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Member Since: Feb. 2012
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Recipe Reviews 11 reviews
Perfect Sushi Rice
truly perfect. when I first tasted the rice on its own I thought it was too sweet and vinegary but then in the sushi maki it was perfect. this is my first time making sushi and it turned out really good. I used about 9 sheets of nori with this (I would have used 10 or 11 if I hadn't burned some of my rice, careful there, I cooked it with the lid on and without much stirring so I have to watch it more carefully next time). but it still made me about 72 sushis, that's a lot of money if I had to buy it all the time. for the salmon sushis, I used les than one package (4 pieces) of smoked salmon, half a package of philadelphia cream cheese, and either cucumber or avocado. for the tuna, 1 can + 1 heaping tsp of mayonnaise, some lemon juice, and cucumber or avocado. for the vegetarian: cucumber, tomato, onion, lemon juice and fresh mint leaves. (this was a hit). for the lump fish eggs, I just used that or with cucumber. next time i'll try crab meat, mayonnaise, lemon juice and cucumber

2 users found this review helpful
Reviewed On: Jun. 5, 2012
Butter Crescents
I made these in my bread machine using the pizza dough cycle and they turned out wonderful. I put turkey sausages (or cheese (babybel) instead of the sausages sometimes) in them. I followed the recipe to the letter, except that I only warmed the milk in the microwave and let the butter melt in it afterwards. I may even use this dough to make hot dog buns. make sure you leave enough space between the crescents while baking them because they get bigger. next time I'll cook them at 190 degrees though, mine browned a bit too fast.

3 users found this review helpful
Reviewed On: Apr. 7, 2012
Vanilla Glaze
sorry but this recipe as it stands is not good. it needs more vanilla and a LOT more milk! I couldn't even get a hard paste with that amount of milk, the sugar was still powdery in a weird moist way. maybe a typo problem. I doubled the vanilla and added about 6 and half tablespoons of milk instead of the stated 2 and half teaspoons. Once I did that the recipe is good provided you completely cool the cake before frosting it. I used this on the simple white cake recipe from this website and let it sit until it hardened. next time I think I might add just a little more vanilla and perhaps one or two drops of lemon extract just to give it a little kick without having an obvious lemony flavor.

2 users found this review helpful
Reviewed On: Mar. 26, 2012

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