Emily P. Recipe Reviews (Pg. 1) - Allrecipes.com (13793813)

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Emily P.

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Creamy Goat Cheese and Honey

Reviewed: Jun. 1, 2013
Amazing and so easy! Followed the recipe closely, fresh rosemary, and made the balls bite-size to fit on a cracker. Tried with many different crackers and sliced, toasted baguette, but best in my opinion were the rosemary Triscuits that have a little salt and rosemary to them.
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Grandma Ople's Apple Pie

Reviewed: Nov. 5, 2012
Added 1 tsp cinnamon, dash of nutmeg, and 1 tsp vanilla. Mmm!
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5 users found this review helpful

Quick Quiche

Reviewed: Mar. 31, 2012
This is my go-to quiche recipe, since I rarely take the time to make my own crust (and I don't use store-bought ones). It is easy and yummy! I typically use smoked ham (sandwich meat) rather than bacon since I have it on hand and it is a healthier option. Always nice to be able to mix up the ingredients according to what you have on hand. I often add spinach.
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Manicotti Alla Romana

Reviewed: Dec. 11, 2011
The ratios here are really off. Will not be making this again. Too much garlic, too much spinach. (I used half garlic based on reviews and it was reasonable). I used the amount of spinach called for and regretted it. I only used half the spinach/meat mixture to mix with ricotta (seemed like way too much per amount ricotta, and even after I only put in half!). I saved the other portion to freeze (to add to ricotta for filling another batch), but after that will not be making this recipe again. It does taste like catered food, I will give it that. I will be looking for a better manicotti recipe. I do agree that fresh basil is a must in manicotti and I only make it when I have basil in the fridge.
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2 users found this review helpful
Photo by Emily P.

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 7, 2008
I kept them soft, and they do smell wonderful. I'm not sure if I used the right molasses, since the store I went to only carried one kind (it wasn't labeled blackstrap, but then again, it only said "molasses"). The cookies are cute & smell good, and I will have to get an opinion on taste from someone with a more discerning gingerbread tongue, since gingerbread isn't my personal favorite.
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1 user found this review helpful
Photo by Emily P.

The Best Rolled Sugar Cookies

Reviewed: Dec. 7, 2008
Easy and good (better than my mom's!)... recipe said to leave them a little thicker than I'm used to, and I like it! I must have missed the memo, because I've tried rolling out the dough on parchment, but it just slides the paper everywhere, and tape won't hold it because the paper so inherently non-stick. I'm not talented enough to hold the paper with one hand and roll with the other (if that's even possible with a rolling pin). So I did everything the old fashioned way with a floured countertop, baked on parchment (I already had a habit of this, as it keeps the bottoms from getting dark, and I use light cookie sheets). Maybe I'll learn the roll-on-parchment technique eventually. In the meantime, I still ended up with beautiful results, and the cookies are excellent with the sugar cookie frosting recipe by Kathy Brandt.
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Photo by Emily P.

Sugar Cookie Frosting

Reviewed: Dec. 7, 2008
This is a simple recipe that is a huge step up from the plain powdered sugar + milk that I was using before. I just dumped everything in the bowl and beat on high- no problems with clumping. Put in a small ziploc freezer bag, cut off a tiny bit of the bottom corner, great for piping! My Christmas sugar cookies and gingerbread cookies look and taste great! Thank you for such a simple, yummy recipe!
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 7, 2008
No tweaks to the recipe required, and boy are these good cookies! I did double the sugar/cinnamon for rolling the dough and it was just the right amount. This recipe makes a LOT of 3" cookies!
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1 user found this review helpful
Photo by Emily P.

Pinwheel Cookies II

Reviewed: Dec. 7, 2008
A few handy tips and these cookies aren't hard to handle at all, and the final product is beautiful and delicious! First, spreading out the dough that much with your fingers is just about impossible to do evenly. Add a large piece of parchment or wax paper on top of the dough (of course there is a sheet below the dough also) and then use a rolling pin to spread the dough out. Peel back the top piece of parchment paper and you have a nice, smooth surface to spread out your chocolate. After the chocolate is spread, use the bottom piece of parchment to help you roll up the dough, by picking up the edge near you and holding it up while you roll over the dough with your hand. Continue til the whole roll is done- don't try to pick it up until it's all the way rolled. I put it in the freezer for 30 minutes. The dough wasn't too hard, and made it very easy to slice. I had to increase the bake time a couple of minutes for the first batch since the dough was so cold going in. The cookies will fall apart if you don't let them cool at least 5 minutes on the sheet before taking them off. Beautiful, soft cookies, with a good balance of peanut butter and chocolate. Will make again for sure!
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