Suzanne Recipe Reviews (Pg. 1) - (13603397)

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Best Friend Doggie Biscuits

Reviewed: Feb. 27, 2015
I just made my first batch of these for our 5 month old Golden Retriever. She loves them. I did make some changes: whole wheat flour, 1+ tablespoon of smooth peanut butter, and two teaspoons bacon grease. I used coconut oil. Easy just to make small balls, place on a cookie sheet lined with parchment paper (no sheet clean-up)and push balls into circles with the palm of one's hand.
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Crispy Orange Beef

Reviewed: Feb. 6, 2014
I made this recipe as written, other than doubling the sauce, adding red pepper flakes to taste and chopped onion and using marmalade rather than so much sugar. It was very authentic-tasting -- perfect balance or sweetness, orange and garlic/ginger. For those who found the cornstarch gummy, I would suggest that you really shake off all the excess and brown extremely well. I used a wok, but with only about an inch of peanut oil in the bottom and browned the meat in small batches and drained well. I made this for a Chinese New Year's banquet with seven courses and cooked the meat several hours in advance, along with prepping the seasonings and chopping the onion. I left the meat out on the counter, not refrigerated, to keep the crispiness. I had some cornstarch in the bottom of the wok when I finished browning the meat, so I completely wiped out that oil and cornstarch. When I was ready to finish preparing the dish, I added peanut oil back into the wok, stir-fried the onion and aromatics, then tossed the beef back in -- even prior to adding the sauce. The meat stayed nice and crispy, just as it should be!
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Pumpkin Spice Cookie

Reviewed: Nov. 9, 2013
As suggested by others, I added about an 8th of a teaspoon of cinnamon, cloves and nutmeg, as well as 1 cup of raisins for a double recipe of these. Additionally, after they were cooled, I drizzled them with a glaze of confectioner's sugar, maple syrup and a dash of cinnamon. The glaze was a great addition. They are excellent -- soft and chewy and full of autumn flavors! One reviewer described them as being like the top of a cupcake and they are just like that. I live at 7,000 feet, so baked them on convection bake for 25 minutes.
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Italian Bread Bowls

Reviewed: Sep. 23, 2012
I am not an expert bread baker. Living at 7,000 feet often adds to my less-than-perfect results. However, this recipe turned out fabulously! I followed the advice of others and made the dough into 6 generous bowls, and added Italian herbs and garlic powder, as well as waiting to bruch with the egg wash until after the first 15 minutes of baking. i intend to use this a lot -- and not just for bread bowls!
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Three-Meat Stromboli

Reviewed: Feb. 1, 2009
I made my own pizza dough for this, but like the fillings. For those who like marinara sauce with it, but don't want it to be gooey, try serving it as a dipping sauce with the baked stromboli.
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