BerlinerKim Recipe Reviews (Pg. 1) - Allrecipes.com (11943932)

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Herb Turkey Rub

Reviewed: Nov. 23, 2012
Followed the recipe exactly but doubled it for a 14 pound bird. It was a hit and we'll definitely make it again for roasted chickens throughout the year! I would recommend putting it into the bird via injection or at last under the skin in order to penetrate the meat. Still good just as a rub but just not as intense as it would be making the extra effort.
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Turkey Carcass Soup

Reviewed: Nov. 23, 2012
This recipe is great as a starter in my opinion. I always follow recipes and then tweak as I need to. I felt like I needed to tweak this quite a bit in order to get the flavors I want. Now that I've added a little more spices than the recipe called for it will be superb though. Next time I might enhance with some chicken soup cubes or simmer the carcass overnight as some others suggested. Still gave it five stars as it does get there with a little extra effort added in. The noses in this house are getting excited.
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Pfeffernusse Cookies

Reviewed: Jan. 7, 2013
These are delicious and authentic! My family is from and still in Berlin and these taste just like those my grandmother makes. I'm a little late to the draw and made these after the holiday season but it is no matter, they are sublime at anytime of the year. For those of you experiencing crumbling when rolling into balls just take your time. When you roll too quickly just about any dough of this type will crumble. Roll slowly and even use one hand if necessary to force yourself into patience. You'll find they roll up just fine at a slowed pace. I also added double pepper and used white instead of black. Also added a teaspoon of allspice. If you can find candied ginger this is also a nice addition as long as you mince into fine pieces (more traditional as well). You can sometimes find mixes of candied ginger with orange, also amazing with this type of cookie.
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Super-Delicious Zuppa Toscana

Reviewed: Nov. 12, 2012
This is SO good and one of my favorite recipes on this site! I've never had the chain version but I don't need to after having this. I think this serves a few more than 6 though as described above. I've got a Dutch Oven full of the stuff so these would be 6 very large servings. Good to freeze too which is nice! The quality of this soup is going to depend on the quality of your ingredients. Buy top end sausage from a butcher rather than the commercial stuff in the standard supermarket meat case. Don't buy cheap bacon....buy some thick dry rub cut varieties! I would recommend skimming the fat off the top of the soup to keep it creamier looking (and a tiny bit healthier).
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