looneyonthepath Recipe Reviews (Pg. 1) - Allrecipes.com (14840950)

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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: May 13, 2013
So good I will make it again the next time I get some more salmon. Only thing different I did with the recipe was I had no parsley so added just a little Montreal steak seasoning to the bread crust-pecan breading. After applying a coating of the honey mustard and bread crumb mixture, I drizzled it with melted butter and sprinkled more mixture on. Forgot to serve with the lemon wedges but it was great without it.
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Dessert Crepes

Reviewed: Apr. 28, 2013
Excellent recipe. Great consistency. Used recipe as is except combined flour, sugar and salt. I then lightly beat my eggs and added the milk which I heated slightly in my microwave to about room temperature, then whisked in the butter and about 1/2 teaspoon of vanilla and a teaspoon of lemon juice. Sift in the flour mixture while whisking lightly and it avoids a lot of the lumping.
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 17, 2013
Before yesterday I had never had soda bread. Being today is St. Patrick's Day, a local bakery was having a special and my other half said we had to by some for dinner tonight. The loaf didn't make it through the night so I looked up recipes. This one looked good so I decided to try baking my own. I used Bulgarian buttermilk because all others were lowfat. I prefer whole milks. The rest of the recipe was kept the same except for the butter and buttermilk amounts for the final brushing. It seemed too much and I halved it and still had lots left over. My other half said it was better than the bakeries. Did not use the raisins for this loaf, but will for sure on the next!
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Ex-Girlfriend's Mom's Salsa Fresca (Pico de Gallo)

Reviewed: Mar. 17, 2013
I have made my own salsa for years but never stopped to figure out the amounts, just added this and that and if there was too much this I added that to make it the right blend. Your amounts were right on. I need the recipe because I have had people ask me for mine and couldn't give them anything more than the ingredients and tell them to figure it out. Now I have it, thanks. I use sweet onion in mine. I also crush the cilantro and roll it in my palms then dice it fine before adding it. It helps distribute the flavor and make it less intense in a single bite. I also use about three medium sized green jalapenos mainly for aesthetics as the green is pleasing to the eye with the red of the tomato. I like the flavor of key lime when I can find good fresh ones though that often doesn't happen in Oregon. I use four to five. I don't marinate but am probably going to try that if I make it the same day as I will use it, usually try to make the salsa a day before for the best flavor distribution though sometimes decided on the dinner plan the day of. Also have my special ingredient that I add last after checking the spiciness. Tiger Sauce! My all time favorite hot sauce. It just add a very special flavor. I am careful about how much I add depending on who is going to eat it. Kids and some adults prefer it on a milder side so I often split mine and then spice only part of it up for the more daring side of the crowd. I also do like to add some crushed garlic, about a half teaspoon.
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New York-Style Cheesecake

Reviewed: Nov. 16, 2012
I really liked this recipe. I did add a little more butter to the crust so it would stick to the sides of the pan better. I used my KitchenAid mixer to mix the filling ingredients but I over beat it the first time I made it and it was too airy. I was more careful the next time and it came out perfect. That time I didn't have a lemon or an orange to zest so I substituted key lime and tangelo zest. I had to take it out of the oven a little early so I could cook my roast. It cracked a little, but not as much as most of my cheesecakes have. I have served it with homemade blackberry sauce and with homemade lemon curd. Both were ever so tasty!
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Thousand Island Dressing II

Reviewed: Nov. 15, 2012
I didn't have any salad dressing in the house and didn't want to go to the store again so I visited my favorite recipe site :) Only two of us in the house, so I halved the recipe. It was a bit too tangy for me so I added some more mayo. My recipe was probably 2/3 c. mayo, 1/2 c. sweet relish, 1/4 c. ketchup, couple shakes each of salt and pepper. I will never buy thousand island at the store again.
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Basic Flaky Pie Crust

Reviewed: Nov. 15, 2012
This was a great recipe, but as usual I changed a few things. Instead of shortening, I used 1/4 cup lard chilled and 1/4 cup butter cooled but slightly softened, not room temperature. I never use a food processor or mixer as it tends to make the dough tougher in my experiences. The less you handle the dough the better the crust seems to turn out.
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