Crickrs Recipe Reviews (Pg. 1) - Allrecipes.com (11808163)

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Real Welsh Rarebit

Reviewed: Dec. 24, 2010
This is very tasty! I did not have cheddar cheese but used Emmenthal instead, it tasted like cheese fondue. I will be making it again.
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Spanish Style White Bean and Sausage Soup

Reviewed: Nov. 13, 2010
We liked this soup a lot! I cooked the beans first since I don't always have luck cooking beans and just browned the andouille, otherwise followed the recipe. The saffron adds a nice flavour.
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Lime Ice Cream

Reviewed: Aug. 16, 2010
This is wonderful! Folding in the whipped cream makes it light and airy, perfect on a hot afternoon. I will be making this again and will experiment with other flavours. I will reduce the sugar a little as I thought it was bit on the sweet side. *Update* one day later this ice cream was still creamy, not icy.
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Peach Sorbet

Reviewed: Jul. 6, 2010
This is very good and I will be making it again. I tasted it after blending and added a little more syrup. I added some mint leaves to the sugar syrup as suggested by an earlier reviewer; it added a light minty after taste.
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Chinese Pork Ribs

Reviewed: Nov. 19, 2009
My very picky four year old had thirds! Following the advise of other reviewers, I reduced the sauce a bit before serving. I added a little bit more marmalade to the sauce while reducing it.
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Mom's Stovetop Pork Ribs

Reviewed: Oct. 26, 2009
These are very good! I made them with country style ribs and used low sodium soy sauce. The ribs were a little fatty so I needed to skim the fat off the the sauce. I will be making these again.
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Autumn Spice Ham Steak

Reviewed: Oct. 25, 2009
This is delicious and has become a regular meal. I sliced the apples very thin as suggested and partially covered to finish cooking. The only change was that I used 1/4 cup maple syrup rather than 1/2 cup since I tend to not like ham too sweet. This goes very well with the 'German Spaetzle Dumplings".
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German Spaetzle Dumplings

Reviewed: Oct. 25, 2009
These are delicious and a big hit with my family! To make them, I used a Japanese ginger grater (the box type with large holes) and a spatula to press the batter through.
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