laigaie Recipe Reviews (Pg. 1) - Allrecipes.com (13577457)

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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jul. 6, 2013
Made a half batch of these, and I've really loved them. They're not flat, the right amount of puffy and chewy, but I feel like something's missing. There's no pizzazz in this recipe. It's a crowd-pleaser, for sure, but it's not quite perfect.
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0 users found this review helpful

Maple-Soy Glazed Salmon

Reviewed: Sep. 21, 2011
I found this glaze to be far too thin, but of excellent taste. Next time, I'll cook it down on the stove before basting, or use it as a marinade instead. Also goes great on green beans!
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5 users found this review helpful

Liver Dumplings

Reviewed: Sep. 11, 2011
Make your dumplings very small if you don't want a strong livery flavor. Use very good broth, like homemade veal broth, if you want to impart something tasty to this dish.
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6 users found this review helpful

Tom Ka Gai (Coconut Chicken Soup)

Reviewed: Sep. 9, 2011
I split the amount of ginger noted in half and also added a T of lemongrass, raw cubed tomato, a small can of shittake, and a big clove of grated garlic, and Marisa says it needs a smidge of extra lime juice.
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3 users found this review helpful

Ghirardelli Chocolate Mousse

Reviewed: Jul. 23, 2011
THESE ARE NOT WHOLE EGGS!! Separate the eggs, and whip only the whites. I know it doesn't say to, but just do it. Whole eggs won't whip properly, and you won't get it to set up the way you want it to. That said, this is a fantastic recipe. Couldn't be tastier. Just don't waste eggs by trying to whip them whole.
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139 users found this review helpful

Vichyssoise

Reviewed: Jul. 22, 2011
Made this for a ten-course meal we potlucked. Absolutely everyone loved it. Do not change a thing. Perfect as it is.
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3 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Jun. 11, 2011
Ate this on a chocolate-hazelnut cake, and it was not only super-simple, but also tasted fantastic.
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2 users found this review helpful

Crispy and Creamy Doughnuts

Reviewed: May 26, 2011
Takes about two hours for the dough to rise, but both the doughnuts and the glaze are well worth the wait. Couldn't be better. Try orange zest in the dough or almond flavoring instead of vanilla, for a different twist.
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5 users found this review helpful

Hawaiian Chicken Wings

Reviewed: May 13, 2011
Ditch the wings part of the recipe, and just go for the sauce! Popped pre-cooked popcorn chicken into a gallon-size baggie with the sauce, shook really well, and served with sesame shaken on top. Everyone loved it.
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4 users found this review helpful

Corn Dogs

Reviewed: Apr. 19, 2011
Absolutely perfect. I 1.5x the recipe, so we used two whole eggs instead of 1.5 eggs. These could not possibly have been better. I got rave reviews from absolutely everyone who ate them, including the vegetarians eating their veggie corndogs!
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4 users found this review helpful

Colcannon

Reviewed: Mar. 22, 2011
This recipe is really flexible about ingredients, and when I whipped mine up in the food processor, it was a perfect velvety fluff. Divine! Still, this is not meant to be a main dish, and I could see a fantastic mushroom gravy to spruce it up.
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5 users found this review helpful

Buttery Soft Pretzels

Reviewed: Mar. 22, 2011
I made a double-batch of these, figuring I would have leftovers. They tasted amazing, just like the ones at the mall, the first day. The second day, not so much. Don't bother with leftovers, but totally worth making for that fresh-out-of-the-oven flavor the first day.
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5 users found this review helpful

Artichoke Pie

Reviewed: Mar. 22, 2011
Used marinated artichokes (a little extra) and it was amazing. Tasted awesome, had the best texture. I got so many compliments.
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5 users found this review helpful

Sugar Cream Pie V

Reviewed: Mar. 22, 2011
Absolutely perfect! Would not change a thing. This is meant to be served in small slices, as it is very sweet. Our guests devoured this before some of the other pies were even touched!
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2 users found this review helpful

Monterey Spaghetti

Reviewed: Mar. 13, 2011
With a little sprucing (extra garlic, a little less spinach, more pasta), this was amazing. Made five or six main-dish sized servings.
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6 users found this review helpful

Eel Sauce

Reviewed: Jan. 29, 2011
At least as good, if not better than the stuff at my local sushi shop, even though I had no eel bones to stew with it.
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6 users found this review helpful

Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 31, 2010
These were amazingly tasty, totally not what I was expecting at all, but terribly fragile. The thicker they were piled onto the sheet, the better they came out. Don't move them AT ALL until they're completely cooled and keep them in small round shapes so you can get them up. They are not, however, traditional shortbread. I'll keep looking.
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3 users found this review helpful

Peanut Sauce I

Reviewed: Dec. 16, 2010
Made this as a dipping sauce for rolls and I'll use it again with noodles and veggies. I tried making this with rice wine vinegar because the strong flavor of white vinegar is often too much for my family, and it was still too much vinegar. I used soy sauce instead of tamari, but traded the cayenne for ginger and garlic for a huge improvement.
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2 users found this review helpful

Brownie Biscotti

Reviewed: Dec. 5, 2010
A little light on chocolatey flavor. I made a triple batch and they were gone in a few days.
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5 users found this review helpful

Crepes

Reviewed: Nov. 27, 2010
Had a little trouble determining how much to use. Great recipe, though a little more info on the technique might be helpful.
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3 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
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