chilli sauce which made it hotter. This would be fine for someone who wants a hint of Indian character but would find an authentic Indian recipe too spicy or too hot.
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Microwave Lemon Curd

Reviewed: Jun. 5, 2011
I used the juice of 1 frozen lemon. I skipped the zest as the skin was too wet to grate. I topped up the fresh juice with store bought lime juice. (I didn't have any lemon juice.) I followed the recipe exactly otherwise. I microwaved at 70 percent in 1 minute intervals. It took close to 10 minutes but the effect was pure creamy curd. No lumps or anything! You can spend the time straining through cheese cloth or the extra time at the microwave but on low power. I never did see it boil as by the time it got that hot, the curd was already so thick. I filled store bought pastry shells. It was a hit with the kids and our family. Such an easy dessert to make and great for company. We like it very tangy and it was. It's better than the store-bought lemon curd tarts I've been craving and buying on impulse at the groceries. This recipe is a keeper!
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7 users found this review helpful
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Soft Christmas Cookies

Reviewed: May 26, 2011
I've been using this recipe for my special Christmas and other seasonal cut-out cookies for several years now. It's become a family favourite and a family tradition for us to decorate these sugar cookies. You have to watch them carefully in the oven as these cookies can get too brown very quickly!
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Calamari

Reviewed: May 26, 2011
Easy and delicious. I added bread crumbs instead of flour.
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Bacon Wrapped Smokies

Reviewed: Dec. 31, 2013
Good. Be generous with brown sugar. Possible to freeze ahead of time.
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5 users found this review helpful
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Irish Stew

Reviewed: May 8, 2010
Nice simple recipe. We slurped up the broth with rice on the side. Our first time trying lamb in stew form. We'll never go back to beef again. The lamb is sweet and tender. Old fashioned goodness. I skipped the rosemary and the parsnips.
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Hasenpfeffer (Rabbit Stew)

Reviewed: Apr. 4, 2010
The red wine made the white rabbit meat look like it was bleeding for half the cooking time. Then, it got a greyish burgandy color and never improved. This was my first time making rabbit and the color of the dish really turned me off. The "ick" factor of the way the dish looked prevented me from enjoying the dish.
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Spicy Indian Dahl

Reviewed: Jul. 19, 2011
I used green lentils and did not precook them. I just added them to the recipe and let it all cook together with the spices and liquid. I used canned chopped tomatoes and the juices. I used red onions and added 1 chopped red pepper (the long ones the size of your finger) and the red colour combined with the green lentils made it very colourful. I would hold back on the jalepenos too until you've had a taste. I used jarred jalepenos. I let it simmer to boil away the liquids. I served it with naan.
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Duck Breasts with Raspberry Sauce

Reviewed: May 25, 2011
The duck was tender. The spices were not overwhelming. I couldn't get used to the raspberry sauce on it. I took it off after a taste and I will use the raspberry sauce for crepe dessert next time!
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Blueberry Muffins I

Reviewed: Aug. 7, 2010
I used 1 cup of sugar and 1 cup of blueberries. 20 minutes and it came out PERFECT.
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Bakery Shop Icing

Reviewed: May 8, 2010
I'm living overseas and I didn't have any icing sugar with me so went looking for an icing recipe that didn't require it. I also don't have an electric beater. Needless to say, I could not hand beat it until it was smooth. It stayed grainy. The little vanilla flavoring turned it brown too.
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Chicken and Broccoli Braid

Reviewed: Jun. 5, 2011
I added chicken powder seasoning to the meat. I chopped the broccoli superfine so I didn't have to "blanche" it beforehand. I added Italian seasonings and skipped the dill as we don't like dill. I used mozzarella instead of cheddar. I added way more bell peppers and used all 3 colours. I also added mushrooms. My last step was to sprinkle slivered almonds on the top before baking which gave it an extra special touch. It makes an easy yet attractive dish to take to dinners. Make the mixture the night before and put it together about an hour before stepping out of the house. It will still be warm by the time it serves on the table. If there are parts that look they are browning too darkly, cover those parts with foil. I did not cross my braids but just pinched the two sides together and twisted a knot at the top. Do your work on kitchen paper so it's easier to transfer to the baking tray. Slide your kitchen paper with your braid onto your baking tray. I turned it into a wreath shape to make it look more festive.
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Waffles II

Reviewed: Apr. 7, 2011
It definitely needs more sugar. It's a wonderfully fluffy and soft waffle. This was my first attempt at making waffles. I thought it would be fussy and difficult but it was a breeze. Don't skip the whipped egg whites as they are worth the extra work and make for wonderfully fluffy waffles.
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Steak with Mushroom Sauce

Reviewed: May 8, 2010
No surprises here. Basic mushroom sauce to go with your steak!
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Roasted Pork Loin

Reviewed: Nov. 3, 2011
I skipped the celery and substituted yellow corgette for the green peppers as I didn't have any green peppers on hand. It was fab. I did as a poster suggested and roasted it to 145 degrees and let the temperature rise naturally on its own. I served it with honey mustard sauce.
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Blueberry Muffins

Reviewed: Oct. 23, 2011
It was not sweet enough. The lemon juice made it taste funny.
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Slow Cooker Pulled Pork

Reviewed: Jul. 15, 2011
Yummy. I stewed it on the stove top and not in a slow cooker.
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Sugar Cookie Icing

Reviewed: May 26, 2011
I use this recipe all the time but I find I have to tweak the liquids to get it the right consistency. I usually have to add a bit more milk and corn syrup. It's easy for the kids to use to decorate our sugar cookies. Our favourite sugar cookie recipe to use is "Soft Christmas Cookies" from allrecipes. We use Wilton colours to make the colours intense. The icing dries bright and shiny. The effect is always stunning and they get rave reviews when we share our cookies with our friends.
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