aesch Recipe Reviews (Pg. 1) - (16136467)

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Pork Schnitzel with Dipping Sauce

Reviewed: Jan. 30, 2014
The pork schnitzel is fine. Getting the right thickness is always a tradeoff. I love the panko crumbs - can't remember the last time I used regular crumbs. Tried something different with the sauce (after reading the reviews) - I used Colman's mustard powder (1/2 tsp) instead of dill. We both liked it - wife made me save the leftover sauce!
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3 users found this review helpful

The Best Lemon Bars

Reviewed: Dec. 23, 2011
This recipe (with the added lemon zest) makes a delicious bar, but I had trouble with it. Seems like the custard seeped down through the crust, making the bottoms of the bars very messy. For the next try, I'll try precooking the custard to see if I can get it to thicken before putting it over the crust.
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Best Ever Pie Crust

Reviewed: Nov. 16, 2010
I had a real problem with this recipe. Maybe it's just me, but I felt it had way too much shortening. I had an unworkable ball of dough before I added any water! For my second try at some crusts, I used my mixer, and added shortening until I had something between cornmeal and peas. Then I added water to make a rollable dough. Seems the secret is in the amount of shortening. More makes flakier dough, but is harder to work. Less shortening and more water, and the recipe starts to look like one for crackers! I guess that with more experience and better technique, one can work with the high-shortening crust. I'm not there.
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9 users found this review helpful

Wheat Crackers

Reviewed: Sep. 23, 2010
This is a great recipe. I made crackers a couple of time using a rolling pin, then bought the pasta attachment for or KitchenAid - #4 on the roller is about right for us. 15 min @350 in convection is plenty - maybe too much.
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3 users found this review helpful

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