TUCSONALI Recipe Reviews (Pg. 1) - Allrecipes.com (1622692)

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Pot Stickers (Chinese Dumplings)

Reviewed: Jan. 12, 2010
I handed out this recipe to all of my colleagues. amazing flavor and texture but, for a dumpling novice like myself, the prep of stuffing the wontons took FOREVER. I cut the recipe to 1/3 : 1/3 lb shrimp and 1.3 pound ground beef was enough for an entire packet of gyoza wonton skins.... we ate them for days! after trying to pan fry all these little dumplings and spattering the kitchen with hot oil because my dumplings were kinda wet, I gave up on the frying method. Instead, baked the filled wontons and then steamed them. Bake at 275 for 10-15 minutes until slightly dry then steam for 10 minutes. As an experiment, we also steamed then baked... that worked pretty well too. I would be willing to do it all again!
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Photo by TUCSONALI

Curried Butternut Squash and Pear Soup

Reviewed: Oct. 11, 2009
We followed the recipe and LOVED it. To make it into a full meal, we used the a shallow layer of this soup under blackened (and bacon wrapped) scallops. Then, for toppings, we offered pumpkin seeds, sage, croutons, and a slice of lime. Truly remarkable meal.
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Photo by TUCSONALI

Sweet Potato Cookies II

Reviewed: Nov. 26, 2006
these are really nteresting cookies. if not your cup of tea, they are certainly concersation starters. they're like little tasty scones. in my second batch, I added one tablespoon of apple cider then rolled them in "sugar in the raw and vanilla sugar". they were a bit more moist and sweet this way. serve with apple cinnamon tea! p.s. an extra star for being interesting but this recipe took me a long time to complete (perhaps because I grated the potato and lemon peel by hand). the cooking time was also 3x longer than noted in the recipe... I'm at a high altitude but it should not have increased the time so much.
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