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

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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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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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Oriental Express Beef Lettuce Wraps

Reviewed: Jul. 2, 2009
I'm Chinese and I thought this was YUM! This is a traditional Shanghainese dish (Chinese). I live in Hong Kong but don't know what you mean by "asian peanut sauce". Never heard of such a thing except there is peanut dipping sauce but that's Japanese. I used spicy sate sauce (Lee Kum Ki brand) which had peanuts as an ingredient. I skipped the mint leaves as mint is definitely not Chinese and it would have made it taste "strange" to me but maybe more familiar to Westerners. Great way to get kids to eat lettuce! My kids gobbled it up--even my 5 year old. I also used pork instead as pork is usually what we use for lettuce wraps. Beef would seem rather dry to me in comparison.
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Calamari

Reviewed: May 26, 2011
Easy and delicious. I added bread crumbs instead of flour.
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Grilled Salmon I

Reviewed: Jul. 7, 2009
I used lemon juice instead of lemon pepper and I also substituted fillets with salmon steaks. I packed it in foil packets and baked in the oven. It was scrumptious! To reheat it for a later meal, I put it in a frying pan and dumped the marinade over it and reduced the marinade over low heat until it was slightly syrupy. This made is taste like a teriyaki salmon with a slight tang. Better than regular teriyaki! Very tender and flavorful both ways. Will make again.
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Jamie's Cranberry Spinach Salad

Reviewed: Jul. 7, 2009
I loved this with added Mandarin Oranges and Blue Cheese. I won't make the recipes without them as they add an extra "punch".
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2 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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Raspberry Sauce

Reviewed: Jul. 10, 2009
I had to add about an extra 1/4 cup of sugar because it was too sour. I skipped the puree step as we like some texture. We'll serve it over Chantal's NewYork Cheesecake (also on this site).
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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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3 users found this review helpful
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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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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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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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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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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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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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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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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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4 users found this review helpful
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Hot Chocolate

Reviewed: May 25, 2011
I did this over the stove top. I'm wary of letting kids use the microwave and hot liquids. Liquids in the microwave can look deceptively still and then explode when you try to take it out of the microwave. The taste wasn't quite strong enough. I added more chocolate but I used a Toblerone chocolate bar and I added more sugar.
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Buttercream Icing

Reviewed: May 25, 2011
Easy icing recipe. I used only butter. It didn't need a full 4 cups of icing sugar.
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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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