Sandie Recipe Reviews (Pg. 1) - (11890867)

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Curried Vegetables

Reviewed: Dec. 28, 2012
Loved it! just the right amount of spice. My daughter had it with Pad Thai noodles. Twas a great side along with The Indian-style shrimp with yogurt sauce on the Cooking Light web-site. Both recipes call for cilantro, but I suppose you could use parsley. Won't have as much kick. Try to leave "as is." You will miss the spices.
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White Chocolate Macadamia Nut Cookies IV

Reviewed: Nov. 8, 2009
The is a wonderful recipe, but I, like others, did make some changes. I doubled the recipe, except the nuts and white chocolate. Instead of 1 cup butter, I used 1/2 cup butter and 1/2 cup Crisco. If too salty for you, either use unsalted nuts or use salted nuts and do not add any salt. I did not chop the chocolate and roughly chopped the nuts (almost like cutting the nuts in 1/4s). I baked 1 heaping tablespoon that I rolled in a ball on parchment paper for approx 8 min. until lightly browned. Let cool on pan 2-3 min., then move to a cooling rack. Perfect! By putting in to a ball, it doesn't run at all. Hint: when making that ball, keep the nuts inside the dough so that the nuts don't get too dark on the bottom.
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Hot Crab and Jalapeno Dip

Reviewed: Dec. 3, 2009
Yum! I followed most of the recipe. I used roasted red pepper from the jar-not marinated with oil. Chopped it up and mixed all the ingredients in, except that I substituted celery salt for Old Bay and used 2 tbs. jalapeno - I like it hot. Not too oily, but has anyone thought of using panko bread crumbs on top?
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Peanut Brittle - kicked up a notch

Reviewed: Jan. 12, 2010
Would someone please try making this? I know it's begging, but when people ask for this recipe and try making it, they say it's just not the same. Thank you
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A very flaky pie crust made easy

Reviewed: Oct. 18, 2010
One major thing wrong with recipe. It actually calls for 1/4 c. ice water, not 1/2 c. Try using the butter flavored Cristco too. I liked it better for apple pie!
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Reviewed: Dec. 13, 2009
Worked great and now I can make them for all my recipes for a lot cheaper. One question though. Can these get darker somehow? The ones I buy at the Italian bakery are a dark carame color.
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