Shonuh Recipe Reviews (Pg. 1) - Allrecipes.com (16690471)

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Almond Macaroons II

Reviewed: Feb. 26, 2011
It's very important to leave your eggwhites out for 1-3 days to let the moisture out and let the proteins in the eggs become stronger. Be careful not to over-mix the meringue or fold the batter too much or you'll let out all the air and ruin your macarons! Another important step is to let the macarons sit for 20 minutes or longer to let the batter harden, creating the shell.
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McCormick® Gingerbread Men Cookies

Reviewed: Dec. 30, 2010
So soft, and just the right kind of crisp if you roll it thin enough. A great hit this christmas!
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Eggnog II

Reviewed: Dec. 30, 2010
Delicious! A bit thick upon standing but great for dieting!
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Sweet Dinner Rolls

Reviewed: Oct. 19, 2010
SO DELICIOUS. I felt a bit sad when we didn't have them for thanksgiving this year.
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Photo by Shonuh

French Onion Soup Gratinee

Reviewed: Oct. 19, 2010
So good! It was more convenient for me to use yellow onions I had at home so I added a bit of sugar to them during the caramelizing stage. I also used port instead of red wine, and just used dried herbs instead of fresh. Was definitely a hit!
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Maple Syrup Taffy

Reviewed: Oct. 16, 2010
We were served this at a sugarshack in Quebec on a school trip. I can't wait to try it again when it starts snowing.
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Photo by Shonuh

Memories of Currywurst

Reviewed: Oct. 16, 2010
My own take on currywurst, so obviously I love it.
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