MMSVA Profile - Allrecipes.com (1462925)

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MMSVA


MMSVA
 
Home Town:
Living In: Alexandria, Virginia, USA
Member Since: Dec. 2003
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Sewing, Reading Books
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Fat Cat
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Recipe Reviews 4 reviews
Men's Dip
I needed to find a dip that was gluten-free and dairy-free. This fit the bill. I’ve made it twice and it’s a big hit. I've been told I have to bring this to every get together. The best way to describe the taste is a sweet-hot spaghetti sauce. I end up not taking it all to the party, so the leftovers I just throw into spaghetti sauce or chili I have in the freezer. I partially agree that you should add all the ingredients the first time you make it. I’ve made it twice and the only substitution I would suggest is instead of jalapenos, use red pepper flakes. The first time I made this with jalapenos there was no heat, so I added a few sprinkles of red pepper flakes. The second time I made it I skipped the hassle of chopping jalapenos and added 1.5- 2 teaspoons of red pepper flakes. (I don’t like things too hot and this was the perfect amount of slow-building heat.) Quick summary of my changes—no jalapenos, 1.5-2 tsp. red pepper flakes, jar of roasted red peppers (instead of pimentos) and 1.5 TBSP sugar.

1 user found this review helpful
Reviewed On: May 30, 2012
Japanese Potsticker Dip
This ratio of 1:1 soy sauce to vinegar is too sour for my taste. I tend to do 2/3 soy to 1/3 vinegar.

2 users found this review helpful
Reviewed On: Mar. 19, 2012
Soft Oatmeal Cookies
I followed the recipe exactly with 2 exceptions: 1) I added 1 cup of Raisinettes which is a perfect raisin-chocolate ratio. 2) I used parchment paper instead of greasing the cookie sheet. It made exactly 5 doz, walnut-sized cookies. I made these for my boyfriend. He really liked them and said they were very good, but not the best ever. If you like soft cookies, take them out of the oven when they look raw. I took them out at 8 mins (10 mins tops) and they were soft and chewy for 24-36 hours. When I took them out when they looked done (12-14 mins), the cookies were very hard (within hours able to break teeth hard) and had a granola like taste. I do plan on making these again; mostly because my boyfriend likes them. But I found these really easy to make. I liked the fact that they spread very little on the cookie sheet so I could put 11-12 on each sheet. I also liked that the dough was firm enough that I could roll them into balls, put them into little baggies and freeze them. I didn’t eve have to defrost them. I set the timer for the usual 8 mins, put them on the sheet as balls and put them in the oven for 1-2 mins. Then I took the sheet out, pressed them flat and then continued to bake them for the remainder of the 8 mins.

2 users found this review helpful
Reviewed On: Feb. 24, 2009
 
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