gayle Recipe Reviews (Pg. 1) - (151763)

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Reviewed: Dec. 8, 2007
These are absolutely delicious...I followed the recipe closely with some minor modifications. The dough is sticky and they spread, so be careful when you place them on cookie sheet. I added extra almond extract (about 1/2 t) and toasted them (after cutting) longer than the recipe indicated. The flavor and texture was unbeatable. Thanks for the wonderful recipe.
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11 users found this review helpful

Raspberry Squares for Junior Chefs

Reviewed: Oct. 26, 2007
It is important to leave approximately a half of an inch border around the jam layer. Also, it is important to place the jam in a small bowl and stir it (to loosen it) prior to adding it on top of the flour/crumb mixture. Otherwise, the jam does not spread as smoothly.
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21 users found this review helpful

Hungarian Nut Horns

Reviewed: Dec. 12, 2006
This was an amazing recipe. Although I am slightly phobic about using yeast, I found that this recipe was incredibly easy and absolutely delicious. I needed to add a half teaspoon of honey to the water to proof the yeast and sifted more powdered sugar on the cookies while still warm. These are a definite keeper!
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16 users found this review helpful

Nut-Filled Horns

Reviewed: Dec. 12, 2006
Unlike the previous reviewer, I found the dough extremely hard to work with. I had refrigerated the dough over night, as stated in the recipe, and it was rock hard. I left it out and was unable to work with it even when at room temperature. I found the Hungarian Nut Horn recipe on this site much easier to work with.
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4 users found this review helpful

White Bean and Artichoke Salad

Reviewed: Apr. 24, 2005
took advice from others and added a can of drained kidney beans for color with 2 cans (drained) of white beans. added more than called for red onion and bell pepper. also, used two cans of artichoke hearts, drained and quartered. chillled it for 24 hours and it was really great.
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17 users found this review helpful

Mushroom Onion Matzo Kugel

Reviewed: Apr. 24, 2005
i modified this recipe after reading the reviews. i used one box of matzo, crumbled. i added one lb sliced and sauteed mushrooms and two diced onions, also sauteed in butter (can use margerine). I added one "box" of chicken broth heated(since others said the taste was disappointing). i let this cool and added 3 beaten eggs (to hold it together). i added about 1 teaspoon of thyme and salt and pepper (to taste) i baked this covered in a greased 9x13 inch pyrex casserole at 325 (COVERED) for one hour. there was one very small square left after the seder!
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89 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 14, 2005
i have made this recipe on many occasions, since first seeing it in Cooking Light magazine. I would suggest watching the asparagus carefully, as it goes to tender crisp to crisp quickly. also, i sprinkle the asparagus with kosher salt prior to placing it to roast. finally, the original recipe called for brown butter(melted til it is browned lightly), which is important, i think, for the overall taste.
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237 users found this review helpful

Pineapple Kugel

Reviewed: Dec. 3, 2004
i doubled this recipe and placed in 9 by 13 inch pan. it was excellent. next time, however, i would choose to cover the kugel with foil and remove foil about 10-15 minutes before serving, so that kugel will brown.
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49 users found this review helpful

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