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Couscous with Honeyed Almonds and Lemon

Reviewed: Aug. 24, 2014
I followed the recipe as instructed and the directions are so poor that my review had to reflect that. First, when I put the honeyed almonds on the foil, they just stuck. I would recommend putting some spray on the foil first.
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1 user found this review helpful

Chef John's Fisherman's Pie

Reviewed: Jul. 11, 2014
This was a very good recipe, however, I would add more spinach because it just shrinks to nothing. The nutmeg was an interesting taste. This may be user error and my pinch was too big. Given the amount of pots and bowls it took and the lengthly list of ingredients, I don't think I'll be making this again.
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Three Berry Pie

Reviewed: Jul. 11, 2014
I've made other types of berry pies, but never with Strawberries. While the pie tasted good, I was disappointed in how soggy the bottom crust was. I did add additional corn starch and sugar to the bottom of the crust before filling with the fruit but it didn't help. I also chilled the fruit to no avail ( I used fresh fruit--could that be a problem?). I don't feel the instructions really did a good job of addressing this issue. If I do make this again, I will par-bake the bottom crust so that it can hopefully withstand the liquid from the berries. I also think the recipe missed opportunities to improve the appearance & taste of the pie by recommending an egg wash and super on top. All in all, a recipe that could use some help.
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Ciabatta

Reviewed: Jul. 6, 2014
I've made this bread now twice and I have to say that it is really excellent! Be sure to put the yeast with the water in a large enough bowl because it does grow in volume. The second time I made it I doubled the recipe because it just didn't make enough. Doubling the recipe I was able to make 14 nice size rolls ( 4") I baked them for 12 minutes. I didn't use a baking stone but just heated the cookie sheets with the oven and then slid the rolls which were on parchment paper onto the hot pans. I did add a bowl of water to the oven and sprayed the oven a couple of times during baking.
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Balsamic Vinegar and Olive Oil Dressing

Reviewed: May 28, 2014
I found the white balsamic vinegar too jarring for my taste.
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Shrimp Lemon Pepper Linguini

Reviewed: May 28, 2014
I doubled the recipe for the sauce as everyone suggested and it was delicious!
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Shrimp and Pasta Shell Salad

Reviewed: May 28, 2014
I made this for memorial day weekend and it went over with a bang. In fact, any leftovers were eaten by my boyfriend before I had a chance to have some the next day! I didn't change a thing and it was delicious.
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2 users found this review helpful

Best Ever Banana Bread

Reviewed: May 17, 2014
I understand that ratings should be based on the original recipe, but there is benefit in doing both--recognizing a recipe for its general value but adding additional value in changes that enhance the original recipe. Thank you Rose for this recipe! And thank you to all the reviewers who offered additional enhancements! I baked this with apple sauce instead of oil, and added some cinnamon and replaced a third of the sugar with brown sugar. All minor changes, and with or without these changes, this is a great recipe. I'm not sure why the original recipe suggested 1 hour and 20 minutes to cook, but I would say no more than 60 minutes is needed.
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Green Bean and Mushroom Medley

Reviewed: Jan. 23, 2014
Wonderful recipe!
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Cinnamon Hazelnut Biscotti

Reviewed: Dec. 24, 2013
This is a great recipe and special thanks to Sue who suggested cutting them while they are hot with a bench scraper--just chop and they come out great! While great by themselves, I did add a layer of chocolate to the bottom of each--easy enough to do, just microwave some semi sweet chocolate and let cool a bit then spread or dip and let cool and dry. I think once you have the basic recipe down, you can substitute various nuts, fruits and candies as you desire. Love them!
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Caramel-Pecan Pumpkin Pie

Reviewed: Dec. 22, 2013
This was excellent! If you have the time, bake a pumpkin up and use instead of the canned stuff. What a difference! Other than that, I did not change anything--except increase the cooking time before adding the pecans. I love this because I can have two great tastes in one pie!
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Cranberry Walnut Bread

Reviewed: Dec. 22, 2013
I used 2 cups whole wheat and 1.5 cups white (adding another 1/2 cup of flour). I put this in my bread machine on Dough setting then took it out once complete, kneaded the cranberry and walnuts in, put it back in the bread machine pan and put it in a warm place, covered it and let it rise for another hour. I then molded it into a round on a parchment lined cookie sheet and let it rise for another 40 minutes and it rose again, about 50% more. I then baked it for 40 minutes until the internal temperature was 160 degrees. It turned out wonderful!
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Bloody Broken Glass Cupcakes

Reviewed: Nov. 9, 2013
I made these for Halloween this year, and they came out great! Next time, however, I will half or quarter the "glass" recipe, as I ended up with for more glass than I needed for even 4 dozen cupcakes. Please note that the glass will melt if let out of the refrigerator for too long.
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Foolproof Pie Dough

Reviewed: Nov. 10, 2012
This is the only pie crust I make anymore--it is so easy to work with. The vodka keeps the dough moist and it rolls out easily. But when it bakes up, the alcohol evaporates and leave the crust nice and flaky!
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Pumpkin Whoopie Pies

Reviewed: Oct. 22, 2011
I loved these! I did make changes suggested by KSWillis and they came out beautifully. Using a cookie scoop (1/2 TBSP), I got exactly 36 pies. i put 12 on a cookie sheet, but you could get a few more. Mine came out about 2" in diameter. I had just a little filling left, so the measurements are dead on. I did substitute Neufchatel cheese for the cream cheese.
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Pumpkin Seed Cream Sauce

Reviewed: Oct. 22, 2011
Well, I had to throw this out. Some of it maybe user error, but perhaps the directions could be stronger. 1.) It was way too salty. This could be because I used prepackaged pumpkin seeds that probably were already salted. Not stated in recipe, but should use seeds from a pumpkin to avoid this. 2.) Sauce was chewy. I tried to toast the seeds before I add the other ingredient, then processed them, but it still came out gritty, not smooth. Not something I could serve.
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Mashed Potatoes with Horseradish

Reviewed: Dec. 24, 2010
This recipe is pretty vague--it would be helpful if the weight of 5 potatoes was included, as not all potatoes are equal. As well as, what particular potatoes works best. I used 2 lbs yukon gold unpeeled and put through a ricer. I did add some cream cheese, to taste.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 18, 2010
My 5 stars are based on a few changes recommended by LaurelC43: extra tsp of vanilla, 1 cup of powdered sugar added to flour, 1/2 cup more flour. And 4js1H who recommended rolling out cookies, putting them in the freezer for a few minutes and then you can stack them for baking later. Then baking them straight from the freezer. VERY GOOD! The cookies were very tasty, sturdy and kept their shape beautifully. I did try another members idea of reducing the flour and eggs instead, and that batch was a dud. They puffed up and the shape was lost. They also weren't sturdy. That batch won't be given as gifts.
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Belle's Hamburger Buns

Reviewed: Nov. 13, 2010
These rolls are very, very easy and tasty--a great combination. I like my buns a bit larger, so I made 8 buns instead. This is my go-to recipe in the future.
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2 users found this review helpful

NYC Black and White Cookies

Reviewed: Nov. 12, 2010
This recipe rocks, if I do say so myself. I grew up on these cookies and had to get the recipe just right. I made modifications that others suggested, and now they are just right! Before the batter was tasteless (needed more milk and lemon) and the frosting just tasted like sugar (needed milk, lemon, and cocoa). These are so good, that I'm having a hard time sharing them...
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3 users found this review helpful

Displaying results 1-20 (of 30) reviews
 
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