fruttidimare Profile - Allrecipes.com (11314569)

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fruttidimare


fruttidimare
 
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Living In: Ottawa, Ontario, Canada
Member Since: Dec. 2009
Cooking Level: Intermediate
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A giant pan of cinnamon rolls can always be justified!
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Recipe Reviews 9 reviews
Triple the Ginger Cookies
I've made these a few Christmases in a row and they're amazing. However to the people who suggested forming it into a log, chilling, then slicing into rounds, I say DON'T DO IT. I tried that this afternoon and it was a disaster; spreads way too thinly in the oven so in the end the whole flat little pancake is overdone. Just stick to the program, form into balls, and roll in sanding sugar. Also, the addition of a 1/2 teaspoon of fresh pepper and the same of cardamom makes it extra tasty!

0 users found this review helpful
Reviewed On: Dec. 20, 2013
Apple Pie by Grandma Ople
As others, I made this based on all the glowing reviews, but honestly I don't know how so many people ended up with such perfection. Although tasty-ish (after I added much needed cinnamon, nutmeg and vanilla), the pie was sweet & gloopy watery mess. I made it as per the recipe verbatim, it smelled & looked great coming out of the oven, but when we cut in to it some hours later for thanksgiving dinner, we may as well have been cutting into an apple soup. Thank god we had some back-up pies. Argh. Not impressed.

2 users found this review helpful
Reviewed On: Oct. 15, 2013
Chef John's Turkey Burger
I had to try this burger after I saw the photo for a "Turkey Shishkaburger" while on here looking for dinner ideas. The name gave me a laugh - which is always good incentive - so I clicked on the link and was re-directed here (the written version of the Chef's video, I think). Whipped them up and they were a hit; fantastic burger! I prefer the flavours in my burgers to complement - rather than overpower - the taste of the actual meat, and this is just that burger. Beautifully moist with a nice mix of spicy and tangy without being cloying. I didn't have any chile paste, so added a pile of cracked pepper, and as usual I added an extra bit of fresh ginger and garlic. Refrigerating them first is a must: the patties are quite soft and this helps to solidify them a bit for the heat. Grilled them stove-top in a cast iron pan for 1 min. per side (to seal in all the juices!) then booted them in the oven at a high temp for 7min. Although we did top them with a little bloop of mango chutney, and the smallest sprinkling of caramelized onion and goat's cheese, these burgs would be fantastic all on their own. Glad I could be the first reviewer; Thanks, Chef.

19 users found this review helpful
Reviewed On: Jun. 30, 2012
 
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Cooking Level: Intermediate
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