Gaelicwolf Recipe Reviews (Pg. 1) - Allrecipes.com (13780088)

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Easy Sugar Cookies

Reviewed: Nov. 8, 2011
These are awesome. Many sugar cookies have to sit in the fridge for a couple of hours, but there are perfect for when you want to make cookies NOW, and with a bare minimum of ingredients. I added cinnamon to the recipe and they became snicker-doodles. Also, I didn't follow directions perfectly (I added the sugar to the dry ingredients, and then added chopped butter, egg, milk, and vanilla, and mixed the dough with my hands), and they still came out great.
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Apple Brie Quesadillas

Reviewed: Jan. 6, 2011
The aroma of the onions cooking in the balsamic vinegar and herbs told me that these were going to be delicious, and they were! I used burrito-size tortillas, folded in half, and cut into six wedges for bite-size party food.
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Vanilla Wafer Cookies

Reviewed: Jan. 22, 2010
Ideal texture for a crunchy sugar cookie. Nice and crisp on the outside, with a nice chewy inside. I did something a little different, though...instead of vanilla extract, I put sesame oil in these cookies. It sounds weird, but I really liked them! They'd be great with sesame seeds added to them as well. Next time, I'll have to make them according to the recipe. ;)
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Best Buttercream Frosting

Reviewed: Dec. 13, 2009
A little cooking experience and patience is required for this recipe. You really have to wait and cook the flour & milk until it is thickened. The consistency should be about like bread dough, maybe a little less elastic. Don't be put off by the frosting's appearance before the other ingredients are added! When you're done, you'll have an amazingly fluffy frosting! I made a Chai icing out of this by steeping two Chai teabags in the milk beforehand, and it was wonderful. The second time, I made blackberry icing by adding a handful or two of previously frozen blackberries at the end of the recipe. The reason I love this recipe is it only uses one cup of sugar; most icings require four or more cups of powdered sugar. With this recipe, the frosting is not too sweet, and is healthier as well!
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Old-Fashioned Vanilla Pudding

Reviewed: Nov. 20, 2009
This recipe is good as a base to work from, but as it is, it doesn't work. I have made it twice, and each time resulted in a runny pudding without much flavor. Both times I have made it, I've had no cornstarch, so I've used flour. That may or may not have affected the thickness. But the pudding was bland regardless. I recommend doubling the vanilla, and at least tripling the sugar and flour/starch. When I did this the last time I made it, the pudding was a thick, creamy, and lovely, with just the right flavor.
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Twice Baked Sweet Potatoes with Ricotta Cheese

Reviewed: Jul. 22, 2009
Amazing recipe; I believe I added more parmesan than was called for, and I used fresh sage from my garden. Instead of putting the mixture back into the skins, I used four individual-sized casseroles and topped each one with extra parmesan. Wonderful! :D
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Baked Haddock

Reviewed: Dec. 21, 2008
A good, simple way to cook white fish. Good, but nothing spectacular. I used stuffing mix because I didn't have plain breadcrumbs or panko. I'd recommend sticking with the crumbs. Also, I doubled the amount of thyme and added about a teaspoon of garlic power, plus some salt and pepper, to the crumb mixture. And the milk didn't do much to help adhere the crumbs, so I think next time I'll use egg with a splash of milk instead. I used a broiler pan for this, and it cooked perfectly. Broiler pans are wonderful; if you don't have one, they are awesome for baking meat. The juices and fat run into the bottom of the pan, and with this recipe, it helped avoid soggy-bottomed fish. Overall, a great starter recipe.
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Szechwan Shrimp

Reviewed: Aug. 28, 2008
Very quick and easy; I used a pound of shrimp that I had boiled right before making the sauce. For the crushed red pepper, I used paprika. I think I'll use chili powder next time, as it didn't turn out spicy at all. This dish would be great with some sauteed snow peas, onions and peppers. Great recipe!
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Pizza Crust for Bread Machine

Reviewed: Jul. 31, 2008
I make my pizzas in rectangular baking sheets, so I could only use the recipe given to make one large pizza with very thick crust. I made a larger batch of dough, and I was able to make two smaller, thinner pizzas. All-in-all, a great pizza crust recipe. It had a good texture, though it didn't have an entirely distinct flavor by itself. I usually added Italian herbs to give it a kick. Works great with white pizza!
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Pesto Tuna Salad with Sun-Dried Tomatoes

Reviewed: Jul. 31, 2008
Delicious way to eat canned tuna! Though, instead of one 6-ounce can of tuna, I used two 5-ounce cans, and it turned out fine. I think the original recipe may have been too heavy on the condiments and too light on the tuna. But, with modification, it was awesome. Great with lettuce and tomato on wheat!
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