laurscookin Recipe Reviews (Pg. 2) - (10420265)

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Asian Salmon

Reviewed: Mar. 16, 2009
This is a great recipe. I didn't have any sesame oil so I made it without and was still good. Made double the sauce though cause my kids like over their rice.
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Balsamic Roasted Red Potatoes

Reviewed: Dec. 12, 2008
I made this according to the instructions and it was okay but not as good as we were expecting from the other reviews. We usually like any type of potatoes but these were just so so and the kids didn't like them at all.
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Shortbread Cookies II

Reviewed: Jul. 20, 2008
This is a great cookie! I realized the recipe is basically the same as one I make every xmas, however, it calls to put choc. chips and walnuts in and then you dip them in powdered sugar and dip one end into melted chocolate. Very rich but very good! They are better if kept in the fridge if made this way. However, they are a good shortbread cookie just made as it is. My recipe calls to put 4 TBLS of cold water in it when you have creamed the butter and sugar, vanilla etc. Not sure as that makes any difference in the final cookie or not. Might be a bit more flaky.
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My Kid's Favorite Pork Chops

Reviewed: Jul. 18, 2008
This is a good recipe and my kids liked it. I would definitely slow cook it for a long time to get the chops tender. I fried the onions in the drippings and some of the beer as well cause we like them crispy but after slow cooking they kinda cooked away anyway. Can try frying and then adding them to the top of the chops when they are done. Served with mashed potatoes with ranch dressing in them and was a hit.
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Clone of a Cinnabon

Reviewed: May 29, 2008
These are great and easy! I pull out the bread machine and keep making batches the whole day, stocking my freezer with rolls to keep my kids happy. Place in a tin or 10 in a ziplock gallon bag to place in pan when ready to cook. Bakes best in glass pan. I like to bake at 375, and if frozen, I put them in as the oven is preheating to help them rise more. Cooking time can be a fine line, too little is doughy in center but once browned they can get pretty crispy around the egdes. Also, I just use butter cause I never buy margarine, put it in my quisinart cut into pats, throw in the cinn. and b. sugar, pulse to blend. Then crumble and spread around on the rolls before rolling. I found that sprinkling the filling on the butter, alot of it falls out when cutting the rolls apart.
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