Lola Recipe Reviews (Pg. 1) - Allrecipes.com (10801035)

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The Best Rolled Sugar Cookies

Reviewed: Mar. 25, 2010
This recipe makes absolutely beautiful cookies! They come out plump, as crispy or soft as you want them, and with a great texture. There does seem to be a little something lacking in taste though. They don't taste badly; the taste is just nothing spectacular that makes me want to come back for the cookie in and of itself (more for the frosting)! I may try them again and add a little grated lemon peel or some more vanilla or something. This recipe makes a whole lot of cookie dough, so be prepared to use bigger cookie cutters or be cutting/baking cookies forever! And I highly recommend chilling the dough for longer than an hour. I've made this recipe several times with problems of getting the cookies to hold shapes when the dough was chilled for less than 4 hours. The best the cookies ever baked was when chilled for 6 hours. I also recommend rolling the cookies out on powdered sugar as opposed to flour. I was concerned with this making the cookies too sweet, but I've tried it with flour and with powdered sugar and think they come out slightly better tasting and textured when rolled on powdered sugar. If you powder your rolling surface well enough (to not stick but not cached on), it should be easy to move the cookies from rolling surface to cookie sheet while still holding form. To save time, definitely use parchment paper! That way you can get the next sheet(s) cut and ready while the first cookie sheet(s) are in the oven! I will definitely continue making these!
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2 users found this review helpful

Real Sopapillas

Reviewed: Oct. 15, 2007
This recipe turned out excellent for me on the first try, and I am certainly no expert when it comes to cooking. I made these for my home group through church, and they couldn't stop eating them! I used a 1/2 gallon of canola oil and put it in a medium-sized pot on medium-high heat for about 10minutes. I sprinkled the tiniest bit of flour in the pot to check when it was ready. When it sizzles and cooks the oil is ready. I cut the dough probably 2x2 instead of 3x3, and I put no more than 7 in the pot at a time. I had no problem with the dough fluffing, and I didn't even roll them out that thin since I was pressed for time. I'm thinking that the key here really is the oil amount, temperature, and quantity of sopapillas in the pot at a time. I pulled them out of the pot of oil onto a serving dish with papertowels so some of the oil would get soaked up. As soon as I finished cooking all the sopapillas, I rolled them around in a large bowl with sugar and cinnamon, using a spoon to make sure all sides were covered. Then, I served them with honey on the side. What others say about them being a same day food is correct. I brought the left overs to work and they weren't as good. However, one co-worker stuck a few in the toaster oven for a few and said they were much better leftover that way. You should definitely try this recipe. It's really easy. Just be mindful of your oil quantity and temperature!
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4 users found this review helpful

Meatball Sandwich

Reviewed: Sep. 2, 2007
I made this recipe with leftover ground beef and hot dog buns from a barbecue, and I still have people talking about how delicious it was. The seasonings and everything for the meatballs is what really makes this recipe so great. It's great flavoring, and the meatballs are the perfect balance of juiciness yet dryness to hold together. I used Italian bread crumbs rather than regular bread crumbs and then cut back on the Italian seasoning by about half. I kept the rest of the seasonings in the same amount as the recipe. Hope you enjoy the messy goodness as much as my family and friends did!
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1 user found this review helpful

Garlic Butter Sauce II

Reviewed: Oct. 18, 2006
Waaaaay too much oil. I didn't use all the oil I put in the pan, but I did use all the garlic. I recommend using a bit less oil and tossing the pasta in butter before mixing in the oil and garlic.
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17 users found this review helpful

 
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