Renee Gaiski Recipe Reviews (Pg. 1) - Allrecipes.com (10528107)

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Renee Gaiski

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Spicy Tomato Jam

Reviewed: Sep. 19, 2012
I did a double batch with an extra # of tomatoes with the hopes of 7 pints, I got 6. I like the flavor, but could have used more precise instructions as a "noob". (This is my first time canning anything other than dilly beans) I simmered for at least two hours. Apparently, that was not enough as it is still too thin. I thought maybe it would thicken up, but it hasn't. (I guess that makes sense, nothing really in it to thicken, but just want to pass that on, in case someone else thinks the same thing) I took it off the burner b/c it looked like all the tomatoes were cooked pretty much to nothing, and I had the impression that it would stay chunky, it did not. Also, I wasn't sure if I was supposed to just slice up a whole lemon or peel it. I kept it whole. I used one lemon for the whole double batch and I think that was more than enough, I can taste it clearly. Overall, I liked it and will make it again, except for boiling it down a lot more.
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Wedding Cake Icing

Reviewed: Jul. 24, 2009
I am making my third wedding cake right now, and OMG! I wish I had found this recipe for the first two... spreads so smooth, it's wonderful! I used butter flavoring instead of vanilla as I did not have clear vanilla and I wanted the frosting to stay snow white, tastes great!!
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4 users found this review helpful

Too Much Chocolate Cake

Reviewed: Jan. 9, 2009
I have to give it a "5"! This TRULY is a "too much chocolate" cake. NONE of us could finish our piece and needed a big glass of milk!
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Sugar Cookie Icing

Reviewed: Dec. 28, 2008
I used orange extract and had to add more milk than it called for, but you always have to fluctuate the milk in icing recipes I think. Add to consistency of desirability! Ha. Very nice icing!!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 28, 2008
The only things I changed was I only chilled in the icebox for about 20 minutes, and had to "knead" with a lot of flour to be able to roll them out. I also used orange extract for the flavoring. They turned out P-E-R-F-E-C-T!! Soft, chewy, great flavor!!
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No Bake Cookies V

Reviewed: Dec. 22, 2008
Perfect as is.... NO need for changes! I have learned over the years of making no bakes that you do have to be quick at the point of adding the final ingredients and then spooning them onto the parchment if you want that wonderful sheen!! (Or else they will start setting up and getting hard before you spoon them out)
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Chocolate Chip Cookies I

Reviewed: Dec. 7, 2008
Soft and yummy. I substituted 1/4 c. flour with cocoa, but that was it. I selected this recipe because I didn't have butter and it called for shortening, but if I had butter, I probably would have substituted 1/2 the shortening. I think we through in some extra vanilla too, as my 9 year old daughter and 7 year old niece actually made the cookies, and both wanted to put some in. Oh, and I used 1/2 whole wheat flour too. (I like to pretend they are healthy that way!)
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Black Magic Cake

Reviewed: Nov. 30, 2008
Yummy! Moist, chocolatey, soooo goooood!
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Chocolate Ganache

Reviewed: Nov. 30, 2008
I'm giving a three because it may be user error, but I could NOT get this to work. I followed the directions exactly and was so disappointed with how things turned out. It poured okay, but as I spread the ganache and it drizzled down the sides in clumps almost, and did not stick to the cake at all. I did have it frosted, as I've had it like that before-could have been the problem? Also, it looked really greasy.
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Chocolate Crinkles II

Reviewed: Oct. 1, 2008
YUMMY!! I followed this recipe to the "t" with one exception, for the first batch I couldn't wait the four hours! It didn't matter. They turned out delicious, perfectly crackled, moist, chewy... everything you would want in a cookie.
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Chocolate Frosting II

Reviewed: Mar. 18, 2008
I did add butter as this was to frost a cake and another review suggested that. This frosting was DELICIOUS on my chocolate cake!! A hit all the way around.
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General Tsao's Chicken

Reviewed: Mar. 18, 2008
I followed the advice of many others and used 1/4 c. cornstarch in sauce, I also did not have the peppers, so used 3 t. of crushed red pepper. (Using less than people recommended because this was dinner for my whole family and the children don't like things "too spicy")I also had only about 2 lbs. of chicken. I also cooked the sauce and added the chicken afterward. I LOVED it!! The children still found it too spicy, so next time I will use only 1 t. of the peppers. I also had JUST enough sauce for my 2 lbs. of meat. It kept well, as I am eating leftovers right now... sauce is thicker and more gelatiness, but about the same as leftover chinese takeout. I gave 4 stars because the recipe I do believe needed the changes, I could not imagine the sauce with double the corn starch, or trying to cook the sauce with the chicken... just wouldn't work.
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