daniva Recipe Reviews (Pg. 1) - Allrecipes.com (13073914)

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Good Old Fashioned Pancakes

Reviewed: Apr. 27, 2013
Great for fluffy old fashioned pancakes! I melted the butter over very low heat in the cast iron pan I planned to cook in - saves a dish, and just gently wiped up the pan so it wouldn't be swimming in butter when it was time to cook. I refridgerated the leftover batter since I was just cooking for myself. It kept quite well overnight, but thickened up a bit so I spread it quickly in the hot pan with the back of a spoon. If you use this method to make a heart shape with the initial "plop" and then spread the top of the pancake around to make a circle, you come out with beautiful hearts in your pancakes of a different variety than you'd get with warmer batter.
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Creamy Rice Pudding

Reviewed: Apr. 5, 2013
I beat the egg together with some of the reserved milk before adding it to the cooked rice mixture - if you're worried about your egg cooking in lumps, this kind of step might help. I omitted the raisins simply because I didn't have any on hand, but next time I'll use them. I seasoned with a tiny bit of nutmeg and cinnamon - delicious. I was really impressed with the creaminess of this recipe and was happy that it didn't taste too "eggy." 5 stars! Using brown rice (when this recipe clearly calls for white) is a little ridiculous. They are very different grains. Besides, if you're substituting for health ... ain't going to do much good given all the milk/butter/sugar in here anyway. Might as well try a different dessert.
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Grandma's Gingersnap Cookies

Reviewed: Dec. 5, 2009
Wonderful! I've made these twice now, and can't wait to try them again. The first time I made them using all crisco shortening, the second time around, I used 1/2c butter and 1/4 cup shortening. I prefer the butter/shortening combo just because the texture ends up a little crispier and chewier, at least in my experience. These cookies were really beautiful and easy - everyone that tried them liked them, even people who aren't big ginger fans.
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Hot German Potato Salad III

Reviewed: Dec. 5, 2009
I love this potato salad! I'm also a fan of the more American style stuff, but for those who want more of a vinegary kick without the egginess of your usual potluck variety, try this recipe. Since I've made this a few times now, I've come to like changing things up - these alterations aren't necessary, but I like them. As many people suggest, red potatoes just taste better - and stand the boiling well. I use baby potatoes. I cut after boiling if I need to (the tiniest can stay whole). I keep the sauce the same, but use only one small white onion -- for the rest of my onion flavor I throw in around 1/2c to 3/4c sliced spring onions/scallions right before serving. In terms of vinegar, I like to use 1/2c white and 1/4c apple cider -- a little of that goes a long way, and too much I've found to be overpowering.
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Best Chocolate Chip Cookies

Reviewed: Nov. 25, 2009
These turned out exactly as I like them and true to the recipe description with a crisp exterior and a chewy interior -- perfection! I used pecans instead of walnuts and half semi-sweet, half milk chocolate chips. Got rave reviews from everyone who tried them. I was pleased with the quantity that this recipe yielded - not too much for my mixing bowl, but definitely enough for a small crowd.
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Amish Slaw

Reviewed: Nov. 15, 2009
One of my favorite foods! I love this slaw. I follow the recipe exactly, sticking with a nice sweet Vidalia onion and a regular old cabbage. It's fun to set the pretty white/green dish on the table. In itself it isn't so dazzling, but when put on a plate next to some mixed roasted veggies and a nice bratwurst, it looks and tastes oh-so-wonderful.
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Salmon Cakes II

Reviewed: Nov. 15, 2009
Quite tasty! I think next time I make salmon cakes I'll add a little celery and corn to the salmon cake mix - I'd enjoy the added crunch and sweetness. Peppers would also add color, but I think I'd steer away from bell peppers because they so easily dominate anything to which they are added. Perhaps a serrano or two is in order - we'll see!
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Fresh Ginger Cookies

Reviewed: Oct. 13, 2008
This was a fun change of pace from the usual gingersnaps and molasses cookies. While I'm very fond of those, these were good and somewhat "lighter" - the fresh ginger really adds a kick without weighing things down, keeping this from being one of the more intense spice cookies.
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World's Best Lasagna

Reviewed: Oct. 13, 2008
The Italian sausage really added a wonderfully simple bit of extra depth to the dish - I loved this recipe, and will use it again. Next time I think I'll add some mushroom chunks to the sauce to get a little more earthy flavor there - portabello and fresh porcini, if I can find them.
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