Sunshine02 Recipe Reviews (Pg. 1) - Allrecipes.com (11330889)

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The Best Rolled Sugar Cookies

Reviewed: Dec. 9, 2013
These are great! I was looking for a recipe that made dough good enough for my 2 yr old to work with and handle. He did great with it and it's good with cookie cutters. I made it exactly like the recipe, no adjustments. The only thing different was I left it wrapped in the fridge for 5 days before I was able to get time to make them. I didn't find it sticky, but you do need to use flour on the counter and rolling pin, other wise it will stick. Obviously the warmer it gets from the fridge the more tacky it will be. Overall, a definite keeper. Do not overcook, 5 min is all they needed. Not overly sweet, but if you want sweet, add 1 more cup of sugar like other suggestions, not sure that I would do that next time.
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Fresh Semolina and Egg Pasta

Reviewed: Jun. 5, 2012
Really good, tasted awesome! I did do as others said and added an extra pinch of salt. It was also to dry for my KA roller (Wouldn't go through), so I had to add more oil and then some water to get it to go through. I read that many things can effect the way a dough recipe turns out, like the humidity, sea level, and size of eggs, my 'large' eggs didn't look very large to me, so that may have been my initial problem. This was my first time, and after reading more on pasta dough, I learned that when 'resting' the dough, it relaxes the glutens/proteins making it more pliable. Also, stick your finger in the dough ball after kneading it, and it should fill back in, and look almost as if you never stuck your finger in it. That is how you know you're done kneading. I wouldn't recommend letting the KA do most of the kneading, hand is best to build the gluten.
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Alfredo Sauce

Reviewed: Feb. 17, 2012
I used garlic butter and no cloves, It was garlicky with just the butter. I also used parmesan-reggiano. I did as one user suggested and made sure to add the milk and cheese slowly, whisking the entire time. It didn't separate on me. Definately a keeper.
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Lemonade Punch

Reviewed: Oct. 7, 2011
This was soooo good, lots of compliments on it. I like a strong pink lemonade, so I would probably add a third can of pink lemonade concentrate next time (just personal preference though), but really tasty and refreshing! Oh ya, and I used white wine (Dr. Zen Zen)
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Moussaka

Reviewed: Jun. 19, 2011
Fantastic, I had no idea what Mousakka was or was supposed to taste like, but my husband and I loved it. I have now started using the meat sauce in my lasaugna.--- I followed others peoples advice to half the cinnomon and nutmeg, and use an 1/8 tsp each of oregano, basil, and thyme for the fine herbs. ---No need for the butter with the beef. I used cooking spray instead of 1/2 cup oil on the egg plant to cut calories.--- I used 3 eggs separated in the white sauce. Added egg yolks to the pot once thickened, and beat the egg whites until soft peaks formed and folded into the sauce. It really does make it fluffy. Next time I will probably half the white sauce, as we found it a bit to much, and another way to cut the calories in the dish. (Do use 1 egg in the meat sauce).--- Oh ya, this dish seemed to take forever to make, I was in the kitchen an hour and a half before I got it in the oven, so if you plan ahead, I would make the meat sauce ahead of time, like the day before. Maybe I'm just a slow cook too ;P
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Pizza Dough III

Reviewed: Dec. 31, 2010
I also added 1 tsp of garlic powder to flavor the crust and 1 tsp of gluten (I think it's by the flour in the grocery store). Pizza crust turned out awesome. I split the dough in half and made two thin crust pizza's. I had to cook them about an extra 10 minutes to cook the dough in the middle though. Might have just been my oven though. The dough raised nicely in a covered bowl sitting in warm water in the sink.
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