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Recipe Reviews 15 reviews
Chef John's Italian Meatballs
Excellent! To be totally honest, though, I've never made homemade meatballs...eek! I buy the store-bought frozen kind (and I'm now hiding my head in shame...) Anyway, we really liked these. They were very simple--you must do a little bit of planning, obviously, as you can't just throw these into a dinner you've started at 5:00! But in spite of that, still very very simple. The meats I had on hand were 1.25 lbs. ground turkey, 1.25 lbs. ground beef, and 1 lb. ground venison; in total, 3.5 lbs. of meat. I used these three meats in total and adjusted the rest of the ingredients accordingly. Definitely held up really well! I'm proud to report I won't be buying those "artificial ingredient bombs" from the freezer section again!

0 users found this review helpful
Reviewed On: Jan. 27, 2014
The Best Rolled Sugar Cookies
1) This is a CUT-OUT sugar cookie recipe...I've never once in my LIFE seen someone serve these without frosting. Please don't add extra sugar...they'll be sweet enough when you ice them. 2) DON'T soften butter in the microwave; use butter softened at room temp. I actually like to use 2 sticks of butter and 1/2 c. (refrigerated)shortening...produces a more stable cookie (but the high butter content still keeps them from being crunchy) 3) Cream butter and sugar very well. Mix eggs in until mixture is light and fluffy!!! 3) Mix the flour in by hand. It's not that hard and the dough won't be nearly as sticky. 4) Do chill the dough. 5) Do use plenty of flour to roll out. 6) For extra ease, definitely roll the dough onto parchment! This is the exact recipe that we used in my house growing up, though ours was all shortening (I prefer 2:1 butter:shortening) and I can't say that we ever had problems when done with my tips above. Always lots of compliments. Who knew that we were already using The Best Rolled Sugar Cookie recipe?!

9 users found this review helpful
Reviewed On: Dec. 4, 2013
Big Soft Ginger Cookies
Tips: 1) use full flavor (or dark molasses) can get away with using a T. less, so your dough won't get as sticky 2) cut the water (or OJ) in half, also reducing the sticky 3) MINIMALLY!!! soften your butter or margarine (marg. probably doesn't require softening at all!), again to reduce the sticky 4) if you can, mix the flour mixture in by hand/with wooden spoon...won't "heat" the dough as much and will reduce the stickiness :) 5)I like to roll mine in raw sugar; deeper flavor and prettier to look at!

2 users found this review helpful
Reviewed On: Nov. 14, 2013
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