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Coconut Macaroons

Reviewed: May 7, 2014
I made these with leftover stuff: 1/2 a can of sweetened condensed milk, a little under 1# of unsweetened coconut from the bulk section of the health food store. I still used a whole egg white, for reasons of convenience. They turned out perfectly! If I make a full batch, I'll most likely use two egg whites. Don't worry, these are a snap.
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Pork Sweet Potato Stew

Reviewed: Apr. 19, 2014
So good! I substituted boneless/skinless chicken breast, because I had some that needed to be cooked before it went bad. Since chicken doesn't yield as much fat or liquid as pork, I added more broth (approximately doubled) and added a tablespoon of butter. It turned out amazing! I can't wait to try it with pork. The dijon mustard combined with brown sugar is to die for!
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Ginger Pear Cranberry Sauce

Reviewed: Nov. 27, 2013
Scale back on the sugar, and it's spectacular! Next time I'll start with 1/2 cup and add more to taste. You get sweetness from the orange juice as well as the pear, so a full cup isn't really necessary. I had to add an additional cup of cranberries to balance it out.
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Ginger Pear Cranberry Sauce

Reviewed: Nov. 27, 2013
Scale back on the sugar, and it's spectacular! Next time I'll start with 1/2 cup and add more to taste. You get sweetness from the orange juice as well as the pear, so a full cup isn't really necessary. I had to add an additional cup of cranberries to balance it out.
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4 users found this review helpful

Torsk

Reviewed: Jan. 15, 2013
This did not work for me, but I should have known better than to boil fish in a sauce pan. It fell completely apart, and was better suited for making fish cakes. That said, the flavor was delicate and sweet, like lobster. It might work better to poach the fillets in a wide skillet instead.
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Daddy's Pumpkin Soup

Reviewed: Sep. 30, 2012
Admittedly, this is my first pumpkin soup, so I didn't know what to expect. I subbed home-made vegetable stock for the water and bullion cube because we have poultry allergies in my family. The result was a bitter, bland mess, even with the cream. 2 teaspoons of salt and 3 tablespoons of honey later, and it was tasty soup.
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Lemon Carrots and Rutabaga

Reviewed: May 2, 2012
This was tasty, and quite easy once you get past peeling the rutabaga. I didn't know how much flavor the rutabaga would have, so I added half of the lemon rind (after zesting and juicing) to the pot while boiling the vegetables. I also used fresh dill, so I used at least a full teaspoon.
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Almond Crusted Chevre and Grape Truffles

Reviewed: Dec. 13, 2011
This is a good and simple recipe for cocktail party snacks. The 1oz spring-loaded cookie scoop trick works like a charm! I thought the cheese mixture was a little mild. I'll probably ad some garlic or cayenne pepper the next time. I'm also thinking this would be a good model to use for a sweet bit, replacing the chevre with mascarpone, and adding a little confectioner's sugar, replacing the chives with chopped dried cranberries...
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Gingerbread Boys

Reviewed: Dec. 2, 2011
Best gingerbread cookies ever. I've made Martha's, Jeff Smith's, and many others. This is my favorite. I doubled the spices and used the zest of a whole orange. The end result tastes like those Biscoff cookies you used to get on airplanes. Perfect with coffee or tea!
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Uncle Dank's Gumbo

Reviewed: Aug. 26, 2011
Super-tasty recipe. My husband is allergic to chicken, so I replaced the chicken thighs with boneless country-style ribs, and the broth with vegetable bullion. Next time I'll try with the suggestion of fresh crab meat!
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Chocolate Frosting I

Reviewed: Aug. 18, 2011
Not great. I tried this with all the suggested modifications and still had to punt. The mixture seized after I added the milk, so I had to re-warm it over a double-boiler before I could blend in the sugar. Then, after sitting covered at room temperature for about an hour, it was too stiff to pipe through a large star tip. Fortunately, I was being lazy and had used a zip-top bag instead of a pastry bag, so I was able to add milk and knead it until it was loose enough to pipe. But then it was too much like ganache to hold any shape and just sort of oozed all over the tops of the cupcakes. It does taste good, but I won't bother with it again.
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Apple Pumpkin Muffins

Reviewed: Oct. 24, 2010
These things are crazy good! I substituted the veg oil for yogurt--plain vanilla worked fine. I also added some finely minced crystalized ginger to the batter, and added ground ginger to the streusel topping. I doubled the cinnamon, because I like extra spice. The muffins disappeared in minutes at my office.
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