SUNSETINAZ Recipe Reviews (Pg. 1) - Allrecipes.com (1249920)

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Quick Lemon Crisps

Reviewed: Jun. 6, 2013
Grate the peel of one lemon, being careful not to grate the bitter white part under the rind. Add it after adding the eggs, before adding the flour. This adds to the depth of lemon flavor.
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Quick Lemon Crisps

Reviewed: Jun. 6, 2013
Grate the peel of one lemon, being careful not to grate the bitter white part under the rind. Add it after adding the eggs, before adding the flour. This adds to the depth of lemon flavor.
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2 users found this review helpful

Egg Salad with Chopped Gherkins

Reviewed: Mar. 31, 2012
This is a wonderful recipe. Any changes made are due to personal preferences. We like gherkins so we add one to two tablespoons of chopped gherkins and reduced the green onions to one-fourth cup and switched the yellow mustard to one-half teaspoon dry mustard. To those who add red or green peppers, due to their water content, egg salad will be runny the next day.
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Delicious Egg Salad for Sandwiches

Reviewed: Mar. 31, 2012
This is a wonderful recipe. Any changes made are due to personal preferences. We like gherkins so we add one to two tablespoons of chopped gherkins and reduced the green onions to one-fourth cup and switched the yellow mustard to one-half teaspoon dry mustard. To those who add red or green peppers, due to their water content, egg salad will be runny the next day.
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2 users found this review helpful

Cream of Mango Soup

Reviewed: Aug. 30, 2011
Really liked this soup, but found it a little bland. I added fresh minced chili pepper (to taste) and fresh mint leaves julienned for garnish. A bit of fresh squeezed lime juice sets the flavor nicely.
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3 users found this review helpful

Sweet Blackberry and Brandy Sauce

Reviewed: Aug. 7, 2008
Yummy. My mom taught me a secret to berry and liquer/brandy sauces... Add 8 peppercorns before cooking. Strain out (mesh strainer or cheese cloth) seeds/peppercorns. This adds a great layer of flavor. Try it - you'll like it :-)
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68 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Oct. 20, 2007
Loved this recipe overall!!! Once I get a feel for the main recipe, I like to play with the ingredients. My adjustments to your already great sauce are for personal preference only: 2 T. balsamic vinegar, 2 t. freshly grated ginger, 1 t. fresh key/Mexican lime or Meyers lemon juice (sweeter than regular lime or lemon juice). As a variation, I add a smidgeon (1/8 t.+/-) of garlic/chili sauce (can be found in Asian food section of most grocery stores) because we enjoy a little heat. To highlight the fish, I usually serve it over a fluffy rice, flecked with bits of color such as minced cilantro, mint, or parsley, grated carrot or citrus peel and add a bright green veggie such as asparagus, green beans, or broccoli.
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310 users found this review helpful

Fall Salad with Cranberry Vinaigrette

Reviewed: Nov. 13, 2002
This recipe is a good starting point. The cider vinegar is too strong so I switched and put rice vinegar in place of cider vinegar and then added 2 tablespoons of cider vinegar. I increased the sugar to 2 tablespoons and added 1 teaspoon of fresh lemon juice for zip. I increased the pears so each person got one half a pear. Asian pears also work if you can't find red anjou pears. I added red food coloring for a deeper color red salad dressing. For garnish I used halved cranberries and golden raisins.
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53 users found this review helpful

 
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