radish Profile - Allrecipes.com (13560760)

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radish


radish
 
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Member Since: Jul. 2009
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Recipe Reviews 8 reviews
Vinegar Cookies
Crispy, flaky EASY goodness. I can see what makes this a go-to recipe. A few simple ingredients that you have on hand, a quick stir and they're done. I followed the recipe exactly except for adding a teaspoon of vanilla. No hand mixer involved, stirred 'em up by hand. Spooned up a walnut-sized piece of dough, lightly squeezed it into a roughly-shaped ball. I used parchment paper instead of a greased cookie sheet (who wants to wash a greasy cookie sheet?) They do spread, so leave some space between them; However, it didn't seem to hurt them if they ran together. Be sure to check them at 18 minutes. They can over-crisp quickly. I got most of them out of the oven when they were still pale and puffy-looking with just a little brown around the edges. Those I let brown more went flat and were too crisp. I plan to experiment using part brown sugar, part maple maple sugar, lemon and other flavorings with these. Seems like they would be pretty adaptable.

4 users found this review helpful
Reviewed On: May 29, 2011
Traditional Osso Buco
One of the best things I ever made. I planned to follow the recipe exactly but of course I did not. I didn't have veal shanks so I used beef short ribs. I added a diced celery stalk and doubled the garlic. I also put in a whole can of beef broth. It was quite soupy at first so the meat stewed rather than braised. but the end result was a wonderfully flavorful gravy. Also I cooked it much longer that recommended - almost 4 hours - I wanted very tender meat and maybe beef needs more time than veal I will be making this again. It is not too difficult and the result was pretty fabulous. Oh and I did not have fresh parsley for the gremolata so I just put a little dried parsley in as it cooked. Next time I will definitely make the gremolata. It sounds great.

6 users found this review helpful
Reviewed On: Apr. 8, 2011
Favorite Old Fashioned Gingerbread
Dark, moist and tasty. We couldn't stop eating it. And it was easy. I predict I'll be making this a lot. I didn't have cloves and I changed the cinnamon and ginger to 1 1/2 teaspoons as others had recommended. A keeper.

2 users found this review helpful
Reviewed On: Mar. 29, 2011
 
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