Ridiculina Recipe Reviews (Pg. 1) - Allrecipes.com (10765954)

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Jamie's Cranberry Spinach Salad

Reviewed: Jan. 2, 2014
So good! This is a keeper. I followed a couple of tips from the other reviewers and cut waaay back on sugar, toasted almonds and seeds in the oven without butter, and served the salad with blue cheese. Served this salad at a Christmas party. Everyone loved it and asked for the recipe. I'll be making this again and again.
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Norwegian Skolebrod

Reviewed: Jan. 6, 2010
This is a very common cake here in Norway - you get them in all bakeries. Skolebrød really means "school bread". I have no idea why it's called that as kids aren't allowed to eat such sweets at school. However, there's a major difference between how we make them compared to the recipe: Here we add the thick vanilla custard before we bake them, not after. After you've rolled the buns, let them rise - then you can easily make quite a big dent in each bun. Fill with the custard, but not to much or it will run over the sides of the bun and make a mess. Don't worry though, if you're like me and like a lot of filling. The custard will puff and fill more than you think. After the skolebrods are baked, chill them somewhat, put on icing (powdered sugar + egg whites) and dip in shredded coconut. Yummy :-)
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24 users found this review helpful

Thai Red Chicken Curry

Reviewed: Aug. 22, 2009
I love Thai red curry (Gaeng Phed Gai), and this was a nice and quick recipe. I made some adjustments to make it more authentic. I used fish sauce for salt, and I added basil and lime leaves - and the vegetables that was in my fridge: carrots, peas, bell peppers and a tin of bamboo shots. If you don't get lime leaves, you can use zest and juice from one lime, or lemon grass. It's such a rich dish that I really think it needs some acid. But this was a nice starting point :-)
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1 user found this review helpful

Chocolate Surprise Cupcakes

Reviewed: Sep. 22, 2008
Easy to make, very moist and tasty! Next time I'll try to add some (frozen) berries - for example blue berries or red current - to the filling. I think it would be even more delicious with that extra acid and freshness :-)
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Orange Chocolate Chip Cookies

Reviewed: Jan. 9, 2008
I have one big issue with this recipe: That it wasn't double to begin with :-) No, seriously - if you're like me and love the combination of chocolate and orange, these will be your favorite cookies from now on. I just can't understand why I haven't thought of this before! I baked them for 10 minutes - and that with my oven, that was enough. I cut back somewhat on the chocolate to about 150 grams. I think that was sufficient. Also, I used walnuts instead of pecans, and as the walnuts have a stronger flavor, I cut back on the amount here as well. The result was great, and I know I'll make these cookies again and again. Thank you so much for sharing this awesome recipe!
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3 users found this review helpful

English Muffins

Reviewed: Jan. 3, 2008
Very nice recipe! Delicious with orange marmalade.I had never tried English muffins before, but had no problem following this recipe. A bit time consuming though, so I think I'll go back to my rolls. Because some of the reviewers in here mentioned that these muffins weren't very spongy, I simply increased the amount of yeast. The dough rose perfectly and the muffins came out spongy and light.
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3 users found this review helpful

Russian Tea Cakes I

Reviewed: Dec. 23, 2007
Not exactly my cup of tea, but still nice. I baked these to give to a Russian friend for Christmas, and I hope she'll recognize and enjoy them. I followed the tip I got in here by adding a tablespoon of milk and chop the walnuts finely to avoid crumbling dough, and that worked very well. If I'm going to make these again, I would definitely use vanilla seeds instead of the extract. I think that would make a big difference. Also, I wouldn't chop the walnuts as finely as I did. I think I lost some of the taste by doing that.
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