Laura17 Recipe Reviews (Pg. 1) - (11813014)

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Pecan Squares Cookies

Reviewed: Dec. 17, 2011
I substituted brown sugar for white and cut the corn syrup (dark) back to 1 cup. But it was still too sweet for my taste, though a lot of folks seemed to like it a lot. NOTE: Do NOT try to make this in a 9 x 12 or 10 x 13 pan. The middle just doesn't cook. Try two 8 x 8 pans instead.
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Cranberry Orange Cookies

Reviewed: Dec. 11, 2011
A very nice, light alternative to all the heavy iced sugar and chocolate cookies at the holidays! Went over very well with both genders and various ages. I followed this pretty much exactly, except that I added a little extra orange zest to the batter (1 1/2 tsp) and added a little more flour (1/4 cup) as some reviews advised. I also used fresh cranberries, pulsed in the food processor, and about a tsp of vanilla. DO NOT add more flour if you're not at a high altitude. Yes, the batter will look a little greasy, but it'll be fine. More flour makes it taste, well, floury. They're right about overcooking, though. This is a light cookie, almost cake-like. As soon as the edges turn brown, take them out. Also, if you really want 4 dozen cookies out of this, forget "rounded tablespoon" size. Try a big rounded teaspoon - about walnut size. They cook better and more evenly and they're still plenty big. I didn't do the frosting, but might next time. I don't like super-sweet cookies, but these aren't anywhere near super-sweet. They're tangy and light and very good.
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Seared Ahi Tuna Steaks

Reviewed: Jun. 7, 2010
Excellent! Other than cutting the salt (a sprinkle per steak is plenty), the recipe is perfect as written, including the cooking time. 90 sec per side in med-high heat is plenty - just let it rest a couple of minutes before serving. It'll keep cooking on the inside.
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Poblano Enchiladas Suizas

Reviewed: Apr. 3, 2010
this recipe DOES have some heat, so if you want to cut it back a little, take the seeds out the jalapeno before you put it into the sauce.
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Shrimp Scampi V

Reviewed: Jan. 23, 2010
followed other reviewers' recs to cut the wine to 1/2 c, added 1/4 c lemon juice, threw in a little extra garlic - it's a good, solid dish, but it's still missing something I can't put my finger on.
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Sweet Potato Pie I

Reviewed: Nov. 26, 2009
Really, REALLY good. Made it today for T-Day. After reading the other reviews, I made a few minor small changes: added 1/2 tsp ginger, added 2 tsp fresh lemon juice, cut back the sugar a little from 1 c white to 1/2 cup brown sugar and 1/4 c white, and roasted the sweet potatoes (2 big ones) instead of boiling them (less watery, richer tasting, and a lot less stringy.) If you're a stickler for form, you may want to add just a tbsp or 2 of flour to give it more body and make it easier to cut - but if you're okay with a slightly sloppy pie, it's fabulous just as it is. Looking forward to pie for breakfast... ;) thanks, cougaar!
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