Steamboat cook Recipe Reviews (Pg. 1) - (13733356)

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Italian Almond Cookies II

Reviewed: Oct. 10, 2013
Have made these several times and have tips to make it easier: 1) As David said, mix in the granulated sugar first. 2) Use parchment paper. 3) If you make your own almond paste, use the recipe that does NOT use egg whites but uses corn syrup instead. This will give the cookies the right texture. Too much egg white makes a runny cookie. 4) add a half teaspoon of almond flavoring to the egg whites before mixing. 5) After mixing everything, use one hand to dip the dough with a teaspoon; use the other to push into the bowl of sliced almonds. I find it easier to use just my pointer finger when rolling the dough in the nuts. Keep the spoon hand clean - you'll be much happier! These cookies are wasted on children - save them as a dessert cookie for guests. Guys love this cookie, too.
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Baked Tortilla Chips

Reviewed: Oct. 18, 2008
Use lots of cumin and lime juice to make these taste outstanding. Don't be afraid to bake longer than you think - they stay tough until you cook them long enough.
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Yellow Squash Casserole

Reviewed: Jul. 17, 2008
Don't cook the squash before hand! I cut the pieces into 1/2" chunks instead of slices, added more onion AND added a can of Rotel tomatoes (drained). Baked for 45 minutes so everything was cooked through. Mixed more of the cheese/cracker mixture into the squash mixture. leaving a thin coating on top which was perfect. We loved it!!
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Strawberry Rhubarb Cream Pie

Reviewed: Jul. 17, 2008
As another reviewer said, it makes a LOT of filling, so I had two shells ready. This should be called a custard pie since there's no cream or milk involved. The eggs make a thick filling which sets up nicely. Also, be sure to keep the strawberry pieces relatively large; halve the smaller strawberries, cut the big ones into thirds. Cook at 400 for about 30 minutes and then reduce to 350 and cook another 15-20 minutes. Turn off oven and let the pie sit for 10-15 minutes. Let cool thoroughly before slicing. It'll cut cleanly. As another cook mentioned, don't put too much egg white or it'll brown too much. Comes out pretty! I reduced the nutmeg by half and added a dash of cinnamon. My husband scarfed it down.
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